Best 5 Giant Zebra Box Cake Recipe By Tasty Recipes

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Are you ready to embark on a culinary adventure and create a magnificent Zebra Box Cake? Join us as we delve into the delectable world of baking and guide you through the steps to craft this visually stunning and tantalizing treat. With layers of rich chocolate and vanilla cake batter swirled together, this extraordinary cake resembles a zebra's stripes, making it a centerpiece that will leave your taste buds amazed and your guests in awe.

Let's cook with our recipes!

GIANT MOLTEN CHOCOLATE BOX CAKE RECIPE BY TASTY



Giant Molten Chocolate Box Cake Recipe by Tasty image

Here's what you need: chocolate cake mix, heavy cream, dark chocolate, cocoa powder

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 4

1 box chocolate cake mix, prepared according to package instructions
2 cups heavy cream
16 oz dark chocolate
cocoa powder, for dusting, to serve

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a large bowl, prepare the cake mix according to the package instructions.
  • Pour the batter into a well-greased bundt pan.
  • Bake for 35-45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Heat the heavy cream in a small saucepan until just boiling.
  • Add the dark chocolate to a medium bowl and pour the hot cream over. Mix until the chocolate is melted and smooth.
  • Invert the bundt cake onto a serving plate.
  • Pour the chocolate ganache in the center hole, allowing it to overflow and cover the cake.
  • Dust the cake with cocoa powder and let sit for 30 minutes before slicing.
  • Enjoy!

Nutrition Facts : Calories 710 calories, Carbohydrate 75 grams, Fat 50 grams, Fiber 4 grams, Protein 8 grams, Sugar 46 grams

GIANT ZEBRA 'BOX' CAKE RECIPE BY TASTY



Giant Zebra 'Box' Cake Recipe by Tasty image

Here's what you need: whipped cream, marshmallow fluff, yellow cake mix, white chocolate chip, coconut oil, dark chocolate chip, cooling rack, pastry bag

Provided by Kiano Moju

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

1 cup whipped cream
½ cup marshmallow fluff
1 yellow cake mix, baked according to package instructions in 2 9-inch (23 cm) cake pans and cooled completely
2 cups white chocolate chip
2 tablespoons coconut oil
¼ cup dark chocolate chip, melted
cooling rack, for glazing cake
pastry bag

Steps:

  • Make the filling: In a large bowl, combine the whipped cream and marshmallow fluff. Beat with an electric hand mixer until stiff peaks form.
  • Use a serrated knife to carefully remove the domed top from the cakes, leaving a flat, even surface. Save the scraps for later - you can eat them with leftover melted chocolate or crumbled over ice cream.
  • Spread the filling over the bottom cake, leaving about ¾-inch (2 cm) border around the edge. Place the other cake upside down on top of the filling.
  • Trim the cake into a hexagon. Transfer the cake to a wire rack set over a baking sheet.
  • Make the coating: Fill a medium saucepan halfway with water. Bring to a boil, reduce the heat to medium-low. Combine the white chocolate chips and coconut oil in a medium heatproof bowl and set it over the pan (make sure the bottom of the bowl isn't touching the water). When the white chocolate and coconut oil begin to melt, mix together until smooth. Be careful, as the bowl will be very hot.
  • Pour the melted white chocolate mixture over the cake. Use a knife to spread to the edges and down the sides. Once smooth, run a knife under the edges of the cake so it doesn't stick to the rack and place the cake in the refrigerator until the coating is set, 10-15 minutes.
  • Transfer the melted dark chocolate chips to a piping bag or zip-top bag with a corner snipped off. Carefully pipe chocolate zebra stripes onto the cake. Return to the refrigerator to set for 10-15 minutes. Remove the cake once the stripes are dry.
  • To serve, slowly and carefully slice with a serrated knife so the shell doesn't crack. Score the slices with a paring knife before cutting to make it easier, if needed.
  • Enjoy!

Nutrition Facts : Calories 498 calories, Carbohydrate 77 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, Sugar 54 grams

ZEBRA CAKE RECIPE BY TASTY



Zebra Cake Recipe by Tasty image

Here's what you need: all purpose flour, sugar, baking powder, baking soda, plain yogurt, oil, vanilla extract, water, cocoa powder

Provided by Komal Jain

Yield 4 servings

Number Of Ingredients 9

1 cup all purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ cup plain yogurt
¼ cup oil
1 teaspoon vanilla extract
¼ cup water
1 tablespoon cocoa powder

Steps:

  • Mix all the dry ingredients together. Then, add oil and yogurt and mix well.
  • Then, add water in small increments to make a batter of medium consistency. Once incorporated, add vanilla extract.
  • Separate the batter into 2 equal portions. Keep one as vanilla. In a separate cup, mix cocoa powder with 2 tbsp water to make a chocolate paste: add this pasta to your second portion of mix to make chocolate-flavored cake batter.
  • Now take a cupcake mold and grease it with oil and all-purpose flour.
  • Add one layer of vanilla batter, followed by one layer of chocolate batter, then repeat.
  • Preheat the oven for 200°F degrees for 15 mins.
  • Make designs in the cupcakes with the help of a toothpick, then bake for 20-25 minutes until done.
  • Serve.
  • Enjoy!

Nutrition Facts : Calories 340 calories, Carbohydrate 47 grams, Fat 14 grams, Fiber 1 gram, Protein 5 grams, Sugar 19 grams

ZEBRA SPONGE CAKE RECIPE BY TASTY



Zebra Sponge Cake Recipe by Tasty image

Here's what you need: flour, cornstarch, baking powder, salt, butter, milk, vanilla extract, eggs, sugar, cocoa powder, strawberry, sugar, whipped cream

Provided by Julie Klink

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 13

¾ cup flour
1 tablespoon cornstarch
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons butter, melted
3 tablespoons milk, warm
1 teaspoon vanilla extract
5 eggs, room temperature
¾ cup sugar, divided
1 tablespoon cocoa powder
1 lb strawberry, hulled and smashed
1 cup sugar
whipped cream, to serve

Steps:

  • In a bowl sift the flour cornstarch, baking powder, and salt. Set aside.
  • In another bowl, add the butter, milk, and vanilla. Whisk until well-combined. Cover with a kitchen towel and set aside.
  • In two large bowls, separate 3 eggs into yolks and whites. Crack the last 2 whole eggs in the bowl with the egg yolks.
  • Pour 6 tablespoons of sugar into the egg yolk bowl. Mix on high until the batter is thick and pale yellow, about 5 minutes.
  • Beat the egg whites on high until frothy, then gradually add the 6 tablespoons of sugar. Continue beating until soft peaks form.
  • Gently fold in the egg yolk mixture into the egg whites.
  • Add the flour mixture, continue folding until the flour is mixed in. Create a well in the bowl, pour in the butter mixture. Fold all of the ingredients until the batter is smooth and silky.
  • Preheat oven to 350˚F (180˚C).
  • Pour half of the batter into a smaller bowl. Sift the cocoa powder over the batter. Fold in until the cocoa powder is fully incorporated.
  • In a greased parchment paper-lined 8-inch (20 cm) cake pan, spoon in a scoop of the vanilla batter in the center of the pan.
  • Spoon in a scoop of the chocolate batter over the vanilla in the center.
  • Repeat until you have poured about 6 to 8 layers, keeping in mind you will be spooning in a little less batter each layer.
  • Using a chopstick or skewer, gently draw a line from the edge of the pan to the center. Repeat until you have made 8 lines. Pour a little chocolate dot in the center.
  • Bake for 30 minutes, or until a toothpick comes out clean.
  • Use a knife or spatula to gently release the cake from the edge of the pan. Cover the cake with a greased plate. Flip the cake on to the plate then transfer to a wire rack to cool. Let cool for about 20 minutes before slicing.
  • For the strawberry sauce, heat a saucepan over medium heat. Add the strawberries and sugar, and stir until bubbling. Remove from heat.
  • Serve with strawberry sauce and whipped cream!
  • Enjoy!

Nutrition Facts : Calories 277 calories, Carbohydrate 47 grams, Fat 7 grams, Fiber 1 gram, Protein 7 grams, Sugar 34 grams

GIANT CARAMEL CANDY BAR CAKE RECIPE BY TASTY



Giant Caramel Candy Bar Cake Recipe by Tasty image

Here's what you need: all-purpose flour, granulated sugar, salt, unsalted butter, light brown sugar, light corn syrup, unsalted butter, heavy cream, salt, milk chocolate chips, milk chocolate chips, coconut oil, baking pan

Provided by Katie Aubin

Categories     Desserts

Yield 10 servings

Number Of Ingredients 13

3 cups all-purpose flour
¾ cup granulated sugar
1 teaspoon salt
2 cups unsalted butter, 4 sticks, cubed, room temperature
¾ cup light brown sugar
¾ cup light corn syrup
¾ cup unsalted butter, 1 1/2 sticks
¾ cup heavy cream
1 pinch salt
1 cup milk chocolate chips, melted
2 cups milk chocolate chips
3 tablespoons coconut oil
baking pan, 12x4½- in (30x11-cm)

Steps:

  • Preheat the oven to 350˚F (180˚C). Grease a 12x4½- in (30x11-cm) baking pan and line with parchment paper.
  • Make the shortbread: In a large bowl, whisk together the flour, granulated sugar, and salt. Add the butter. Use your hands to work it into the flour until a dough forms. Transfer to the prepared loaf pan and spread evenly. Cover with foil.
  • Bake for 45 minutes, then remove the foil and bake for another 45-60 minutes, until light golden brown. Let cool completely.
  • Make the caramel filling: In a medium, heavy-bottomed saucepan, combine the brown sugar, corn syrup, butter, cream, and salt. Over medium-high heat, bring the caramel to a boil and let cook for 5 minutes. 5. Then, reduce the heat to low and cook for 10 more minutes, until slightly deeper golden in color. Remove the pot from the heat.
  • Pour the caramel over the shortbread cookie. Let cool in the refrigerator for 2 hours or until set.
  • Once the cookie has chilled, line a baking sheet with parchment paper.
  • Make the chocolate ridges. Pour ⅓ of the melted chocolate onto the prepared baking sheet and spread into a 13x5-inch (33x12 cm) rectangle.
  • Lift the cookie out of the pan using the parchment paper, and remove the paper. Place the cookie on top of the chocolate rectangle. Pour the remaining melted chocolate on top of the caramel. Spread the chocolate to the edges in a zig-zag motion to create textured ridges. Return to the refrigerator for 20 minutes, until the chocolate hardens.
  • While the cookie is chilling, make the chocolate glaze: Add the chocolate chips and coconut oil to a medium microwave-safe bowl. Melt in the microwave in 30 seconds intervals, stirring between each, until smooth. Set aside to cool for 15 minutes.
  • Remove the cookie from the refrigerator. Invert 2 jars or glasses on a baking sheet or piece of parchment paper. Set the cookie bar on the jars and pour the chocolate glaze over the cookie. Use a spatula to carefully push the chocolate over the edges of the cookie to coat the sides, being careful not to flatten the edges. Carefully return to the refrigerator to chill for at least 1 hour, until the chocolate is hardened. Keep refrigerated until ready to serve.
  • Cut into ¾-inch (2 cm) thick slices with a sharp knife.
  • Enjoy!

Nutrition Facts : Calories 1070 calories, Carbohydrate 90 grams, Fat 77 grams, Fiber 2 grams, Protein 9 grams, Sugar 54 grams

Tips:

- Use room temperature ingredients for better mixing and a more consistent cake. - Cream the butter and sugar together until light and fluffy for a smooth, even texture. - Add the eggs one at a time, beating well after each addition to avoid curdling. - Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined to prevent overmixing. - Divide the batter evenly between the prepared cake pans. - Bake the cakes according to the recipe instructions, or until a toothpick inserted into the center comes out clean. - Allow the cakes to cool completely before frosting.

Conclusion:

This Giant Zebra Box Cake is a fun and impressive dessert that is sure to be a hit at any party or gathering. With its moist and fluffy vanilla and chocolate cake layers, creamy chocolate frosting, and eye-catching zebra stripes, this cake is a true showstopper. The recipe is easy to follow, and with a little patience, you can create a beautiful cake that will wow your friends and family. So gather your ingredients, preheat your oven, and get ready to bake up a storm!

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