Introduction
This Zebra Cake is not just a dessert—it’s an optical illusion you can eat! Hypnotizing swirls of vanilla and chocolate make every slice a delightful surprise. Soft, moist, and so Instagrammable, this Italian beauty is perfect for birthdays, brunches, or simply “just because”! 🎉🐾
Why You’ll Love This Recipe
This cake is as fun to make as it is to eat. The unique zebra pattern is achieved with alternating layers of vanilla and chocolate batter, giving it an eye-catching look that will wow anyone who sees it. Plus, the cake is soft and moist, with a subtle sweetness that’s perfect for any occasion.
Recipe Origins
Zebra cake, or “Torta Zebrata” as it’s known in Italy, is a beloved dessert that’s as fun to look at as it is to eat. Its striped pattern is reminiscent of the natural beauty of zebras, but the real treat is in its moist texture and delicious combination of vanilla and cocoa.
Nutrition Information
Calories: ~350 kcal per serving
Fat: 18 g
Carbs: 45 g
Protein: 6 g
Sodium: 180 mg
Quick Facts
Prep Time: 20 min
Cook Time: 40 min
Total Time: 1 hr
Servings: 8
Difficulty: ⭐⭐ (Easy to Moderate)
Storage and Reheating Tips
Store leftover Zebra Cake in an airtight container at room temperature for up to 3 days. You can also freeze individual slices for up to 3 months—just thaw them at room temperature when you’re ready to enjoy!
Serving Suggestions
This cake is delicious on its own, but you can serve it with a dusting of powdered sugar or a dollop of whipped cream. Pair it with a cup of coffee or a glass of milk for the ultimate treat!
Common Mistakes
Not alternating the batters carefully: Pouring the batters too quickly or unevenly may result in a less-defined zebra pattern. Be gentle and patient as you alternate the batters.
Not greasing the pan enough: Ensure your pan is well-greased and floured to avoid the cake sticking to the sides.
Recipe Variations
Vegan: Substitute eggs with flax eggs or a plant-based egg replacer, and use non-dairy milk.
Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free version of this cake.
Low-Sugar: Substitute the granulated sugar with a sugar substitute like stevia or monk fruit sweetener.
Frequently Asked Questions
Can I make this cake ahead of time?
Yes! This cake keeps well for a couple of days, and the flavor even improves as it sits.
Can I add frosting to this cake?
Absolutely! A simple chocolate ganache or vanilla buttercream would complement the zebra pattern beautifully.
Ingredients
- 4 large eggs (room temperature)
- 1 cup granulated sugar
- 3/4 cup sunflower oil
- 1/2 cup whole milk
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1 pinch of salt
Instructions
Step 1: Preheat your oven to 350°F (180°C).
Step 2: In a large bowl, whisk the eggs with sugar and a pinch of salt until pale and fluffy.
Step 3: Gradually add the oil and milk, whisking until smooth.
Step 4: Divide the batter equally into two bowls.
Step 5: In one bowl, mix in 1 1/4 cups flour, 1 tsp baking powder, and vanilla extract.
Step 6: In the other, mix in 1 1/4 cups flour, 1 tsp baking powder, and cocoa powder.
Step 7: Lightly grease and flour a round cake pan.
Step 8: Pour 3 tablespoons of the cocoa batter into the center of the pan.
Step 9: Immediately pour 3 tablespoons of vanilla batter right on top of it.
Step 10: Continue alternating batters until both are used up.
Step 11: Bake for 40 minutes, or until a toothpick comes out clean.
Step 12: Let cool for 10 minutes, then remove from the pan and cool fully on a wire rack.
