Best 14 Zebra Cake Recipes

ZEBRA CAKE III

Steps:

• Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
• Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
• Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
• Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
• Cover tightly and refrigerate overnight.
• To serve, slice diagonally to create striped pieces.

CHOCOLATE-AND-VANILLA ZEBRA CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Brush two 9-inch round cake pans with butter. Line bottoms of pans with parchment rounds; brush parchment with butter.
• Whisk together flour, baking powder, and salt until thoroughly combined, 30 seconds. In a large bowl, whisk together egg whites and granulated sugar until light, opaque, and foamy, about 2 minutes. Whisk in 1 1/2 cups milk, butter, oil, and vanilla until smooth. Add flour mixture; whisk until smooth. In another large bowl, whisk together egg yolks, 1/3 cup milk, and cocoa. Add 3 1/4 cups of vanilla batter to cocoa mixture and whisk until smooth. Whisk remaining scant 3 tablespoons milk into remaining vanilla batter.
• Spoon 1/4 cup vanilla batter into center of each prepared pan. Spoon 1/4 cup chocolate batter into each center, directly on top of vanilla batter. Repeat, always spooning batter into centers of pans, and occasionally tapping pan firmly on work surface to ensure even distribution, until all batter is used (batters should appear as concentric rings).
• Bake, rotating pans halfway through, until cakes are puffed slightly and a tester inserted into centers comes out clean, 35 to 40 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack, remove parchment, and let cool completely.
• Frosting: Meanwhile, whisk together cocoa, espresso powder, salt, hot water, and vanilla until a smooth paste forms. Beat butter with confectioners' sugar on medium-high speed until light and fluffy. Beat in chocolate, then cocoa mixture and corn syrup, until smooth.
• Trim tops of cakes flat. Transfer one cake, trimmed-side up, to a cake plate or stand lined with parchment strips. Spread 3/4 cup frosting evenly over top. Place remaining cake layer on top, trimmed-side down. Spread remaining frosting evenly over top and sides of cake. Remove parchment strips; serve. Cake can be stored, uncovered, at room temperature up to 12 hours, or refrigerated, uncovered, up to 2 days; bring to room temperature before serving.

FAMOUS CHOCOLATE WAFER CAKE (ZEBRA CAKE) EASY

Steps:

• 1. Combine whipped cream and vanilla in a glass bowl. Beat with mixer until stiff peaks form.
• 2. Spread just a tsp. of whipped cream onto each wafer. Stack wafers together. Then stand on edge on serving platter to make log.
• 3. Frost with remaining whipped cream. Refrigerate at least 4 hours or overnight.
• 4. Cut dessert diagonally into 14 slices. Store leftover cake (...if any =) ) in refrigerator.
• 5. Decorate with mini chocolate chips, chocolate shavings, nuts, toasted coconut or (my favorite) just serve as is!

GIANT ZEBRA 'BOX' CAKE RECIPE BY TASTY

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!

ZEBRA LAYER CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. Make dark chocolate cake mix as directed on box using water, oil and eggs; set aside. Make white cake mix as directed on box using water, oil and egg whites.
• Place 1/4 cup of the chocolate cake batter into center of each pan. Do not spread batter. Place 1/4 cup white cake batter on top and in center of chocolate batter in each pan. Do not spread batter. Let batter in each pan spread on its own. Repeat placing remaining batters, 1/4 cup at a time, in center alternating between chocolate and white batter.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Carefully remove waxed paper. Cool completely, about 1 hour.
• If necessary, using serrated knife, cut rounded top off cakes to make a level surface. Place 1 cake layer on cake plate, top side up. Spread frosting over top. Top with another cake layer, top side down; spread with frosting. Top with remaining cake layer, top side down. Reserve about 1/2 cup remaining frosting for garnish. Frost side and top of cake with remaining frosting. Use metal spatula to smooth frosting. Using #9 writing tip, pipe reserved 1/2 cup frosting around bottom of cake.
• Knead fondant to soften. Lightly sprinkle smooth surface and rolling pin with powdered sugar. Roll out fondant to 1/8-inch thickness. Using a pizza cutter or knife, cut strips from fondant of various lengths and widths to make black stripes. Place strips on cake side and top forming striped pattern on cake, leaving about 1/2 inch of frosting between stripes. Store cake loosely covered.

ZEBRA SPONGE CAKE RECIPE BY TASTY

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!

ZEBRA CAKE

Steps:

• Dab 1/2 teaspoon whipped cream on each wafer. Stack wafers together on a serving plate to make a log 14 inches long. Frost log with remaining whipped cream. Cover with plastic wrap and freeze 4 to 6 hours. Let thaw in refrigerator for one hour. To serve, slice at a 45 degree angle for the full zebra stripe effect.

ZEBRA CAKE

Steps:

• Take two chocolate wafers and sandwich them together with half a teaspoon of whipped topping. Put an additional half teaspoon on top of the top cookie. Set this stack down on its side on a plate and continue stacking sideways until you have a 14-inch long log. On the outside, frost the remaining whipped topping so that it covers the rest of the cake.
• Cover with plastic wrap and freeze for about five hours. Take it out and let it thaw in the fridge for 1 hour.
• Slice it. On the inside, it will be striped. Just like a zebra!

ZEBRA CAKE FROM THE KING

Steps:

• Preheat the oven to 350°F Lightly spray a 9" x 2" round baking pan with cooking spray. Line the bottom of the pan with a circle of parchment, and spritz again. Set the pan aside.
• In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. On low speed blend in the oil, milk and vanilla until well combined and smooth.
• In a separate bowl, combine the flour, baking powder and salt. Whisk to remove any lumps. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing.
• Remove 2 cups of the vanilla batter and place it in the measure you used for the liquid ingredients. Sift the cocoa over this batter, and stir well to combine. Be sure to use a sifter to avoid cocoa lumps in the batter.
• Now for the stripes:.
• Spoon about 3 tablespoons of vanilla batter into the center of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used. You will now have thin rings of each batter on the outer edges of the pan, thicker rings towards the center.
• Bake the cake in the center of the preheated oven for 40-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling. Frost as desired.

SLOW-COOKER ZEBRA CAKE

Steps:

• Line bottom and sides of 5-quart round slow cooker with 1 piece of cooking parchment paper; trim edges if needed. Spray with cooking spray.
• In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Remove 2 1/2 cups batter to medium bowl; set aside. To remaining batter, beat in 1/4 cup cocoa until well blended.
• Place 1/2 cup of the white cake batter into center of slow cooker. Do not spread batter. Place 1/2 cup of the chocolate batter on top and in center of white batter in slow cooker. Do not spread batter. Let batter spread on its own. Repeat placing remaining batters, 1/2 cup at a time, in center, alternating between white and chocolate batter. Batter will look like a bull's-eye design when finished.
• Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cover; cook on Low heat setting 1 hour. Carefully remove slow cooker's ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on Low heat setting 1 hour to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Uncover, and transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes.
• Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool completely, about 1 hour. Carefully remove parchment paper.
• In large bowl, beat 1 1/4 cups softened butter and 1/3 cup cocoa with electric mixer on medium speed until smooth. Beat in 3 tablespoons milk and 1 teaspoon vanilla. On low speed, beat in 2 1/4 cups powdered sugar until smooth and creamy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread frosting on side and top of cake.
• When ready to serve, in small bowl, beat 1 cup powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla with spoon until well blended. If frosting is too stiff to pour, add additional milk, 1 teaspoon at a time. Pour and spread over top of cake, allowing some to drip down sides. Store covered in refrigerator.

SWIRLED ZEBRA CAKE

Steps:

• Preheat the oven to 350 degrees F, and lightly grease an eight or nine inch cake pan.
• You need two separate mixing bowls. In each bowl, mix two eggs, 1/2 cup of yogurt and 1 cup sugar.
• To each bowl, add 1 cup flour and 1 teaspoon baking powder.
• To one of the bowls, mix in the cocoa powder.
• Mix the batter thoroughly in each bowl.
• Put one heaping tablespoon of the white batter in the middle of the cake pan. Next add one heaping tablespoon of the chocolate batter on top of the white batter. Continue alternating the batters until they're gone.
• Don't worry if the batter seems to go to one side of the pan; the batter will even out and look great.
• Bake for 30 to 35 minutes or until done in the center.

NO-BAKE ZEBRA CAKE

Steps:

• In separate bowls, prepare each pudding mix, using only one cup of milk per box. Let stand for about 5 minutes until slightly firm, then fold 1/2 of the whipped topping into each one.
• Place a layer of graham crackers in the bottom of an 8x8 inch pan. Spread half of the chocolate pudding over them, then layer more graham crackers over the top. Spread half of the vanilla pudding over the crackers, then cover with more crackers. Repeat, alternating the chocolate and vanilla.
• Chill at least 6 hours or overnight. This will cause the graham crackers to fluff up and taste like cake. Melt chocolate chips over a double boiler or in the microwave oven, then drizzle over the top. Cut into squares and serve.

BABY SHOWER "FUNKY ZEBRA" CAKE ~ 3 LAYERS ~ 3 FLAVORS

Steps:

• 1. Optional* Make flowers a day in advance so they can harden or use whatever decorations you prefer. I used royal icing consisting of powdered sugar, meringue powder and water and a # 104 piping tip. Pipe flowers on a piece of wax paper and place on an "empty" paper towel piece of cardbord cut in half length-wise, to let dry and harden. Results were well worth the extra work and time!
• 2. Follow the cake directions on the box. I used 3 different sized square pans. Add the champagne flavoring to the white cake mix. You will need a special cake pan to make the little blocks or just make two of the smallest size cake pan and cut one into 4 equal squares. Bake, and keep cakes cold in the refrigerator (you can do this the day before). Make up 3 batches of icing, one white, one pink and one black (add some almond extract to the black frosting). After you frost the bottom cake, mark the top of it where you want to place the middle layer, put the wooden dowels in the cake like dots on a number 5 dice, then place the cut-out cardboard on top of the bottom cake, then frost, (you will then stack the top layer on the middle layer and frost, no need to add dowels or cardboard to this piece). For the zebra design on the edges, use a number 3 tip, then flatten it by using your finger tips dipped in corn starch...this will be time consuming, but as you can see the results were amazing! Pipe little pearl beads at the bottom boarder of the pink cake with a # 3 tip. Do seashell borders on the top edges of all the cakes to match the color of each layer, use the seashell tip for the blocks also. the middle cake was frosted with small star piping (you could just frost it plain like the top and bottom layers). Use a # 3 for writing the letters on the blocks. Sprinkle with the edible iridescent powder or edible glitter after frosting. WOW!!!

ZEBRA CAKE

Steps:

• 1) Preheat the oven to 350°F. Lightly spray a 9″ x 2″ round baking pan with cooking spray (you can use a 8″ x 2″ for a slightly thicker cake). Line the bottom of the pan with a circle of parchment, and spritz again. Set the pan aside. 2) In the bowl of your mixer, blend the sugar and eggs until lightened, about 2 minutes. On low speed blend in the oil, milk and vanilla until well combined and smooth. 3) In a separate bowl, combine the flour, baking powder and salt. Whisk to remove any lumps. Add the dry mixture to the wet ingredients. Combine on medium speed 1-2 minutes or until the batter is smooth and lump free. Be sure to scrape down the bowl halfway through mixing. 4) Remove 2 cups of the vanilla batter and place it in the measure you used for the liquid ingredients. Sift the cocoa over this batter, and stir well to combine. Be sure to use a sifter to avoid cocoa lumps in the batter. 5) Now for the stripes. Spoon about 3 tablespoons of vanilla batter into the center of the cake pan. Next, spoon 3 tablespoons of the chocolate batter into the center of the vanilla batter. This causes the vanilla batter to spread out. Continue to alternate batters, in bulls-eye fashion until all batter is used. You will now have thin rings of each batter on the outer edges of the pan, thicker rings towards the center. 6) Bake the cake in the center of the preheated oven for 35-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to finish cooling. Dust lightly with confectioners sugar or frost if that strikes your fancy.