Easy Homemade Zebra Cake

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Easy Homemade Zebra Cake

This Zebra Cake is soft, moist, and beautifully striped with chocolate and vanilla layers. Perfect for birthdays, celebrations, or simply to impress your guests!

Ingredients

For the Cake:

  • 4 large eggs (room temperature)
  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) milk (lukewarm)
  • 1 cup (240ml) vegetable oil
  • 2 ½ cups (300g) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder (unsweetened)

For Garnish (Optional):

  • Powdered sugar for dusting
  • Melted chocolate drizzle

Instructions

Step 1: Prepare the Batter

  1. Preheat your oven to 350°F (175°C). Grease and line a 9-inch (23 cm) round cake pan.
  2. In a large bowl, beat the eggs and sugar together until the mixture is light, fluffy, and pale.
  3. Add the milk, oil, and vanilla extract. Mix until well combined.
  4. Sift in the flour and baking powder. Gently fold the dry ingredients into the wet mixture, mixing just until smooth.

Step 2: Create the Two Batters

  1. Divide the batter evenly into two bowls.
  2. In one bowl, stir in the cocoa powder to create the chocolate batter.
  3. Leave the other bowl plain for the vanilla batter.

Step 3: Layer the Batter

  1. Scoop 3 tablespoons of vanilla batter into the center of the pan.
  2. Then scoop 3 tablespoons of chocolate batter directly on top of the vanilla batter.
  3. Continue alternating between the two batters, always placing the batter in the center so it spreads out into rings.

Step 4: Bake

  1. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean.
  2. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 5: Serve

  • Dust with powdered sugar or drizzle with melted chocolate if desired.
  • Slice and enjoy the beautiful zebra pattern!

Tips for the Best Zebra Cake

  • Use room-temperature eggs for better mixing.
  • Don’t overmix after adding the flour to keep the cake soft.
  • Tap the pan lightly on the counter before baking to release air bubbles.

Storage

  • Store the cake in an airtight container at room temperature for up to 3 days.
  • You can also freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and foil.

 

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