Why settle for one flavor of cake when you can have the best of both worlds with a Zebra Cake? This beautiful cake is not only nice to look at, it tastes delicious and is surprisingly easy to make.
Frost or simply dust with powdered sugar. Either way, your cake promises to be a conversation piece.
(Recipe from The Whimsical Cupcake adapted from King Arthur Flour)
1 cup sugar
4 large eggs
1 cup milk (1% or higher)
1 cup vegetable oil
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons dark cocoa powder
1. Preheat your oven to 350 degrees F. Grease a 9-inch round cake pan. Line with a parchment circle and grease the parchment paper.
2. In a large mixing bowl, blend the sugar and eggs for about 2 minutes. On low speed, mix in the oil, milk, and vanilla.
3. In a separate bowl, whisk together the flour, baking powder, and salt, Add the dry ingredients to the wet and mix for 1 to 2 minutes. Scrape down the bowl half way through.
4. Remove 2 cups of the batter and set it aside in a bowl. Sift the cocoa powder over the remaining batter in the mixing bowl. Mix for about 30 seconds.
5. To make the stripes, spoon about 3 tablespoons of the vanilla batter into the center of the pan. Next spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This will make the vanilla batter spread out. Continue alternating the batter to make a bulls-eye.
6. Bake for 35-45 minutes or until a toothpick inserted into the center comes out clean. Cool for 10 minutes and then turn out onto a wire rack to continue cooking.
7. Frost or dust with powdered sugar.
I had some left over batter that I decided to make into cupcakes.
Linked to: Foodie Friday, Sweet as Sugar Cookies, Skip to my Lou, The Better Mom, Inside BruCrew Life