Home > Cakes, Dessert > Zebra Cake

Zebra Cake

Zebra cakes are very much like the more commonly seen swirled cake. In both cases,  two toned batters, usually chocolate and vanilla meet, mingle, and became best friends.


 The only difference between the zebra and the swirled cake,  is in how the two best friends hooked up.

In swirled cakes, the two batters meet spontaneously. They interact carelessly with each other, creating a swirly effect that was haphazard and unpredictable. The resultant effect is no less pretty than the zebra cake, that is of course considering the swirler is not me competent enough for the job.

The pattern in the zebra on the other hand, is more structured. The batters are poured alternately in specific amounts to get that orderly, systematic zebra-ish pattern.  The kind of methodical operation that is not exactly in my blood. Geez, my own handwriting is barely legible.

Anyways, back to the cake,

To check for done-ness,

Ah, good ole’ skewer test. Where would we be without it?

Whistling clean, just the way i like it 🙂

You couldn’t imagine how excited i was to slice through this cake. This is one of the incidents where the real thing couldn’t quite compare to the spoof. I dont remember being this excited to see the authentic zebra horse on my first trip to the zoo.

Moment of truth time. 

Honestly, i wasn’t very much impressed. This is definitely one of the prettiest zebras in the stable. Too much black, too little white. Too little spacing between the black and white. Plus the swirls are kinda squiggly.

Oh wells, let me claim the customary “A” for the effort at the very least.

So let’s get horsing around!

Zebra Cake

(Taken from AJ’s Cooking Secrets)

4 large eggs, at room temperature
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk, at room temperature
1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola)
2 cups (10 oz / 300 g) all-purpose flour
1/3 teaspoon vanilla powder
1 tablespoon baking powder
2 tablespoons dark cocoa powder

1. Preheat the oven to 350F (180C).

2. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color

3. Add milk and oil, and continue beating until well blended.

4. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are
thoroughly incorporated. (DO NOT OVERBEAT to prevent air pockets from forming in the batter.

5. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.

6. Lightly grease the pan with oil. If you don’t have non-stick baking pan, grease whatever pan you have then line it with parchment paper (baking paper).

7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it 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 by itself and fill the pan gradually. Continue alternating the batters until you finish them.

8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool. You can sprinkle the top of the cake with some powdered (confectioner’s) sugar or leave it plain.

  1. April 5, 2011 at 7:28 am

    A+ friend…A+
    Looks great! A delightful baking experience again this visit! x

  2. livbambola
    April 5, 2011 at 7:55 am

    This looks delicious! I’m definitely going to give it a go.

  3. April 5, 2011 at 8:32 am

    beautifully baked!

  4. April 5, 2011 at 12:03 pm

    well I think this looks seriously awesome! A good mix of chocolate and vanilla..and such a pretty pattern!

  5. April 5, 2011 at 12:45 pm

    Wow! Another impressive showing. You may not think it was as beautiful as it could be but I thought it turned out amazing. I have never seen a cake like that before! Bravo! Hats off to the chef!

  6. April 5, 2011 at 1:18 pm

    Even though you don’t think so, I really think the swirls looks very nice… 🙂

  7. April 5, 2011 at 1:32 pm

    Very nice swirl! 🙂

  8. April 5, 2011 at 2:05 pm

    though there’s too much black and too little whites, it still look very lovely! seriously, is pretty (: and the texture of the cake looks great too!(:

  9. April 5, 2011 at 3:01 pm

    I just recently found your blog and I LOVE it! I’m a novice baker, but your instructions are clear and I’m able to make a lot of these. Can’t wait to try this swirl cake!

  10. April 5, 2011 at 3:48 pm

    A ++ For awesome looking cake! I HAVE to try this! Its too cool to pass up!

  11. April 5, 2011 at 7:02 pm

    I am always so impressed when I see this cake. One of these days I will finally decide to take the plunge and make it myself.

  12. April 5, 2011 at 9:36 pm

    I love this! I think the squiggly stripes make it look more zebra-ish.

  13. Tea
    April 6, 2011 at 1:08 am

    Beautiful Zebra Cake!! I will definitely try it out myself. Thanks for sharing! =)
    Also, what is the pan size you’re using? Thanks!

  14. April 6, 2011 at 1:30 am

    the swirl looks pretty! this is already very impressive to me!

  15. SL
    April 6, 2011 at 2:37 am

    WOW! I can’t stop looking at this cake. You did a great job – you are too hard on yourself. Very impressive.

  16. April 6, 2011 at 3:12 am

    The cake looks stunning girl, you should give u’rself more credit!!!

  17. April 6, 2011 at 3:18 am

    I’ve wanted to make one of these ever since I first saw one a couple of years ago. I think yours is gorgeous!

  18. April 6, 2011 at 6:22 am

    This is beautiful, squiggles and all. I mean, especially the squiggles.

  19. April 6, 2011 at 12:37 pm

    Your swirls are pretty enough and the crumbs looks so fine too !! Definitely A +++ !!

  20. April 6, 2011 at 2:24 pm

    Wow, so impressive! I’ve never really considered making zebra cakes before because they look so intimidating but your instructions make it seem easy 🙂

  21. April 7, 2011 at 3:34 am

    I think this is the most amazing cake!

  22. April 10, 2011 at 5:20 pm

    I simply love this recipe and your method for getting the zebra like motions on the cake. This zebra cake looks delicious and I will definitely make this next week.

  23. April 12, 2011 at 2:27 am

    This cake is absolutely coooooool! I can’t believe you’re not satisfied with it. I’m definitely going to try this one!

  24. April 13, 2011 at 3:14 pm

    Your cake looks amazing! Very good swirls! 🙂

  25. Azaia
    December 26, 2011 at 12:52 pm

    I just made this cake.
    What type of wire frame did you cover the too with whilst baking to ensure an even and l

  26. Azaia
    December 26, 2011 at 12:53 pm

    I just made this cake.
    What type of wire frame did you cover the too with whilst baking to ensure an even and pale coloured top?

  1. April 5, 2011 at 7:27 am
  2. September 20, 2011 at 5:55 pm

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