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Week 100: Zebra Cake

Can you believe it’s been 100 weeks of my cakes around the world challenge? I sure can’t. This time flew by; I can’t even admit that I’ve been working on this project for almost two years now.

I’ve been wanting to make this zebra cake for a long time, because I think the stripes are so mesmerizing to look at. Plus, the design is fun and playful, perfect for 100 weeks of baking. Now that I’m done baking this cake, I’m also thinking of experimenting with ube instead of chocolate. How cool would it be to see bright purple streaks in your cake?!

Also, I think the zebra figurines I found are the perfect touch. They bring the cake together and make it look so cute. The best part of the cake is the reveal. Finally, cutting a slice out is an exhilarating experience to finally see if your stripes turned out just the way you wanted.

I also wanted to say thank you to everyone who has stayed with me through my baking journey since my 365-day baking challenge. As a junior, this year has been very busy, so making time for baking can be hard. It means a lot to everyone who has supported me and encouraged me to keep baking, and I can’t wait to continue this cake challenge further. More to come!

RECIPE:


INGREDIENTS:

Cake:

  • 6 egg whites

  • 1 1/2 cups milk

  • 1/2 cup butter, melted

  • 1/4 cup vegetable oil

  • 2 cups granulated sugar

  • 2 cups all-purpose flour

  • 1 tablespoon baking powder

  • 3 egg yolks

  • 1/2 cup cocoa powder

  • 1/2 teaspoon black food dye

  • 1/4 cup sprinkles

Frosting:

  • 3 cups butter, softened

  • 2 cups powdered sugar

  • 1/2 cup cocoa powder

  • 1/2 teaspoon black food dye

STEPS:

  1. Preheat your oven to 350 degrees F, and line 9-inch cake pans with parchment paper.

  2. In the bowl of a stand mixer, beat the egg whites and sugar until stiff peaks form. Then, add the milk, oil, melted butter, flour, and baking powder. In a separate bowl, beat egg yolks until fluffy, and then add the cocoa powder and black food dye. Add half of your original batter into the egg yolk mixture and set aside. In the remaining vanilla batter, add sprinkles, if desired.

  3. Place a cookie scoop's worth of vanilla batter in your first cake pan. Then add a cookie scoop's worth of chocolate batter over the vanilla batter. Repeat until you have used half of each batter. Repeat for the second cake pan. Bake both cakes for 30 minutes, then set them aside to cool to room temperature.

  4. While the cakes are cooling, make the frosting. In the bowl of a stand mixer, beat the butter and powdered sugar until light and fluffy. Divide the frosting into two bowls. In one bowl, add cocoa powder and black food dye.

  5. Cut your cake layers in half and frost as desired. I alternated between chocolate and vanilla frosting when filling the insides of my cake. I personally did a marble effect on the exterior of my top cake layer, but that’s optional. Have fun with this step!

Enjoy!


The Bored Baker 👩🏽‍🍳

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