Soft, swirled and impossible to resist, this Vanilla-Chocolate Zebra Cake turns two simple batters into a show-stopping striped bake. Vanilla and chocolate ribbons marble through a tender, moist crumb, while a dusting of powdered sugar gives it a pretty bakery finish. It is a joyful, family-friendly cake — fun to make, beautiful to slice and perfect with coffee or tea.
Ingredients
- 4 eggs
- 250 g (1 1/4 cups) sugar
- 300 ml (1 1/4 cups) milk
- 230 ml (1 cup) vegetable oil
- 1 tsp baking powder
- 1 packet vanilla sugar
- 2 tbsp cocoa powder (+ 2-3 tbsp milk)
- 350-400 g (2 3/4-3 1/4 cups) flour
- Powdered sugar (optional)
Instructions
- Beat the eggs with the sugar and vanilla sugar. Add the milk and oil and stir.
- Gradually add the flour and baking powder — the batter should not be too thick.
- Split the batter in two. Sift the cocoa into one half with 2-3 tbsp milk; both batters should end up the same consistency.
- Line the pan with parchment and spoon the batters alternately, a tablespoon at a time, one on top of the other. Swirl the top with a skewer and bake at 170 C (340 F) for 50-55 minutes. Don’t open the oven for the first 20 minutes.
Tips
- Keep both batters the same consistency so the stripes spread evenly and stay distinct.
- Resist opening the oven early — the cake needs steady heat to rise. For more bakes, try our Royal Vatrushka and Molten Chocolate Fondant.
- For more baking inspiration, browse Allrecipes and Serious Eats.
Nutrition: per 100 g: 186 kcal, protein 10.9 g, fat 3.7 g, carbs 26.1 g