Zebra Cake

This cake is a really cool cake with zebra-esque stripes.  I’ve been wanting to try this recipe for awhile now.  It was time-consuming but worth the time.  My friend Sarah and I decided to give it a whirl.

The basic recipe for the cake is simple.  The batter is divided into two and cocoa added to one.

Add five tablespoons of one of the batters to the center of a greased round cake pan.  Add the opposite batter to the center of the existing circle.  Continue to add about 5 tablespoons of each batter in opposite order creating a bulls-eye.

My bulls-eye started drifting to one side, so I ended up making two centers.

Once you get going, decrease the amount of batter you add.  This is to make sure your new circle addition doesn’t take over the previous circle.

I’m sorry if this sounds complicated, but you’ll get the hang of it.  If possible, only have 1 center unlike my two.  Also, you may want to wait a few minutes if you’re center circle gets too small.  This will let the batter spread out a bit.

Another option (to save time and for a different design): Make you circles much bigger maybe 6-7 tablespoons, so your rings are more pronounced.

This may take a while, but it is well worth it.  Here’s my finished set of rings.  

I don’t quite see a zebra but it still looks pretty cool.

I put it in a 350˚ oven for 30-40 minutes.  Here it is fresh out of the oven.

I see a face with two eyes and a nose, but you can use your imagination.

The recipe mentioned that this cake is good plain as a snack cake or topped with icing.  I decided to use a clear sugar glaze which was just a mixture of water and powdered sugar.  This added a touch of sweetness to the cake and helped seal in freshness.

I think making bigger circles will make more defined rings or stripes.

This cake was delicious, but definitely more of a snack cake than dessert cake.  This type of cake design can probably be made with any cake batters as long as they’re thin enough.

If you have some time on your hands and want to wow your friends, give this cake a try.

Here’s Sarah ready to cut our masterpiece and see how it tastes.

Our beautiful zebra cake in all its glory.  

Recipe courtesy of King Arthur Flour

Recipe:  Zebra Cake


2 Comments (+add yours?)

  1. KC
    Aug 14, 2010 @ 15:35:57

    Looks cool! How much cocoa powder did you add?


    • chemcrewcupcakes
      Aug 15, 2010 @ 08:20:06

      I added 3 tablespoons of dutch processed cocoa. It wasn’t a very strong chocolately flavor, so you could add more if you like. Just make sure the batter doesn’t get too thick that you can’t pour it well.


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