This amazing Zebra Cake has intrigued me for years how to make it. Now that we have cracked the code, we are sharing the recipe with you for a moist, decadent, chocolatey bundt.
Want more chocolate cakes? Try our Best Chocolate Layer Cake or for an easy cake, try our Milk Chocolate Sheet Cake with Whipped Chocolate Buttercream; both are amazing cakes!!
What is a Zebra Cake?
Well, a zebra cake can take on a few forms, all looking like a zebra, the animal with stripes. Little Debbie did zebra cakes, both vanilla and chocolate, but only the icing on the tops of the cakes was striped.
You might see a layer cake also with zebra stripes in vanilla and chocolate or white cake mix and chocolate cake mix too. The cake we have for you today has been a dream of mine for quite a while, and it is a zebra bundt cake.
I admit it’s a bit tricky to undertake, but after many, many attempts, we have it nailed for you. The cake is created in a bundt pan with two different kinds of batter, a vanilla batter and a chocolate batter. They are alternated in the bundt pan and create a striped effect when baked. Come let me show you how we created this gorgeous, delicious cake.
Helpful Items For This Recipe
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9-inch Non-Stick Cake Pan, 12 Cups Premium Fluted Cake Pans for baking
KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer, Onyx Black
2-Pack Cooling Racks for Baking – 10″ x 15″ – Stainless Steel Wire
What is Zebra Cake Made of?
The ingredients for this cake are very simple, and you probably have most of them in a well-stocked pantry. I wouldn’t substitute a bunch of ingredients for this recipe, as you will end up with subpar results. This recipe has been well-tested, and if you follow our ingredients and instructions, you will have an amazing result.
Instead of the glaze, you could also sprinkle on some confectioner’s sugar or powder sugar, but for me, the glaze just adds the crowning glory.
Ingredients
For the zebra cake:
All-purpose flour – Use the AP flour for this recipe, as that is what we have tested the cake with.
Baking powder – Baking powder and baking soda are leavening agents that help baked goods rise.
Baking soda – as above.
Salt – I just use regular table salt in this recipe.
Package (3.4 oz) instant vanilla pudding mix – I love using a pudding mix for a bundt cake; it makes the cake moist with a tender crumb.
Unsalted butter – The butter needs to be at room temperature. To be honest, I do use salted butter for baking recipes and reduce the salt, but if you want to be accurate, then stick with the unsalted butter, but it must be at room temperature.
Vegetable oil – Vegetable oil, along with the pudding mix, makes your cake moist. It slows down the gluten formation letting your cake be tender and fluffy.
Granulated sugar – Either raw or white sugar works well for this recipe.
Large eggs – Use large eggs, as that is what we tested, and have them also at room temperature.
Vanilla extract – Use good vanilla and not a substitute to get the best flavor.
Sour cream – Sour cream also helps to keep this cake moist and delicious and adds that almost hidden tang to the cake. This also needs to be at room temperature. Using sour cream doesn’t thin out your batter and gives you a finer crumb.
Whole milk – Don’t substitute skim milk in this recipe; you need the higher fat. This also needs to be at room temperature.
Melted dark chocolate – Use good quality dark chocolate and not milk chocolate for this recipe. Cool slightly before using.
For the Chocolate Glaze:
Semisweet chocolate chips – Good quality chocolate will make the best glaze or ganache for the bundt.
Heavy cream – A heavy cream or whipping cream is needed to get the right consistency for the glaze.
How to Make a Zebra Cake
Begin by preheating your oven to 350°F. Grease and flour a 10-12 cup bundt cake pan.
In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and instant vanilla pudding mix. Set aside.
In a large mixing bowl, use a mixer on medium speed to cream together the butter, oil, and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Stir in the vanilla extract.
Add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream and whole milk, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter into two separate bowls. Add the melted chocolate to one of the bowls and stir until combined. If the batter becomes too thick, thin it with milk so that both batters are of equal consistency.
Making the Stripes
Transfer each batter to a separate piping bag. Cut the tip of the bags so each has a 1/2-inch wide opening. Pipe a circle of one batter into the bundt pan, then flatten it down with a spoon or rubber spatula.
Pipe a circle of the other batter on top of the first circle. Repeat until the pan is full.
Tap the pan on the counter a few times to remove any air pockets and help the batter spread evenly.
Bake the cake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Making the Glaze
To make the chocolate glaze, heat the heavy cream in a small saucepan on low heat until it just begins to simmer. Remove from heat and pour the chocolate chips into the pan.
Let sit for a minute, then whisk until smooth.
Pour the glaze into a glass measuring cup with a pour spout or small creamer.
Drizzle the chocolate glaze over the cooled cake, allowing it to drip down the sides.
Serve and enjoy!
Recipe Pro Tips!
Read the instructions carefully and fully before starting. Have all ingredients and items needed mis en place.
To make the best cake, you can always measure your ingredients accurately and level off with the back of a knife dry ingredients in proper measuring cups.
Have all ingredients at room temperature.
Don’t forget to tap the cake to remove air pockets.
To store this cake, it is best to use a cake storage unit and refrigerate leftovers.
If you want to freeze it, do this before the glaze is applied. Wrap well in plastic wrap and place in an airtight container, or wrap again in aluminum foil.
The cake can also be wrapped in slices if there are leftovers and frozen too. Either way, it will last for 2-3 months in the freezer.
WANT MORE DELICIOUS CHOCOLATE DESSERT IDEAS?
Mmmmm, chocolate, what is not to love? It is one of our favorite indulgences. Here are some of our favorite desserts and treats with chocolate!
Zebra Cake
Ingredients
For the cake:
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 package 3.4 oz instant vanilla pudding mix
- 1 cup unsalted butter at room temperature
- 1 cup vegetable oil
- 2 cups granulated sugar raw or white
- 4 large eggs at room temperature
- 2 tsp vanilla extract
- 1 cup sour cream at room temperature
- 1 cup whole milk at room temperature
- 1 cup melted dark chocolate cooled slightly
For the chocolate glaze:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Begin by preheating your oven to 350°F. Grease and flour a 10-12 cup bundt cake pan.
- In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and instant vanilla pudding mix. Set aside.
- In a large mixing bowl, use a mixer on medium speed to cream together the butter, oil, and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the sour cream and whole milk, starting and ending with the dry ingredients. Mix until just combined.
- Divide the batter into two separate bowls. Add the melted chocolate to one of the bowls and stir until combined. If the batter becomes too thick, thin it with milk so that both batters are of equal consistency.
Making the Stripes
- Transfer each batter to a separate piping bag. Cut the tip of the bags so each has a 1/2-inch wide opening. Pipe a circle of one batter into the bundt pan, then flatten it down with a spoon or rubber spatula.
- Pipe a circle of the other batter on top of the first circle. Repeat until the pan is full.
- Tap the pan on the counter a few times to remove any air pockets and help the batter spread evenly.
- Bake the cake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Making the Glaze
- To make the chocolate glaze, heat the heavy cream in a small saucepan on low heat until it just begins to simmer. Remove from heat and pour the chocolate chips into the pan.
- Let sit for a minute, then whisk until smooth.
- Pour the glaze into a glass measuring cup with a pour spout or small creamer.
- Drizzle the chocolate glaze over the cooled cake, allowing it to drip down the sides.
- Serve and enjoy!
Comments & Reviews
uno online says
It looks delicious. I really want to eat it.
Tara Noland says
I hope you make it and enjoy it!