Zebra Cake
Zebra Cake
This Zebra Cake is a Marble Cake Recipe which is made with a combination of Vanilla and Chocolate. This Chocolate Marble Cake is super soft just like a chiffon cake. Easy to make and is one of the best chocolate and vanilla marble cake recipes available
About this Marble Cake Recipe (Zebra Cake)
First, it is a super soft and light cake recipe as the main ingredient in it is egg
Easy to make and tastes as beautiful as it looks
Just like a chiffon cake, this cake sponge is bouncy and fluffy
Also, this Zebra Cake serves as a perfect chai time cake
Firstly, this Zebra Cake is just the kinda cake you’ll like with a cup of chai. The Layers look lovely and the cake is so light. Zebra cakes are also popularly known as Marble Cakes as they are made up of two colors. One white which is the Vanilla batter and the other brown which is the batter containing cocoa powder.
In this fun post, I’m going to share all my secrets to get those perfect Marble cake layers or Zebra cake layers with the right cake texture. So stay tuned…
On my blog, you may come across another similar recipe to this Zebra Cake. It’s called the Chocolate Marble Chiffon Cake
They’re similar to each other and taste absolutely delicious. I like both, couldn’t make up my mind as to which is better. So happily sharing both these recipes with you. Let me know in the comments below if you ever try both and manage to choose a favorite among them
How to make a fluffy chocolate and vanilla marble cake? (Zebra Cake)
Eggs
So, eggs are one of the most important ingredients in this cake. Also, it is the ingredient that gives the cake its fluffy texture and volume. I’d never substitute it with any egg-free alternative for this cake. So if you plan on making a Chocolate Zebra Cake you better be set to use lots of eggs.
What To Keep In Mind?? (Marble Cake Recipe)
Firstly, beat up the egg whites with the cream of tartar until really stiff peaks form. Add the sugar as mentioned and continue beating. If the egg whites do not form stiff peaks the cake won’t rise as much as it should. It would be soft but not as bouncy and airy as it should be
Also, make sure to fold the egg whites well into the cake batter. If you overmix the egg whites, the batter will get runny and the egg whites will lose its texture.
Baking of the Zebra Cake (Baking Instructions)
Firstly, tap the cake dish before baking the cake. This is done to remove all the extra air bubbles. Immediately place the cake dish in the oven once ready
Oven Instructions for the Marble Cake Recipe (Zebra Cake)
Firstly, preheat the oven at 160 degrees C for 15 minutes. Oven Mode: Set it to TOP & BOTTOM (best suited for this cake). Also, make sure to keep the oven fan switched on if you have the option on your ovens. Now, bake your cake for 20 mins and then reduce the heat to 140 degrees C. Then, continue baking it until the top of the cake is brown and feels fluffy and bouncy when pressed of the top (should not feel wet or gooey in the center when touched)
Do not insert a skewer to check if the cake is cooked. Because you do not want the cake to deflate
Therefore, once baked, remove from the oven and let cool for 20 minutes in the cake dish itself. Then, run a knife through the edges of the cake and remove the cake from the dish
Baking Dish To Make A Light & Fluffy Marble Cake (Zebra Cake)
Secondly, this recipe has no baking powder or baking soda. Thus, the egg is the main ingredient in it which gives the cake its volume and fluffiness. For this quantity use a 7-inch baking dish lined with parchment paper only at the base of the dish (not sides)
Also, make sure you do not add any fat, like oil or butter to the sides of the baking dish. As a result, the cake won’t rise. Moreover, the egg in the batter clings to the sides of the baking dish and lets the cake rise.
How to get neat layers in a marble cake or zebra cake?
So, it’s all about adding the vanilla and chocolate batters one top of the other. However, if this is not done right you may not get neat layers. With practice, I got to know that the best way to do it is, add 2 scoops of vanilla batter to every 1 scoop of chocolate batter. Which means, first add 2 scoops of vanilla batter, then add a scoop of chocolate batter in the center and then again 2 scoops of vanilla batter, go on …
Too much of chocolate batter in the cake mess up the layers. Thus, we follow these steps. 2: 1 it is !!
Recipe – Zebra Cake (Vanilla And Chocolate Marble Cake)
Ingredients
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 80 grams castor sugar
- 6 egg yolks
- 50 ml of cooking oil
- 60 grams castor sugar
- 60 ml full-fat milk
- 1 teaspoon vanilla essence
- 1/4 teaspoon almond essence
- 100 grams cake flour or self-raising flour
- 2 tablespoons cocoa powder
Method (Zebra Cake)
- In a bowl beat the egg whites with cream of tartar until they form stiff peaks. Add the sugar and continue beating on high speed. Stiff peaks are what we want
- In another bowl, combine the egg yolks, sugar, and vanilla essence. Beat well. Add the oil, milk and almond essence and continue beating. Fold in the cake flour into the mixture making sure there are no lumps.
- Now, fold in the egg whites mixture as well. Make sure you do not overmix the batter once the egg whites are added. Do not use a beater at this point, do it using a spatula
- Take 2 bowls and divide the batter into 2 parts. Add some more batter in one bowl and a little less in the other. Next, fold in the cocoa powder in the bowl that contains the lesser batter
- Next, take a 7-inch baking dish and add a piece of parchment paper at the base (not for the sides). Add 2 scoops of the vanilla batter. Next, add 1 scoop of the chocolate batter. Continue adding 2 scoops of vanilla batter and 1 scoop of chocolate batter. Once done, tap the baking dish to remove any extra air bubbles
- Bake this in a preheated oven at 160 degrees C for 20 mins and then reduce the heat to 140 degrees C and continue baking for 20 to 30 mins or until the top center of the cake feels bouncy and not wet
- In conclusion, cool completely once out of the oven before you cut it
Notes (Zebra Cake)
- Firstly, make sure to read the whole post to get the oven instructions and details about the batter right
- Note, the secret to getting a spongy cake is to beat the egg whites until super stiff. Also, make sure not to over mix the batter once egg whites are added to it
- I like this cake with a combination of vanilla and almond essence, as a result, I’ve added both
- Do not add any fat like oil or butter to the sides of the baking dish before pouring the batter into it
- In conclusion, use a thermometer in the oven to make sure the temperatures are right
Ingredients
- 6 egg whites
- ¼ tsp cream of tartar
- 80 grams castor sugar
- 6 egg yolks
- 50 ml cooking oil
- 60 grams castor sugar
- 60 ml full-fat milk
- 1 tsp vanilla essence
- ¼ tsp almond essence
- 100 grams cake flour or self-raising flour
- 2 tbsps cocoa powder
Instructions
- In a bowl beat the egg whites with cream of tartar until they form stiff peaks. Add the sugar and continue beating on high speed. Stiff peaks is what we want
- In another bowl, combine the egg yolks, sugar and vanilla essence. Beat well. Add the oil, milk and almond essence and continue beating. Fold in the cake flour into the mixture making sure there are no lumps
- Now, fold in the egg whites mixture as well. Make sure you do not overmix the batter once the egg whites are added. Do not use a beater at this point, do it using a spatula
- Take 2 bowls and divide the batter into 2 parts. Add some more batter in one bowl and a little less in the other. Fold in the cocoa powder in the bowl that contains the lesser batter
- Next, take a 7-inch baking dish and add a piece of parchment paper at the base (not for the sides). Add 2 scoops of the vanilla batter. Next add 1 scoop of the chocolate batter. Continue adding 2 scoops of vanilla batter and 1 scoop of chocolate batter. Once done, tap the baking dish to remove any extra air bubbles
- Bake this in a preheated oven at 160 degrees C for 20 mins and then reduce the heat to 140 degrees C and continue baking for 20 to 30 mins or until the top center of the cake feels bouncy and not wet
- Cool completely once out of the oven before you cut it
Recipe Notes
Recipe Video
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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I am always looking for fun cakes to make for birthdays. This is so cool. I just might have to try it out for my granddaughter.
Granddaughters are fun to make cakes with ..
This is such a fun cake that everyone loves. Your tip for layering the batter at a 2:1 ratio of vanilla to chocolate was perfect. Thanks!
Hi Jess..
So glad you liked this recipe .. Thankyou !!
Such a lovely zebra cake! You’ve made it so easy. Yum!
Thank you !! Do give it a shot …