No question, this may have been the most “fun” cake I’ve ever made. And it’s really very easy to boot. It’s not like you might have trouble getting your family (kids, especially) to eat cake, but this one they might enjoy more than usual.
Really, this is nothing but a vanilla cake, divided in half with dark cocoa added to one half, then you carefully scoop small portions of each batter on top of each other until you’ve used up all the batters. It’s a type of marble cake, I suppose, it’s just that you treat the batter differently in the pan. A caution – don’t jiggle the pan much, don’t tilt it, and the recipe said definitely not to open the oven to check on it (at least for the first 20 minutes). All the hard zebra work occurs in the oven as the circles of batter rise and weave a bit. The cake batter came together very easily. I weighed the mixture to try to divide it equally – I came up with 880 grams total, so 440 in each bowl.
I sprayed the two small dippers I used with canola spray (although I really can’t say it helped after the first couple of scoops). You do need to be careful about drips – from whatever you’re using as your 2-3 T. dippers, as you do not want to see plops of batter all over the top of the cake. I tried my best to pour smoothly, but I wasn’t exact with mine, so some of the circles are a little wavy. Likely it doesn’t make any difference to the finished product. You scoop vanilla in first. It spreads a little bit – flattens out, but it’s thick enough that it doesn’t go very far. Then you scoop chocolate batter, in the CENTER of the vanilla, then vanilla in the middle of the chocolate, and so on. Eventually the first scoop has pushed itself all the way to the outside edges, with all the other stripes right behind it. I ended up with a bit more chocolate leftover, so the last scoop ended up being about two. If you want more defined separations, you may want to use about 3 T. of batter per pour.
Here’s a photo of the batter before baking. Fun, huh? This recipe is in several places on the internet, I found, with a few variations (one mixture has Sprite in it). The recipe I used came from Ferida at AZCookbook, a blogger who hails from Azerbijan. She lives not too far from me, actually, in Long Beach, California. Ferida’s recipe called for 3 T. of batter for each stripe, but others I read suggested 2 T, so I decided to try that. The only other caution I read in several places is that you need to use DARK cocoa (you can use Hershey’s, though it’s more bitter than some and will make a less-sweet cake), and not Dutch process (too light/mild). My extra dark cocoa came from Penzey’s, in case you want to try it. It wasn’t as dark as I might have liked to see, comparing my cake with the photos of others’.
The cake itself? Very nice. With a cup of oil in it, it’s certainly not “light!” But it’s good. I made the cake after dinner the other night and it was lovely in the morning for Dave’s Bible Study group. Next time I probably will use Ferida’s suggestion of 3 T. per pour, and that’s about the only thing I’d change. Maybe I’ll try Hershey’s cocoa just to see the difference. I used a nonstick pan, and did grease it with oil, but I had a bit of difficulty getting the cake out, so I’d recommend you use parchment paper on the bottom even if you’re using a nonstick pan.
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Zebra Cake
Recipe: From azcookbook.com (blog)
Servings: 10
4 large eggs — at room temperature
1 cup granulated sugar — (8 oz / 250 g)
1 cup milk — (8 fl oz / 250 ml) at room temperature
1 cup oil — (8 fl oz / 250 ml) vegetable or canola is fine
2 cups all-purpose flour — (10 oz / 300 g)
1/3 teaspoon vanilla powder
1 tablespoon baking powder — or substitute 1 teaspoon baking soda
2 tablespoons dark cocoa powder — (not Dutch-processed)
1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color
2. Add milk and oil, and continue beating until well blended.
3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. DO NOT OVERBEAT – air pockets may form.
4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.
5. Preheat the oven to 350 (180C).
6. Lightly grease the pan with oil. If you don’t have non-stick baking pan, grease whatever pan you have and line with parchment paper.
7. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads – KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.
8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. A toothpick inserted into the center should come out clean. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool. You can sprinkle the top of the cake with some powdered sugar or leave it plain.
Per Serving: 409 Calories; 25g Fat (54.3% calories from fat); 6g Protein; 41g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 187mg Sodium.
A year ago: A Master Grilling Guide (what temp to grill meats)

AK Mom
said on April 10th, 2009:
I’ve never heard of a zebra cake, but after reading your blog post, I know I’ve definitely got to try making one now! it looks wonderful, and delicious! 🙂
It WAS good. The last two pieces are still sitting here on my kitchen counter. I think if I make it again I’ll reduce the amount of oil in the recipe – when I serve a piece there are little bitty droplets of oil that are left on the plate. To me that’s a clear indication there’s too much fat in it. And I’ll also using larger scoops so you can see the striations better. . . . carolyn T
Marie
said on April 15th, 2009:
Carolyn, I was just reading a zebra cake recipe this morning and wondering what it looked like. I need wonder no more!! Your cake looks wonderful and has cleared up some of the mystery for me. I am still trying to figure out how to do it though. DO you mean that you just keep adding the batters in the centre and it spreads out all by itself to fill the pan?
The process is really simple. And yes, you just scoop successive pours of the batter right on top of one another and they spread out all by themselves. Gradually. All the way to the edges of the pan and up some. I used a 1/8 cup measuring cup thing, but because the batter is thick a goodly amount stuck to the cup. So, I think you’d need to use a 1/4 cup vessel and just estimate the 3 T. amount. Please note that I definitely would reduce the amount of oil – it obviously has a bit too much in it as it dots the plate underneath each slice. I also think I would add a bit more cocoa to it the next time (the chocolate flavor is not prominent. Also might add a squire of chocolate extract to it as well. . 🙂 . . . carolyn t
curlygurly
said on February 25th, 2010:
This is a super cute idea! I’m going to try it this weekend for my mom’s birthday! Did you use a 8-9 inch round pan?
I’m certain I used a 9-inch pan, but probably an 8-inch would work okay too. The cake might be a bit higher, and you’d want to make sure it was cooked all the way. Hope your mother enjoys it! . . . carolyn t
Tanimunt
said on July 9th, 2015:
How many degrees you put the oven on?
It’s in step 5 in the recipe at the bottom. . . carolyn t