Zebra cake is a vanilla and chocolate cake with stripes like that of a Zebra. It is one of the most beautiful Tea Cake I have made so far. I started baking (eggless) cakes in the lockdown only and since then have made a few cakes with plain/ all-purpose flour. Post the first 3-4 cakes, once confident, I started making cakes with whole wheat flour (aata).
This beautiful Zebra cake is one of the most favourite cake of my family and friends. When I made this cake for the first time I was totally chuffed and gave myself a pat when I looked at my beautiful cake.😍
My hubby prefers Tea Cakes (cakes without any icing), so I was trying different teacakes during the lockdown. One day my friend Varsha sent me her birthday cake picture and it was a Zebra cake. Though being naive to cake baking at that time, I picked up an instant liking just from that picture. I requested Varsha to share her recipe, which she duly shared. However, I have changed her recipe a little bit as per my baking experience and have used whole wheat flour as I prefer whole wheat flour instead of plain flour.
The Zebra cake looks nice from the outside but when you cut the slice it looks much more beautiful! My family and friends were in total awe when they saw and tasted the cake! They all were surprised to know that I had made it from whole wheat flour and it is eggless too!
So let’s start making this beautiful Zebra cake.
The Ingredients for making Zebra cake are:
- Whole wheat flour: 2 cups
- Sugar: 1 cup (powdered)
- Oil: 1/2 cup
- Milk: 1 cup
- Baking Soda: 1 tsp
- Baking Powder: 2 tsp
- Vanilla extract: 1 tsp
- Cocoa Powder: 4 tsp
Take a big bowl. Add oil and sugar in it and whisk it well with an electric mixer.
Add vanilla extract into it and mix it well. Then add ½ cup of milk and again whisk it well with the electric mixer.
Now sieve the dry ingredients into this mix – wholewheat flour, baking powder, and baking soda. Mix it with a spatula by using the cut and fold method; do not whisk it.
Now divide this batter into 2 equal parts.
Keep one part aside, this is the plain vanilla batter.
In the 2nd part, add cocoa powder and 4-5 tsp milk and mix them well with a spatula. Make the batter is of pouring consistency but not thin. This is the cocoa batter.
Now grease the cake tin (8” inch) with butter.
Take 1 Tbsp of plain batter and pour into the centre of the cake tin and then tap the cake tin.
After that pour 1 Tbsp of cocoa batter into the centre, above the plain batter, and then tap the cake tin so that the batter will spread equally.
Now add 1 Tbsp plain batter in the centre, above the cocoa batter, and tap the cake tin so that all the batters get spread equally. You can see the starting of the beautiful stripy (zebra) pattern.
Repeat this pattern until you use the whole batter. Each time when you add a spoonful of batter, the whole batter will spread out onto the cake tin base and by the time you have used all the batter it should reach the edge of the cake tin.
After that, you will see the beautiful design of plain and chocolate batter.
Now take a toothpick/skewer and make a line from outside towards the centre.
First, you need to make 4 lines (4 quadrants) and then make 1 more line in each quadrant (between the two lines); so altogether 8 lines.
Then bake this cake batter in a preheated oven at 1800 C for 25-30 minutes. To check if the cake is done, put a toothpick/skewer in the centre of the cake, it must come clear. If not, then bake it for a further 3- 5 minutes or until the cake is done.
Take out the cake from the oven, let it cool on the wire rack for 10 minutes and then de-mould the cake.
Your beautiful and yummy Zebra Cake is ready!
Insider Tips / Finer Points:
- You can also replace whole wheat flour with plain flour but add the milk very carefully as plain flour requires less liquid.
- Be careful in pouring the batter and in tapping the cake tin, to ensure that the batter spreads equally and makes the pattern beautiful.