Description
Rich chocolate and vanilla swirls create magic in this zebra bundt cake, a mesmerizing dessert that weaves contrasting batters into a stunning marbled masterpiece. Dark and light layers dance together, promising a delightful slice that will enchant you with its elegant design and irresistible flavor.
Ingredients
Scale
Primary Ingredients:
Flour:
- 2 cups (250 g) all-purpose flour (vanilla batter)
- 1 3/4 cups (220 g) all-purpose flour (chocolate batter)
Butter:
- 1/2 cup (115 g) unsalted butter, softened (vanilla batter)
- 1/2 cup (115 g) unsalted butter, softened (chocolate batter)
Sugar:
- 1 cup (200 g) granulated sugar (vanilla batter)
- 1 cup (200 g) granulated sugar (chocolate batter)
Eggs:
- 2 large eggs (vanilla batter)
- 2 large eggs (chocolate batter)
Secondary Ingredients:
Leavening and Seasoning:
- 1 1/2 teaspoons baking powder (vanilla batter)
- 1/4 teaspoon salt (vanilla batter)
- 1/4 cup (25 g) unsweetened cocoa powder (chocolate batter)
- 1 1/2 teaspoons baking powder (chocolate batter)
- 1/4 teaspoon salt (chocolate batter)
Liquid and Flavoring Ingredients:
- 1/2 cup (120 milliliters) whole milk (vanilla batter)
- 1 teaspoon vanilla extract (vanilla batter)
- 1/2 cup (120 milliliters) whole milk (chocolate batter)
- 1 teaspoon vanilla extract (chocolate batter)
Glaze:
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- Optional: Melted chocolate or cocoa powder for marbled effect
Instructions
- Warm the oven to 350F and prepare a 10-cup Bundt pan by lightly greasing and flouring the interior surface.
- Create the vanilla base by combining dry ingredients: flour, baking powder, and salt in a separate mixing bowl.
- Cream butter and sugar in a large bowl until light and airy, incorporating eggs individually and blending in vanilla extract.
- Gently fold flour mixture and milk into the butter mixture, alternating between ingredients to ensure smooth consistency.
- Prepare chocolate batter using identical method, incorporating cocoa powder into the dry ingredient blend.
- Craft the distinctive zebra pattern by carefully layering vanilla and chocolate batters in the center of the Bundt pan.
- Pour 2-3 tablespoons of vanilla batter into pan center, followed immediately by chocolate batter, allowing layers to naturally spread.
- Continue alternating batters until all mixture is utilized, creating a marbled visual effect.
- Bake for 45-50 minutes at 350F, checking doneness with a toothpick inserted into cake’s center.
- Allow cake to rest in pan for 10 minutes, then transfer to wire rack for complete cooling.
- Whisk glaze ingredients – powdered sugar, milk, and vanilla – adjusting liquid consistency as needed.
- Drizzle glaze over cooled cake, optionally adding chocolate or cocoa accent for enhanced presentation.
- Slice and serve, revealing the intricate zebra-like interior pattern.
Notes
- Maintain consistent batter thickness by carefully measuring ingredients and using room temperature eggs and butter for smooth mixing.
- Alternate batter colors slowly and precisely to create distinct, defined zebra stripes without blending colors too much.
- Use a piping bag or measuring spoon for more controlled and symmetrical batter layering in the Bundt pan.
- Try different flavor variations like adding orange zest to vanilla batter or espresso powder to chocolate batter for unique twists.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 380 kcal
- Sugar: 38 g
- Sodium: 160 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 53 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg