Homemade Zebra Cakes

OMG..This This chocolate and vanilla swirled Zebra Cake is very simple, pretty yummy and super fun to make !! Just follow the recipe as directed and I promise you’ll have a moist marble cake that’s hard to resist !!!

INGREDIENTS :

YELLOW MIX:

– Cake flour: three cups

– Baking powder: 3 1/2 tspn

– Salt: half tspn teaspoon

– Unsalted butter: third cup (room temperature)

– Sugar: 1 1/3 cups

– Egg yolks: six

– Whole milk: one cup

– Pure vanilla extract: two tspn

FILLING:

– Unsalted butter: twelve tbsp(room temperature)

– Vegetable shortening: half cup

– Milk: quarter cup

– Pure vanilla extract: one tspn

– Confectioners’ sugar: three cups

WHITE CHOCOLATE COATING:

– White chocolate melting chips: 16 oz.

– Vegetable shortening: half cup

DARK CHOCOLATE DRIZZLE:

– Dark chocolate melting chips: 4 oz.

METHOD WORK :

YELLOW MIX:

  1. Start your oven to preheat to 350 degrees F before starting the preparation.
  2. Next, sift together the flour with the baking powder and salt in a medium bowl.
  3. Beat the butter with a stand mixer with a paddle attachment for 1-2 minutes, or until soft and creamy.
  4. Add the sugar Slowly and beat for 3 to 5 minutes, or until light and fluffy.
  5. You can then add egg yolks (in 2 batches) and beat well after each addition. Be careful to scrape down the sides of the bowl as needed.
  6. After that, add the vanilla extract and beat until combined.
  7. You may want to add, alternately, the flour mixture (in 3 additions), and milk (in 2 additions). And please begin and end with the flour using the mixer on low speed.
  8. Make sure batter needs to be poured into a greased 15×10-inch jelly roll pan at this stage.
  9. Ok, go ahead and bake at 350 degrees F for about 15 to 20 minutes.
  10. Time done, go ahead and place the cake on a wire rack to cool in their pans, it takes around 10 minutes. You can then remove the cake from the pan and place onto a greased rack to cool fully.
  11. The last step is to cut an even number of circles in the cake with a biscuit cutter or other round cutter. Cutting the circles close together is the best way to maximize the number of cakes.

FILLING:

  1. While the cake is cooling, I recommend you to cream together butter and shortening until smooth.
  2. After that, go ahead and add slowly the milk, sugar, and vanilla extract.
  3. Make sure to beat constantly on medium speed, just until smooth and creamy.
  4. At this stage, the flat side of one cake circle should be placed face down. Always remember to spread filling on the top.
  5. Once done, go ahead and top with another cake circle, flat side up. For this part, you need to repeat with all the cakes.
  6. Alright now, go ahead and place the cakes on a baking sheet lined with wax paper at this stage. To finish, refrigerate for no less than 30 minutes.

WHITE CHOCOLATE COATING:

  1. You’re going toget a large microwave-safe bowl and melt in the white chocolate chips and shortening, mixing every 30 seconds. The mixture should be fully melted and combined.
  2. You can then place a cake in the bowl. You’ll want to spoon the melted chocolate gently over the top.
  3. The cake should be lift out using a fork. And please pause to let the excess drip off.
  4. After that, go ahead and place the cake back on waxed paper. For this part, you need to repeat with all the cakes. Always remember to let sit at room temperature until the coating is set.

DARK CHOCOLATE DRIZZLE:

  1. When done, melt the dark chocolate in a microwave-safe bowl. And please stop to mix every 30 seconds.
  2. And that’s it, drizzle over the top of the cakes & ENJOY !!!
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