Have you ever seen a Zebra Cake? Those pretty swirled chocolate and vanilla cake layers might look kind of complicated, but they’re easier to make than you might think.
This recipe is the one my kids chose to make from my friend Lisa’s new cookbook, Kid Chef Bakes: The Kids Cookbook for Aspiring Bakers. This is also the first Zebra Cake I’ve made and it won’t be the last.
My kids thought the Zebra Cake was incredibly cool and it was delicious too.
Oh, and let’s not confuse this recipe for Zebra Cake with those Little Debbie Zebra Cakes that you may have eaten through childhood. That’s a completely different treat. Tasty, but not the same at all.
Zebra Cakes look trickier than they are. I can promise you that this is an easy cake to make, because you already know I’m not a fancy baker. Most of my cakes are sheet cakes topped with a glaze or a sprinkling of powdered sugar.
This simple Brown Sugar Pound Cake is a basic bundt cake with a simple Caramel Glaze. The Cold Chocolate Snacking Cake is a simple cake that everyone raves about.
This pretty Rose Cake? It comes together in about 5 minutes time. (And truthfully, I wouldn’t believe that either, if I hadn’t made it myself.)
How To Make A Zebra Cake
To make the stripes in a Zebra Cake all you need to do is divide your batter in half and add cocoa powder to one bowl. Then spoon the batter into the pan, layering alternating colors over each other, one spoonful at a time.
It really is that easy. As you add the batter to the pan, it will spread out across the pan. Don’t shake the pan as you set it in the oven and you’ll have a pretty striped cake ready to eat in no time.
I chose to top the cake with lightly sweetened whipped cream, but it would also be great with Fluffy Chocolate Frosting or even this Fresh Strawberry Frosting.
For more fun cakes to make with kids, try this Easy Birthday Cake from Scratch or this Rainbow Birthday Cake. Want something a little different for your next party? How about Cake Batter Truffles or a Birthday Cake Martini?
Do you have a four-legged friend who wants to celebrate too? This Spoiled Dog Cake is the cutest idea ever for the dog in your life.
Kitchen Tip: I used this mixer, this scoop, and this pan to make this recipe.
Zebra Cake
Ingredients
- 2 cup all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup sugar
- 4 eggs
- 1 cup light flavored olive oil or vegetable oil
- 1 cup milk
- 1 teaspoon vanilla extract
- 3 tablespoons cocoa powder
- Topping Ingredients:
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Thoroughly grease and flour a 9-inch round pan. In a medium bowl, stir together the flour, baking powder, and salt.
- In a large mixing bowl, beat the sugar and eggs until well blended, about 2 minutes. Add the oil, milk, and vanilla, beating again until well blended. Add the flour mixture to the liquids, beating again until blended.
- Spoon half the batter into the empty bowl that held the flours. Whisk the cocoa powder into one of the bowls.
- To make the stripes, alternate adding the two different colors to the well-greased and floured pan. Scoop a small amount of batter (see cook's note) into the center of the pan and then alternate with a scoop of the other batter directly on top of the first. Repeat until all the batter is in the pan. The cake batter will spread to the edge of the pan as you add more.
- Bake the cake for 40-45 minutes, until a toothpick inserted into the middle of the cake comes out clean. Let the cake cool slightly in the pan, then remove from the pan and place on a wire rack to finish cooling.
- When the cake has cooled completely, make the topping. Pour the heavy cream into a mixing bowl and beat with an electric mixer (with the whisk attachment) until stiff peaks form. Add the powdered sugar and vanilla. Beat again to mix throughout.
- Scoop the whipped cream topping onto the cake and smooth across. Serve immediately or refrigerate until ready to serve. Enjoy!
Notes
Lisa Huff says
Thank you so much for sharing!!❤️❤️❤️
Nora says
Thank you so much for this!
Amy Locurto says
This looks so good! What a fun idea. Can’t wait to make this cake!
Laila says
Can I replace kosher salt with normal salt?
Mary says
Yes, but I’d recommend reducing the amount by half.
Jo says
I made it for my daughter’s birthday and it was awesome. Thank you!
Mary Younkin says
I’m thrilled that you liked the cake, Jo!
Merlin says
Tried the recipe and loved it 💞. Thank you so much for sharing this recipe.
It tasted good and not overly sweet. Just perfect
Mary Younkin says
I’m so glad that you like the cake, Merlin!
Sylvia says
I have tried and I got a marvelous cake on table!
Thanks for this!
Mary Younkin says
You are welcome, Sylvia.
Lourdes Barranco says
Love this cake. The only thing I have to say is that mine was a little dry. What can I do to make it more moist? Thank you!
Mary Younkin says
You might try baking it a few minutes less next time. It shouldn’t have been dry, so I’m guessing it may have overbaked by a few minutes.