ZEBRA CAKE

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ZEBRA CAKE

Look at these cakes—chocolate and vanilla—baked together in a visually arresting striped design. Nice, huh? Far simpler to execute than you might imagine as well. Similar to marble loaf cake, but with a bit more glitz. Zebra cakes are typically prepared as a Bundt or single layer cake, but I wanted to make a towering, colorful cake for our friend’s birthday. Plus a reason to whip up some chocolate cream cheese icing.

INGREDIENTS

  1.  300 g flour
  2. 150g of sugar
  3. 2 eggs
  4. 150 ml of milk
  5. 80ml oil
  6. 1 Tbsp vinegar
  7. 5g baking powder
  8. 1/3 teaspoon of salt
  9. 1 Tbsp cocoa powder
  10. vanilla syrup
  11. hazelnut kernels

INSTRUCTIONS

  • In a bowl, mix the eggs with sugar, salt, oil and milk. Add baking powder and flour, vinegar.
  • Transfer 1/4 of the mixture to another bowl and add cocoa powder.
  • Transfer the dark and white mixture to the bottle and pour onto the baking sheet.
  • Bake at 350°F for 40 minutes.
  • Spread with vanilla syrup and sprinkle with hazelnut

Recipe notes

  • Bake, cool, and cover tightly with a towel at room temperature to keep the cake layers together overnight. Similarly, the frosting can be made, covered, and left in the fridge for the entire night.
  • If you want to make frosting on above recipe follow given tips
  • Before icing and assembling, let it sit for ten minutes at room temperature to soften a bit.
  • You can freeze frosted cake for two to three months.
  • Before serving, bring the dish to room temperature and let it thaw overnight in the refrigerator.
  • Unique Resources (affiliate links): Round Cake Pans measuring 9 inches in diameter; Glass Bowl; Whisk; Handheld or Stand Electric Mixer; Silicone Spatula; Cooling Rack; Cake Turntable; Straight Spatula for Frosting; Round Cake Carrier (for storage)
  • Flour: Before measuring, sift the flour.
  • Buttermilk: You can produce a homemade version of sour milk if you don’t have any. Fill a liquid measuring cup with one tablespoon of either lemon juice or white vinegar. Next, fill the same measuring cup with enough whole milk to make one and a quarter cups. (If you’re in a hurry, you may use nondairy or reduced-fat milks for this soured milk, but the cake won’t taste as rich and moist.) Let it sit for five minutes after giving it a stir. When using the homemade “buttermilk” in the recipe, it will have somewhat curdled.
  • Cream Cheese: Verify that the blocks of cream cheese, not the spread, are being used. You’ll need one and a half bricks because they are usually sold in 8-ounce blocks.

 

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