Zebra Cake, an excellent cake for breakfast and snack, with a simple batter enriched with a little chocolate to create this scenic look.
The batter is rather dense because it starts from a base of whipped butter and sugar, then the batter is divided into two parts and a chocolate cream is added to one of these. You then proceed to insert a spoonful at a time of the two alternating batters into the mold, and for this, a dense batter is needed so that the color difference remains highlighted. If the batter were more liquid like that of the two-tone cake, the two batters would tend to mix almost uniformly.
These cakes are ideal for me because they are suitable for many moments of the day, perfect for breakfast and ideal to bring to work or school because they are easy to transport due to the absence of creams.
For lovers of so-called breakfast cakes, I also remind you of other recipes, including a couple of vegan ones and one without sugar, to adapt to various needs
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 307.47 (Kcal)
- Carbohydrates 34.92 (g) of which sugars 19.63 (g)
- Proteins 5.60 (g)
- Fat 17.48 (g) of which saturated 10.88 (g)of which unsaturated 6.50 (g)
- Fibers 1.18 (g)
- Sodium 71.37 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6.35 oz butter (soft)
- 6.35 oz sugar
- 4 eggs
- 7.05 oz all-purpose flour
- 2 tbsp milk
- 1 packet vanillin (or vanilla flavor)
- 1/2 packet baking powder
- 1 pinch salt
- 0.7 oz unsweetened cocoa powder
Tools
To properly whip the butter with the sugar, I suggest using an electric whisk or a stand mixer with the paddle attachment. For baking, a 20/22 cm (8/9 inch) springform pan is useful.
- 1 Stand Mixer Howork
- 1 Springform Pan
Preparation
By always inserting the batter in the center, alternating the two different colored batters, you will achieve this effect as seen in the photo, but don’t worry if you make mistakes with these colored batter circles, it will still be a beautiful two-tone cake.
Start the zebra cake batter by placing the soft butter in pieces with the sugar in the bowl and begin to whip it until it becomes a nice smooth cream. Then add the eggs one at a time, the flour, the vanilla flavor, the pinch of salt, and the baking powder. This will be the batter that you will then need to divide into two more or less equal parts.
Now heat the milk in the microwave and with the hot milk, dilute the cocoa in a small container, trying to avoid the formation of lumps.
Divide the batter into two parts and add to one of them the cocoa cream prepared previously.
Butter the springform pan and start distributing the batter, starting with the chocolate batter. Place a nice spoonful of batter in the center of the pan.
Continue by always placing a spoonful of white batter in the center of the pan, and continue alternating the two different colored batters in this way.
Always position the new batter that you add in the center of the pan, always alternating the two colors and continue until all the batter is used.
Preheat the oven to 350°F and bake for about 40/45 minutes. Always do the toothpick test before removing from the oven.
NOTES
The zebra cake will be a dense but soft cake inside and will remain so soft for several days if kept at room temperature in a classic cake container with a lid.
This recipe contains one or more affiliate links.
If you liked the recipe or if you have questions, feel free to comment here or on social media Facebook, Pinterest, Instagram and X.
Frequently Asked Questions
Can I replace unsweetened cocoa with hazelnut cream?
You can certainly replace unsweetened cocoa with hazelnut cream by removing the milk part from the recipe, but the color will be less intense.
