1/18/2024 0 Comments Zebra birthday cake![]() It will push out the other batter and, as it sits for a moment, will also spread itself. Put 3 tbsp of chocolate batter in the center of the vanilla. Put 3 tbsp of vanilla batter into the center of the pan and let it spread slightly on its own. Sift cocoa powder over the bowl and whisk until fully incorporated. Measure out just over two cups of vanilla batter and place it back in the medium bowl. Pour into wet ingredients and whisk to combine. In a medium bowl, whisk together flour, baking powder and salt. Stir in milk, vegetable oil, vanilla and almond extracts. In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Line a 9-inch round cake pan with a circle of parchment paper and lightly grease the bottom and sides of the pan. In a worst-case situation, you can always stick a butter knife into the cake batter, give it a turn and call it a marble cake, then try for the zebra the next time. If you accidentally mess up the design at some point – your hand slips and you add too much batter, you get distracted and loose the circle pattern for some reason – don’t worry. It is important for the batter to be fairly liquidy, so I wouldn’t play too much with the amount of oil and just keep this as an indulgent treat. The cake is also very moist and keeps well, thanks to the generous amount of oil used. Normally, I might consider putting a glaze on a cake like this one, but I didn’t want to cover up the pattern on the top of the cake. This is a fairly plain cake and, while it does have a good chocolate and vanilla flavor to it, it isn’t too sweet. ![]() To save time, you could also cut down the number of stripes by using 1/4 or 1/3 cup of batter for each ring. ![]() I think I spent 10-15 minutes doing it, although repetition certainly will help your speed if you start to make these cakes on a regular basis. ![]() My layers were actually a touch less than 3 tbsp of batter each and, as a result, it took quite a long time to get all the batter in the pan. Don’t worry about the colors mixing as you continue to add batter unless you’re really rough with the pan, the lines will stay clean on their own. You can tap the pan on the counter gently to help it spread and eliminate air bubbles, but the batter really must be allowed to spread on its own. Alternating spoonfuls of the two batters, you simply repeat the technique until all the batter has been used up. It will push out the other batter and, as it sits for a moment, will spread itself. Put a spoonful of chocolate in the center of the vanilla. Put a spoonful of vanilla batter (about 3 tbsp, for this particular cake) into the center of the pan and let it spread slightly on its own. The trick to getting the design is all in how you lay the batters. The batters are alternately spooned into the center of a prepared baking pan to form a bullseye design. The cake starts with one vanilla batter that is divided in half and has cocoa powder added to a portion. ![]() The pattern looks very intricate, but it is actually very easy to create. It has a huge WOW factor for a relatively simple cake and it provides a good mix of chocolate and vanilla flavors in one package. I’ve seen this cake online for a while now, on various blogs and in various forms, but haven’t actually gotten around to trying it myself until now. Especially because I have a soft spot in my heart for animal prints. Visually, I believe that this zebra-striped cake is one of the most impressive looking cakes I’ve ever made. ![]()
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