I wanted to bake my dear friend Ana banana bread for her birthday (back in September…yes…this post is late), but the banana that I saved for her gift seemed to have rot (it was pitch-black), so I had to find something else to make. Through our friend Alley, I found out that she also like marble cake, so I decided to make this variation of the marble cake for her…The Zebra Cake.
Although the stripes aren’t very distinct, but I promise that it’s delicious!
Next time, I will use dark cocoa powder, and possibly a bigger scoop, so that the color difference is a little more prominent. 😀
Zebra Cake (Adapted from AZ Cookbook)
1 Cup Sugar
1 Cup Whole Milk
1 Cup Canola Oil
2 Cups All-Purpose Flour
1 tsp Vanilla Extract
1 Tbsp Baking Powder
2 Tbsp Dutch-Processed Cocoa Powder
2 Tbsp Sugar
1. Preheat oven to 350F.
2. In a large bowl, combined flour and baking powder, set aside.
3. In the bowl of a stand mixer, combined eggs and sugar until creamy.
4. Gradually add in the milk & oil, and beat until well-combined.
5. Add flour mixture into the egg mixture cup by cup, mixing until dry ingredients disappear in between cups. Do not overmix, you don’t want the batter to become too fluffy.
6. Pour about half of the batter into a separate bowl. In one of the bowls, sift in the cocoa powder and mix well. Leave the other batter plain.
7. Line the bottom of a 9-inch springform pan with parchment paper, then oil the paper and the sides of the pan. Dust pan with two tablespoons of sugar (the sugar gives the cake a sweet thin crust…yumm!).
8. Using a spoon/scoop of desired size (the smaller the spoon, the thinner the zebra stripes — I used a 1/8 Cup measuring spoon), scoop plain batter into center of pan, then scoop cocoa batter into the center of the plain batter, and continue alternating between batters until all batter has been transferred into the springform pan.
9. Bake in preheated oven for 40 minutes. To check if the cake is done, insert a toothpick into the center, if it comes out clean, then it’s ready. Remove from oven, and let cool for 10-15 minutes. Remove pan sides, and let cool completely.