Best 14 Zebra Cake Recipes

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Indulge in the delightful Zebra Cake, a captivating dessert that tantalizes both the eyes and taste buds. This mesmerizing cake features a striking zebra-striped pattern that instantly commands attention. Its alternating layers of light and dark batter create a visually stunning masterpiece that will be the star of any gathering. Dive into the moist and fluffy sponge cake, which offers a symphony of flavors that blend seamlessly in every bite. Embark on a culinary adventure as you explore the various recipes presented in this article, each offering a unique twist on the classic Zebra Cake. From the traditional version to variations infused with vibrant flavors and textures, these recipes cater to every palate and skill level. Unleash your creativity and embark on a baking journey that will leave you with a stunning and delicious Zebra Cake that will impress and delight all who indulge in its sweet embrace.

Here are our top 14 tried and tested recipes!

ZEBRA CAKE III



Zebra Cake III image

This easy-to-make icebox cake seems to be as popular today as it was 50 years ago.

Provided by Joanne L. Hayes

Categories     Desserts     Chocolate Dessert Recipes

Time 8h30m

Yield 6

Number Of Ingredients 5

1 ½ cups heavy whipping cream
2 tablespoons confectioners' sugar
2 teaspoons vanilla extract
1 (9 ounce) package chocolate wafer cookies
¼ cup grated chocolate

Steps:

  • Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
  • Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
  • Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
  • Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
  • Cover tightly and refrigerate overnight.
  • To serve, slice diagonally to create striped pieces.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 38.3 g, Cholesterol 83.7 mg, Fat 29.7 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 16.5 g, Sodium 269.6 mg, Sugar 18.4 g

CHOCOLATE-AND-VANILLA ZEBRA CAKE



Chocolate-and-Vanilla Zebra Cake image

Striking stripes of vanilla and chocolate hide beneath a thick coating of glossy chocolate frosting in this dramatic cake. Best of all, it's surprisingly simple to pull off; the pattern is created by alternating spoonfuls of batter in the center of the pans.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h30m

Number Of Ingredients 19

1 stick unsalted butter, melted, plus more for pans
4 cups unbleached all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons kosher salt
3 large eggs, separated, plus 4 more whites, room temperature
2 1/2 cups granulated sugar
2 cups whole milk, room temperature
1/2 cup safflower oil
1 tablespoon pure vanilla extract
1/2 cup unsweetened Dutch-process cocoa powder
2/3 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
1/2 teaspoon kosher salt
1/2 cup hot water
1 teaspoon pure vanilla extract
2 1/2 sticks unsalted butter, room temperature
1 1/2 cups confectioners' sugar
10 ounces semisweet chocolate, melted and cooled
3 tablespoons light corn syrup

Steps:

  • Cake: Preheat oven to 350 degrees. Brush two 9-inch round cake pans with butter. Line bottoms of pans with parchment rounds; brush parchment with butter.
  • Whisk together flour, baking powder, and salt until thoroughly combined, 30 seconds. In a large bowl, whisk together egg whites and granulated sugar until light, opaque, and foamy, about 2 minutes. Whisk in 1 1/2 cups milk, butter, oil, and vanilla until smooth. Add flour mixture; whisk until smooth. In another large bowl, whisk together egg yolks, 1/3 cup milk, and cocoa. Add 3 1/4 cups of vanilla batter to cocoa mixture and whisk until smooth. Whisk remaining scant 3 tablespoons milk into remaining vanilla batter.
  • Spoon 1/4 cup vanilla batter into center of each prepared pan. Spoon 1/4 cup chocolate batter into each center, directly on top of vanilla batter. Repeat, always spooning batter into centers of pans, and occasionally tapping pan firmly on work surface to ensure even distribution, until all batter is used (batters should appear as concentric rings).
  • Bake, rotating pans halfway through, until cakes are puffed slightly and a tester inserted into centers comes out clean, 35 to 40 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack, remove parchment, and let cool completely.
  • Frosting: Meanwhile, whisk together cocoa, espresso powder, salt, hot water, and vanilla until a smooth paste forms. Beat butter with confectioners' sugar on medium-high speed until light and fluffy. Beat in chocolate, then cocoa mixture and corn syrup, until smooth.
  • Trim tops of cakes flat. Transfer one cake, trimmed-side up, to a cake plate or stand lined with parchment strips. Spread 3/4 cup frosting evenly over top. Place remaining cake layer on top, trimmed-side down. Spread remaining frosting evenly over top and sides of cake. Remove parchment strips; serve. Cake can be stored, uncovered, at room temperature up to 12 hours, or refrigerated, uncovered, up to 2 days; bring to room temperature before serving.

FAMOUS CHOCOLATE WAFER CAKE (ZEBRA CAKE) EASY



Famous Chocolate Wafer Cake (Zebra Cake) Easy image

My family has been making this dessert for over 80 years. It was first introduced by Nabisco in 1929 as "Chocolate Wafer Icebox Cake". My mom, now almost 90, remembers her mother serving this to her when she was a child. As the wafers sit overnight, they become cake-like and incredibly delicious! Combined with real, hand-whipped...

Provided by Family Favorites

Categories     Chocolate

Time 20m

Number Of Ingredients 3

1 tsp. vanilla
2 cups chilled whipping cream, unwhipped
1 9 oz. package nabisco famous chocolate wafers

Steps:

  • 1. Combine whipped cream and vanilla in a glass bowl. Beat with mixer until stiff peaks form.
  • 2. Spread just a tsp. of whipped cream onto each wafer. Stack wafers together. Then stand on edge on serving platter to make log.
  • 3. Frost with remaining whipped cream. Refrigerate at least 4 hours or overnight.
  • 4. Cut dessert diagonally into 14 slices. Store leftover cake (...if any =) ) in refrigerator.
  • 5. Decorate with mini chocolate chips, chocolate shavings, nuts, toasted coconut or (my favorite) just serve as is!

ZEBRA LAYER CAKE



Zebra Layer Cake image

A zebra layer cake is perfect for any animal lover. Adorned in zebra print both on the frosting and inside the cake, it's a wildly fun way to celebrate any occasion.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 16

Number Of Ingredients 7

1 box chocolate cake mix with special dark chocolate syrup and pudding
Water, oil and eggs called for on cake mix box
1 box white cake mix with pudding
Water, oil and egg whites called for on cake mix box
2 containers fluffy white whipped ready-to-spread frosting
8 oz ready-to-use black fondant
Powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. Make dark chocolate cake mix as directed on box using water, oil and eggs; set aside. Make white cake mix as directed on box using water, oil and egg whites.
  • Place 1/4 cup of the chocolate cake batter into center of each pan. Do not spread batter. Place 1/4 cup white cake batter on top and in center of chocolate batter in each pan. Do not spread batter. Let batter in each pan spread on its own. Repeat placing remaining batters, 1/4 cup at a time, in center alternating between chocolate and white batter.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Carefully remove waxed paper. Cool completely, about 1 hour.
  • If necessary, using serrated knife, cut rounded top off cakes to make a level surface. Place 1 cake layer on cake plate, top side up. Spread frosting over top. Top with another cake layer, top side down; spread with frosting. Top with remaining cake layer, top side down. Reserve about 1/2 cup remaining frosting for garnish. Frost side and top of cake with remaining frosting. Use metal spatula to smooth frosting. Using #9 writing tip, pipe reserved 1/2 cup frosting around bottom of cake.
  • Knead fondant to soften. Lightly sprinkle smooth surface and rolling pin with powdered sugar. Roll out fondant to 1/8-inch thickness. Using a pizza cutter or knife, cut strips from fondant of various lengths and widths to make black stripes. Place strips on cake side and top forming striped pattern on cake, leaving about 1/2 inch of frosting between stripes. Store cake loosely covered.

Nutrition Facts : Calories 570, Carbohydrate 85 g, Cholesterol 35 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 13 g, TransFat 2 1/2 g

GIANT ZEBRA 'BOX' CAKE RECIPE BY TASTY



Giant Zebra 'Box' Cake Recipe by Tasty image

Here's what you need: whipped cream, marshmallow fluff, yellow cake mix, white chocolate chip, coconut oil, dark chocolate chip, cooling rack, pastry bag

Provided by Kiano Moju

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

1 cup whipped cream
½ cup marshmallow fluff
1 yellow cake mix, baked according to package instructions in 2 9-inch (23 cm) cake pans and cooled completely
2 cups white chocolate chip
2 tablespoons coconut oil
¼ cup dark chocolate chip, melted
cooling rack, for glazing cake
pastry bag

Steps:

  • Make the filling: In a large bowl, combine the whipped cream and marshmallow fluff. Beat with an electric hand mixer until stiff peaks form.
  • Use a serrated knife to carefully remove the domed top from the cakes, leaving a flat, even surface. Save the scraps for later - you can eat them with leftover melted chocolate or crumbled over ice cream.
  • Spread the filling over the bottom cake, leaving about ¾-inch (2 cm) border around the edge. Place the other cake upside down on top of the filling.
  • Trim the cake into a hexagon. Transfer the cake to a wire rack set over a baking sheet.
  • Make the coating: Fill a medium saucepan halfway with water. Bring to a boil, reduce the heat to medium-low. Combine the white chocolate chips and coconut oil in a medium heatproof bowl and set it over the pan (make sure the bottom of the bowl isn't touching the water). When the white chocolate and coconut oil begin to melt, mix together until smooth. Be careful, as the bowl will be very hot.
  • Pour the melted white chocolate mixture over the cake. Use a knife to spread to the edges and down the sides. Once smooth, run a knife under the edges of the cake so it doesn't stick to the rack and place the cake in the refrigerator until the coating is set, 10-15 minutes.
  • Transfer the melted dark chocolate chips to a piping bag or zip-top bag with a corner snipped off. Carefully pipe chocolate zebra stripes onto the cake. Return to the refrigerator to set for 10-15 minutes. Remove the cake once the stripes are dry.
  • To serve, slowly and carefully slice with a serrated knife so the shell doesn't crack. Score the slices with a paring knife before cutting to make it easier, if needed.
  • Enjoy!

Nutrition Facts : Calories 498 calories, Carbohydrate 77 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, Sugar 54 grams

ZEBRA SPONGE CAKE RECIPE BY TASTY



Zebra Sponge Cake Recipe by Tasty image

Here's what you need: flour, cornstarch, baking powder, salt, butter, milk, vanilla extract, eggs, sugar, cocoa powder, strawberry, sugar, whipped cream

Provided by Julie Klink

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 13

¾ cup flour
1 tablespoon cornstarch
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons butter, melted
3 tablespoons milk, warm
1 teaspoon vanilla extract
5 eggs, room temperature
¾ cup sugar, divided
1 tablespoon cocoa powder
1 lb strawberry, hulled and smashed
1 cup sugar
whipped cream, to serve

Steps:

  • In a bowl sift the flour cornstarch, baking powder, and salt. Set aside.
  • In another bowl, add the butter, milk, and vanilla. Whisk until well-combined. Cover with a kitchen towel and set aside.
  • In two large bowls, separate 3 eggs into yolks and whites. Crack the last 2 whole eggs in the bowl with the egg yolks.
  • Pour 6 tablespoons of sugar into the egg yolk bowl. Mix on high until the batter is thick and pale yellow, about 5 minutes.
  • Beat the egg whites on high until frothy, then gradually add the 6 tablespoons of sugar. Continue beating until soft peaks form.
  • Gently fold in the egg yolk mixture into the egg whites.
  • Add the flour mixture, continue folding until the flour is mixed in. Create a well in the bowl, pour in the butter mixture. Fold all of the ingredients until the batter is smooth and silky.
  • Preheat oven to 350˚F (180˚C).
  • Pour half of the batter into a smaller bowl. Sift the cocoa powder over the batter. Fold in until the cocoa powder is fully incorporated.
  • In a greased parchment paper-lined 8-inch (20 cm) cake pan, spoon in a scoop of the vanilla batter in the center of the pan.
  • Spoon in a scoop of the chocolate batter over the vanilla in the center.
  • Repeat until you have poured about 6 to 8 layers, keeping in mind you will be spooning in a little less batter each layer.
  • Using a chopstick or skewer, gently draw a line from the edge of the pan to the center. Repeat until you have made 8 lines. Pour a little chocolate dot in the center.
  • Bake for 30 minutes, or until a toothpick comes out clean.
  • Use a knife or spatula to gently release the cake from the edge of the pan. Cover the cake with a greased plate. Flip the cake on to the plate then transfer to a wire rack to cool. Let cool for about 20 minutes before slicing.
  • For the strawberry sauce, heat a saucepan over medium heat. Add the strawberries and sugar, and stir until bubbling. Remove from heat.
  • Serve with strawberry sauce and whipped cream!
  • Enjoy!

Nutrition Facts : Calories 277 calories, Carbohydrate 47 grams, Fat 7 grams, Fiber 1 gram, Protein 7 grams, Sugar 34 grams

ZEBRA CAKE



Zebra Cake image

This is a fun frozen treat for kids.

Provided by Courtney

Categories     Desserts     Cookies

Time 4h20m

Yield 12

Number Of Ingredients 2

1 (9 ounce) package chocolate wafers
2 cups whipped cream

Steps:

  • Dab 1/2 teaspoon whipped cream on each wafer. Stack wafers together on a serving plate to make a log 14 inches long. Frost log with remaining whipped cream. Cover with plastic wrap and freeze 4 to 6 hours. Let thaw in refrigerator for one hour. To serve, slice at a 45 degree angle for the full zebra stripe effect.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 16.5 g, Cholesterol 8 mg, Fat 5.2 g, Fiber 0.7 g, Protein 1.7 g, SaturatedFat 2.3 g, Sodium 134.8 mg, Sugar 7 g

ZEBRA CAKE



Zebra Cake image

Make and share this Zebra Cake recipe from Food.com.

Provided by BakingBelle

Categories     Dessert

Time 6h7m

Yield 16 serving(s)

Number Of Ingredients 2

1 (16 ounce) package chocolate wafers
1 -1 1/2 cup whipped topping

Steps:

  • Take two chocolate wafers and sandwich them together with half a teaspoon of whipped topping. Put an additional half teaspoon on top of the top cookie. Set this stack down on its side on a plate and continue stacking sideways until you have a 14-inch long log. On the outside, frost the remaining whipped topping so that it covers the rest of the cake.
  • Cover with plastic wrap and freeze for about five hours. Take it out and let it thaw in the fridge for 1 hour.
  • Slice it. On the inside, it will be striped. Just like a zebra!

ZEBRA CAKE FROM THE KING



Zebra Cake from the King image

Chocolate or vanilla, chocolate or vanilla? It's an eternal debate for bakers trying to please a crowd. This fun and festive recipe combines chocolate and vanilla batter in the pan to create "zebra" stripes satisfying everyone, especially those who love a touch of whimsy. This cake also bakes up light and tender, ready to accept your favorite icing, and is the perfect size for a small gathering or after school snacking. From King Arthur Flour

Provided by Annacia

Categories     Dessert

Time 1h10m

Yield 1 9

Number Of Ingredients 9

1 cup granulated sugar
4 large eggs
1 cup milk (whole, 2% or 1%)
1 cup vegetable oil
1 teaspoon vanilla
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons double dutched dark cocoa

Steps:

  • Preheat the oven to 350°F Lightly spray a 9" x 2" round baking pan with cooking spray. Line the bottom of the pan with a circle of parchment, and spritz again. Set the pan aside.
  • In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. On low speed blend in the oil, milk and vanilla until well combined and smooth.
  • In a separate bowl, combine the flour, baking powder and salt. Whisk to remove any lumps. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing.
  • Remove 2 cups of the vanilla batter and place it in the measure you used for the liquid ingredients. Sift the cocoa over this batter, and stir well to combine. Be sure to use a sifter to avoid cocoa lumps in the batter.
  • Now for the stripes:.
  • Spoon about 3 tablespoons of vanilla batter into the center of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used. You will now have thin rings of each batter on the outer edges of the pan, thicker rings towards the center.
  • Bake the cake in the center of the preheated oven for 40-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling. Frost as desired.

SLOW-COOKER ZEBRA CAKE



Slow-Cooker Zebra Cake image

Jaws will drop when you slice into this marvelous marble cake, made right in your slow cooker.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h20m

Yield 12

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ Cake Mix White
1 1/4 cups milk
1/3 cup butter, melted
3 eggs
1/4 cup unsweetened baking cocoa
1 1/4 cups butter, softened
1/3 cup unsweetened baking cocoa
3 to 5 tablespoons milk
1 teaspoon vanilla
2 1/4 cups powdered sugar
1 cup powdered sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla

Steps:

  • Line bottom and sides of 5-quart round slow cooker with 1 piece of cooking parchment paper; trim edges if needed. Spray with cooking spray.
  • In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Remove 2 1/2 cups batter to medium bowl; set aside. To remaining batter, beat in 1/4 cup cocoa until well blended.
  • Place 1/2 cup of the white cake batter into center of slow cooker. Do not spread batter. Place 1/2 cup of the chocolate batter on top and in center of white batter in slow cooker. Do not spread batter. Let batter spread on its own. Repeat placing remaining batters, 1/2 cup at a time, in center, alternating between white and chocolate batter. Batter will look like a bull's-eye design when finished.
  • Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cover; cook on Low heat setting 1 hour. Carefully remove slow cooker's ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on Low heat setting 1 hour to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Uncover, and transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes.
  • Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool completely, about 1 hour. Carefully remove parchment paper.
  • In large bowl, beat 1 1/4 cups softened butter and 1/3 cup cocoa with electric mixer on medium speed until smooth. Beat in 3 tablespoons milk and 1 teaspoon vanilla. On low speed, beat in 2 1/4 cups powdered sugar until smooth and creamy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread frosting on side and top of cake.
  • When ready to serve, in small bowl, beat 1 cup powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla with spoon until well blended. If frosting is too stiff to pour, add additional milk, 1 teaspoon at a time. Pour and spread over top of cake, allowing some to drip down sides. Store covered in refrigerator.

Nutrition Facts : Calories 550, Carbohydrate 67 g, Cholesterol 115 mg, Fat 5 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 49 g, TransFat 1 g

NO-BAKE ZEBRA CAKE



No-Bake Zebra Cake image

This dessert is easy to make, and the layers of chocolate and vanilla are beautiful.

Provided by CLAREKOE

Categories     Desserts     Cakes

Yield 12

Number Of Ingredients 6

1 (3.4 ounce) package instant vanilla pudding mix
1 (3.9 ounce) package instant chocolate pudding mix
2 cups milk
1 (8 ounce) container frozen whipped topping, thawed
16 graham crackers
1 cup semisweet chocolate chips

Steps:

  • In separate bowls, prepare each pudding mix, using only one cup of milk per box. Let stand for about 5 minutes until slightly firm, then fold 1/2 of the whipped topping into each one.
  • Place a layer of graham crackers in the bottom of an 8x8 inch pan. Spread half of the chocolate pudding over them, then layer more graham crackers over the top. Spread half of the vanilla pudding over the crackers, then cover with more crackers. Repeat, alternating the chocolate and vanilla.
  • Chill at least 6 hours or overnight. This will cause the graham crackers to fluff up and taste like cake. Melt chocolate chips over a double boiler or in the microwave oven, then drizzle over the top. Cut into squares and serve.

Nutrition Facts : Calories 289.2 calories, Carbohydrate 44.7 g, Cholesterol 3.3 mg, Fat 11.8 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 7.4 g, Sodium 379.7 mg, Sugar 31.7 g

SWIRLED ZEBRA CAKE



Swirled Zebra Cake image

This is a swirled "zebra" chocolate and white cake. This cake is a common Russian dessert. My family eats it alone or with ice cream, but you can frost it or sprinkle it with powdered sugar if desired. I sometimes use vanilla yogurt instead of plain; reduce the sugar if you use sweetened yogurt.

Provided by Raichka

Categories     Dessert

Time 45m

Yield 10 serving(s)

Number Of Ingredients 6

4 eggs
1 cup plain low-fat yogurt
2 cups sugar
2 cups all-purpose flour
2 teaspoons baking powder
2 tablespoons cocoa powder

Steps:

  • Preheat the oven to 350 degrees F, and lightly grease an eight or nine inch cake pan.
  • You need two separate mixing bowls. In each bowl, mix two eggs, 1/2 cup of yogurt and 1 cup sugar.
  • To each bowl, add 1 cup flour and 1 teaspoon baking powder.
  • To one of the bowls, mix in the cocoa powder.
  • Mix the batter thoroughly in each bowl.
  • Put one heaping tablespoon of the white batter in the middle of the cake pan. Next add one heaping tablespoon of the chocolate batter on top of the white batter. Continue alternating the batters until they're gone.
  • Don't worry if the batter seems to go to one side of the pan; the batter will even out and look great.
  • Bake for 30 to 35 minutes or until done in the center.

Nutrition Facts : Calories 292.8, Fat 2.7, SaturatedFat 1, Cholesterol 75.9, Sodium 119.3, Carbohydrate 61.8, Fiber 1, Sugar 41.8, Protein 6.6

BABY SHOWER "FUNKY ZEBRA" CAKE ~ 3 LAYERS ~ 3 FLAVORS



Baby Shower

This baby shower cake was made by me and my niece, made special for my daughter-in-law to be. Her color theme was hot pink, black and white. Lots of love went into this cake! P.S. I went to my first cake decorating class last week and learned how to make the flowers. I could not wait to make the flowers for this cake. My niece...

Provided by claudine smith

Categories     Chocolate

Time 4h30m

Number Of Ingredients 14

1 box cake mix, white
1 box cake mix, strawberry
1 box cake mix, devils food
5 c frosting, white
few dash(es) pink food coloring (from cake store)
1 tsp black food coloring (from cake store)
few dash(es) almond extract
1/2 tsp champagne flavoring (from cake store)
optional* flowers made with royal icing (make a day in advance)
optional* crawling baby, from cake store
dowel cut into 5 pieces size of middle cake
cardboard cut same size as middle cake
CARDBOARD BIG ENOUGH TO HOLD CAKE
iridescent edible powder or glitter for flowers and cake borders

Steps:

  • 1. Optional* Make flowers a day in advance so they can harden or use whatever decorations you prefer. I used royal icing consisting of powdered sugar, meringue powder and water and a # 104 piping tip. Pipe flowers on a piece of wax paper and place on an "empty" paper towel piece of cardbord cut in half length-wise, to let dry and harden. Results were well worth the extra work and time!
  • 2. Follow the cake directions on the box. I used 3 different sized square pans. Add the champagne flavoring to the white cake mix. You will need a special cake pan to make the little blocks or just make two of the smallest size cake pan and cut one into 4 equal squares. Bake, and keep cakes cold in the refrigerator (you can do this the day before). Make up 3 batches of icing, one white, one pink and one black (add some almond extract to the black frosting). After you frost the bottom cake, mark the top of it where you want to place the middle layer, put the wooden dowels in the cake like dots on a number 5 dice, then place the cut-out cardboard on top of the bottom cake, then frost, (you will then stack the top layer on the middle layer and frost, no need to add dowels or cardboard to this piece). For the zebra design on the edges, use a number 3 tip, then flatten it by using your finger tips dipped in corn starch...this will be time consuming, but as you can see the results were amazing! Pipe little pearl beads at the bottom boarder of the pink cake with a # 3 tip. Do seashell borders on the top edges of all the cakes to match the color of each layer, use the seashell tip for the blocks also. the middle cake was frosted with small star piping (you could just frost it plain like the top and bottom layers). Use a # 3 for writing the letters on the blocks. Sprinkle with the edible iridescent powder or edible glitter after frosting. WOW!!!

ZEBRA CAKE



ZEBRA CAKE image

Categories     Cake

Number Of Ingredients 9

1 cup granulated sugar
4 large eggs
1 cup milk (whole, 2% or 1%)
1 cup vegetable oil
1 teaspoon vanilla
2 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons Double Dutched Dark Cocoa

Steps:

  • 1) Preheat the oven to 350°F. Lightly spray a 9″ x 2″ round baking pan with cooking spray (you can use a 8″ x 2″ for a slightly thicker cake). Line the bottom of the pan with a circle of parchment, and spritz again. Set the pan aside. 2) In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. On low speed blend in the oil, milk and vanilla until well combined and smooth. 3) In a separate bowl, combine the flour, baking powder and salt. Whisk to remove any lumps. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing. 4) Remove 2 cups of the vanilla batter and place it in the measure you used for the liquid ingredients. Sift the cocoa over this batter, and stir well to combine. Be sure to use a sifter to avoid cocoa lumps in the batter. 5) Now for the stripes. Spoon about 3 tablespoons of vanilla batter into the center of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used. You will now have thin rings of each batter on the outer edges of the pan, thicker rings towards the center. 6) Bake the cake in the center of the preheated oven for 35-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling. Dust lightly with confectioners sugar or frost if that strikes your fancy.

Tips:

  • Use room temperature ingredients for optimal creaming and even baking.
  • Precisely measure ingredients, especially flour, for accurate texture and rise.
  • Gradually add dry ingredients to wet ingredients to avoid lumps.
  • Beat egg whites separately until stiff peaks form for maximum volume and lightness.
  • Gently fold egg whites into the batter to maintain airiness and prevent deflation.
  • Divide the batter evenly between two bowls to create contrasting colors.
  • Add food coloring or natural extracts to each batter for vibrant hues.
  • Swirl the batters together carefully to create a marbled effect.
  • Bake the cake at the recommended temperature and time for perfect doneness.
  • Allow the cake to cool completely before frosting for a neat and stable finish.

Conclusion:

Indulge in the delightful Zebra Cake, where contrasting colors meet a moist and fluffy texture. With its captivating appearance and irresistible taste, this cake is a sure crowd-pleaser. Embrace the culinary adventure of creating this eye-catching dessert, whether for a special occasion or a cozy family gathering. Remember to follow the tips above for a successful baking experience. As you savor each slice, let the flavors dance on your palate, leaving you with sweet memories of this extraordinary treat. Happy baking and enjoy the irresistible charm of the Zebra Cake!

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