JulieBaker
Culinary Explorer
Hello guys, I just want to share this recipe with y'all, it's perfect for any occasion, this cake is as fun to make as it is to eat!
Ingredients:
For the Vanilla Cake Batter:
Ingredients:
For the Vanilla Cake Batter:
- 2¾ cup all-purpose flour (330g)
- 1¼ tsp baking powder
- ½ tsp kosher salt
- ¼ tsp baking soda
- 1 cup unsalted butter, room temperature (227g)
- 1½ cups granulated sugar (300g)
- 4 large eggs, room temperature
- 1 cup whole milk, room temperature (240mL)
- ⅓ cup sour cream (80g)
- 1 tbsp vanilla extract
- ¼ cup unsweetened natural or Dutch-processed cocoa powder (25g)
- 2 tbsp whole milk, room temperature
- 1 tbsp granulated sugar
- ¾ cup unsalted butter, room temperature (170g)
- 8 ounces cream cheese, room temperature (225g)
- ⅛ tsp kosher salt
- 2¾ cups confectioners’ sugar (330g)
- ½ cup unsweetened natural or Dutch-processed cocoa powder (50g)
- 1 tsp vanilla extract
- Preheat the oven to 350°F (175°C). Butter and flour two 8-inch cake pans.
- For the Vanilla Cake Batter:
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugar and beat until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating until well combined before adding the next.
- In a large liquid measuring cup, whisk together the milk, sour cream, and vanilla.
- With the mixer on low, add one-third of the flour mixture, followed by half of the milk mixture. Continue alternating with the remaining flour and milk mixtures until combined.
- For the Chocolate Batter:
- Place 2½ cups of the vanilla batter in a large bowl. Add the cocoa powder, milk, and sugar. Mix just until combined.
- To Make the Layers:
- Place a large spoonful of vanilla batter in the center of each cake pan. Follow with a large spoonful of chocolate batter in the center of the vanilla batter. Continue alternating spoonfuls of batter until all the batter is used. Gently tap the pans on the counter to spread the batter to the edges if needed.
- Bake for 30 to 35 minutes, or until a wooden pick inserted into the center comes out with a few moist crumbs. Let the cakes cool in the pans for 20 minutes. Carefully remove and cool completely on a wire rack.
- For the Chocolate Frosting:
- In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, cream cheese, and salt on medium speed until smooth and creamy, about 1 minute.
- Sift the powdered sugar and cocoa powder into the bowl. Add the vanilla. Beat on low speed just until combined. Increase speed to medium and beat until light and fluffy, about 2 minutes.
- For the Assembly:
- Trim the tops of the cakes to create level layers if needed. Place one cake layer on a cake stand or plate. Spread about ½ cup frosting over the top. Place the other cake layer on top. Spread the remaining frosting over the top and sides of the cake. Make swoops with a spoon or offset spatula, or decorate as desired. Chill for at least 1 hour or until ready to serve.
For a more pronounced zebra effect, make sure to alternate the batter layers consistently and in equal amounts. Enjoy your beautifully striped Zebra Cake!
- Trim the tops of the cakes to create level layers if needed. Place one cake layer on a cake stand or plate. Spread about ½ cup frosting over the top. Place the other cake layer on top. Spread the remaining frosting over the top and sides of the cake. Make swoops with a spoon or offset spatula, or decorate as desired. Chill for at least 1 hour or until ready to serve.
Luv the idea of alternating layers for zebra stripes. Gotta make sure those batters are evenly spread for maximum stripeage! What's ur fave part 'bout makin' this cake?
