Zebra Cake
February 14, 2010 | Filed Under Baking, Cakes, Lululu at Home blog, Valentine's Day, Vanilla Extract, Zebra Cake
Yes, that’s supposed to be a heart-shaped cake. However, no one could would wait for me to take a photo of my finished product and I was too tired to fight off the cake eaters.
When I first saw this cake on Lululu at Home, the stripes immediately captured my attention (It’s actually more mesmerizing on a round-shaped cake). I was eager to find out how to get that pattern. Turns out that it was very easy and fun to prepare. Next time I make this cake, I’ll use the round cake pan. Oh, I used my homemade vanilla extract. I’m still so excited that I made my own vanilla extract. It and the cake were made with love. Did you know vanilla is an aphrodisiac? 
By the way, can any one tell me why the top of my cake cracked?
Happy Valentine’s day to all.
Paz
Zebra Cake
(makes 9" cake)
Ingredients:
2 cups all purpose flour
1 tablespoon baking powder
Pinch of salt
4 large eggs, at room temp
1 cup white sugar
1 cup whole milk, at room temp
1 cup olive oil
1 tsp vanilla extract
2 tbsp cocoa powder
Directions:
Preheat oven to 350F. Butter a 9" round cake pan. Line with a parchment circle and butter the parchment.
Sift together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer, combine eggs and sugar. On medium speed, beat until the mixture is light and creamy. Add milk, oil, and vanilla extract and beat until well combined.
On low speed, add the flour mixture and mix until the flour is just incorporated.
Divide batter into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.
Scoop 1/4 cup of plain batter into the middle of the cake pan. Then scoop 1/4 cup of cocoa batter and pour it in the center (right on top) of the plain batter. Continue to alternate between the plain and cocoa batters (always pouring it in the center right on top of the previous batter) until you use up the batters.
Bake at 350F until golden or until a cake tested comes out clean, about 40 minutes.
Cool for 15 minutes in pan and then remove cake from pan to cool on a wire rack.
Comments
16 Responses to “Zebra Cake”
Leave a Reply
yummy! I really should make another batch of vanilla extract soon!
Temp too high in the oven, and possibly left in just slightly too long – either or both will cause the cracking.
Love the stripes! When I was a child, I always thought striped and marbled cakes were such a mystery. Now, even though I know how to make them, I still think they’re magical.
Looks absolutely delicious, Paz. I love the way it is marbled.
It looks great Paz. I bet they “loved” it!
Happy Valentine’s Day!
LL
Happy Valentine’s Day, dear Paz. What a beautiful cake! I have never made a marbled cake, so I read with interest the description of how you got the marbling. I think the top photo is really cute.
Thanks for stopping by, everyone!
Dam. thanks for telling me what went wrong. Next time I’ll try to make sure the oven isn’t too hot.
Paz
Stripes without dragging a toothpick through the batter. That’s really cool. There’s someone who would really love this!
mine was cracking a little bit too. maybe over-cooked a little bit.
but who cares, as long as it tastes good! your looks so sweet.
I think its wonderful that your cake-eaters were too enthusiastic to wait for pictures! It still looks fantastic
I’m never disappointed with your recipes. I’m going to make that vanilla extract and the striped cake is so cute, once you know how to do it there’s really nothing to it! Thanks for sharing this!
Truly a beautiful cake! Makes me want to bake one….
I ♥ the way you made the stripes.
Happy Valentines day! (yes, yes, belated, but is the thought that counts, right?)
it looks grand! when i was a kid my mother used to bake something very similar called tiger cake. but you could only see the stripes when you cut the cake. hm, i wonder if i’ll be in a cake baking mood come weekend?
Love this!! Doesn’t even look like it needs any frosting or garnishes! Just a nice cup of coffee or a scoop of ice cream.
This sounds yummy and interesting to make too!