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Quinoa Cakes and a review of Herbivoracious »

Zebra Bundt Cake

July 25, 2012 by overtimecook 58 Comments

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

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Filed Under: Bundt Cake, Cake, Chocolate, Dessert Tagged With: cake, Chocolate, Recipes, zebra cake


Comments

  1. bakingbeardy says

    July 25, 2012 at 5:16 am

    Really like it – have been putting off buying a bundt cake, but would say I’ll have to go for it!

    Reply
    • overtimecook says

      July 27, 2012 at 6:05 pm

      Bundt cakes are the BEST!

      Reply
  2. Elizabeth@ Food Ramblings says

    July 25, 2012 at 8:19 am

    This looks great! Thanks for the step by step instructions for making the zebra pattern!

    Reply
    • overtimecook says

      July 27, 2012 at 6:06 pm

      Thanks Elizabeth! It’s really not hard once you get started!

      Reply
  3. trangquynh says

    July 25, 2012 at 10:07 am

    Definitely try this recipe in my kitchen, it looks soooooo gorgeous, the zebra patterns are really cool ^^

    Reply
    • overtimecook says

      July 27, 2012 at 6:06 pm

      Thank you, I hope you enjoy it!

      Reply
  4. Jennifer Stott (@JenSto2t) says

    July 25, 2012 at 12:36 pm

    Wow, this is a really impressive looking cake! So beautiful!

    Reply
    • overtimecook says

      July 27, 2012 at 6:06 pm

      Thank you Jennifer!

      Reply
  5. Paula says

    July 25, 2012 at 12:44 pm

    Gorgeous bundt inside and out!

    Reply
    • overtimecook says

      July 27, 2012 at 6:07 pm

      Thank you Paula! I am into aesthetics, so that really counts in my book!

      Reply
  6. juliebrowning18 says

    July 25, 2012 at 1:36 pm

    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.

    Reply
    • overtimecook says

      July 27, 2012 at 6:08 pm

      Your comment made me LOL- sadly, I have no dog. A damp towel had to make do. 😉

      Reply
      • juliebrowning18 says

        July 28, 2012 at 7:31 am

        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!

        Reply
  7. Christina says

    July 25, 2012 at 5:52 pm

    What a fun looking cake! And I bet it tastes delicious too! 😉

    Reply
    • overtimecook says

      July 27, 2012 at 6:08 pm

      What more could you ask for, right? 😉

      Reply
  8. Mercedes Porter says

    July 25, 2012 at 10:18 pm

    Beautiful! I have always wanted to try this and you make it look so easy!

    Reply
    • overtimecook says

      July 27, 2012 at 6:09 pm

      Thanks Mercedes, you should definitely try it!

      Reply
  9. Paula @ Vintage Kitchen Notes says

    July 26, 2012 at 10:37 pm

    It came out perfect!

    Reply
    • overtimecook says

      July 27, 2012 at 6:09 pm

      Thank you so much Paula!

      Reply
  10. Naomi says

    July 30, 2012 at 2:25 am

    This looks gorgeous! And great job on the photos!!!

    Reply
    • overtimecook says

      July 31, 2012 at 8:02 pm

      Thank you so much! What a great compliment coming from you!!

      Reply
  11. ummush06 says

    August 31, 2012 at 12:55 am

    Reblogged this on Ummush’s Blog.

    Reply
  12. tsaitel says

    December 27, 2012 at 11:48 am

    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?

    Reply
    • overtimecook says

      December 27, 2012 at 11:55 am

      I’m sorry, but that won’t work. You can try subbing some other liquid but I don’t recommend it.

      Reply
  13. girlnpurpledres says

    January 2, 2013 at 4:34 am

    I think I will have to try making this! Yummy! Looks amazing too.

    Reply
  14. esther says

    January 16, 2013 at 3:00 pm

    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:)

    Reply
  15. naomi says

    March 5, 2013 at 10:06 pm

    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?

    Reply
    • overtimecook says

      May 21, 2013 at 12:49 am

      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.

      Reply
  16. Alix says

    April 9, 2013 at 11:56 am

    Can I substitute oil for The margarine ?

    Reply
    • overtimecook says

      April 11, 2013 at 7:51 am

      I’ve never tried it but I’ve heard from people who did and they say it worked fine.

      Reply
  17. Yehudis says

    April 23, 2013 at 9:25 pm

    How much oil for the margarine?

    Reply
    • overtimecook says

      April 24, 2013 at 11:43 am

      Hi Yehudis,

      I haven’t tried it, but I’ve heard people sub the full amount and it worked nicely.

      Reply
  18. Elisheva says

    August 19, 2013 at 8:18 pm

    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! 🙂

    Reply
  19. Mary says

    September 8, 2013 at 8:07 pm

    Just took one out of the oven. Smells amazing. Can’t wait to see the inside.

    Reply
  20. leah says

    October 16, 2013 at 1:56 pm

    what is cocoa powder? is regular hersheys cocoa good?

    Reply
    • overtimecook says

      October 17, 2013 at 1:13 am

      Yes, it’s regular cooca powder.

      Reply
  21. rene says

    October 17, 2013 at 12:26 am

    This is the best cake ever! every time i make it for shabbos !its gone by monday already!!!!

    Reply
  22. leah says

    October 17, 2013 at 11:43 am

    just checked it at 55 minutes and was still wet… hope it;ll get ready soon!

    Reply
  23. Rebecca says

    January 31, 2014 at 1:07 pm

    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!

    Reply
  24. Shoshana says

    February 19, 2014 at 1:21 am

    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???!!!

    Reply
  25. mim says

    May 11, 2014 at 9:27 pm

    Delicious! As usual. Thanks for the recipe

    Reply
  26. Tzippy says

    May 15, 2014 at 10:20 am

    Miriam, you need an app! 🙂 love ur blog…..

    Reply
  27. Bracha says

    May 15, 2014 at 12:30 pm

    Sounds awesome! I know margarine is so much yummier, but can I use oil instead?

    Reply
  28. sarah says

    June 30, 2014 at 12:07 am

    Does it freeze well with the glaze on it?

    Reply
    • overtimecook says

      June 30, 2014 at 12:13 am

      Better without, but if it’s on already – go for it! Will be fine.

      Reply
      • Deena G says

        September 19, 2014 at 2:13 pm

        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?

        Reply
  29. Sara says

    November 14, 2014 at 9:37 am

    When you say you replace the milk with Rich’s whip, is that the non dairy creamer or the whipped topping?

    Reply
  30. Nicole says

    December 22, 2014 at 6:39 am

    Hi! Looks yummy! You used rich’s whip which is like heavy cream as opposed to parve soy/almond milk?

    Reply
  31. Tzippy says

    March 3, 2015 at 8:59 pm

    whats the dif between cocoa powder or reg cocoa? which brand makes cocoa powder

    Reply
  32. Yael says

    April 22, 2015 at 10:57 pm

    hi,
    Can I substitute oil for margarine?

    Reply
  33. LOVEcooking:) says

    September 24, 2015 at 5:15 pm

    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

    Reply
  34. Cynthia says

    October 24, 2015 at 8:06 pm

    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.

    Reply
  35. surie says

    January 30, 2016 at 8:21 pm

    Can I use oil instead of the margarine?

    Reply
    • overtimecook says

      February 2, 2016 at 10:29 am

      Yes

      Reply
  36. michelle says

    August 10, 2016 at 10:07 am

    Does this freeze well?? and if yes, how do I freeze it??

    Reply
  37. N. Fritz says

    February 1, 2019 at 3:02 am

    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!

    Reply
  38. Debra Kamerman says

    October 13, 2019 at 1:11 pm

    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!

    Reply
  39. Tova says

    October 17, 2019 at 6:01 pm

    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?

    Reply

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