Name: Zebra Cake (with Video!)
Prep time: 30 min
Cook time: 35 min
Total time: 1 min
Ingredients: 2 ¾ cup cake flour (315 g); 2 cups granulated sugar (400 g); 1 Tablespoon baking powder; 1 teaspoon salt; 6 Tablespoons unsalted butter (85 g, softened to room temperature); ⅔ cup canola oil or vegetable oil; ¾ cup whole milk (175 ml, room temperature preferred); ½ cup sour cream (120 g); 1 Tablespoon clear vanilla extract; 6 large or extra large egg whites (room temperature preferred (see note for suggestions on recipes to try with leftover egg yolks)); ¼ cup dark cocoa powder (25 g); 2 Tablespoons very hot or boiling water; 2 Tablespoons sour cream (this is additional from the sour cream listed above); 2 Tablespoons granulated sugar (this is additional from the sugar listed above); 1 batch White Chocolate Frosting (or preferred frosting, see other great alternative icings listed in the post)

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This Zebra Cake is a showstopper that combines stunning visuals with irresistible flavors in just over an hour. Its mesmerizing marbled pattern, created by alternating vanilla and chocolate batters, promises a soft, moist crumb with every slice. The rich, velvety chocolate swirls perfectly complement the delicate vanilla base, creating a harmonious balance of sweetness. Whether for a special occasion or a weekend treat, this cake is as delightful to make as it is to devour.

With a prep time of 30 minutes and a bake time of 35 minutes, this recipe is surprisingly simple yet yields impressive results. Each bite offers a luxurious texture, from the tender cake to the optional creamy frosting. The indulgent flavors and eye-catching design make it a crowd-pleaser, perfect for sharing with friends or savoring with a cup of coffee. Dive into this baking adventure and create a dessert that’s as beautiful as it is delicious!

Ingredients for Zebra Cake

2 ¾ cups (315 g) cake flour¹
2 cups (400 g) granulated sugar
1 Tablespoon baking powder
1 teaspoon salt
6 Tablespoons (85 g) unsalted butter (softened to room temperature)
⅔ cup canola oil or vegetable oil
¾ cup (175 ml) whole milk (room temperature preferred)
½ cup (120 g) sour cream
1 Tablespoon clear vanilla extract²
6 large or extra large egg whites (room temperature preferred)
For the Chocolate Layer:
¼ cup (25 g) dark cocoa powder³
2 Tablespoons very hot or boiling water
2 Tablespoons sour cream (additional)
2 Tablespoons granulated sugar (additional)
1 batch White Chocolate Frosting (or preferred frosting)

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Prepare two 8-inch round cake pans (at least 2” deep) by lining the bottoms with parchment paper and generously spraying the sides with baking spray.
In a stand mixer or large bowl, combine cake flour, sugar, baking powder, and salt until thoroughly mixed.
On low speed, add butter one tablespoon at a time, ensuring each is fully incorporated before adding the next. The mixture should resemble coarse sandy crumbs.
Add oil and stir until combined.
In a measuring cup, whisk together milk, sour cream, and vanilla extract. Stir into the batter until fully incorporated.
In a separate clean, dry bowl, beat egg whites to stiff peaks using clean beaters.
Gently fold the egg whites into the batter using a spatula, ensuring no lumps remain.
Portion 3 cups (580 g) of batter into a separate bowl. This will be used for the chocolate layer.
To make the chocolate batter: In a large measuring cup, mix hot water and cocoa powder until thick. Add sour cream and sugar, whisk until smooth, then stir into the smaller bowl of batter. Mix until fully combined.
Alternate dolloping ⅓ cup of white and chocolate batter into the center of each prepared pan, ensuring the layers don’t overlap to maintain distinct stripes.
Bake at 350°F (175°C) for 35-40 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
Cool in pans for 15 minutes, then run a knife around the edges and invert onto a cooling rack to cool completely.
If needed, level the cakes with a serrated knife once cooled.
Decorate with White Chocolate Frosting or your preferred icing.

Perfect Pairings: Sauce and Topping Ideas

While the Zebra Cake is stunning on its own, you can elevate it with a drizzle of chocolate ganache or a dollop of whipped cream. For a fruity twist, try a raspberry coulis or a sprinkle of fresh berries. If you’re feeling adventurous, a caramel sauce adds a rich, gooey contrast to the cake’s light texture.

Serve It Up: Creative Serving Suggestions

This cake is a showstopper, so let it shine! Slice it into even wedges to reveal the striking zebra stripes. Pair it with a scoop of vanilla ice cream for a classic dessert or serve alongside a cup of espresso for a sophisticated treat. For a party, cut it into smaller squares for easy sharing.

Keep It Fresh: Storage and Reheating Tips

Store your Zebra Cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To keep it moist, place a slice of bread in the container. If you’d like to enjoy it warm, pop a slice in the microwave for 10-15 seconds—just enough to take the chill off.

Mix It Up: Recipe Variations to Try

Experiment with different flavors by swapping the dark cocoa powder for matcha powder or instant coffee for a unique twist. You can also add a layer of fruit jam between the cake layers for a sweet surprise. For a nutty flavor, fold in chopped almonds or hazelnuts into the batter.

Quick Tips: Time-Saving Hacks

To save time, prepare your egg whites and dry ingredients the night before. Use a cookie scoop to portion the batter evenly and quickly. If you’re short on pans, bake one layer at a time—just keep the remaining batter covered to prevent it from drying out.