This post was originally published on February 15, 2008, thus starting zebra cake recipe trend all over the Internet (yes, I claim to be the original zebra cake recipe sharer with step by step pictures!). I am updating the recipe today with the video from my new YoutTube Channel – AZCookbook with Feride. Please SUBSCRIBE to it and share it with your friends.
Look at those stripes! Don’t they look like real zebra stripes? Well, that was the goal. Meet my super zebralicious Zebra Cake!
How to make those stripes? Super easy. Follow my no-fail Zebra Cake recipe below and you will get countless ‘Wow! How did you make those stripes?’ from anyone you treat this cake to. Zebra Cake is fun to make. If you have kids, mobilize them to help you. They’ll have a blast!
Over time, I’ve perfected my recipe by trying it multiple times, so that you have an enjoyable and stress-free experience making it in your own kitchen. Here come the step by step pictures and the video, too!
Let’s get started!
This is the consistency of the Zebra Cake batter.
Fun part – creating the stripes!
This is how the cake will look before it goes in the oven.
WATCH HOW TO MAKE ZEBRA CAKE:
- • 2 cups all-purpose flour
- • ⅓ teaspoon vanilla powder (can substitute ½ teaspoon vanilla extract)
- • 1 tablespoon (3 teaspoons) baking powder
- • 4 large eggs, at room temperature
- • 1 cup granulated sugar
- • 1 cup milk, at room temperature
- • 1 cup olive oil
- • 2 tablespoons dark cocoa powder (such as Dutch-process)
- In a medium bowl, combine the flour, vanilla powder, and baking powder. Set aside.
- In a separate large mixing bowl, combine the eggs and sugar. Using a mixer, beat until the mixture is creamy and light in color, about 5 minutes.
- Add the milk and oil and continue to beat until just blended. If you are going to use vanilla extract instead of vanilla powder, add it to the mixture, too.
- Gradually add the flour mixture to the wet ingredients and beat briefly, just until the batter is smooth and the dry ingredients are thoroughly incorporated. (DO NOT OVER-BEAT to prevent air pockets from forming in the batter.) The batter should be neither very thick nor too loose.
- Divide the mixture into 2 equal portions.
- Keep one portion plain.
- Add the cocoa powder to the other portion and stir to blend. (If the consistency of this batter is thicker, add just a little milk and stir).
- Preheat the oven to 350ºF.
- Lightly butter a 9-inch cake pan and line it with parchment paper.
- Scoop 3 tablespoons of the plain batter into the middle of the baking pan. Then scoop 3 tablespoons of the cocoa batter and pour in the center, on top of the plain batter. IMPORTANT: Do not stop and wait until the previous batter spreads—keep going! Do not spread the batter or tilt the pan to distribute the mixture—it will spread and fill the pan gradually. Continue alternating the batters until they finish.
- Bake on the middle rack of the oven for about 40 minutes. To check if the cake is ready, insert a toothpick in the center—it should come out clean when ready. Do not open the oven door for at least the first 20 minutes or the cake will collapse.
- Remove the cake from the oven.
- Immediately, run a small, thin knife around the edges of the cake to loosen it, then invert onto a cooking rack.
- Turn the cake back over and allow to cool completely before slicing.