Description
This Zebra Cake recipe features a delightful marbled pattern created by alternating spoonfuls of vanilla and chocolate batter. Moist and tender, it’s a perfect dessert for impressing guests with its striking visual appeal and delicious flavor. The cake is easy to prepare and baked to perfection, making it ideal for celebrations or everyday indulgences.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup unsweetened cocoa powder
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup milk
- 1/2 cup boiling water
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender cake.
- Add eggs and vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they are fully incorporated. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Start and finish with the dry ingredients. Mix just until combined to avoid overworking the batter.
- Prepare chocolate and vanilla batters: Divide the batter evenly into two bowls. To one, stir in the cocoa powder and boiling water until smooth, creating the chocolate batter. Keep the other portion as the vanilla batter.
- Create zebra pattern: Spoon 1 tablespoon of vanilla batter into the center of the prepared pan. Follow by spooning 1 tablespoon of chocolate batter directly on top of it. Continue alternating spoonfuls of vanilla and chocolate batter in the center until all batter is used. The batter will naturally spread outward, forming the zebra stripe pattern.
- Bake the cake: Place the pan in the preheated oven and bake for 30 to 35 minutes. Test doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool the cake: Let the cake cool in the pan for 10 minutes. Then, remove it from the pan and transfer to a wire rack to cool completely before serving.
Notes
- Ensure the boiling water is added gradually to the cocoa batter to avoid cooking the eggs in the batter.
- Do not overmix the batter once dry ingredients are incorporated to keep the cake tender.
- If desired, dust the cooled cake with powdered sugar or frost with your favorite icing.
- Use room temperature eggs and butter for best mixing results.
- This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to one week.
