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Zebra Cake

A striking two-batter cake with alternating stripes of chocolate and vanilla flavors, perfect for impressing guests with minimal effort.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Layers
  • 2 cups All-purpose flour Plus a little cornstarch for a soft crumb
  • 1.5 cups Granulated sugar
  • 1 tablespoon Baking powder
  • 1 teaspoon Salt A pinch of salt
  • 3 large Eggs At room temperature
  • 1 cup Whole milk For moisture
  • 0.5 cup Neutral oil For moisture
  • 2 teaspoons Pure vanilla extract
  • 0.5 cup Unsweetened cocoa powder For the chocolate batter
  • 1 teaspoon Espresso powder Optional, to deepen chocolate flavor
Chocolate Cream Cheese Frosting
  • 8 oz Softened cream cheese
  • 0.5 cup Unsalted butter Softened
  • 0.5 cup Unsweetened cocoa powder
  • 1 pinch Salt
  • 4 cups Powdered sugar Sifted
  • 1 teaspoon Vanilla extract
  • 2 tablespoons Milk Add more as needed to loosen

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and line two 8 or 9 inch round cake pans.
  2. In one bowl, mix dry ingredients: flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together wet ingredients until smooth: eggs, milk, oil, and vanilla.
  4. Combine wet and dry ingredients until just blended; avoid overmixing.
  5. Split the batter into two bowls. Stir cocoa and espresso powder into one and add extra vanilla into the other.
Layering and Baking
  1. Scoop 2 tablespoons of vanilla batter into the center of the first pan.
  2. Spoon 2 tablespoons of chocolate batter on top, repeating this process while alternating the batters in the center.
  3. Repeat with the second pan, ensuring the rings are centered.
  4. Bake for 30 minutes or until centers spring back and a toothpick comes out clean.
  5. Cool in the pans for 10 minutes, then flip onto racks to cool completely.
Frosting
  1. Beat softened cream cheese and butter until smooth.
  2. Add cocoa powder, salt, and sifted powdered sugar, mixing well.
  3. Incorporate vanilla and a little milk if the frosting is too thick.
  4. Apply a light crumb coat of frosting and chill for 15 minutes, then apply a thicker final layer.
Serving
  1. Slice and serve the cake, ensuring to bring it to room temperature for the best texture.

Notes

For storage, unfrosted layers can be wrapped and frozen for up to 2 months. Frosted cake can be kept in the fridge for 3-4 days.