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


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


  • 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


  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. Let it sit at room temperature to slightly soften for 10 minutes before assembling and frosting. Frosted cake can be frozen up to 2-3 months. 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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Tag @sallysbakeblog on Instagram and hashtag it #sallysbakingaddiction.

© 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.


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



  1. Kim on February 5, 2018 at 10:54 am

    Hi Sally, I made the Zebra Cake yesterday and it seems to have turned out a little dense. I was careful not to overmix. Maybe this has something to do with it but after I added the eggs and sour cream to the white batter it seemed curdled. It did smooth out when I added the flour. After it came out of the oven it looked like there were little, tiny hole in the layers. It tasted good but I just knew I wish were I went wrong. I would appreciate any help!  Thank you! 

    • Sally on February 6, 2018 at 1:17 pm

      Hi Kim! Did you sift the flour? And spoon and level it? These two steps make a huge difference in the outcome of the cake. So sorry yours was a little dense.

  2. g on February 7, 2018 at 3:41 am

    Hi there, a friend of mine has been raving about your site, so here I am. I am about to entry a country show for baking for the first time and need to make a zebra cake – 20cm and cannot be layered. I followed the recipe, watched the tutorial but the “stripes” merged into each other so it was a chocolate cake with a few white “bits”, no layers at all. I was wondering if the weight of the batter in the 20cm tin affected the final product of if I should add a little less liquid to make it thinner. I am also making your carrot cake and chocolate cake. My neighbours love the “testing phase”. Thanks

  3. Carrie on February 12, 2018 at 3:05 pm

    You mentioned that this type of cake is often made as a bundt cake.  Can your recipe be used to make a bundt instead of a layer cake? Top it is with chocolate glaze or something? Thank you!

    • Sally on February 13, 2018 at 11:59 am

      Hi Carrie, yes, this batter will fit into a large bundt pan. Bake at the same oven temperature. I’m unsure of the bake time. A chocolate glaze or ganache on top would be great.

      • Amy on April 30, 2018 at 10:17 am

        I baked this as a bundt yesterday for a family gathering. It took about 50 min (give or take). The batter makes a very full bundt. I used a Jackson Pollock splatter until the pan was covered in “stripes” and then alternated globs of batter. Still moist and yummy!

  4. Silvia on February 28, 2018 at 3:20 pm

    hi Sally, this cake looks perfect for little ones to enjoy at kid party I’d love to make it. I have a great marble cake recipe that requires an overnight stay in the fridge before cooking. Can it be done with your zebra cake or do I risk the layers to merge together too much? thank you so much 😉

    • Sally on March 1, 2018 at 6:30 am

      I don’t recommend it. Not only because the cake batter layers will seep together, but the baking powder is initially activated once wet. Best to bake right away.

  5. shellie on March 1, 2018 at 8:13 am

    Wondering if it could be made as a sheet cake in a 9×13(or bigger?) pan?

    • Sally on March 2, 2018 at 6:31 am

      It sure can! I’m unsure of the bake time.

      • Shellie on March 7, 2018 at 8:01 am

        I decided to go with two 8″ layers and 12 cupcakes as there was plenty of batter for both. I did use all of the frosting for just the cake though.

  6. Holly on March 2, 2018 at 10:56 am

    Hi Sally supposed to be baking this now however I’m confused about the flour 
    We don’t have cake flour in the uk

    So do I measure 100g of all purpose/plain flour or is the amount higher than cake flour 
    Bit confused 

    • Shellie on March 9, 2018 at 12:08 pm

      Not Sally, but I used all purpose flour, which is what I thought the recipe listed.

  7. M on March 9, 2018 at 5:21 pm

    How do you frost a cake so perfectly? Mine always come out funky looking. Teach me your ways, Sally

  8. Wish A Cupcake Noida on March 10, 2018 at 7:47 am

    The cake looks so beautiful. Kids are definately going to love it

  9. Bakerunmom on March 18, 2018 at 12:49 pm

    This cake is delicious! Needs to be room temp for sure when serving!

  10. Bakerunmom on March 19, 2018 at 1:19 pm

    Can you recommend a reliable food scale for use with measuring while baking?

  11. Jerica on May 23, 2018 at 12:23 pm

    I just want to say, this is delicious, Sally! I made this yesterday for my husband’s birthday
    -unfrosted- and it was really great! Thanks!

  12. Jas on June 6, 2018 at 5:20 pm

    I like this recipe however could i Skip adding the chocolate and just make it a yellow cake?

    • Sally on June 7, 2018 at 11:49 am

      Yes, absolutely.

  13. Lorena on June 8, 2018 at 2:27 pm

    Hi sally! If i dont have buttermilk cam i replaced it with another ingredient?

    • Sally on June 11, 2018 at 6:20 am

      Hi Lorena! For best taste and texture, I really do recommend buttermilk. But whole milk can be used in its place.

  14. Danielle on July 3, 2018 at 9:49 pm

    I’ve made a ton of stuff from this site that I have loved so was sad that this didn’t turn out too well for me. Flavor is good but Cake is super heavy, greasy, way too dense. Didn’t rise well. I made two layer cakes and then 6 cupcakes because I didn’t need 3 whole layers. Seems like too much butter and not enough baking soda? I weighed ingredients with a food scale so I don’t think it can be a variation in flour. Maybe oven temp? Disappointed…

  15. Audrey @ Two Pink Peonies on July 12, 2018 at 5:10 pm

    Such a pretty cake!! I also really love the blue dish with the ruffled edges in the first photo- do you remember what collection its from?

    • Sally on July 12, 2018 at 8:38 pm

      Hi Audrey, thanks! It’s from Anthropologie a few years ago.

  16. Sneha on July 21, 2018 at 4:43 am

    Hi Sally,
    Could u pls tell me any replacement for sour cream. May I use curd or may be milk in place of sour cream

    • Sally on July 23, 2018 at 7:05 am

      Plain yogurt is a great sub!

  17. Jillian on August 11, 2018 at 6:13 am

    Can the recipe be adjusted for 8-inch pans?

    • Sally on August 11, 2018 at 1:51 pm

      Hi Jillian! You can bake the cakes in 8-inch pans. The bake time will be a little longer. Use a toothpick to test for doneness.

  18. George on August 15, 2018 at 10:16 am

    Your technique is genius!



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