Description
This Easy Zebra Cake is a visually stunning dessert featuring alternating layers of vanilla and chocolate batter, creating a striking striped pattern when sliced. It combines simple ingredients like flour, sugar, eggs, yogurt, and cocoa powder to create a moist and tender cake, topped with a rich dark chocolate and sour cream glaze. Perfect for celebrations or everyday indulgence, this cake bakes to perfection in about 40 minutes and serves 12.
Ingredients
Cake
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) caster sugar
- 3 eggs
- 2 tsp baking powder
- 3/4 cup (180 g) plain yogurt
- 1/2 cup (100 ml) olive oil or other vegetable oil
- 2 tsp vanilla extract
- 2 tbsp cocoa powder
- 2 tbsp milk
Glaze
- 7/8 cup (200 g) sour cream
- 3.5 oz (100 g) dark chocolate, melted
Instructions
- Preheat Oven: Preheat your oven to 350ºF (180ºC). Grease thoroughly a 9-inch (24 cm) round pie dish or a similar pan to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and caster sugar until well combined.
- Add Wet Ingredients: Crack in the eggs and whisk gently to incorporate. Add vanilla extract, plain yogurt, and olive oil, and whisk slowly until the batter is smooth without lumps.
- Divide Batter: Weigh or ladle half of the batter into a separate bowl. To this portion, add the cocoa powder and milk, whisking well until the chocolate batter is smooth.
- Create Zebra Pattern: Using a large spoon, measuring cup, or tablespoon, spoon a portion of the white batter into the center of the prepared pan. Then, spoon an equal amount of the chocolate batter directly into the center of the white batter. Make sure the chocolate batter does not touch the edges of the pan.
- Build Layers: Continue alternating spoonfuls of white and chocolate batter, always placing each new spoonful into the center of the previous batter, creating concentric circles that resemble a zebra pattern. Gently shake the pan occasionally to help the batter spread evenly and enlarge the circles.
- Bake the Cake: Place the pan in the oven and bake for 35 to 40 minutes. Check doneness by inserting a toothpick into the center; it should come out clean when the cake is done.
- Cool the Cake: Remove the cake from the oven and allow it to cool to almost room temperature before applying the glaze.
- Prepare Glaze – Soften Sour Cream: Take the sour cream out of the refrigerator 15 to 30 minutes before starting the glaze to allow it to come to a smooth, room temperature consistency. Whisk it until smooth in a bowl.
- Prepare Glaze – Melt Chocolate: Melt the dark chocolate preferably using a double boiler to avoid burning. Once melted, stir with a spatula for five minutes to cool it slightly.
- Combine Chocolate and Sour Cream: Add a spoonful of the sour cream to the cooled melted chocolate and mix thoroughly. Repeat this gradual addition of sour cream 2 to 3 times to ensure proper emulsification, then fully combine the remaining sour cream with the chocolate until smooth.
- Glaze the Cake: Pour the prepared glaze evenly over the cooled cake. Serve immediately or refrigerate for later enjoyment.
Notes
- Use a scale or consistent measuring cup size to ensure even batter distribution for the zebra pattern.
- Gently shaking the pan while layering batter helps achieve the large concentric circles.
- Using a double boiler to melt chocolate prevents burning and ensures a smooth glaze.
- Let the cake cool before glazing to prevent the glaze from melting or running off.
- Refrigerate glazed cake if not serving immediately to set the glaze firmly.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
