The name Zebra Cake is the most visual depiction of a cake with lovely ѕтяιρes. Since 1967, Zebra Cakes, formerly known as Little Debbie Snack Cakes, have been a restaurant mainstay. The cake was dubbed Zebra Cake in 1991 and has since become popular. The cake is made up of alternating layers of yellow vanilla cake and dark chocolate cake that form zebra-like ѕтяιρes.
The Zebra Cake recipe eliminates the dilemma of bakers having to choose between chocolate and vanilla in their cake recipes since the cake is the right combination of both. The cake has a mild vanilla and chocolate flavor that is not overpowering. There is nothing more intriguing than making and eating this one-of-a-kind cake.
2 cups (400g) granulated sugar
5 large eggs, at room temperature
1 teaspoon salt
2 teaspoons baking powder
3 and 1/2 cups (413g) sifted all-purpose flour (spoon & leveled)
1 Tablespoon pure vanilla extract
1 and 3/4 cups (420ml) ) buttermilk, at room temperature
3/4 teaspoon baking soda
1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
1/3 cup (75g) sour cream, at room temperature
2 Tablespoons granulated sugar
2 Tablespoons milk or buttermilk, at room temperature
1 teaspoon espresso powder (optional)
1/3 cup (26g) unsweetened natural cocoa powder
CHOCOLATE CREAM CHEESE FROSTING
1–2 Tablespoons milk or heavy cream
12 ounces (335g) full fat cream cheese, softened to room temperature
1 teaspoon pure vanilla extract
3 and 1/2 cups (420g) confectioners’ sugar
3/4 cup (175g) unsalted butter, softened to room temperature
2/3 cup (52g) unsweetened natural or dutch-process cocoa powder
sprinkles for decorating, if desired
MAKE THE VANI BATTER:
Step 1: In a large bowl, mix flour, salt, baking powder, and baking soda. You can filter the flour through a sieve to make the dough smoother.
Step 2: In the bowl of an electric mixer with a paddle, add the butter and sugar and beat on high for about 3 minutes until the mixture is smooth. Then add the eggs one at a time to the mixture and lower to medium-high beat each time you add the eggs.
Step 3: Add sour cream and vanilla to the mixture in step 3 and beat until combined. You can use a spatula to scr̾a̾p̾e ̾ the sides and bottom of the bowl when needed.
Step 4: Divide the dry flour mixture in step 1 into 3 parts then add each part with buttermilk to the mixture in step 3 beat on the low level until all the flour is added and the mixture is well combined but take care not to Mix the fruit powder as much as possible until the dough has a smooth, silky and slightly thickened state.
MAKE THE CHOCOLATE BATTER :
Step 1: Take half of the vanilla batter made above in a new bowl, then add all four chocolate batter ingre∂ιєnts and beat until combined.
BAKE: we will have 2 mixtures of cake flour, vanilla batter, and chocolate batter.
Step 1: Start the oven at 350°F (177°C). Prepare 3 9-inch cake pans, then use non-stick spray to spray the entire surface of the pan, then coat with a light layer of flour on top.
Step 2: Add a large spoonful of vanilla batter to the center of the prepared pan, then add a spoon of chocolate batter on top, repeat the process until the batter covers the mold evenly, the dough in the cake pan will be alternating between vanilla. batter and chocolate batter form ѕтяιρes.
Step 3: Shake the pan well to smooth the surface of the dough, repeat the operation until the dough is evenly divided into 3 pans. There are about 8 cups of dough in total, so each cake pan will have a little less than 3 cups of flour in it.
Step 4: Bake the cake for about 25-27 minutes or until the toothpick is inserted in the center of the cake until it comes out clean.
Step 5: When the cake is done, take it out of the oven, then let it cool completely in a pan on a wire rack.
MAKE THE CHOCOLATE CREAM CHEESE FROSTING
Step 1: In the bowl of a paddle mixer, add the cream cheese and beat on high for 1 minute until smooth, then add the butter and beat until combined.
Step 2: Add the sugar, cocoa powder, vanilla extract, 1 tablespoon milk, and confectioner’s salt and beat on medium-high speed until the mixture is smooth and fully incorporated if desired. tablespoons of milk. Season to taste, then add a pinch of salt if desired.
ASSEMBLE AND FROST:
Step 1: Use a serrated knife to cut a thin layer on the top of the cake so that the cake has a flat surface.
Step 2: Put a layer of cake on the plate, then add the chocolate cream on top, then put another layer of cake on top of the chocolate layer, repeat covering 3 layers of cake.
Step 3: On top of the third cake layer, spread a thick layer of chocolate cream all over the top and sides. Decorate the cake with colored chocolate chips if desired
Step 4: Refrigerate the cake for at least 45 minutes then slice and serve.
The cake layers can be baked, cooled, and covered at room temperature overnight. The coating can be prepared then covered and refrigerated overnight. When a̾s̾sembling the cake you need to take everything out of the fridge and let it soften at room temperature for 10 minutes and then a̾s̾semble.
Leftovers can be stored in the refrigerator for up to 5 days. In case of muons, storing longer than you need to freeze the cake, can be frozen for 2 to 3 months and thαωєd overnight in the refrigerator and let it come to room temperature before using.
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