Vanilla and Cocoa Zebra Cake Recipe
Zebra cake is a homemade classic from the days when, on Saturday afternoons, apartment blocks and houses smelled of cocoa and vanilla. The characteristic stripes appear without any tricks – just a bit of patience when pouring the batter. It’s a perfect “with tea” cake that children love for the pattern, and adults for the flavor that brings back visits to grandma.
Vanilla and cocoa zebra cake is a throwback to homemade bakes from the 1990s, when on Saturday afternoons apartment blocks smelled of cocoa and vanilla. The characteristic stripes are created solely by alternating layers of light and dark batter, without any special tins or colorings. The flavor is simple yet addictive – slightly buttery, moist and perfect with a mug of tea.
Chef's tips
The most important thing is to properly aerate the egg mixture – beat the eggs with sugar until they are very pale and fluffy. When pouring the batter into the tin, don’t rush: always pour the next 2 tablespoons exactly into the center of the previous portion so the stripes come out even and clear. Don’t open the oven during the first 30 minutes of baking, otherwise the zebra may collapse and crack.
How to serve
Zebra cake is perfect as a “thermos cake” for a weekend trip to the mountains or the lake – it slices well and doesn’t crumble excessively. At home, simply serve it with tea with lemon or cocoa, especially on long autumn evenings. For a birthday party, you can cover the top with a thin layer of icing and sprinkle with colorful sprinkles for the kids.
Ingredients
- wheat flour - 300 g
- sugar - 200 g
- egg - 4 piece
- oil - 200 ml
- milk - 200 ml
- baking powder - 12 g
- cocoa - 2 tablespoons
- vanillin sugar - 8 g
- salt - 1 pinch
- butter - 10 g
- breadcrumbs - 10 g
Preparation
- Grease a springform tin (about 24 cm) lightly with butter and dust with breadcrumbs, or line the bottom with baking paper. Preheat the oven to 170°C, top and bottom heat.
- Crack the eggs into a large bowl, add the sugar and vanillin sugar. Beat with a mixer for 5–7 minutes on high speed until the mixture is pale, fluffy and has clearly increased in volume.
- Pour the oil and milk into the beaten eggs in a thin stream, mixing on low speed just until combined.
- Mix the flour with the baking powder and a pinch of salt. Add to the wet ingredients in 2–3 batches, mixing briefly on low speed or with a spatula just until combined so the batter doesn’t deflate.
- Divide the batter into two equal parts. Add the cocoa to one bowl and mix thoroughly until there are no lumps.
- Pour 2 tablespoons of light batter into the center of the tin, then 2 tablespoons of dark batter on top. Repeat alternately, always pouring the next portion exactly into the center of the previous one, until you use up all the batter and a ring-like pattern forms.
- Tap the tin gently against the counter to remove larger air bubbles. Place in the preheated oven and bake for 40–45 minutes, until the top is springy and a skewer inserted in the center comes out dry.
- Remove the baked cake from the oven, leave for 10 minutes, then take it out of the tin and cool completely on a wire rack. Slice only after it has cooled – the stripes will be more distinct then.
Storage
Store leftover cake in an airtight container at room temperature for 1–2 days, or in the fridge if it’s very warm. You can also freeze individual slices wrapped tightly in foil and then in a bag; thaw at room temperature before serving.
