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
Ingredients:
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)
Instructions:
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:
Ingredients:
1 1/2 cups confectioner’s sugar
1/2 cup cocoa
2 Tablespoons oil
1-3 Tablespoons water
Instructions:
Mix all ingredients for the glaze together to form a drizzling consistency.
Drizzle glaze over cooled cake.
Enjoy!
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
Really like it – have been putting off buying a bundt cake, but would say I’ll have to go for it!
Bundt cakes are the BEST!
This looks great! Thanks for the step by step instructions for making the zebra pattern!
Thanks Elizabeth! It’s really not hard once you get started!
Definitely try this recipe in my kitchen, it looks soooooo gorgeous, the zebra patterns are really cool ^^
Thank you, I hope you enjoy it!
Wow, this is a really impressive looking cake! So beautiful!
Thank you Jennifer!
Gorgeous bundt inside and out!
Thank you Paula! I am into aesthetics, so that really counts in my book!
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.
Your comment made me LOL- sadly, I have no dog. A damp towel had to make do. 😉
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!
What a fun looking cake! And I bet it tastes delicious too! 😉
What more could you ask for, right? 😉
Beautiful! I have always wanted to try this and you make it look so easy!
Thanks Mercedes, you should definitely try it!
It came out perfect!
Thank you so much Paula!
This looks gorgeous! And great job on the photos!!!
Thank you so much! What a great compliment coming from you!!
Reblogged this on Ummush’s Blog.
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?
I’m sorry, but that won’t work. You can try subbing some other liquid but I don’t recommend it.
I think I will have to try making this! Yummy! Looks amazing too.
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:)
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?
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.
Can I substitute oil for The margarine ?
I’ve never tried it but I’ve heard from people who did and they say it worked fine.
How much oil for the margarine?
Hi Yehudis,
I haven’t tried it, but I’ve heard people sub the full amount and it worked nicely.
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! 🙂
Just took one out of the oven. Smells amazing. Can’t wait to see the inside.
what is cocoa powder? is regular hersheys cocoa good?
Yes, it’s regular cooca powder.
This is the best cake ever! every time i make it for shabbos !its gone by monday already!!!!
just checked it at 55 minutes and was still wet… hope it;ll get ready soon!
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!
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???!!!
Delicious! As usual. Thanks for the recipe
Miriam, you need an app! 🙂 love ur blog…..
Sounds awesome! I know margarine is so much yummier, but can I use oil instead?
Does it freeze well with the glaze on it?
Better without, but if it’s on already – go for it! Will be fine.
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?
When you say you replace the milk with Rich’s whip, is that the non dairy creamer or the whipped topping?
Hi! Looks yummy! You used rich’s whip which is like heavy cream as opposed to parve soy/almond milk?
whats the dif between cocoa powder or reg cocoa? which brand makes cocoa powder
hi,
Can I substitute oil for margarine?
hi everyone! first of all, a huge thank you to Miriam for this incredible, organised, and helpful cookbook. This cake looks REALLY cool and it’s stunning but i’ve been making every bundt cake recipe i see and i’ve probably made about 35 different kinds already. almost all of them were very very good, but i cant remember any of them as being striking ot “WOW” or “i MUST make that again”, you know? so before i make yet another bundt cake, is this really worth making? thank you again
The cake came out delicious. It was a hit with my family this week for Shabbos. Thank you because I have head some epic failures lately and this one was a huge hit. I the zebra pattern and the texture of the cake was fantastic.
Can I use oil instead of the margarine?
Yes
Does this freeze well?? and if yes, how do I freeze it??
I know I’m really, really late to the party here, but I made this cake for my birthday this year and my colleagues ABSOLUTELY LOVED IT! I have never received so many compliments for a cake I’ve made (and I’m known as *the* baker among my friends and family). Thank you…. your recipe is a hit in Austria!
Wonderful recipe Miriam! Thanks for sharing it.
FYI, made it twice – once with oil, once with margarine, otherwise identical ingredients, all measured by weight. Oil works, and makes a great cake, but margarine wins!
The glaze ratios are totally off. I added many extra tablespoons of liquid and it still is a frosting and not a runny glaze. Can you confirm amounts?