This zebra cake will certainly be a hit with many who taste it. It is light, airy, moist and enriched with both chocolate and vanilla flavors. What’s more, it is pretty easy on the eyes!
I personally enjoy making this zebra cake as it is always rewarding to see the pretty zebra stripes in the cake, once it is sliced.
Zebra cakes are one of the easiest cakes to make that you are sure everyone will like. It can be enjoyed as is or with a chocolate glaze.
- ¾ cup flour (95 g)
- ¾ cup sugar (150 g), divided
- 2 tablespoons butter, melted
- 1 tablespoon cocoa powder
- 1 tablespoon cornstarch
- 5 eggs, room temperature
- 3 tablespoons milk, warm
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Preheat oven to 350˚F (180˚C).
- Grease and line an 8-inch (20 cm) cake pan with parchment paper, then set aside.
- In a mixing bowl, sift together the flour cornstarch, baking powder, and salt. Then set aside.
- In a separate bowl, add the butter, milk, and vanilla then whisk until well-combined. Cover with a kitchen towel and set aside.
- In two large bowls, separate 3 eggs into yolks and whites. Crack the last 2 whole eggs in the bowl with the egg yolks.
- Add 6 tablespoons of sugar into the egg yolk bowl. Mix on high for about 5 minutes until the batter is thick and pale yellow.
- Then beat the egg whites on high speed until frothy. Gradually add in the 6 tablespoons of sugar and beat until soft peaks form.
- Gently fold in the egg yolk mixture into the egg whites.
- Add the flour mixture, continue folding until the flour is mixed in.
- Create a well in the bowl, pour in the butter mixture. Fold all of the ingredients until the batter is smooth and silky.
- Pour half of the batter into a smaller bowl and sift the cocoa powder over the batter. Then fold in until the cocoa powder is fully incorporated.
- Spoon in a scoop of the vanilla batter into the center of the prepared cake pan. Then spoon in a scoop of the chocolate batter over the vanilla in the center. Repeat until you have poured about 6 to 8 layers, keeping in mind you will be spooning in a little less batter each layer.
- Use a skewer to gently draw a line from the edge of the pan to the center. Repeat until you have made about 8 lines. Then add a little chocolate dot in the center.
- Place in the oven and bake for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Use a knife or spatula to gently release the cake from the edge of the pan.
- Cover the cake with a greased plate and flip the cake on to the plate then transfer to a wire rack to cool completely.
- Serve and enjoy!