Zebra Bundt Cake
By Emma Collins
The Zebra Bundt Cake combines delightful layers of vanilla and chocolate batters to create a stunning marbled effect. This cake has a rich, satisfying flavor, and its texture is soft and tender, making it perfect for any occasion. Whether paired with tea or coffee, it’s sure to bring comfort and joy. Enjoy it as a delightful dessert or a sweet treat during a social gathering.
Ingredients
- •180 g unsalted butter (at room temperature)
- •50 g canola or vegetable oil
- •2 tsp salt (use only 1 tsp if your butter is salted)
- •360 g granulated sugar
- •4 eggs
- •2 tsp vanilla extract (can be replaced with vanilla essence)
- •240 ml milk (of any kind)
- •400 g all-purpose flour
- •2 tsp baking powder
- •5 tbsp cocoa powder (ideally 100% cacao)
- •3 tbsp milk (any kind)
Instructions
- 1
Whip up the butter with the sugar, salt, and oil until the mix becomes lighter.
- 2
Add the eggs and beat them again until they are fully incorporated and the mix looks airy.
- 3
Add the milk and vanilla extract and mix.
- 4
Add the flour and baking powder and mix.
- 5
Divide the cake batter in half.
- 6
Mix half of the dough with the cocoa powder and add the milk.
- 7
Grease your bundt pan with oil or soft butter and flour the mould.
- 8
Place the vanilla batter in one pastry bag and the chocolate batter in a different one.
- 9
Make a ring at the base of your bundt pan with one flavour, then another on top of it.
- 10
Continue layering the batters until all the batter is used.
- 11
Bake the cake at 180°C/350°F for 40 minutes to 1 hour or until a knife comes out clean.
- 12
Unmould the cake while it's still hot.
