Sometimes I dream about all the beautiful desserts that would exist in my imaginary bakery. The one where I think of all my favorite desserts, and they suddenly appear! If I did have a bakery (one where I wouldn’t have to wake up at the crack of dawn to maintain), this cake would be in it. If you have never seen or heard about a Zebra cake, I wouldn’t be surprised. I probably wouldn’t know about it either if it wasn’t for my mom who would make it for us as children.
My mom’s zebra cake was great, but the reason why I never made it with her recipe was because it required hours of baking the cake on the actual stove, under very low heat. This wait was agonizing for me, because 2 hours for a cake to be done felt like an eternity.
As a result, I had to create a zebra cake that would take less time to bake, and would work best in the oven instead of the stove. I love this cake so much, most times I don’t even make frosting because it is just so beautiful and delicious as is. I would call the method of this cake intermediate, but I would certainly never discourage a beginner baker to try. (Everyone who has the desire can!)The pouring of the colors requires focus and patience and a little forgiveness. The self critical voice can show up here, but don’t listen to that voice, it does not have to be perfect. I always have a lot of fun with this recipe and when my self critical voice tries to tell me it’s not perfect, I tell it to go sleep because this cake is delicious and I’m going to eat it soon. (: If you remake it I would love to see it! Happy Baking!
|Prep Time: 30 minutes||Bake Time: 50-60 minutes|
|Serves: 8-10||Total Time: 1 hour and 30 minutes|
3/4 cup sugar
1 tbsp grape molasses
1 tsp vanilla extract
1 cup milk
3/4 cup avocado oil
1/4 tsp salt
2 cups all purpose flour (I used this one)
2 1/2 tsp baking powder
2 tbsp dutch process cacao powder
1/2 tsp cinnamon (reserve for chocolate batter only)
1. Beat the eggs with sugar, adding one egg at a time for about 3 minutes.
2. Add molasses, vanilla extract, milk, and avocado oil and beat for another minute.
3. In a separate medium sized bowl, add flour, salt, and baking powder and gently stir until well combined. Reserved cacao powder and cinnamon for later.
4. Gradually add the dry ingredients to the egg mixture and mix until no flour is visible. (Do not over-mix)
5. Separate your batter into 2 equal parts, add the cacao powder and cinnamon to 1/2 of the batter and gently stir until well combined.
6. Preheat oven to 335F and grease a 9 X 9 inch cake pan with avocado oil.
7. Use 2 different 1/4 cup (or equivalent) measuring scoops, one for the chocolate, and one for plain batter.
8. Add 1 scoop of plain batter to the center of your cake pan, next add 1 scoop of chocolate batter on top of the plain batter aiming to pour it into the center. Repeat this process until your batters are both complete.
9. When completed, gently place into oven and bake for 50-60 minutes, or until inserted toothpick comes out dry. *Try not to shake or tilt the cake pan.
You do not need to wait for the batter to spread before pouring the next color, the quicker you do part, the more evenly it will spread.
If you end up liking and purchasing any of the products through my links. I may receive some compensation.
Sharing all of my favorites with you is a joy, and you would be helping me keep the site alive and going.