Vanilla-Chocolate Zebra Cake
A soft, tender vanilla cake with chocolate stripes running through every slice. The zebra pattern looks impressive, but it is created with a simple beginner-friendly technique: alternating spoonfuls of vanilla and chocolate batter directly into the center of the pans.
Ingredients
Equipment
Method
- Preheat the oven. Preheat to 350°F / 175°C. Position a rack in the center of the oven.
- Prepare the pans. Grease 2 round 8-inch / 20-cm cake pans with oil. Line the bottoms with parchment if desired, then lightly dust the sides with flour and tap out the excess.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking powder, and salt for about 20-30 seconds. Set aside.
- Beat the eggs and sugar. In a large bowl, beat the eggs and sugar for about 2-3 minutes, until the mixture looks lighter in color and slightly thicker.
- Add the oil and vanilla. With the mixer on low, gradually add the oil, then add the vanilla. Mix until smooth.
- Add the water. Pour in the water or pareve milk substitute and mix just until evenly combined.
- Add the dry ingredients. Add the flour mixture to the wet mixture. Mix on low only until the batter is smooth and no dry streaks remain. Do not keep beating once combined.
- Divide the batter. Divide the batter evenly between 2 bowls. Leave one bowl as the vanilla batter.
- Make the cocoa mixture. In a small bowl, whisk together the cocoa powder, 2 Tbsp sugar, and hot water until smooth and lump-free.
- Make the chocolate batter. Stir the cocoa mixture into one bowl of batter until the color is even.
- Start the zebra pattern. Place about 3 Tbsp vanilla batter directly into the center of the first prepared pan.
- Add chocolate to the center. Place about 3 Tbsp chocolate batter directly on top of the center of the vanilla batter. Do not spread it.
- Keep alternating. Continue alternating about 3 Tbsp vanilla batter and 3 Tbsp chocolate batter, always placing each new spoonful directly in the center. The weight of each new spoonful will push the earlier batter outward and create rings.
- Do not swirl. Do not drag a knife or fork through the batter. Swirling turns the zebra rings into ordinary marble streaks.
- Repeat with the second pan. Build the same alternating pattern in the second pan until all batter is used.
- Help the batter settle if needed. If the batter is not reaching the edges evenly, tap the pans gently on the counter once or twice. Do not aggressively shake or stir the batter.
- Bake. Bake at 350°F / 175°C for 35-40 minutes. Begin checking around 32-35 minutes.
- Check for doneness. The tops should spring back lightly when touched. A toothpick inserted into the center should come out clean or with a few moist crumbs, but no wet batter.
- Optional internal temperature. If using an instant-read thermometer, the center should be about 200-205°F / 93-96°C. Use this together with the visual doneness cues.
- Cool in the pans. Let the cakes cool in the pans for about 10-15 minutes.
- Remove from the pans. Run a thin knife around the edges if needed, turn the cakes out onto a wire rack, and remove the parchment.
- Cool completely. Let the cakes cool completely before slicing, dusting with confectioners’ sugar, or adding a light chocolate drizzle.
Notes
Make Ahead
Bake the cake layers 1 day ahead. Cool completely and wrap airtight. Slice or finish the cake the next day.
Storage
- Room temperature: Store tightly covered for up to 3 days.
- Refrigerator: Refrigerate for up to 5 days. Bring toward room temperature before serving for the softest texture.
- Simple: Leave the cake plain so the inside is the surprise.
- Confectioners’ sugar: Dust lightly after the cake is completely cool.
- Chocolate drizzle: Drizzle a small amount of melted pareve chocolate over the top after cooling.
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