Zebra Cakes
A stunning and delicious Zebra Cake with alternating layers of chocolate and vanilla batter, creating a beautiful striped pattern. This easy-to-make dessert is perfect for birthdays, holidays, or any special occasion.
Ingredients
- 2 cups (250g) all-purpose flour
- 1½ cups (300g) granulated sugar
- 1 cup (240ml) milk
- ½ cup (120ml) vegetable oil
- 3 large eggs
- 1 tsp vanilla extract
- 2 tbsp baking powder
- ½ tsp salt
- 3 tbsp unsweetened cocoa powder
- ¼ cup (60ml) hot water
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.In a large bowl, whisk together the flour, sugar, baking powder, and salt.Add the milk, vegetable oil, eggs, and vanilla extract. Mix until smooth.Divide the batter evenly into two bowls.In one bowl, mix the cocoa powder and hot water until smooth, then combine with half of the batter.Alternately spoon the vanilla and chocolate batters into the prepared pan, creating concentric circles.Use a knife to gently swirl the batters for a marbled effect.Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a more defined zebra pattern, avoid over-swirling the batters.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freeze the cake for up to 3 months by wrapping it tightly in plastic wrap and foil.