This 3-layer zebra cake features mesmerizing swirls of chocolate and vanilla, plus a silky chocolate cream cheese frosting. This marbled cake is easier than it looks because it starts with just 1 batter!
One reader, Laura, commented: “I made this cake for my mom’s retirement party and it turned out amazing! The cake is light and moist and the icing isn’t super sweet, which is refreshing. The steps are spot on and I love all of Sally’s helpful tips. I have learned so much about baking because of the information she provides. I highly recommend this cake! ★★★★★“
You’re looking at chocolate and vanilla cakes baked together in a striking striped pattern. Pretty impressive, right? Much easier than you think to pull off, too. Like marble loaf 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 a friend’s birthday. And an excuse to make chocolate cream cheese frosting!
*No zebras were harmed in the making of this cake. 😉
One reader, Erin, commented: “This cake is delicious! It’s fun to make, and the final product looks astounding. The cake has a wonderfully soft and fluffy texture. And the frosting!! That chocolate cream cheese frosting has to be the best kind of frosting I have ever had. It’s creamy, smooth, chocolate-y, and downright perfect. Even my dad, who hates frosting, loved it. It’s nice because it’s not as tooth-decayingly sweet as normal buttercream. And the cream cheese adds a fabulous tang! This is definitely my new favorite chocolate frosting recipe. ★★★★★“
Ingredients You Need
- All-Purpose Flour: Cake flour is too light to stand up to this particular cake. Use all-purpose here, and be sure to sift it before measuring. Sifting the flour rids any clumps and aerates it, which I find important in a cake recipe that uses this much flour.
- Baking Powder & Baking Soda: These leaveners lift the cake up while baking.
- Salt: To balance out the sweet.
- Proper Room-Temperature Butter: To achieve a good rise, properly cream the butter and sugar together. You have the crutch of baking powder and baking soda, but the cake’s crumb truly sings when that creaming process steps in. You need softened, room-temperature butter, which is actually still cool and firm to the touch, not soft and greasy. Butter that’s too cold or too warm won’t mix properly.
- Sugar: We’re using granulated sugar to sweeten this zebra cake.
- Eggs: While I sometimes use only the egg whites to make white cake, we’re using whole eggs today. We don’t want a crumb as light and fluffy as the white cake; rather, this crumb is similar to the rich, moist texture of yellow cake.
- Sour Cream: It adds moisture and richness, and makes for a creamy, tender texture in every bite.
- Pure Vanilla: Reach for pure vanilla extract—a full Tablespoon goes in the cake batter, and then you’ll use it to flavor the frosting, too. You’ll really taste it in this recipe, so I don’t recommend using imitation vanilla here.
- Buttermilk: Store-bought buttermilk gives the best result, but you can make a DIY buttermilk substitute if you can’t find it in your grocery store.
- Cocoa Powder: Use unsweetened cocoa powder, and either Dutch-process or natural cocoa is fine. There’s enough acid in the cake batter that it wouldn’t make a difference. (Learn why that’s important here: Dutch-Process vs Natural Cocoa Powder.)
- Espresso Powder: Optional, for a deeper chocolate flavor.
Recipe Testing Zebra Cake
Back in 2018 when I was working on this recipe, I started with a basic vanilla cake/yellow cake hybrid recipe: my checkerboard cake. I ADORE this cake, which tastes like a cross between a mega-buttery yellow cake and lighter vanilla cake.
But if I’m not careful, I can over-cream the butter + sugar or over-mix the batter since there’s so much of it. Additionally, there’s extra mixing involved when you turn half of the vanilla cake batter into chocolate cake batter. Over-mixing can leave you with a denser-tasting cake. I wanted to avoid that, so I slightly reduced the flour and added a little more baking powder for lift + airiness. I added some sour cream too, for a little extra moisture. (Never hurts!) Totally worked—this cake is so moist!
Made From 1 Batter
The cake batter follows a simple, familiar process. Whisk the dry ingredients together, then work on the wet ingredients. In a separate bowl, use a mixer to cream the butter and sugar together. Beat in eggs, then the sour cream and vanilla. Pour in the dry ingredients and then with the mixer running, slowly add the buttermilk.
The chocolate cake is made from the vanilla batter, so you don’t have to prepare two completely separate batters. YAY! Divide the batter in half and add cocoa powder to one.
But since we’re adding a dry and bitter ingredient to the chocolate batter, it will dry out the cake. A little sugar and warm milk or buttermilk solved that problem. (Warmth helps the cocoa powder bloom/dissolve.) Both the vanilla cake and chocolate cake are so moist. We did it!
You can also add a little espresso powder to the chocolate batter. Just to help bring out the chocolate flavor. This is an optional ingredient. You can find it in the coffee or baking aisle at the grocery store, or online.
IMPORTANT: This is a thick batter, which is important for this recipe because as you are layering the two batters together, it helps keep them separate, whereas a thin, runny batter would end up just spreading all together.
Use Parchment Paper Rounds for Cakes
Lining cake pans with parchment rounds is the trick I use every single time I bake a round cake, whether I’m making a 1-layer sprinkle cake, a 9-layer Smith Island cake, or today’s recipe. Store-bought pre-cut parchment rounds are convenient, but it’s really easy to just make them yourself. You can cut the exact pan size you need, whether you’re making a 6-inch cake, an 8-inch cake, or a 9-inch cake. If you don’t make a lot of round cakes, just cut them as you need them. If you bake a lot, cut many at a time and store them with your baking pans, ready for the next time you bake.
Very lightly grease the cake pan with butter or nonstick spray. Place the parchment paper round inside, and then grease the parchment, too. Yes, you grease the pan and then also grease the parchment. This creates an ultra-nonstick environment for your cake. The cake won’t stick to the pan, and the parchment round won’t stick to the cake. For more tips on this method, see Parchment Paper Rounds for Cakes.
How to Make Zebra Stripe Cake Layers
Now here’s where the zebra shows up! You create the beautiful zebra stripe pattern by layering the batters on top of each other. Before baking, the cakes look like a bullseye.
Start with a spoonful of 1 batter in the center of each of the pans, then place a spoonful of the other batter on top. Alternate between the 2 batters until you’ve filled the pans.
Every now and then, tap the pans on the counter and give them a little shake, to level the batter off and help it spread toward the edges of the pan.
Don’t worry about making this look perfect. The layers of the finished cake are going to look swirly and stripey—we aren’t trying to achieve perfectly straight lines here.
Bake the cakes and then let them cool completely before you make the…
Chocolate Cream Cheese Frosting
Regular cream cheese frosting is one of my all-time favorites because it’s not as cloyingly sweet as American-style buttercream and it’s easier than, say, making Swiss meringue buttercream. It’s the creamiest of frostings with a silky smooth and velvety mouthfeel. With carrot cake, red velvet cake, banana cake, and pumpkin cake… it’s just the best!
But could we possibly improve on the perfection that is cream cheese frosting? By adding… chocolate?? Oh yes… we could indeed.
Not in the mood for cream cheese frosting? Chocolate buttercream, Nutella frosting, vanilla buttercream, or Swiss meringue buttercream would also taste fantastic on this zebra cake.
Yes! Instead of turning half of the batter into chocolate batter, simply tint half of the batter your desired color using a couple drops of gel food coloring.
Yes! See how I turned this into a 6-inch layer cake for a safari-themed 1st birthday cake.
Assembling This Zebra Cake
Once the cakes have baked and cooled, trim the tops using a cake leveler or a large serrated knife to create an even surface. A flat top ensures a sturdier and more stable layered cake.
If you’d like a little assistance with this part, I have a full post and video tutorial on how to assemble a layer cake.
Now the moment of truth. Cutting into the cake to see how those zebra stripes look!
One reader, Amy, commented: “Sally, thank you for this cool and easy technique! I omitted the cocoa & used pink & green food coloring to make an Easter cake. My 11-year-old son helped & said ‘I like that this is a cool, not boring, way to make a cake.’ ★★★★★“
Cool and not boring? I’ll take that as a major compliment, coming from an 11-year-old!
Print
Zebra Cake
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Total Time: 4 hours, 30 minutes
- Yield: serves 12
- Category: Cake
- Method: Baking
- Cuisine: American
Description
This 3-layer zebra cake features mesmerizing swirls of chocolate and vanilla, plus a silky chocolate cream cheese frosting. This marbled cake is easier than it looks because it starts with just 1 batter!
Ingredients
- 3 and 1/2 cups (413g) sifted all-purpose flour* (spooned & leveled)
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 and 1/2 cups (340g) 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
- 2 Tablespoons milk or buttermilk, warmed
- 1 teaspoon espresso powder (optional)
- 1/3 cup (27g) unsweetened natural or dutch-process cocoa powder
- 2 Tablespoons granulated sugar
Chocolate Cream Cheese Frosting
- 12 ounces (339g) full-fat brick cream cheese, softened to room temperature*
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3 and 1/2 cups (420g) confectioners’ sugar
- 2/3 cup (55g) 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
Instructions
- Preheat oven to 350°F (177°C).
- 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 attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Add the eggs and mix on medium speed until combined. Scrape down the bowl again, and then beat in the sour cream and vanilla extract. The batter will look lumpy and curdled; that’s normal at this point.
- Add about 1/3 of the dry ingredients and 1/3 of the buttermilk, then beat on low speed until combined. Add another 1/3 of the dry ingredients and 1/3 of the buttermilk, then beat again on low speed until combined. Add the remaining of each, and beat just until incorporated. Do not over-mix this batter. The batter will be smooth, velvety, and slightly thick.
- Make the chocolate batter: There will be around 8 cups of batter total. Divide it in half (you can just eyeball it) and transfer half of the batter into another bowl. Whisk espresso powder into the warmed milk and then add it to one of the batters, along with the cocoa powder and sugar. Whisk until combined; a few small lumps are OK.
- Grease three 9-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Drop a large spoonful of 1 batter in the center of each pan. You can use the back of the spoon to spread it around a bit to make a circle. Top each circle with a spoonful of the other batter. Rotating the pans as you add the batters will help you get that circle shape. Alternate spoonfuls of the batters on top of each other in each pan and repeat until all the batter is used. After every few spoonfuls, give the pans a little shake to level out the batters.
- Bake for 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 the cakes to cool in the pans set on a cooling rack for 1 hour, then remove them from the pans and let the cakes finish cooling directly on the rack. The cakes must be completely cool before frosting and assembling.
- Make the frosting: In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until completely smooth and creamy, about 1 minute. Scrape down the sides of the bowl. Add the butter and beat until combined. Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Add the confectioners’ sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on low speed; gradually increase the speed to medium-high and beat until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if needed. Taste, then add another pinch of salt if desired.
- 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, cake turntable, or serving plate. Evenly cover the top with about 1 cup of frosting (about 240g). Top with the 2nd cake layer, upside down, and evenly cover the top with the same amount of frosting. Top with the 3rd cake layer. Spread the remaining frosting in a thick layer all over the top and around the 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 this time in the fridge.
- Cover leftover cake tightly and store in the refrigerator for up to 5 days. I like to use a cake carrier for storing and transporting.
Notes
- Make Ahead & Freezing Instructions: Prepare cakes and frosting 1 day in advance. Keep cakes at room temperature, covered tightly. Refrigerate prepared frosting in an airtight container until ready to use. Bring frosting to room temperature before spreading as it will be quite stiff after refrigerating. (Add a splash of cream or milk to thin out, if needed.) Frosted or unfrosted cakes may be frozen for up to 3 months; thaw overnight in the refrigerator and bring to room temperature, if desired, before serving.
- Special Tools (affiliate links): 9-inch Round Cake Pans | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand) | Silicone Spatula | Cooling Rack | Cake Turntable | Straight Spatula (for frosting) | Round Cake Carrier (for storage)
- Flour: Sift flour before measuring.
- Buttermilk: If you don’t have buttermilk, you can make a DIY buttermilk substitute. Add 1 Tablespoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 and 3/4 cups. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Cream Cheese: Make sure you’re using the bricks of cream cheese, not cream cheese spread. They’re typically sold in 8-ounce bricks, so you’ll need 1 and 1/2 bricks.
- Room Temperature Ingredients: All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read more about the importance of room-temperature ingredients.
- Tint Half of the Batter: Instead of turning half of the batter into chocolate batter, simply tint half of the batter your desired color using a couple drops of gel food coloring.
- Smaller 6-Inch Cake: I scaled down this recipe to make a 6-inch version, and served it as a 1st birthday cake for my daughter’s “safari”-themed birthday.
Reader Comments and Reviews
Hi! I’m planning to bake the scaled down version (6 inch) zebra cake. What would the proportions of the ingredients for the cream cheese frosting be?
Looking forward to baking this for my husband’s birthday. 🙂
Hi Neethi, try this:
8 ounces (226g) full-fat brick cream cheese, softened to room temperature
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
2 and 1/3 cups (280g) confectioners’ sugar, plus an extra 1/4 cup if needed
1/2 cup (37g) unsweetened natural or dutch-process cocoa powder
1 teaspoon pure vanilla extract
pinch salt
Enjoy!
Can this be made in a 9 x 13 modifying the layering a bit or doing it in 2 circles within the rectangle?
Hi Marilyn! This cake can be made in a 9×13 pan but we are unsure of the bake time. Same oven temperature, though! Let us know how you layer the cake batter!
Sally I made your Zebra cake yesterday for my birthday I would not change anything with this outstanding cake recipe it is so moist and very Delicious thank you Terri from Aubrey Texas
My niece would like a zebra cake for her graduation. Im planning to do 2 tiers, 9 inch and 6 inch. Is it possible to not have to refrigerate this cake if I make it the day before if im using a high ratio shortening for my buttercream? I want to make sure the cake will be dense enough to stack. I will be using a cake support plate that has the center support and 4 rods going into the bottom tier between the two tiers so the top tier won’t be sitting directly on the bottom tier. Im mainly concerned about the refrigeration.
Hi Kelly, it will really depend on how warm your kitchen is/where the cake will be stored overnight. With the added weight of the tiered cake and the warmer weather, we’d really recommend refrigerating it overnight if you can. We hope the cake is a hit!
I’ve just popped the cake in the fridge before I give it a crumb coat the swirl pattern looks amazing! The cakes are a bit thinner than the photos. Do you think I just go for it as a three layer cake or 1 of the thirds in half and add it to the other 2, to make a 2 layer cake? Hope this makes sense!
Hi Jess, Are you using 9 inch cake pans? The cakes will rise as they bake so they should end up looking like the photos above.
A lot of work and the outcome was a rather dense cake. I much prefer your yellow cake with chocolate icing which has a perfect texture and is delish!
I followed many of recipes once I found Sally’s I am hooked. She does a wonderful job and I always wait for the next recipe.
Thank you so much for making our recipes, Wendy!
I have learned so much from your videos. You are definitely a cake master! Your recipes are incredibly helpful and very informative. I love to bake and your tutorials and look forward to seeing more! Thanks for sharing your recipes
Will the zebra batter work as cupcakes?
Hi Sherry, it should work, layering the individual cupcakes like you do with the batter for the cake layers. Or here is our marble cupcakes recipe, if you’re interested in that instead.
I would like to make this for my husbands birthday.
However, I am never quite sure what someone means when they say ‘spoonful’. Does this mean a teaspoon, a tablespoon, or a serving spoon and how full should it be? In this recipe, I will admit, it is not that critical but in some it makes a big difference. Example One: In scooping cookies small versus large changes the cooking time and can make a difference in an under or over done cookie, soft versus hard. Example Two: The size of a ‘spoonful’ of an ingredient will change the end results in taste and sometimes texture. It would be so helpful if you could provide a disher/scoop size, as a guideline, in the notes.
Hi BDGT! You can see in the photos above and the video tutorial that we’re using a regular silverware spoon, but you’re right, it doesn’t matter much for this recipe. In our cookie recipes, and recipes where it would be important, we always specify the exact amount needed.
This cake looks delicious! I’d love to make it in a 9 x 13 pan (I often do with your cake recipes). What would you suggest since this is normally a 3-tier cake.
Hi Kimberly! This cake can be made in a 9×13 pan but we are unsure of the bake time. Same oven temperature, though!
Could I bake this in a Bundt pan? I’m looking for a marble Bundt cake recipe (but no bananas). Thanks!
Hi Marla, this cake recipe will fit nicely into a Bundt pan. We’re unsure of the exact bake time for the bundt, but it should be close to (or over!) 1 hour at 350F. Hope it’s a hit!
I plan to make this cake for my daughter’s birthday but using 3 x 8 in pans. The frosting on the outside needs to be grey. Could I make half a batch of the chocolate cream cheese frosting for the inside & a batch of vanilla cream cheese frosting for the outside, then color it grey?
Definitely!
Is espresso powder basically finely ground espresso? Could I use that instead of espresso powder?
Hi Ren! No, espresso powder is used to make instant espresso, not the ground beans. A very different ingredient!
The video won’t play because I’m not signed into YouTube in my browser in my phone, but it also won’t let me sign in, or give me a link to open it in my YouTube app. Can you post a html link to the video so it can be accessed on mobile? Thanks
Awesome! Loving the flavor and appearance! Instead of buttermilk and sour cream, I replaced both with my goat milk clabber (curdled/soured raw milk) and it works very nicely. I put the batter in quart jars which happen to be 6” tall, and made sharpie marks at 2” and 4”, each section from both jars went to a cake pan. If I wasn’t precise with my batter spooning it would forever bother me, it is my sister’s birthday cake after all! There is a little more batter than will fit in the jars, so I just spooned it into the prepared pans.
I noticed that you do not have instructions on freezing the cake layers on their own. Is it okay to freeze the cake layers on their own?
(I have successfully made many of your cakes by freezing the cake layers on their own before I made the frosting and assembled the cake. But I noticed you did not add this option for this particular cake.)
Or is it best to finish the cake and freeze it frosted? I made the cake layers today, but we will not be eating it in 3 days.
The cake layers are absolutely gorgeous! What a fun trick 🙂
Hi Meghan, you can freeze these layers! We hope you love the cake.
Could I substitute yogurt for sour cream?
Hi Addie, yes, that substitution will work just fine. Same amount.
Can you use just two 9 in round pans?
Hi Rossette, there is too much batter for only 2 layers here. We’d recommend making the recipe as is, making two layers, and using the leftover batter for a few cupcakes.
I can’twait to cut into this but the trimmings tasted amazing. If there’s a way to submit a picture I’d love to show you the final product.
Hi Jessica! We would love to see it – you can email us at sally@sallysbakingaddiction.com
Can this be baked in a 9×13 rectangular sheet pan?
Hi Kayla, this cake can be made in a 9×13 pan but we are unsure of the bake time. Same oven temperature, though!
Great! I did exactly that and the result was wonderful. Super moist and a great flavor with a beautiful inside, love it!
I am wanting to make a Neapolitan cake. Can I bake each flavor separately? I plan on using your strawberry cake recipe for that layer. Thanks.
Hi Jennifer, yes, you could definitely do that instead. Hope it’s a hit!
Hi Sally, can i make this cake into cupcakes (with the stripes)?
Hi Clare, that should work, layering the individual cupcakes like you do with the batter for the cake layers. Or here is our marble cupcakes recipe, if you’re interested in that instead.
Used it for my first ever sphere cake – it really held up structurally to the longer baking time and was delicious with classic vanilla buttercream
Can this recipe be halved and use 6” pans?
Hi Eve! Here’s our zebra cake scaled down for 6 inch pans.
Have a chocolate hater in the fam. Is it possible to use two different food colorings for the layers?
Hi Deborah, absolutely! You can skip the chocolate and do two different colored vanilla batters instead.
Delicious recipe! Thanks!
Make as written, except made 1/3 more frosting so i could use up two-8oz pkg cream cheese. Barely had enough for three layer cake.
Cake and frosting are delicious!
Can I reduce the sugar by half? Making for little kids and don’t want to use as much.
Hi Daisy, Sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar, but the resulting taste and texture will be different than intended.
I hope this comment reaches those who have sheet cake questions! This recipe is DELICIOUS. I just made this in a 15x10x2″ metal pan. Greased and floured with a sheet of wax paper in the bottom like for a regular layer cake. I made one recipes worth and it rose up to the edge beautifully. Pan looked to be half full before baking. I probably made about 3 cups of the batter chocolate instead of 4 cups. I didn’t want too much chocolate batter. I put the vanilla batter in the prepared pan first, mixed up what was left in the bowl with the chocolate ingredients, and made 4 rows of chocolate batter on top of the vanilla batter. Run a knife back and forth short ways, then go at it again long ways. I did a few little swirls around the edge. Try not to scrape the bottom of the pan while you are swirling. It was marbles perfectly which is what I wanted! Baked at 350 F for 50 min. Check at 40 min! Let cool for 10 min. Then removed from pan to cool on wire rack. I also did 1 cup butter 1/2 cup shortening. I’d made cupcakes with the original recipe and they seemed VERY tender! I wanted to make sure the cake was strong enough for frosting. It was fine. I think that is all my notes! Everyone LOVED the cake. Wish I could post a photo.