Best Baby Shower Funky Zebra Cake 3 Layers 3 Flavors Recipes

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ZEBRA CAKE



Zebra Cake image

This easy, moist, and delicious swirled chocolate and vanilla zebra cake is topped with creamy chocolate cream cheese frosting.

Provided by Sally

Categories     Cake

Time 4h30m

Number Of Ingredients 22

3 and 1/2 cups (413g) sifted all-purpose flour* (spoon & leveled)
1 teaspoon salt
2 teaspoons baking powder
3/4 teaspoon baking soda
1 and 1/2 cups (3 sticks; 345g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
5 large eggs, at room temperature
1/3 cup (75g) sour cream, at room temperature
1 Tablespoon pure vanilla extract (yes, Tbsp!)
1 and 3/4 cups (420ml) buttermilk, at room temperature
1/3 cup (27g) unsweetened natural cocoa powder
2 Tablespoons granulated sugar
2 Tablespoons milk or buttermilk, at room temperature
1 teaspoon espresso powder (optional)
12 ounces (335g) full fat cream cheese, softened to room temperature*
3/4 cup (175g) unsalted butter, softened to room temperature
3 and 1/2 cups (420g) confectioners' sugar
2/3 cup (55g) unsweetened natural or dutch-process cocoa powder
1 teaspoon pure vanilla extract
1-2 Tablespoons milk or heavy cream
pinch salt
sprinkles for decorating, if desired

Steps:

  • Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
  • Whisk the flour, salt, baking powder, and baking soda together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
  • With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
  • There will be around 8 cups of batter total. Transfer half of it to another bowl. Whisk in the 4 chocolate batter ingredients until combined. A few small lumps are ok.
  • First, watch the video above to see exactly how to layer the batters into the cake pans. Drop a large spoonful of 1 batter in the center of the pan. Top with a spoonful of the other batter. Alternate spoonfuls on top of each other. Give the pan a shake to level it all out. Repeat with each cake pan until all the batter is used. There's about 8 cups of batter total, so each cake pan will have a little less than 3 cups of batter in it.
  • Bake for around 25-27 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  • In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
  • First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting into a thick layer all over the top and sides. Garnish with sprinkles, if desired. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting- it could slightly fall apart without time in the fridge.
  • Cover leftover cake tightly and store in the refrigerator for 5 days.

CHOCOLATE-AND-VANILLA ZEBRA CAKE



Chocolate-and-Vanilla Zebra Cake image

Striking stripes of vanilla and chocolate hide beneath a thick coating of glossy chocolate frosting in this dramatic cake. Best of all, it's surprisingly simple to pull off; the pattern is created by alternating spoonfuls of batter in the center of the pans.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h30m

Number Of Ingredients 19

1 stick unsalted butter, melted, plus more for pans
4 cups unbleached all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons kosher salt
3 large eggs, separated, plus 4 more whites, room temperature
2 1/2 cups granulated sugar
2 cups whole milk, room temperature
1/2 cup safflower oil
1 tablespoon pure vanilla extract
1/2 cup unsweetened Dutch-process cocoa powder
2/3 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
1/2 teaspoon kosher salt
1/2 cup hot water
1 teaspoon pure vanilla extract
2 1/2 sticks unsalted butter, room temperature
1 1/2 cups confectioners' sugar
10 ounces semisweet chocolate, melted and cooled
3 tablespoons light corn syrup

Steps:

  • Cake: Preheat oven to 350 degrees. Brush two 9-inch round cake pans with butter. Line bottoms of pans with parchment rounds; brush parchment with butter.
  • Whisk together flour, baking powder, and salt until thoroughly combined, 30 seconds. In a large bowl, whisk together egg whites and granulated sugar until light, opaque, and foamy, about 2 minutes. Whisk in 1 1/2 cups milk, butter, oil, and vanilla until smooth. Add flour mixture; whisk until smooth. In another large bowl, whisk together egg yolks, 1/3 cup milk, and cocoa. Add 3 1/4 cups of vanilla batter to cocoa mixture and whisk until smooth. Whisk remaining scant 3 tablespoons milk into remaining vanilla batter.
  • Spoon 1/4 cup vanilla batter into center of each prepared pan. Spoon 1/4 cup chocolate batter into each center, directly on top of vanilla batter. Repeat, always spooning batter into centers of pans, and occasionally tapping pan firmly on work surface to ensure even distribution, until all batter is used (batters should appear as concentric rings).
  • Bake, rotating pans halfway through, until cakes are puffed slightly and a tester inserted into centers comes out clean, 35 to 40 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack, remove parchment, and let cool completely.
  • Frosting: Meanwhile, whisk together cocoa, espresso powder, salt, hot water, and vanilla until a smooth paste forms. Beat butter with confectioners' sugar on medium-high speed until light and fluffy. Beat in chocolate, then cocoa mixture and corn syrup, until smooth.
  • Trim tops of cakes flat. Transfer one cake, trimmed-side up, to a cake plate or stand lined with parchment strips. Spread 3/4 cup frosting evenly over top. Place remaining cake layer on top, trimmed-side down. Spread remaining frosting evenly over top and sides of cake. Remove parchment strips; serve. Cake can be stored, uncovered, at room temperature up to 12 hours, or refrigerated, uncovered, up to 2 days; bring to room temperature before serving.

ZEBRA LAYER CAKE



Zebra Layer Cake image

A zebra layer cake is perfect for any animal lover. Adorned in zebra print both on the frosting and inside the cake, it's a wildly fun way to celebrate any occasion.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h

Yield 16

Number Of Ingredients 7

1 box chocolate cake mix with special dark chocolate syrup and pudding
Water, oil and eggs called for on cake mix box
1 box white cake mix with pudding
Water, oil and egg whites called for on cake mix box
2 containers fluffy white whipped ready-to-spread frosting
8 oz ready-to-use black fondant
Powdered sugar

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. Make dark chocolate cake mix as directed on box using water, oil and eggs; set aside. Make white cake mix as directed on box using water, oil and egg whites.
  • Place 1/4 cup of the chocolate cake batter into center of each pan. Do not spread batter. Place 1/4 cup white cake batter on top and in center of chocolate batter in each pan. Do not spread batter. Let batter in each pan spread on its own. Repeat placing remaining batters, 1/4 cup at a time, in center alternating between chocolate and white batter.
  • Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Carefully remove waxed paper. Cool completely, about 1 hour.
  • If necessary, using serrated knife, cut rounded top off cakes to make a level surface. Place 1 cake layer on cake plate, top side up. Spread frosting over top. Top with another cake layer, top side down; spread with frosting. Top with remaining cake layer, top side down. Reserve about 1/2 cup remaining frosting for garnish. Frost side and top of cake with remaining frosting. Use metal spatula to smooth frosting. Using #9 writing tip, pipe reserved 1/2 cup frosting around bottom of cake.
  • Knead fondant to soften. Lightly sprinkle smooth surface and rolling pin with powdered sugar. Roll out fondant to 1/8-inch thickness. Using a pizza cutter or knife, cut strips from fondant of various lengths and widths to make black stripes. Place strips on cake side and top forming striped pattern on cake, leaving about 1/2 inch of frosting between stripes. Store cake loosely covered.

Nutrition Facts : Calories 570, Carbohydrate 85 g, Cholesterol 35 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 510 mg, Sugar 13 g, TransFat 2 1/2 g

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