Zebra Bundt Cake

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!

Then I saw this Zebra Bunt Cake on Bakers Royale, and I was totally infatuated. Combine zebra style with my favorite kind of cake (bundt cake, duh) and you have a gorgeous and winning dessert.

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

5 eggs

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.

Chocolate Glaze:


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


  1. says

    That is a really gorgeous cake. Thanks for sharing. When I get cake batter on my phone, I usually let the dog lick it off. Hopefully, you only got the vanilla flavor on the phone, so as not to poison your pooch with the chocolate.

      • says

        Oh, you really need one! They are a great household tool. They will clean up everything you spill! But of course, you will then need to get a goat, to eat all of the shreds of furniture and clothing left behind by the dog. So, maybe that’s not such good advice after all. Keep cooking. Love the recipes and the pictures!

  2. tsaitel says

    MIriam…I don’t have any soy milk or subsitiutes in the house and don’t really wanna go out to buy…can i make the cake leaving that ing out?

  3. esther says

    just want to say that i love this cake, so worth the extra few mintues for the beautiful zebra effect. thanx so much for the great recipe that i keep making over and over agian:)

  4. naomi says

    i just made this last night and it is dry dry dry! i don’t like the rich’s whip as it’s artificial, so i used almond milk. thoughts?

    • says

      It’s hard to say where you went wrong without being there, but in general, changing the ingredients can be problematic. Also, it’s possible you baked it too long.

  5. Elisheva says

    We made this for dessert last shabbos – not only was it a yummy cake but I let my 5 year old do the zebra spooning technique ALL by herself after just one demonstration – and it came out gorgeous! (I was trying to hold back my control-freakish tendendencies when she wasn’t doing a perfect job, but then I just walked out of the kitchen – and the cake turned out gorgeous! :)

  6. Rebecca says

    Hi Miriam,

    Just made this, looks amazing! One suggestion, in your instructions you say to put the flour mixture and the cocoa mixture in 2 small bowls. I would change that to medium bowls! Thanks for all your great recipes! Shabbat shalom!

  7. Shoshana says

    I only discovered the zebra cake abd then zebra bundt cake not to long ago and I’ve been passing it along to everyone. I have to say this is by far the greatest hit as far as bundt cakes go…not one person disliked. After all what’s there to dislike???!!!

      • Deena G says

        Hi. I can’t wait to make this, I just have a few questions. Do I take the cake out of the bundt pan when it’s hot, or only after it has cooled? Also, is non dairy creamer the same as rich’s whip? Alternatively, do you know of a pareve soy milk I can find?


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