The Zebra cake is a very impressive and tasty dessert! Every slice has wonderful dark and light stripes, which make it resemble the skin of the animal. Looks complicated but is in fact so simple!
The current recipe is very easy and the result moist and delicious: the perfect cake for a lazy Sunday afternoon!
Why make this recipe
Zebra cake looks very pretty and is not as complicated as other cakes. It tastes of both vanilla and chocolate in every bate!
The current recipe has in addition a very delicious frosting which contributes with moisture and perfect chocolate taste. If you are looking for a cake that looks amazing and is easy and delicious, that is the right recipe!
What ingredients you need
For the batter you need very simple ingredients: all-purpose flour, baking powder, eggs, plain yogurt, oil, vanilla, cocoa powder and few tablespoons of milk. I prefer olive oil (as for many of my desserts) but you can use any oil you have.
For the glaze you need sour cream and melted dark chocolate.
Check the full list with the exact quantities below the post, in the recipe card!
- The main batter is made in one bowl: just mix the dry ingredients and gradually add the wet ones. This is my favourite method to make cakes as it is the easiest and the result is always great!
- When the batter is ready, you need to divide it in two equal parts. You can use a scale, a ladle or just pour approximately half of the batter into a second bowl. Don’t worry if the two parts are not absolutely equal: this is not the most important thing.
- Combine one part with the cocoa and the milk.
- Place one spoonful of white batter into the middle of your greased pan. Place a spoonful of the chocolate batter in the middle of the first one. The edges of the first batter must remain to ensure the perfect zebra effect.
- Continue the process until both batters are over. From time to time you may need to shake gently the pan so that the batter spreads easier.
- That’s the whole secret! And then you bake the cake.
- When the cake is baked and cooled almost until room temperature, spread the glaze on top.
What pan to use
I used a 9 inch/ 24 cm glass pie dish and my zebra cake was not tall. This pan however made it easy to slice and serve.
You can use a 8 to 9 inch pan for this recipe. You can also double the ingredients and make a two layer cake.
Lastly, you can also prepare the cake in a bundt pan. Just don’t forget to grease and flour it very well before adding the batter!
- I used a regular tablespoon to make the stripes and they became quite thin. If you want yours to be slightly thicker and not as many, you can use a large serving tablespoon, a ladle or a measuring cup (¼ cup or ⅓ cup are best).
- When you place the new colour on top of the previous, aim for the center, leaving the edges free. This is very important to create the stripes effect.
- The bigger the spoon, the easier it would be to keep the stripes separated.
This Zebra cake is so delicious and easy, I am sure you will love it! If you made it, please let me know in the comments how it went!
Here are few more cake recipes with a twist that you might like as well:
- Cream Cheese Banana Bread
- Pear Upside Down Cake with Soy Sauce and Chocolate
- Apple Chocolate Marble Bundt Cake
- Easy Air Fryer Banana Bread
Easy Zebra Cake
For the cake:
- Preheat the oven to 350º F/ 180º C. Grease very well a 9 inch/ 24 cm round pie dish or similar pan.
- In a large bowl combine flour, baking powder and sugar and whisk very well.
- Add the eggs and whisk gently to combine. Add vanilla, yogurt and oil. Continue whisking slowly, until the batter becomes smooth.
- Pour half of the batter in another bowl (use a scale or a ladle). Whisk in the cocoa powder and the milk into one part.
- Use a large serving spoon or a measuring cup (⅓ or ¼ cup) or just a bigger tablespoon to take from the white batter. Place it right in the middle of the prepared pan. With another spoon or cup take from the chocolate batter and place it right in the middle of the first one. Make sure the second batter doesn’t touch the edges of the first one.
- Continue the same process until you finish both batters. Your pan should look like it has many circles one inside another.
- Whenever necessary, shake gently the pan to help the batter spread easier and make the circles larger.
- Bake for 35-40 minutes or until a toothpick inserted in the centre comes out clean.
- Let the cake cool until almost room temperature before glazing it.
- Take the sour cream out of the fridge at least 15-30 minutes before melting the chocolate. Place it in a bowl and whisk it until smooth.
- After melting the chocolate (preferably on a double boiler), mix it with a spatula for 5 minutes to cool down.
- Add a spoonful of sour cream to the chocolate and mix very well. Repeat the process 2-3 times and then mix the rest of the cream into the chocolate.
- Pour the glaze on top of the cake. Serve immediately or refrigerated.