Zebra Cake

I know, I know…I’ve been MIA for about a month in a half now.  Not okay.  My excuse being since September 25, I’ve been in Kentucky looking for jobs (which I actually found, but more on that later!) so I haven’t been in the kitchen as much as usual.  Plus, I may or may not have lost the chord to my camera, so that’s my other excuse for the posting draught.  In other news though, remember that cake contest I entered Savannah’s cake in?  Well, it turns out I got runner-up out of 12,000 entries!  So that is pretty exciting…thanks again to all who voted!  I’m still pretty surprised myself to actually win anything.  As an apology for my lack of blog-updatingness though, here is a fun recipe I discovered while back home in the Bluegrass state.  It’s called a zebra cake and might be one of the neatest looking, and most easily assembled, cakes I’ve come across in a long time.  Here is the basic white cake recipe I used:

  • 1 cup white sugar
  • 1/2 cup unsalted butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
  • 1/2 cup sour cream

You know the drill:  sift together the dry ingredients in your mixing bowl and set aside.  Add all the wet ingredients together in a separate bowl and whisk together.  Slowly add the wet ingredients to the dry ingredients and mix until blended.  That’s it!  This will make about enough for a dozen cupcakes or one 9 inch cake btw.  Once you have gotten to this point, divide your batter in half and to one half add either cocoa powder or food coloring, whichever you like.  (I added about 20 drops of black food coloring to this particular cake.)  Now comes the fun part!  In a greased and buttered 9 inch cake pan, and using a 1/4 measuring cup, alternate adding the white and colored batter in the center of the pan, one directly on top of the other.  Once you have done this for a while, your cake should start to look a little something like this as it spreads out…

When you’re to the point that your pan is about 3/4 full, place in a preheated 325 degree oven for 45 minutes, or until done.  Let cool in the pan for at least 10 minutes before turning out onto a wire rack to cool completely.  At this point it’s up to you how you want to decorate it, but I just used some powdered sugar since it was only one layer…I have a pet peeve with iced one layer cakes.  That’s all there is to the zebra cake!  🙂


About Caitlin

Two words: baking therapy.
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3 Responses to Zebra Cake

  1. kreilly says:

    Very cool, Caitlin! I think I would double the recipe and then frost it! How very fun!! (you know; I was just thinking about maybe doing this in orange and brown for Thanksgiving, green/red for Christmas, etc. )

  2. kim cazin stockton says:

    love this cake! your website is very nice also…i saw a cake you might want to check out, similar concept to the zebra. it is a leprechaun trap cake, and is really cute.
    http://bit.ly/f1tXNm (it has a rainbow hidden inside, and is shaped in an arch, i love it.)

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