Addictive Recipes from a Self-Taught Baker

Zebra Layer Cake

How to make chocolate and vanilla zebra cake! Topped with creamy chocolate cream cheese frosting, this easy, moist, and delicious cake is a showstopper! Recipe on sallysbakingaddiction.com

There’s a zebra loose in our kitchens!!

You’re looking at chocolate and vanilla cakes baked together in a striking striped pattern. Pretty, right? Much easier than you think to pull off, too. Like marble cake but a little more flashy. Zebra cake is often baked as a single layer cake or a bundt cake, but I needed a fun and towering cake for our friend’s birthday. And an excuse to make chocolate cream cheese frosting.

And if you came here looking for a Little Debbie zebra cake, so sorry! Man those little things are good.

How to make chocolate and vanilla zebra cake! Topped with creamy chocolate cream cheese frosting, this easy, moist, and delicious cake is a showstopper! Recipe on sallysbakingaddiction.com

Let me walk you through my mindset as I was preparing and testing this zebra layer cake. Beware: my mind is a very jumbled space.

Recipe Testing

I started by looking at my marble cake recipe. It’s a wonderful base recipe for yellow layer cake, but out of pure convenience, I didn’t want a cake that called for extra egg yolks. And I just ran out of cake flour from testing out strawberry cake. I also envisioned a 3 or 4 layer cake for my zebra-ing. So let’s start somewhere else.

Moving on to another and more recent cake recipe: checkerboard cake. I ADORE this cake. Somewhere between a mega buttery yellow cake and light vanilla cake, I’m really proud to have a base cake recipe that’s as moist as box mix cakes. And you can make it 3 layer or 4 layer, just adjust the baking time slightly. But if I’m not careful, I can overcream the butter + sugar or over-mix the batter (since there’s so much of it). This can leave me with a denser tasting cake. I wanted to avoid all that, so I slightly reduced the flour and added a little more baking powder for lift + airiness. Does this make sense? To see if I could get away with it, I added some sour cream too. Just for a little extra moisture. Totally worked. This cake is so moist!

Vanilla cake batter for zebra cake on sallysbakingaddiction.com

Made From 1 Batter

So now I have a solid starting point for my zebra cake, let’s figure out how to make the chocolate portion.

The chocolate cake is made from the vanilla batter, so you don’t have to prepare two completely separate batters. YAY! I wanted a suuuuuper dark chocolate stripe for contrast. I was going to use chopped chocolate, like in my marble cake, but that never gives me a very dark chocolate batter. And if I added *more* chocolate to darken the shade, the texture of the chocolate batter would be compromised. So let’s use cocoa powder. How about a dark cocoa powder like Hershey’s special dark? Gorgeous! But since we’re adding a dry and bitter ingredient to the chocolate batter, it will dry out the cake. A little sugar and milk solved that problem. Both the vanilla cake and chocolate cake are so moist. We did it!

Oh and one more thing! I added a little espresso powder to the chocolate batter. Just to help bring out the chocolate flavor. This is an optional ingredient.

You’ll end up with about 8 cups of vanilla batter. Pour 4 cups of it into a separate bowl for the chocolate batter. Add the cocoa, sugar, milk, and espresso powder. You’ll have some little lumps– that’s ok.

Chocolate cake batter for zebra cake on sallysbakingaddiction.com

Now here’s where the zebra shows up! We create a zebra stripe pattern by layering the batters on top of each other. Start with a spoonful of 1 batter in the center, place a spoonful of the other batter on top, then alternate until you’ve filled the pans. I did a horrible job explaining this, so here’s a fancy iPhone video to show you.

Give the pans a shake every now and then to level the batter off. And, after the cakes are baked, level them off with a knife to create flatter tops. Why? So your layer cake isn’t all topsy turvy! You want nice flat-topped surfaces.

Zebra cake batter on sallysbakingaddiction.com

Creamy chocolate cream cheese frosting on sallysbakingaddiction.com

Moving onto the frosting. Let me show off my latest obsession: chocolate cream cheese frosting. Regular cream cheese frosting is one of my favorites because it’s not as cloyingly sweet as buttercream. It’s the creamiest of frostings with a silky smooth and velvet-y mouthfeel. With carrot cake, red velvet, hummingbird, banana, spice cake, and pumpkin… it’s just the best!!!

But if we think regular cream cheese frosting is the best, we’re definitely backwards. Because this chocolate cream cheese frosting is, in fact, the best in the biz.

Creamy chocolate cream cheese frosting on sallysbakingaddiction.com

Creamy chocolate cream cheese frosting on sallysbakingaddiction.com

Now the moment of truth. Let’s cut into the cake to see how our zebra stripes look!!

How to make chocolate and vanilla zebra cake! Topped with creamy chocolate cream cheese frosting, this easy, moist, and delicious cake is a showstopper! Recipe on sallysbakingaddiction.com

How to make chocolate and vanilla zebra cake! Topped with creamy chocolate cream cheese frosting, this easy, moist, and delicious cake is a showstopper! Recipe on sallysbakingaddiction.com

Ahhh!!!

How to make chocolate and vanilla zebra cake! Topped with creamy chocolate cream cheese frosting, this easy, moist, and delicious cake is a showstopper! Recipe on sallysbakingaddiction.com

Noelle’s nursery is all jungle animals, so I can see myself making zebra cake for her 1st birthday this Fall. Maybe a whole zoo animal theme. Getting ahead of myself. She’s only 3 and 1/2 months! 🙂

Have fun with this one!

Zebra Layer Cake

Ingredients:

  • 3 and 1/2 cups (400g) sifted all-purpose flour*
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
  • 2 cups (400g) granulated sugar
  • 5 large eggs, at room temperature
  • 1/3 cup (75g) sour cream, at room temperature
  • 1 Tablespoon pure vanilla extract (yes, Tbsp!)
  • 1 and 3/4 cups (420ml) buttermilk, at room temperature

Chocolate Batter

  • 1/3 cup (26g) unsweetened natural cocoa powder
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons milk or buttermilk, at room temperature
  • 1 teaspoon espresso powder (optional)

Chocolate Cream Cheese Frosting

  • 12 ounces (335g) full fat cream cheese, softened to room temperature*
  • 3/4 cup (175g) unsalted butter, softened to room temperature
  • 3 and 1/2 cups (420g) confectioners' sugar
  • 2/3 cup (52g) unsweetened natural or dutch-process cocoa powder
  • 1 teaspoon pure vanilla extract
  • 1-2 Tablespoons milk or heavy cream
  • pinch salt
  • sprinkles for decorating, if desired

Directions:

  1. Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
  2. Make the vanilla batter: Whisk the flour, salt, baking powder, and baking soda together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  3. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
  4. Make the chocolate batter: There will be around 8 cups of batter total. Transfer half of it to another bowl. Whisk in the 4 chocolate batter ingredients until combined. A few small lumps are ok.
  5. First, watch the video above to see exactly how to layer the batters into the cake pans. Drop a large spoonful of 1 batter in the center of the pan. Top with a spoonful of the other batter. Alternate spoonfuls on top of each other. Give the pan a shake to level it all out. Repeat with each cake pan until all the batter is used. There's about 8 cups of batter total, so each cake pan will have a little less than 3 cups of batter in it.
  6. Bake for around 25-27 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  7. Make the frosting: In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
  8. Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting into a thick layer all over the top and sides. Garnish with sprinkles, if desired. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting-- it could slightly fall apart without time in the fridge.
  9. Cover leftover cake tightly and store in the refrigerator for 5 days.

Make ahead tip: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Likewise, the frosting can be prepared then covered and refrigerated overnight. Light it sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake can be frozen up to 2 months if you have room in the freezer. Thaw overnight in the refrigerator and bring to room temperature before serving.

Recipe Notes:

*Sift flour before measuring.

*If needed, you can use whole milk mixed with 1 and 1/4 teaspoons of white vinegar or fresh lemon juice instead of buttermilk.

*Make sure you're using the blocks of cream cheese, not cream cheese spread. They're typically sold in 8 ounce blocks, so you'll need 1 and 1/2 blocks.

Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

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Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | KitchenAid Hand Mixer | Glass Mixing Bowls | 9-inch Round Cake Pan | Icing Spatula

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

How to make chocolate and vanilla zebra cake! Topped with creamy chocolate cream cheese frosting, this easy, moist, and delicious cake is a showstopper! Recipe on sallysbakingaddiction.com
Creamy chocolate cream cheese frosting on sallysbakingaddiction.com

103 comments

  1. Yum! This looks so delicious! How do you make everything look so good? I think I gained a pound just looking at these photos 😉

  2. This is genius, Sally! How are you even able to develop recipes while having a 3 month-old baby? Hands down to you!

  3. Sally! This is amazing! I can’t wait to try it out 🙂 Definitely solves the problem of whether to make a chocolate or vanilla cake! And why choose, when you can have both 🙂

  4. The cream cheese frosting looks like pure heaven !
    Also, a handful of sprinkles on chocolate frosting might be my favorite way to decorate a layer cake, ha !

  5. Sally you always impress! this is another stunning cake, thank you for all the great tips too….amazing and creative in everyway 🙂

  6. Hey Sally,
    On a completely unrelated note, can I make a request for a future recipe? I’ve been looking for a new savory pie recipe for the winter! Any thoughts or suggestions?

  7. I think you could do an entire amazing dessert buffet with “black ‘n white” cakes and cookies. I’m still drooling over the tuxedo cake and I haven’t made it yet. Yum!

  8. Do you think this cake would taste just as good using your chocolate buttercream frosting recipe?

  9. I think this cake looks so good, great marbled sponge but you had me at that frosting…delicious!

  10. Oh, this cake is so pretty and extra special! It looks delicious!

  11. Thank you soooo much for this cake
    My husband loves anything chocolate, i will be making this for his birthday .
    I love your recipes!!
    I made the apple cinnamon oatmeal cookies for my son Christmas, and he loved them. I kept some for myself just delicious!
    I put them in a airtight container and in my fridge, I just finished the last one Tues, they were still soft and yummy LOL
    Thank you again!!

  12. Gotta say – not impressed with the flavor of this cake at all. It is still a bit warm, so maybe the flavors will improve as it continues to cool, but really not very good. Bland is the best way to describe it. It is moist, but not worth the effort.

    • Update – Tried the cake completely cooled and still pretty much no flavor. Very slight chocolate flavor and that’s it.

  13. Hi Sally, I love all of your recipes and I am in 8th grade but I love baking and I thinking of starting my own blog. I want a similar layout of your website and I was wondering if you used a starter website or how you made the website. Sorry this is not food related but I really do love all your recipie I just finished some banana soft serve!

    • Thanks Lily! That’s so exciting you want to start a blog for yourself. It’s a lot of fun. I use WordPress and hired a professional to design the frame of my website, but you can start your own free blog with WordPress.com without hiring a designer. 🙂

  14. I’ve enjoyed your baking for a long time. Funny though my name is Sally and when I tell people where I got my recipes I tell them your site, but they think it’s mine!!! I totally give you all the credit!!
    Regarding this Zebra cake, I’d like to only use two 9′ pans. My guess would be it would just be more batter, and a bit longer bake time? Will give it a try.
    Thank you for all your great recipes.

    • Hi Sally! I’m so glad you enjoy my recipes, thank you! About this cake… 2 9-inch cake pans aren’t enough. This is a lot of batter! The cakes will overflow unless your pans are very deep.

  15. Aww, I love Noelle’s name! So beautiful 🙂
    This looks AMAZING! Plus, hands down to you for being able to create recipes with an infant!

    thespiritsong.wordpress.com

  16. Thank goodness recipes written in grams as well as cups. Here in the UK we have trouble with cup measurements and one needs to be very accurate when baking. 

  17. Hi Sally!
    Loving all the cake recipes recently!! This one looks awesome & fun to make but I can’t stop thinking about your strawberry cake (with lemon curd as the filling)!! I will try to make it for Valentine’s Day. 🙂 
    I made your tuxedo cake to bring to a New Year’s Day family gathering & it was VERY well received! LOVE the white chocolate ganache in it! So so good!  Looking forward to all the new recipes you have coming up! Happy Weekend!

    • Thanks Austria! I’m having fun with all these new cake recipes too. Please let me know how the strawberry cake with lemon curd turns out. Reminds me of summertime!!

  18. Hey Sally! I made this cake yesterday and it was delicious. However, it turned out denser than I was expecting. I don’t believe I over mixed it, but my batter was super thick and I think that since I used half and half and lemon juice unplaced of the buttermilk, that may have created that super dense super thick cake batter. (We were snowed in and it was what I had ) Any other suggestions for next time? 

    Also, that chocolate frosting is a GAME CHANGER. 

    Thank you so much. I’ve followed you vaguely for about 4 years now but this is the first cake of yours I have made. I love your quiche and last week for part of the monthly baking challenge, I made the pretzels. Can’t wait to make more stuff!
    Renae

    • Hi Renae! I’m so glad you tried out the zebra cake. Don’t use half-and-half next time. It’s sooo thick. You want pure milk (to make the DIY version of buttermilk) or buttermilk instead. It lightens up the batter and, therefore, the cake too.
      Also, thank you for following my blog and being a dedicated reader for so long. It means so much to me. 🙂

  19. This looks absolutely cool cool cool Sally! Please share with us novice ‘frosters’ how to properly frost a layered cake from scratch. I mean, from trimming the layers to assembling them to the crumb coat to the final layers. I would love to see a video on that! Thank you in advance!

    • Oh Faye, I’m NOT a pro at frosting cakes at all. I never even do crumb coats!! So I’m not the best example. But I can certainly share a video sometime of how I frost a cake!

  20. Hi Sally! I’m wondering if this recipe will fit in a 9 x 13 or is it still too much batter?

  21. Such a perfect cake, the pattern is stunning and the chocolate frosting is calling my name!

  22. Oh man this looks so so delicious. Perfect baking for our snow day today!

  23. This frosting IS a game-changer. Legit stuff!

  24. Wow! This cake looks so fun & delicious! They definitely remind me of the little debbies! So cute!

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