This amazing cake looks like a giraffe pattern! An impressive effect which is quite easy to create in your pan by combining two kinds of batter.
The cake is not only pretty but also tasty and fluffy. It is perfect for birthday celebrations or for every day baking.
What kind of cake is this
I've already made Zebra Cake and even a Zebra Ice Cream. The current recipe represents another animal: Giraffe.
This is a bundt cake made with two types of batter: yellow and white. They are alternated in the pan with cocoa powder in between, making the cake to resemble a giraffe skin.
Recipe ingredients
This recipe calls for very simple ingredients, mostly pantry staples:
- 4 large eggs, divided
- 1 cup/ 200 g caster sugar
- 2 cups / 240 g all purpose or cake flour
- ½ cup or 100 oil: I use extra virgin olive oil
- ⅞ cup / 200 ml plain yogurt
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon cocoa powder
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract, optional: that way you can make the different batters taste different
- 2 tablespoon powdered sugar to sprinkle the cake
Preparation
In summary, to prepare the cake you need to make two different batters: one with yolks and another one with whites. Then these two batters are layered into the bundt pan with cocoa powder between them.
- First combine the flour with the baking powder and salt.
- To make the white batter, beat the egg whites with half of the sugar. Add half of the oil, ⅓ of the yogurt and the vanilla, beating at a low speed.
- Gradually add about half of the flour mixture, using a rubber spatula.
- To make the yellow batter, follow the same process with the remaining ingredients.
- Make sure no lumps remain in the two batters: mix thoroughly with the rubber spatula until all the flour is absorbed.
- Pour or spoon half of the yellow batter into a greased bundt pan. Sprinkle cocoa powder on top, to cover completely the layer.
- Spread half of the white batter on top. Be careful not to mix it with the cocoa powder.
- Sprinkle cocoa once again, so it covers completely the white layer.
- Follow the same process with the next two layers. Don't sprinkle cocoa on top of the cake.
- Bake for about 45-50 minutes at 180º C/ 350º F, depending on the pan size and shape.
- Remove the cake from the pan when it reaches almost room temperature. Sprinkle the top with icing sugar.
Recipe tips
- Grease and coat with flour very well the bundt pan before filling it with batter. To do that I usually pour 2 tablespoon of vegetable oil and 1 tablespoon flour into the pan and spread the mixture all around the pan with a kitchen brush.
- The cake slices will look prettier if they have oval shape, similar to the one on the photos. Use a bundt pan that doesn't have sharp edges.
- Beat very well the egg whites and the egg yolks with the sugar for both batters. This will ensure fluffy texture with enough air incorporated into the cake.
- Consider that the yolk batter needs more moisture, that's why more yogurt is added to it. The rest of the ingredients need to be divided more or less equally between the two batters.
Storing
Keep the leftovers for up to 2 days at room temperature and for up to 4 days in the fridge.
Consider that the bundt cakes are best on the day of baking. They start loosing part of their moisture on the next day after being baked.
You can also freeze this cake once it reaches room temperature. Wrap it very well in plastic wrap or portion it in airtight containers. It can stay in the freezer for up to 2 months.
The Giraffe Cake is so tasty and impressive! It is one of the easiest colorful cakes to make for a special occasion or just for fun!
Let me know in the comments if you've made it. I will be glad to know how it went!
📝 Recipe
Giraffe Bundt Cake
Ingredients
- 4 large eggs, yolks and whites divided
- 1 cup/ 200 g caster sugar
- 2 cups / 240 g all-purpose flour
- ½ cup/ 100 ml vegetable oil
- ⅞ cup / 200 ml plain yogurt
- 2 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoon cocoa powder
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract, optional or more vanilla
- 2 tablespoon powdered sugar , for sprinkling
Instructions
- Preheat the oven to 180º C/ 350º F. Grease and flour very well the inside of a bundt pan.
- In a medium bowl combine the all-purpose flour with the baking powder and salt. Whisk well and set aside.
Make the white batter:
- In a large mixing bowl beat the egg whites and half of the sugar using an electric mixer at a high speed. The mixture should become thick and foamy: about 3-4 minutes.
- Gradually add half of the oil, about ⅓ of the yogurt quantity and the vanilla extract. Beat at a lower speed after each addition, until combined.
- Using a rubber spatula gradually add about half of the flour mixture. Make sure no lumps remain in the batter and all the flour is well absorbed.
Make the yellow batter:
- In a separate bowl beat the remaining ½ cup sugar with the egg yolks and the almond extract.
- Gradually add the remaining oil and ⅔ of the yogurt quantity (approximately), mixing well after each addition.
- Little by little add the rest of the flour mixture. Mix thoroughly with the rubber spatula until all the flour is absorbed.
To assemble:
- Pour or spoon half of the yellow batter into the prepared bundt pan.
- Using a mesh sieve sprinkle cocoa powder on top, to cover completely the layer.
- Spread half of the white batter on top. Be careful not to mix it with the cocoa powder.
- Sprinkle cocoa powder once again, so it covers completely the white layer.
- Follow the same process with the next two layers. Don't sprinkle cocoa on top of the cake.
- Bake the cake for about 40-50 minutes, depending on the pan size and shape. When the top is cracked and golden brown, test the cake with a wooden skewer but not earlier than 30 minutes after the start of the baking. When the skewer comes out clean or with just a few crumbs, the cake is ready.
- Remove the cake from the pan when it reaches almost room temperature. Sprinkle the top with icing sugar before serving.
Notes
- The baking time is approximate. Wider pans tend to make the cakes bake faster while cakes baked in tall and narrow pans normally take longer in the oven.
- This cake stays fresh for up to 2 days at room temperature, covered, or for up to 4 days in the fridge. You can also freeze it portioned in airtight containers for up to 2 months.
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