Zebra cake is one of our most requested recipes. This cake has a beautiful black and white pattern. It is much easier to make than it seems, and it is delicious, moist and festive.
Flour - 250 grams
Baking powder - 5 grams
Sugar - 250 grams
Vanilla extract - 1 teaspoon
Butter - 150 grams
Milk - 180 ml
Cocoa powder - 25 g
Salt - a pinch
Line a 24 cm cake pan with parchment paper and brush with butter.
Sift together 250 grams of flour and 5 grams (1 teaspoon) of baking powder.
Add a pinch of salt and 250 grams of granulated sugar. In a separate bowl, mix 3 eggs, a teaspoon of vanilla extract, 150 ml of milk and 150 grams of melted butter.
Add the wet ingredients into the dry ingredients, and mix using a whisk just until combined. It takes less than a minute to mix the batter.
Remove 1/3 of the cake batter and place in a separate bowl. Add 25 grams of cocoa powder and 30 ml of milk. Mix just until combined.
Pour one ladle of the vanilla batter into the center of the cake pan. Use a small ladle or an ice cream scoop to pour the chocolate batter in the center of the vanilla batter, and continue until you’ve used up all your batter.
Bake at 180°C for 35-40 minutes, until a skewer inserted in the center of the cake comes out clean.
Remove from the oven, cool slightly, unmold, invert, remove the parchment paper and cool completely on a rack.