Zebra cake

Preparation – 10 minutes

Preheat the oven to 175 degrees celsius. Mix the butter, sugar and a pinch of salt in a large bowl, until creamy.

Add the self-raising flour, little by little, while mixing. Keep mixing until the batter becomes smooth. It is best to use a stand mixer for this.

Divide the cake batter in half and mix the vanilla sugar through one half and the melted chocolate through the other half. Grease 2 round cake tins with butter, and dust with some flour.

You could choose to line the cake tins with baking parchment. However, greasing a cake tin prevents creases in the finished cake which can be caused by the baking parchment. Spoon 2 tablespoons of vanilla batter into each of the cake tins.

Continue by spooning in 1 or 2 tablespoons of chocolate batter on top (to create layers). Repeat until both bowls are empty and you have equally filled baking tins.

Alternatively, you can make 1 large cake and cut it in half after baking. If yo choose to do this, the baking time will be longer.  

Baking the zebra cake – 1 hour

Bake the two cakes in the preheated oven for an hour. Do not open the oven during baking, otherwise the cake will lose its firmness and collapse.

You can use a wooden skewer to check if the cake is done; if the skewer comes out clean, the cake is ready. After baking, let the cakes cool on a cooling rack.

Making the butter cream – 5 minutes

Mix the room temperature butter with icing sugar, vanilla extract and the baileys. Mix until you have a smooth, firm butter cream. Spread a layer of buttercream on one cake and place the second cake on top.

Using a palette knife, spread the remaining buttercream over the outside of the cakes.

tip: you can also use this recipe to bake 24 small zebra cupcakes. The baking time is then 20 minutes instead of 60 minutes. Enjoy this delicious zebra cake!