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Greek Yoghurt Zebra Cake

Greek Yoghurt Zebra Cake

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A zebra cake is a type of layered cake with a distinctive striped pattern, similar to the black-and-white stripes of a zebra.

The stripes are created by alternating layers of chocolate and vanilla cake batter, poured in concentric circles before baking. When cut, the cake reveals a striped or marbled effect.

Zebra cakes can come in different forms, like a round cake or individual snack cakes, and sometimes are frosted with chocolate or vanilla icing.

zebra cake before baking image

Isn’t she beautiful?   Thanks to Farida who made the original cake and it has been so popular ever since.   Mine is not as perfect as Farida’s but it tasted great and impressed my guests who ate it.

zebra cake baked image

Although I was planning to post something else for today,my today’s post calls for celebration, so I am sending each one of you a slice of this beautiful cake.

My 2 year bloggoversay was in August and you all probably know that during August I was taking it easy due to some health problems so I forgot all about it.  

However, this is my 555 post, which I think is a lovely number to celebrate.

zebra cake image

Although I was inspired by Farida’s recipe, I changed a few things as I used butter instead of vegetable oil, Greek yogurt instead of milk, and made a few other adjustments, such as using all-purpose flour instead of self-raising flour, etc.

I was so nervous when making the cake that I did not take step to step photos but no worries, you can see them at Farida’s blog.

zebra cake image

Greek Yoghurt Zebra Cake

Yield: 10
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

A zebra cake is a type of layered cake with a distinctive striped pattern, similar to the black-and-white stripes of a zebra.

Ingredients

  • 5 large eggs (300 grams)
  • 250 grams sugar
  • 200 grams Greek yoghurt
  • 250 grams butter
  • 400 grams all purpose flour
  • 40 grams baking powder
  • 3 grams sea salt
  • 50 grams dark cocoa powder
  • 35 grams milk
  • 1 lemon flavoured vanillin sugar or 1 tsp vanilla essence

Instructions

  1. In the bowl of a stand mixer or a large mixing bowl, combine eggs and sugar. Whisk beat until the mixture is creamy and light in colour.
  2. Add butter and Greek yoghurt and continue beating until well blended.
  3. In a separate bowl, sift the flour and baking powder. Add the salt and vanillin and mix to combine.
  4. In a separate bowl, sift the cocoa powder and set aside.
  5. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. (DO NOT OVERBEAT  to prevent air pockets from forming in the batter). The consistency of the batter should be neither very thick not too loose.
  6. Divide the mixture into 2 equal portions. Keep one portion plain. Add the cocoa powder and milk into the other and mix well.
  7. Preheat the oven to 350˚F (180˚C).
  8. Lightly grease the pan with oil. (If you don’t have a non-stick baking pan, grease whatever pan you have then line it with parchment paper).
  9. The most important part is assembling the cake batter in a baking pan. This is what you do.
  10. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 2 tablespoons) into the middle of the baking pan.
  11. Then scoop 2 tablespoons of cocoa batter and pour it in the centre on top of the plain batter.
  12. Do not stop and wait until the previous batter spreads – keep going!
  13. Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.
  14. Bake in the middle rack of the oven for about 50 - 55 minutes in a 22 – 24 cm baking tin. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a skewer or knife into the centre. It should come out clean when ready.
  15. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, and set aside to cool. You can sprinkle the top of the cake with some powdered (confectioner’s) sugar or leave it plain.
Nutrition Information
Yield 10 Serving Size 1
Amount Per Serving Calories 492Total Fat 23gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 7gCholesterol 146mgSodium 825mgCarbohydrates 63gFiber 2gSugar 27gProtein 10g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

Did you make this recipe?

Tried this recipe? Tag me @ivyliac and use the hashtag #kopiaste!

Collage Greek Yoghurt Zebra Cake Image

Cakes

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Orange Yoghurt Cake

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Vassilopita

Victoria Sandwich Cake

Kopiaste and Kali Orexi,

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ILikePaperCutting

Wednesday 23rd of June 2010

wow, this is real nice

Peter

Thursday 24th of September 2009

Ivy, congrats on your very successful blog, dishes and writing. I wish you many, many more posts, readership and delicious food!

Psst....pass me a piece of cake please.

cheffresco

Tuesday 22nd of September 2009

I love that cake! Looks beautiful!

Katerina

Tuesday 22nd of September 2009

This is so beautiful! A real piece of art, well done Ivy!

Natasha - 5 Star Foodie

Tuesday 22nd of September 2009

What a gorgeous zebra cake, sounds absolutely delicious! Happy belated blogiversary!

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