Zebra Cake: by Always Hungry Baku
One of my Sunday evenings was fully dedicated to a beautiful Zebra cake, a recipe of which I found on one of my favorite blogs - Azcookbook.com (you can find it below).
I can’t say it was easy (especially the batter scooping part), but it was definitely worth it.
Even though I tried to follow the recipe,it was my first time ever baking a Zebra cake therefore I made few, well.. 2 mistakes and realized it of course after the cake was ready so keep them in mind and try to be better than me :D.
- Had to add more sugar than I actually did
- Added too much flour so the cake was a bit dry on the inside
- • 2 cups all-purpose flour
- • ⅓ teaspoon vanilla powder (can substitute ½ teaspoon vanilla extract)
- • 1 tablespoon (3 teaspoons) baking powder
- • 4 large eggs, at room temperature
- • 1 cup granulated sugar
- • 1 cup milk, at room temperature
- • 1 cup olive oil
- • 2 tablespoons dark cocoa powder (such as Dutch-process)
- In a medium bowl, combine the flour, vanilla powder, and baking powder. Set aside.
- In a separate large mixing bowl, combine the eggs and sugar. Using a mixer, beat until the mixture is creamy and light in color, about 5 minutes.
- Add the milk and oil and continue to beat until just blended. If you are going to use vanilla extract instead of vanilla powder, add it to the mixture, too.
- Gradually add the flour mixture to the wet ingredients and beat briefly, just until the batter is smooth and the dry ingredients are thoroughly incorporated. (DO NOT OVER-BEAT to prevent air pockets from forming in the batter.) The batter should be neither very thick nor too loose.
- Divide the mixture into 2 equal portions.
- Keep one portion plain.
- Add the cocoa powder to the other portion and stir to blend. (If the consistency of this batter is thicker, add just a little milk and stir).
- Preheat the oven to 350ºF.
- Lightly butter a 9-inch cake pan and line it with parchment paper.
- Scoop 3 tablespoons of the plain batter into the middle of the baking pan. Then scoop 3 tablespoons of the cocoa batter and pour in the center, on top of the plain batter. IMPORTANT: Do not stop and wait until the previous batter spreads—keep going! Do not spread the batter or tilt the pan to distribute the mixture—it will spread and fill the pan gradually. Continue alternating the batters until they finish.
- Bake on the middle rack of the oven for about 40 minutes. To check if the cake is ready, insert a toothpick in the center—it should come out clean when ready. Do not open the oven door for at least the first 20 minutes or the cake will collapse.
- Remove the cake from the oven.
- Immediately, run a small, thin knife around the edges of the cake to loosen it, then invert onto a cooking rack.
- Turn the cake back over and allow to cool completely before slicing.