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Moist zebra cake with chocolate and vanilla layers, topped with buttercream frosting.

Chocolate and Vanilla Zebra Cake

A visually stunning cake with alternating stripes of chocolate and vanilla flavors, perfect for coffee time and special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 2 cups all-purpose flour
  • 1.5 cups granulated sugar
  • 1 cup milk Can use whole or low-fat
  • 1/2 cup unsalted butter Melted
  • 3 large eggs
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 tsp salt
Toppings (Optional)
  • 1 cup powdered sugar For dusting
  • 1 cup fresh berries For serving
  • 1/2 cup simple vanilla glaze Thin glaze for drizzling

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a standard round cake pan.
  2. In a mixing bowl, combine flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together eggs, melted butter, milk, and vanilla extract.
  4. Combine the wet and dry ingredients until just mixed.
  5. Divide the batter into two equal portions. Mix cocoa powder into one half.
Baking
  1. Spoon alternating dollops of vanilla and chocolate batter into the center of the prepared pan, allowing each to spread gently over the previous layer.
  2. Repeat until all batter is used, ensuring even distribution for striped effect.
  3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Cooling and Serving
  1. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
  2. Dust with powdered sugar or drizzle with glaze before serving.
  3. Serve warm or at room temperature with fresh berries on the side.

Notes

Make sure both batters are of similar thickness for best results. Avoid overmixing to keep the texture tender. Store well to maintain moisture.