Description

This Zebra Bundt Cake is a striking and delicious dessert that combines a moist, fluffy vanilla cake and a rich, chocolate cake in a beautiful marbled pattern. The swirled design and the combination of flavors make this cake a showstopper at any gathering. It’s perfect for birthdays, celebrations, or anytime you want to impress with a stunning yet easy-to-make dessert.

Ingredients

Scale

For the Cake:

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup whole milk
1/2 cup unsweetened cocoa powder
1/4 cup boiling water

For the Glaze:

1/2 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt cake pan or spray it with non-stick baking spray.
Prepare the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Add the Dry Ingredients and Milk:
Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Prepare the Chocolate Batter:
In a small bowl, mix the cocoa powder with the boiling water until smooth and well combined. Add a portion of the cake batter (about 1 1/2 cups) to the cocoa mixture and stir until fully incorporated.
Layer the Batters:
Now, it’s time to create the zebra pattern! Start by placing a large spoonful of the vanilla batter in the center of the Bundt pan. Then, add a spoonful of the chocolate batter directly on top of the vanilla batter. Repeat this process, alternating the vanilla and chocolate batters, until all the batter is used. The batter will spread out naturally, creating the zebra pattern.
Swirl the Batters (optional):
If you want a more defined marbled effect, you can gently swirl the batters together with a skewer or knife. Be careful not to over-mix—just a few gentle swirls should be enough to create the design.
Bake the Cake:
Place the Bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs. If the cake starts to brown too quickly, cover it loosely with foil during the last 15 minutes of baking.
Cool the Cake:
Allow the cake to cool in the pan for 10-15 minutes, then invert it onto a wire rack to cool completely.
Prepare the Glaze:
While the cake is cooling, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust the consistency by adding more milk if needed.
Glaze the Cake:
Once the cake is completely cool, drizzle the glaze over the top, allowing it to drip down the sides.
Serve:
Slice the cake and serve! Enjoy the delightful layers of vanilla and chocolate in every bite.

Notes

For a more intense chocolate flavor, you can increase the amount of cocoa powder to 3/4 cup.
The cake can be made ahead of time and stored at room temperature for up to 3 days, or in the fridge for up to 5 days.
You can also make a chocolate ganache instead of a simple glaze for a richer topping.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Dessert, Cake, Bundt Cake
Method: Baking
Cuisine: American