I’m gonna let you in on a little no brainer….a zebra cake is essentially a marble cake done differently. Although I have done a marble cake recipe before, I thought this cake technique-wise was more impressive and I’m sure a lot of you would agree with me. 🙂 So, I made this cake more for experimenting with whether or not it does out turn out to have zebra-like stripes.
After doing everything though, I guess in retrospect, it would have been a lot easier and the stripes maybe would be neater had I done it in a normal cake pan without the tube in the middle. But somehow bundt cakes always give that ‘oooh….ahhh’ feeling. So, no regrets on the choice, although I would try to research on how to pour the batter in a round motion so the stripes would look neater.
As usual, my son ate most of this cake…
but that makes me happy. 🙂
ZEBRA BUNDT CAKE RECIPE
(taken from homecookingadventure with minor additions)
3 cups flour
2 tablespoons baking powder
1/4 teaspoon salt
1 cup sugar
200 gms butter at room temp
1 cup milk
1 teaspoon vanilla extract
3 tablespoon cocoa powder
1/4 cup milk
1 tablespoon sugar
Soft butter for greasing the pan
Cocoa powder for lining the bundt pan
Icing sugar for dusting (optional)
1. Preheat oven to 180C. Grease a bundt cake pan with butter and dust it with cocoa powder, this is optional but I have this kind of paranoia of my cakes sticking to the tin because mine’s made of aluminum so I wasn’t sure how non-stick it would be even with butter.
2. Whisk the dry ingredients together in a bowl; the flour, salt, baking powder.
3. Mix the cocoa powder with the milk and sugar in a jug.
4. Beat the butter with sugar till creamy and soft. Add eggs one at a time until well mixed. Add vanilla extract.
5. Gradually add the dry ingredients and the 1 cup milk alternatively.
6. Take out about 2 and 1/2 cups of batter and pour in the chocolate mix from the jug. Stir or whisk till well incorporated.
7. Use a spoon or pour the batter into piping bags and create layers. First pour the normal batter into the base. Pour the chocolate into the middle and around it. And pour the normal mix in the middle of the chocolate layer again. Repeat till you’ve used up all the batter.
8. Bake for 50-60 mins till a cake tester comes out clean with inserted into the mix.
9. Let it cool in the pan for 20-30 mins before removing it onto a rack.
10. Dust it with icing sugar or make a glaze and pour it over the top.