Wednesday, July 20, 2011

TCS Bakers July's challenge ~ Zebra cake

Above: Zebra Cake #1
 Above and Below: Zebra Cake #2
 Above n Below: Zebra Cake #3
Zebra Cake
Makes one 9 inch round cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)
2 cups unbleached all purpose flour
1 tbsp baking powder
¼ tsp salt
4 eggs
1 cup sugar
1 cup whole or 2% milk
½ cup (1 stick) butter, melted and cooled
½ cup vegetable oil
2 tsp vanilla extract
2 tbsp unsweetened Dutch cocoa powder

Preheat the oven to 350F. Grease a 9 inch pan, line with a circle of parchment paper, grease theparchment and dust with flour. Combine the flour, baking powder and salt in a medium bowl.

Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer on highspeed until thick and pale, about 5 minutes. With the mixer on low speed, stir in the milk, butter,oil and vanilla, scraping down the sides of the bowl once or twice as necessary. Stir in the flourmixture, ½ cup at a time.

Transfer a third of the batter into another bowl and whisk in the cocoa powder.

Place a quarter cup of the vanilla batter into the centre of the pan and let it stand for a fewseconds so it spreads out slightly. Place 2 tablespoons of the chocolate batter right on top of thevanilla and wait another few seconds until it spreads. Continue alternating vanilla and chocolateuntil you have used up all the batter and it has spread to the edges of the pan.

Bake until the cake is set and a toothpick comes out clean, about 40 minutes. Cool in the pan for10 minutes. Run a sharp knife around the edge of the pan and invert the cake onto a cuttingboard. Peel away the parchment paper. Re-invert onto a wire rack and cool completely. Sliceand serve.

Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for 3 days.

Check out the rest of The Cake Slice bakers HERE!
Bisousatoi's baked version
Bisousatoi's steamed zebra cake


Please Do Not Feed The Animals. said...

Wow you made three!
Did you enjoy it?
I really liked the cake - moist and light and yummy.

Kelly-Jane said...

That's dedication :)

Your zebra stripes are great!

Emily said...


Friends and family loved this cake!

Unknown said...

Hmm, making it in a rectangular pan, that would be an interesting way to do it.

And I can't believe you did that three times! :O

Unknown said...

To answer your question; no I didn't use a smaller pan. I used a 9in spring form pan. And yes, I know it's quite tall, and thats with reducing the amount of baking powder, imagine if I have used the full tablespoon! xD

Monica H said...

3 zebra cakes?! wow! that's what I call dedication! How did you like them?

Emily said...


I am a glutton! As long as there is something in the fridge for snacking, I am ok! LOL!

DH is a picky eater but he gave this cake a thumbup! That's why I baked this three times already!

Emily said...

Hi Becca,

Didn't use all of 1 tbsp bp? probably that's why you did not have any bubbles!

I am so gonna baking this again with selfrising flour!

Katie said...

Your cake looks great! Did you make three cakes!!! Wow!
How did you get the strips to work in a square shape?

CasariaCommunityCentre said...
This comment has been removed by the author.
Emily said...

OOps, that was also me:

Square? Nope all three cakes in round pans!

Cut those round cakes up and packed them in square Bento boxes to give away to friends and family!

Future Grown-Up said...

Your strips are fabulous...I like how you tried it in a square looks just as good as the other ones.

Elle said...

Three gorgeous cakes and one even a circle cut into squares...very impressive Emily.