Tall, fluffy, delicious, and very easy, the ZEBRA CAKE is a black and white cake that, when cut, will have slices with a unique zebra effect. The zebra cake is a homemade, simple, and wholesome dessert for breakfast and snacks. Today, I’m sharing my recipe for a zebra cake without butter, a very fluffy and delicious cake! You’ll see, both adults and especially the little ones at home will love it. Make it right away, and I’m sure that once you try it, you’ll make it often. The zebra effect is very easy to achieve by alternating the two batters, the dark chocolate one and the white one, in the pan. You’ll see what a beautiful, soft, and delicious zebra cake you’ll get! Follow me in the recipe as we make this double-batter cake together, and hurry to WATCH THE ZEBRA CAKE VIDEO RECIPE ON MY YOUTUBE CHANNEL and subscribe to the channel to not miss other delicious recipes.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 9-inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 eggs
- 1 cup sugar
- 2/3 cup sunflower oil
- 1/2 cup milk
- 2 1/2 cups all-purpose flour
- 1 packet baking powder
- 2 tablespoons sugar
- 3 tablespoons milk
- 1/3 cup unsweetened cocoa powder
Steps
In a bowl, put the eggs with the sugar and beat with electric whisks until you have a fluffy and frothy mixture. While keeping the whisks running, slowly pour in the oil and then the milk.
Now add the flour with the baking powder, sift the dry ingredients well, and mix everything to get a nice, smooth, creamy, and lump-free batter. Divide the batter into two equal parts by pouring half of it into another bowl.
In one half of the batter, add the milk, sugar, and cocoa, and mix well to get a nice creamy mixture. Now that the two batters, the white and the chocolate one, are ready, line a pan with parchment paper. I used a 9-inch diameter pan.
With the help of two spoons, alternate the white and dark batter inside the pan, placing some white batter and some dark batter always in the center of the pan. To get a beautiful zebra result, I suggest you proceed by putting two spoons of white batter and one of chocolate batter. Finish both batters, lightly tap the pan on the table, and bake the cake in a preheated static oven at 350°F (180°C) for about 35-40 minutes. Once the zebra cake is baked, let it cool in its pan, then serve it on a serving plate. If desired, you can cover it with powdered sugar.
… Vane’s Tips
The zebra cake, once made, can be stored for about 4-5 days under a cake dome or wrapped in plastic wrap.
FAQ (Frequently Asked Questions)
Can I use butter instead of oil?
Yes, of course, you can use butter, and the quantity is 155 g of butter
Can I use sweetened cocoa?
Yes, of course, in this case, you might consider adding only one tablespoon of sugar to the chocolate batter.
Can I freeze the cake?
Yes, of course, you can freeze it. I recommend freezing it in slices because once thawed, it should be consumed within 24 hours.
