Description
This Zebra Bundt Cake is a visually stunning dessert featuring alternating layers of vanilla and chocolate batter that create a beautiful striped zebra pattern when sliced. Moist, tender, and decadently flavorful, this classic American cake is perfect for celebrations or any occasion that calls for a show-stopping sweet treat.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/4 cup milk (for cocoa batter)
Chocolate Batter
- 1/3 cup cocoa powder
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-cup Bundt pan to ensure the cake releases easily after baking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar with an electric mixer for 3–4 minutes until the mixture is light and fluffy.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract thoroughly.
- Combine wet and dry ingredients: Alternately add the dry flour mixture and buttermilk to the wet mixture, beginning and ending with the dry ingredients, mixing gently to keep the batter light and tender.
- Create chocolate batter: Divide the batter evenly between two bowls. In one bowl, whisk in the cocoa powder and 1/4 cup milk to form the chocolate batter.
- Build the zebra pattern: Spoon about 2 tablespoons of the vanilla batter into the center of the Bundt pan. Then spoon 2 tablespoons of the chocolate batter directly on top. Continue alternating batters in the center of the pan until all batter is used. The layers will naturally spread outward to form the zebra stripes.
- Bake the cake: Place the Bundt pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle with a simple glaze before slicing and serving.
Notes
- Use room-temperature ingredients for the best texture and even mixing.
- Avoid overmixing the batter to keep the cake soft and tender.
- For a richer finish, consider adding a chocolate ganache drizzle on top.
- Ensure the Bundt pan is well greased and floured to prevent sticking.
