Why You’ll Love This Recipe
Zebra Cake offers a perfect balance of flavors and textures: a moist, fluffy cake with the depth of chocolate and the lightness of vanilla. The alternating layers create a fun and striking design, making it a showstopper at any event. The creamy chocolate frosting is the perfect finishing touch, making every bite feel indulgent and luxurious. Easy to prepare and visually impressive, this cake is a must-try for any baking enthusiast!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 2¼ cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1½ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1¼ cups buttermilk, at room temperature
- 3 tablespoons unsweetened cocoa powder
- 1 tablespoon milk
For the Frosting:
- 20 tablespoons unsalted butter, at cool room temperature
- 1 cup powdered sugar
- ¾ cup Dutch-process cocoa powder
- Pinch of salt
- ¾ cup light corn syrup
- 1 teaspoon vanilla extract
- 8 ounces semisweet chocolate, melted and cooled slightly
Directions
Make the Cake:
- Preheat the oven
Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then set them aside. - Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. - Cream butter and sugar
Using an electric mixer, cream the butter and sugar together until light and fluffy, about 3 to 5 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, mixing for 1 minute between each addition. Add the vanilla extract and beat until incorporated. - Combine dry ingredients with wet ingredients
Add the dry ingredients all at once, and mix on low speed until just combined. - Add buttermilk
Add the buttermilk and mix on low speed for 1 minute. Then, increase the speed to medium and beat for an additional 3 minutes.
Make the Chocolate Batter:
- Prepare chocolate batter
Transfer 2 cups of the prepared batter to a separate bowl. Gently whisk in the cocoa powder and milk until completely incorporated.
Assemble the Cake:
- Layer the batters
Drop a large spoonful (use a medium cookie scoop) of the yellow batter in the center of each cake pan. Top with a spoonful of the chocolate batter. Continue alternating spoonfuls of each batter, layering them on top of one another until both pans are filled. Give each pan a gentle shake to level out the batter. - Bake the cakes
Bake for 28 to 32 minutes or until a skewer inserted into the center comes out with a few moist crumbs attached. Allow the cakes to cool for 10 minutes in the pans, then turn them out onto wire racks to cool completely before frosting.
Make the Frosting:
- Process the frosting ingredients
In a food processor, combine the butter, powdered sugar, cocoa powder, and salt. Process until smooth, about 30 seconds, stopping to scrape down the sides of the bowl. Add the corn syrup and vanilla, and process for 5 to 10 seconds until just combined. Scrape the sides of the bowl, then add the melted chocolate and pulse until smooth and creamy, 10 to 15 seconds.
Assemble the Cake:
- Frost the first layer
Place one of the cooled cake layers on a serving platter. Spread 1 cup of the frosting evenly over the surface. - Top with the second layer
Place the second cake layer on top of the frosted layer, then use the remaining frosting to cover the top and sides of the cake. - Serve and store
The cake can be kept at room temperature for up to 1 day before serving. Once cut, store leftovers in an airtight container at room temperature for up to 4 days.
Servings and timing
This recipe yields 12 servings.
Prep time: 45 minutes
Cook time: 30 minutes
Total time: 1 hour 15 minutes
Variations
- Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend to make the cake gluten-free.
- Different Frosting: Try a cream cheese frosting instead of the chocolate frosting for a tangy twist.
- Mini Zebra Cakes: Bake the batter in smaller cake pans or even cupcake tins to make mini Zebra Cakes for parties or as individual servings.
- Add-ins: Consider adding chocolate chips to the batter for a little extra texture, or sprinkle some on top of the frosting for decoration.
storage/reheating
Store leftover Zebra Cake in an airtight container at room temperature for up to 4 days. It can also be stored in the fridge if you prefer a firmer frosting. If you’re serving it later, let the cake come to room temperature before serving for the best flavor and texture.
FAQs
Can I use regular cocoa powder instead of Dutch-process cocoa powder?
Dutch-process cocoa gives a smoother, less acidic flavor, but regular cocoa powder will work in a pinch. The taste will be slightly different, but still delicious.
Can I make this cake without buttermilk?
If you don’t have buttermilk, you can substitute it with regular milk mixed with 1 tablespoon of white vinegar or lemon juice. Let it sit for a few minutes before using.
Can I freeze Zebra Cake?
Yes! You can freeze the cake layers before frosting. Wrap each layer tightly in plastic wrap and foil, then freeze for up to 3 months. When ready to use, thaw at room temperature and frost.
Can I make the frosting ahead of time?
Yes, you can make the frosting ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before using, and give it a quick stir to smooth it out.
How do I prevent the cake from sinking in the middle?
Be sure to mix the batter just until combined and avoid overmixing, which can lead to air pockets. If the cake is rising unevenly, try baking for a few more minutes, ensuring that the center is fully set.
Can I use a different size pan?
Yes, you can use a different size pan, but be sure to adjust the baking time. A larger pan will result in a thinner cake, while a smaller pan will require longer baking time. Check the cake with a toothpick to determine when it’s done.
How can I make this cake more chocolaty?
For a more intense chocolate flavor, you can increase the amount of cocoa powder in the cake batter or add melted chocolate to the batter itself.
What other flavors can I add to the frosting?
For a flavor twist, you could add a hint of espresso powder for a mocha frosting, or even a bit of orange zest for a citrusy touch.
Can I make this cake as a sheet cake?
Yes, you can bake this cake in a 9×13-inch baking dish. Adjust the baking time accordingly—check for doneness around 35-40 minutes.
How do I store leftover frosting?
You can store leftover frosting in an airtight container in the fridge for up to 4 days. Reheat it slightly before using, and mix to bring it back to a spreadable consistency.
Conclusion
Zebra Cake is a delightful dessert that combines the best of both worlds—rich chocolate and light vanilla—wrapped up in a visually stunning striped pattern. The smooth chocolate frosting perfectly complements the cake layers, making this a treat that’s not only delicious but also a feast for the eyes. Whether for a special celebration or a cozy weekend dessert, this Zebra Cake will quickly become a favorite in your recipe collection.
Zebra Cake Recipe
Zebra Cake is a stunning dessert that combines rich yellow and chocolate cake batters in alternating layers, creating a beautiful striped pattern when sliced. Filled and covered with a silky smooth chocolate frosting, it’s the perfect treat for any occasion.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
2¼ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
½ cup unsalted butter, at room temperature
1½ cups granulated sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1¼ cups buttermilk, at room temperature
3 tablespoons unsweetened cocoa powder
1 tablespoon milk
For the Frosting:
20 tablespoons unsalted butter, at cool room temperature
1 cup powdered sugar
¾ cup Dutch-process cocoa powder
Pinch of salt
¾ cup light corn syrup
1 teaspoon vanilla extract
8 ounces semisweet chocolate, melted and cooled slightly
Instructions
- Make the Cake: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Mix the dry ingredients, then cream the butter and sugar until fluffy. Add eggs one at a time, then vanilla. Mix in the dry ingredients and buttermilk. Beat until smooth.
- Make the Chocolate Batter: Transfer 2 cups of the batter to a separate bowl, whisk in cocoa powder and milk.
- Assemble the Cake: Alternate spoonfuls of the yellow and chocolate batter in the pans, layering them until both pans are full. Bake for 28-32 minutes, then cool for 10 minutes.
- Make the Frosting: Combine butter, powdered sugar, cocoa powder, and salt in a food processor. Add corn syrup, vanilla, and melted chocolate, then process until smooth.
- Assemble the Cake: Frost the first layer with 1 cup of frosting, then top with the second cake layer. Use the remaining frosting to cover the top and sides.
- Serve: Store at room temperature for up to 1 day. Enjoy!
Notes
For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend.
Try cream cheese frosting for a tangy twist.
Mini Zebra Cakes can be made by using smaller pans or cupcake tins.
Add chocolate chips to the batter for extra texture, or sprinkle on top.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 50g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
