Description
This stunning Zebra Bundt Cake features alternating stripes of rich chocolate and vanilla cake, creating a beautiful visual effect that’s as delicious as it is impressive. Perfect for special occasions, parties, or any time you want to wow your guests with a show-stopping dessert. It’s soft, moist, and perfectly balanced in flavor.
Ingredients
Scale
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 1/4 cup unsweetened cocoa powder
- 2 tbsp hot water
- 1/4 cup vegetable oil
For the Glaze (optional):
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate chips
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
Instructions
- Prepare the Bundt Pan:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, or use a non-stick Bundt pan with a baking spray that includes flour.
- Make the Cake Batter:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 4-5 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter evenly into two bowls. In one bowl, stir in the cocoa powder and hot water to create the chocolate batter. In the other bowl, leave the batter plain (vanilla).
- Create the Zebra Effect:
- Using a large spoon, alternate adding scoops of vanilla and chocolate batter into the center of the Bundt pan. Start by adding one spoonful of vanilla batter in the middle of the pan, then add one spoonful of chocolate batter directly on top of it. Continue alternating the batters, working your way around the pan. As you add the layers, the batter will spread out and create the signature zebra stripe effect.
- Gently tap the Bundt pan on the counter to settle the batter and help it spread evenly.
- Bake the Cake:
- Bake the cake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.
- Make the Chocolate Glaze (optional):
- While the cake is cooling, prepare the glaze. In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove the saucepan from the heat and add the chocolate chips, butter, and vanilla extract. Stir until smooth and the chocolate has melted.
- Let the glaze cool for a few minutes to thicken slightly.
- Glaze the Cake (optional):
- Once the cake has completely cooled, drizzle the chocolate glaze over the top of the cake, allowing it to drip down the sides. You can also spread the glaze with a spatula for more coverage.
- Serve:
- Slice the cake and enjoy the beautiful zebra pattern inside with every piece. It’s perfect for dessert, brunch, or any celebration!
Notes
- For a fun variation, you can add a sprinkle of powdered sugar over the top of the cake instead of the glaze for a lighter finish.
- Make sure to alternate the batter slowly when adding it to the pan to get a nice even stripe effect.
- You can store the cake in an airtight container for up to 3 days at room temperature, or refrigerate it for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg