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.


  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


  • 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 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 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 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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