Description
This Zebra Bundt Cake is a stunning striped dessert featuring alternating layers of vanilla and chocolate batter that create a striking zebra pattern once sliced. Moist and tender with a rich chocolate glaze optional to drizzle on top, this cake is perfect for any celebration, brunch, or a special dessert treat.
Ingredients
Scale
Cake Batter
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1/4 cup unsweetened cocoa powder
- 2 tbsp hot water
- 1/4 cup vegetable oil
Chocolate Glaze (Optional)
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Prepare the Bundt Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, or use a non-stick Bundt pan with baking spray that includes flour for easy release.
- Make the Dry Mix: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to use later.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture becomes light and fluffy, about 4-5 minutes.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the butter mixture, beating well after each addition. Stir in vanilla extract until combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture in alternating additions with the whole milk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Divide Batter: Evenly split the batter into two separate bowls. In one bowl, stir in cocoa powder and hot water to create the chocolate batter while leaving the other bowl as plain vanilla batter.
- Create the Zebra Effect: Using a large spoon, alternately add scoops of vanilla and chocolate batter into the center of the prepared Bundt pan. Begin with vanilla batter followed by chocolate batter directly on top. Continue this alternating layering which will spread out to form zebra-like stripes.
- Settle Batter: Gently tap the Bundt pan on the countertop to even out the batter and help the layers settle smoothly.
- Bake the Cake: Place the Bundt pan in the preheated oven and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes then carefully invert it onto a wire rack to cool completely.
- Prepare the Chocolate Glaze (Optional): While the cake cools, heat the heavy cream in a small saucepan over medium heat until it just starts to simmer.
- Add Chocolate and Flavor: Remove the saucepan from heat and stir in the semi-sweet chocolate chips, unsalted butter, and vanilla extract until the mixture is smooth and melted.
- Thicken Glaze: Let the glaze cool for a few minutes to thicken slightly before using.
- Glaze the Cake (Optional): Once the cake has fully cooled, drizzle the chocolate glaze over the top allowing it to drip down the sides, or spread with a spatula for fuller coverage.
- Serve: Slice and serve to enjoy the beautiful zebra patterns with each piece, ideal as a delightful dessert or celebratory treat.
Notes
- Use room temperature ingredients for best mixing results.
- Be careful not to overmix the batter to keep the cake tender.
- If you don’t have a Bundt pan, a tube pan or regular cake pans can be used, but the zebra effect may vary.
- The chocolate glaze is optional, but adds a rich finish to the cake.
- Ensure the cake is fully cooled before glazing to prevent melting or runny glaze.
- The batter layering technique is key to achieving the zebra stripe effect.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
