Zebra Cake

Zebra Cake (from A Little Bit Crunchy A Little Bit Rock and Roll)

(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.