Zebra Cake This Zebra Cake is one master piece. Slathered in decadent chocolate cream cheese frosting, the real visual stunner happens when you cut into it and reveal the whirls and swirls of beautiful batter. Get ready to wow! Prep Time 30 mins Cook Time 45 mins Total Time 1 hr 15 mins Course: DessertCuisine: AmericanKeyword: cake, cake recipe, zebra cake Servings: 10 Calories: 616kcal Author: Joanna Cismaru Equipment 8-inch Springform Pan Ingredients Zebra Cake 2 cups all-purpose flour 1 tsp salt 2 tsp baking powder 1 tsp baking soda 1 1/2 cups sugar granulated 2 large eggs 2 cups milk 1/2 cup vegetable oil 1 tbsp vanilla extract 1/4 cup cocoa powder Chocolate Cream Cheese Frosting 8 oz cream cheese softened at room temperature 1/2 cup butter unsalted, softened at room temperature 2 1/2 cups icing sugar 2/3 cup cocoa powder 1 tsp almond extract 1 tbsp milk or 2 1/4 tsp salt Instructions Zebra Cake Preheat the oven to 350 F degrees. Grease a 8 inch springform pan with cooking spray or butter. In a large bowl combine the flour with the salt, baking powder and baking soda, sugar. In another bowl combine the eggs, milk, vegetable oil and vanilla extract. Add the wet ingredients to the dry ingredients and mix until everything is well combined and smooth, but do not over mix. Divide the batter in half. Mix in the cocoa powder in half the batter. Add one tablespoon of each batter to the prepared pan then alternate with a tablespoon of each batter to create the layers. Begin in the middle of the pan, take one spoon of white batter then over it add a spoon of chocolate batter and repeat these steps until all batter has been used. Bake for 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let the cake cool completely before frosting. Chocolate Cream Cheese Frosting In a large bowl using a hand-held or stand mixer fitted with whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Add the butter and beat until combined. Add the icing sugar, cocoa powder, almond extract, 1 tablespoon milk, salt and beat on medium-high speed until combined and creamy. Add 1 more tablespoon of milk to slightly thin out, if desired, though the frosting should be quite thick. Taste, then add another pinch of salt if desired. Assemble the cake: Spread the frosting into a thick layer all over the top and sides. Top with berries, if preferred. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting. Notes This cake can be stored in the fridge for 3 – 4 days in an airtight container. If you’d like to freeze this recipe, be sure to wrap the cake unfrosted in plastic wrap and aluminum foil and it should last for up to 3 months, make the icing day of and allow the cake to thaw overnight. Enjoy! Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used. Nutrition Serving: 1slice | Calories: 616kcal | Carbohydrates: 89g | Protein: 9g | Fat: 28g | Saturated Fat: 19g | Cholesterol: 84mg | Sodium: 566mg | Potassium: 384mg | Fiber: 3g | Sugar: 64g | Vitamin A: 11% | Calcium: 15.7% | Iron: 14.3%

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