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.
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.
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.
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.
Greek Yoghurt Zebra Cake
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
- 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.
- Add butter and Greek yoghurt and continue beating until well blended.
- In a separate bowl, sift the flour and baking powder. Add the salt and vanillin and mix to combine.
- In a separate bowl, sift the cocoa powder and set aside.
- 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.
- Divide the mixture into 2 equal portions. Keep one portion plain. Add the cocoa powder and milk into the other and mix well.
- Preheat the oven to 350˚F (180˚C).
- 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).
- The most important part is assembling the cake batter in a baking pan. This is what you do.
- 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.
- Then scoop 2 tablespoons of cocoa batter and pour it in the centre on top of the plain batter.
- Do not stop and wait until the previous batter spreads – keep going!
- 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.
- 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.
- 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 1Amount 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."
Cakes
Here are some more sweet and savoury cakes.:
Vegan Chocolate Avocado Orange Almond Cake
This vegan chocolate cake uses avocado and extra virgin olive oil instead of any other fat, it is loaded with chocolate flavor and and many other healthy ingredients.
The perfect Marbled Chocolate-Bergamot-Almond Cake
A Marbled Cake is a cake with a mottled appearance, that is the cake is given a streaked, marblelike appearance by mixing of dark chocolate and light batters.
Cappuccino Glazed Chocolate Mayonnaise Cake
This Cappuccino Glazed Chocolate Mayonnaise Cake is moist and delicious and is the perfect ending of any meal.  Some people may think that eating a Mayonnaise Cake may seem weird but if you know what mayonnaise is made of, then you should know that most of these ingredients are already used in cakes.
Mandarin Cake with Glaze
This mandarin cake, is light, aromatic and moist. I love this Mandarin Cake as it has mandarin juice, zest, as well as mandarin marmalade. It's perfect with a cup of Greek coffee and I eat it even for breakfast!
Vanilla Apple Cake
An easy classic and delicious Vanilla Apple Cake made from scratch with fresh apples, topped with caramel sauce and pecans.
Luscious Bounty Cake
Bountry Cake is a luscious cake which mimics the chocolate bars as it is filled with coconut cream and topped with chocolate!
Basic Genoise Sponge Cake
Génoise sponge is an essential base for many pastry applications. Read on to see some more marvelous recipes you can make using this sponge cake base.
Two Tier Valentine's Cake
This Valentine's Dark Chocolate Cake is rich and delicious. Â It is super moist, filled with cream cheese, whipped cream and sour cherries and gets all its flavour from the sour cherries.
Cinnamon-Spiced Greek Apple Cake
A moist and tender, Greek Cinnamon-Spiced Apple Cake, which will delight both young and old apple pie lovers!
Greek Yoghurt Zebra Cake
A zebra cake is a type of layered cake with a distinctive striped pattern, similar to the black-and-white stripes of a zebra.
Strawberry Red Velvet Cake
An amazing red velvet cake sandwiched with strawberry cream cheese filling and topped with cream cheese frosting.
Vegan Carrot and Banana Cake with Coconut Frosting
A very moist, delicious and healthy Vegan Carrot Cake with Banana, Spices and topped with Coconut frosting and Bergamot fruit preserve.
Vassilopita (New Year's Cake)
Vassilopita is a traditional Greek cake or bread with a coin inside, named after St. Basil, which is made for New Year's Day.  Vassilopita can be made in two ways: one is a sweet kind of brioche bread called "tsoureki" and the other an orange flavoured cake.
How to make Basic Sponge Cake (Pantespani)
Sponge Cake (pantespani, in Greek) is the base for many desserts. Using the above two techniques, you can make different birthday cakes but also many other desserts.
Chocolate Peppermint Almond Cake)
Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.
Kypriaki Tyropita (Savory Cypriot Cheese Cake)
Kypriaki Tyropita is a savoury Cypriot cake made with halloui and mint. Tyropita = τυρÏŒπιτα, (pronounced ti-RO-pee-ta) means cheese from tyri and pie from pita.
Other related posts:
Chocolate and Ginger Cake with cream cheese glazing
Kopiaste and Kali Orexi,
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!