Zebra cake ingredients
- 400 gram butter
- 400 gram self-raising flour
- 400 gram regular sugar
- 8 gram vanilla sugar
- 8 eggs
- 50 gram pure (un-sugared) melted chocolate.
- few pinches of salt
Ingredients for the icing
- 1 cup of butter on room temperature (250 gram)
- 3 cups of powdered sugar (375 gram)
- 2 tablespoons of vanilla extract
- 4 tablespoons Bailey’s irish cream
Kitchen equipment needed for making a zebra cake
- 2 big bowls
- Whisk or standmixer
- 2 baking tins
- Palette knife
- Cooling rack
Preparing the zebra cake — 10 minutes
It’s important to create a separate batter for the zebra cake. Most often you see black and white zebra cakes (which is also the one we are going to bake). You can create a funky version of this zebra cake by coloring your batter using coloring gels!
Pre-heat your oven to 175 degrees celsius or 347 degrees fahrenheit. Whisk half of the butter, sugar, vanilla sugar and salt in a big bowl until it becomes a creamy mixture. Be sure to use exactly half of the ingredients since you’re going to need the other half to create the chocolate batter. Add in half the self-rising flour little by little. Keep mixing until the batter is smooth. You can use a standmixer for this step if you prefer. Repeat this step but replace the vanilla sugar with the melted chocolate.
Grease and flour two baking tins or line with paper liners. We prefer greasing the baking tins because this prevents creases in the end. This step is important: scoop about 1 or 2 tablespoons of vanilla batter and spoon into the prepared baking tins. Repeat this step by spooning in 1 or 2 tablespoons of chocolate batter on top to create two baking tins with layers. Repeat until both bowls are empty and you have equally filled baking tins.
Baking the zebra cake — 60 minutes
Bake the cakes for about 60 minutes, be sure to keep the oven closed otherwise the cake will lose its firmness. Place the zebra cake onto a cooling rack and let cool completely.
Making the icing — 5 minutes
It’s easy! Mix the butter (make sure it’s on room temperature) together with the vanilla extract and Bailey’s irish cream. Pour into your standmixer (or whisk by hand) until the mixture becomes smooth and firm. Put a thick layer of icing on top of one cake and put the other cake on top of the icing. Spread the icing that’s left evenly over the zebra cake by using a palette knife.
Tip: you can use this recipe to bake 24 zebra cupcakes. These will bake in about 20 minutes instead of 60 minutes.