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Zebra Cake

Do you remember the first time you made a marble cake? I do. I remember thinking it was the coolest thing in the world to blob the chocolate batter into the vanilla batter like the 5 pips on a die. Two at the top, two at the bottom and one right in the center, symmetry at its best. Then taking a butter knife and swirling the batters together, it was magical. Of course, being young I just had to… …over-swirl. Yes, over-swirling the batter so that you lose most of the marbling is a common mistake among marble cake newbies, but once you have that under control, there are few things as satisfying as a well-marbled cake. Except maybe for a fun, flirty, funky Zebra Cake, that is! Believe it or not, the snappy intricate stripes in the Zebra Cake are so easy to achieve, you’ll wonder just how hard I “work” in the kitchen. Well, you’ll have to take my word for it that some recipes do require me to bust my buns more than others, but some are so easy and produce such beautiful results they must be sent by those angels who watch over hardworking bakers, and I’ll take one any day of the week. Especially if it means I get to pass it along to all of you, to boot.


1 cup granulated sugar
4 large eggs
1 cup milk (whole, 2% or 1%)
1 cup vegetable oil
1 teaspoon vanilla
2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
¼ teaspoon salt
3 tablespoons Double Dutched Dark Cocoa

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