One of my better zebra cakes where the lines are clear and distinct. The butter cake batter is really thick, so it’s actually quite hard to get the chocolate and original batters to form the zebra pattern nicely. You need to tap a few times after each addition to get the batter to smoothen out.
The cake turned out soft and moist, with no oily patches, and the taste of chocolate and butter really comes through with each bite.
Recipe (7″ round)
3 eggs, lightly beaten in a bowl
185g salted butter (cut into cubes)
130g caster sugar
1/2 tsp vanilla extract
150g cake flour
1/2 tsp baking powder
70g whipping cream (or 50g fresh milk)
Cocoa Paste
8g varlhona cocoa powder
20g hot water
Method
1. Line the bottom of a 7″ round tin, grease the sides.
2. In a clean mixing bowl, whisk butter and sugar till light. Add in eggs one by one. The last egg may take some time to whisk in and the mixture may look slightly curdled at first. Whisk till smooth.
4. Sieve flour with baking powder. Mix vanilla extract into whipping cream or milk. Add 1/3 flour into the batter, follow by 1/3 of whipping cream or milk with vanilla extract mixed in. Switch to a hand whisk or spatula and fold till no dry flour. Repeat till all flour and whipping cream or milk are added in.
6. Divide the batter into 2 bowls. My batter was about 300g each. In one of the bowl, add the cocoa powder that has been mixed with the water, fold gentle till evenly mixed.
7. Using 2 separate Chinese soup spoons, spoon in the chocolate and plain batters alternately, one on top of the next. Tap sharply a few times after each addition to ensure they spread out evenly.
8. Repeat until all the batters are used up.
9. Bake in oven at 180 deg C (preheat first) for about 35 min.
Olady Bakes 
Divine – you and the zebra butter cake! [insert applause]
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Thanks!!!
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This cake looks scrumptious!!!
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Thanks!!!
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May know what’s the recipe for 8”inch square tin? Need to place a cup inside the oven anot?
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Oladybakes your zebra cake is superb. Para 7 of your recepi ” Tap sharply …..” Tap what sharply pls?
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Hi, it’s to tap the cake tin with the batter inside against the table.
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V beautiful stripes for your zebra cakes and I prefer the one with thinner stripes though they all look nice! 👏👏👏
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Thanks!
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How should I adjust for 8” round pan? Thanks!
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You can try 1.25 times of the recipe.
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Do we use cold butter or room temperature ?
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Soften is better. If cold, cut into cubes first.
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For 8”inch, use 5 eggs ? Thanks
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Yup
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Pls advise , for the butter , is it hard butter or butter at room temperature ?
Thanks.
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Use soften butter is easier. For hard butter, cut into cube first.
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hi
I had tried your recipe and it was perfect. My youngest son wanted it on his birthday in 2 days. I thought of making it to layer frosted cake. How do i convert to 3× 6’inches pan for this recipe?
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Suggest you use this recipe and bake excess as cupcakes.
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thank you so much…
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in the ingredients you wrote 150 g of flour but in the directions you wrote 1/3 of flour so which is it ? im a bit confused
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It means to add 1/3 at a time and repeat till all flour is used up.
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Can I use other brand cocoa powder instead? May knw what’s the recipe for 9” round tin? Temperature ? Need to place a cup inside too ? Thanks
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Can use other brands. Have not tried to bake 9″.
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May know if need to place a cup inside the oven anot?
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This really depends on the oven. Mine has a hotspot, so I put it there.
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I have lots of unsalted butter. But the recipe calls for salted butter. Can I use unsalted butter
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Can, add a half tsp of salt.
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