I’ve seen this cake many times, all over the Internet. Each time, I doubted my ability to make it look as good as it did in the picture. And so this gorgeous cake sat in the back of my mental “to bake” list for months.
I’m not sure what finally pushed me to go ahead and try baking a zebra cake, but I suspect it had something to do with needing something gorgeous to photograph with my amazing new camera.
Turns out, I’m thrilled that I finally made this. Yeah, it was delicious. Yeah, it totally wowed everyone who saw it, but there’s something else. This cake was totally easy to make. You’ll have to just believe me, until you actually try it. It does take an extra couple of minutes, but they’re minutes well spent.
If you ever want to impress someone by baking a super impressive cake, go ahead and make a zebra cake.
Slightly adapted from Brown Eyed Baker
1 cup sugar
1 cup milk*
1 cup vegetable oil
1 teaspoon vanilla extract
1/8 teaspoon almond extract
2 cups flour
1 Tablespoon baking powder
1/4 teaspoon salt
2 1/2 Tablespoons unsweetened cocoa powder
Optional Chocolate Glaze:
1/2 cup cream*
3/4 cup chocolate chips
1/2 teaspoon vanilla extract
Preheat oven to 350. Cut a 9 inch circle of parchment paper and line the bottom of a 9 inch round baking pan, then spray the bottom and sides well with baking spray (with flour). Set aside.
In the bowl of an electric mixer, beat together the eggs and sugar until creamy. Add the milk, oil and extracts and stir to combine.
In a separate bowl, whisk together the flour, baking powder and salt. Slowly stir the flour mixture into the wet ingredients, stir until just combined. Pour two cups of the batter into a bowl and set aside.
Add the cocoa powder to the remaining batter in the mixer and stir until fully incorporated.
How to get the zebra effect:
Place three tablespoons of the white batter in the center of the prepared cake pan. Place three tablespoons of chocolate batter in the center of the white batter. The chocolate batter will push the white batter out. Repeat with the white, then the chocolate until you have finished all of the batter. You should see rings of white and chocolate batter in the pan.
Bake at 350 for 40-45 minutes, or until a toothpick inserted in the cake comes out clean.
Leave cake in the pan to cool for a few minutes before placing on a wire rack to cool completely.
Important notes: Try to keep the batter as centered as possible as you work with it, because you can’t smooth the top of the cake out afterward. Also, try not to drip as you pour the batter in, as the drips will show up in the finished product.
For the optional glaze: Heat the cream in a small saucepan, bring it to a boil. When the cream is boiling, turn the flame down and add the chocolate chips and vanilla extract. Stir until mixture is smooth. Set aside to cool slightly before glazing the cake.
*Note: I substituted Rich’s Whip (Cool Whip) for both the milk in the cake and the cream in the glaze, and it worked wonderfully.
Thanks for coming, hope you enjoy!