Ever since I made that zebra cake months ago, I have been completely fascinated by the possibilities that this method allows. Zebra cheesecake, zebra cupcakes, zebra layer cake…I totally want to try all of those. Enter pinterest and the ideas seriously don’t end!
Best thing about this cake? It looks gorgeous, but it totally tastes amazing too! The zebra style does take an extra couple of minutes, but I think it’s well worth it. If you’re confused about how to get the pattern, scroll down for my step by step pictures, taken from my iphone as I formed the cake. Does anyone know the best way to get cake batter off of an iphone? Asking for a friend.
Zebra Bundt Cake
Adapted slightly from Bakers Royale
2 1/2 cups plus 2 Tablespoons all purpose flour (or 3 cups cake flour)
2 teaspoons baking powder
1/2 teaspoon salt
2 1/2 cups granulated sugar, divided
1/2 cup cocoa powder (not dutch process)
6 Tablespoons water
1 1/2 cups (3 sticks) butter or margarine, melted and cooled
1 1/2 teaspoons vanilla extract
1/2 cup milk or non-dairy milk substitute (I used rich’s whip)
Preheat the oven to 350. Grease a bundt pan well with baking spray (oil and flour). Set aside.
In a small bowl, mix together the flour, baking powder and salt. Set aside.
In another small bowl, mix together 1/2 cup sugar, the cocoa powder and the water. Stir until a smooth paste forms. Set aside.
In the bowl of your mixer, cream together the cooled melted butter and the remaining 2 cups sugar. Add vanilla and beat until combined.
Add the eggs, one at a time, beating well after each addition.
With the mixer on low, add 1/3 of the flour mixture, then half of the milk, then repeat until all the milk and flour have been incorporated.
Measure out two heaping cups of the mixture and mix into the bowl with the chocolate mixture. Stir to combine.
To make the zebra look:
(It’s best to use a medium cookie scoop for both of the batters. I only had one, so I did two mini scoops of chocolate to each medium scoop of white. If you don’t have a cookie scoop just use a spoon.)
Spoon a heaping tablespoon of the white batter into the bundt pan. Spoon an equal amount of the chocolate mixture directly in the middle of the white. Next, spoon some white into the center of the chocolate. Repeat until all of the batter has been used.
Bake at 350 for 50-60 minutes, until a toothpick inserted in the center comes out clean.
Remove from oven and let cool.
1 1/2 cups confectioner’s sugar
1/2 cup cocoa
2 Tablespoons oil
1-3 Tablespoons water
Mix all ingredients for the glaze together to form a drizzling consistency.
Drizzle glaze over cooled cake.
Thanks everyone for stopping by! Come back soon, I have a cookbook review coming up! Also…I know, I know, I haven’t shown you folks the pictures of the party. What a bad blogger! I promise they’re coming soon! -Miriam