I’ve seen several cake or cupcake decorations with the Zebra theme, but what if we could instead of having the zebra outside, it would be inside? I knew that this Zebra Bundt Cake was going to be a hit as soon as I started making it. At home, both my brother and dad are guys with down-to-earth, simple, no-fuss taste when it comes to desserts. They absolutely love chocolate, and they also love a simple bundt cake, specially Grandma Lucy’s Sunday Cake. I made it on a Friday, and by the following Tuesday there was only one slice left to share between them both.
This cake is light, almost as if it was made with cake flour, after you prepare the vanilla batter, you reserve 3 cups of it and add the chocolate to make your second batter. Now, for the zebra effect, it is a bit tedious, so don’t do it if you’re in a hurry. Take a good hour to prepare the cake (between mixing and spooning the batter). If you happen to have two Scoops with release bands like this one, use them! It makes the process so much easier and faster. I just have one, and it’s huge… like 5 tablespoons worth of batter, so I didn’t use it. But on the bright side, I added my scoops to my Amazon wish list so I can get them with my next purchase.
Zebra Bundt Cake
1 ½ cups granulated sugar
6 large eggs
1 ½ cups milk
1 ½ cups vegetable oil
1 ½ teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
¼ + ⅛ teaspoon salt
4 ½ tablespoons dutch-processed cocoa powder
6 oz. of semi-sweet chocolate
2 oz. of unsweetened chocolate
- Preheat the oven to 350°F. Generously grease and butter a bundt baking pan and set 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 3 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.
- Spoon about 3 tablespoons of vanilla batter into a side 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.
- Bake the cake in the center of the preheated oven for 50 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.
- For the Chocolate Covering, melt both chocolates in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cake.
- The original recipe recommends to use dutch processed cocoa with this recipe as natural cocoa will result in a heavy, soapy taste to the cake. However, I did use natural unsweetened cocoa (I like living on the edge, what can I say?) and the recipe came out great.
- If you have two heavy-duty ice cream scoops like this one, the process will be much faster. Don’t use the same one as the chocolate batter will get mixed with the vanilla one and the zebra effect won’t be as noticeable.