Best Zebra Cake Recipe By Tasty Recipes

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GIANT ZEBRA 'BOX' CAKE RECIPE BY TASTY



Giant Zebra 'Box' Cake Recipe by Tasty image

Here's what you need: whipped cream, marshmallow fluff, yellow cake mix, white chocolate chip, coconut oil, dark chocolate chip, cooling rack, pastry bag

Provided by Kiano Moju

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

1 cup whipped cream
½ cup marshmallow fluff
1 yellow cake mix, baked according to package instructions in 2 9-inch (23 cm) cake pans and cooled completely
2 cups white chocolate chip
2 tablespoons coconut oil
¼ cup dark chocolate chip, melted
cooling rack, for glazing cake
pastry bag

Steps:

  • Make the filling: In a large bowl, combine the whipped cream and marshmallow fluff. Beat with an electric hand mixer until stiff peaks form.
  • Use a serrated knife to carefully remove the domed top from the cakes, leaving a flat, even surface. Save the scraps for later - you can eat them with leftover melted chocolate or crumbled over ice cream.
  • Spread the filling over the bottom cake, leaving about ¾-inch (2 cm) border around the edge. Place the other cake upside down on top of the filling.
  • Trim the cake into a hexagon. Transfer the cake to a wire rack set over a baking sheet.
  • Make the coating: Fill a medium saucepan halfway with water. Bring to a boil, reduce the heat to medium-low. Combine the white chocolate chips and coconut oil in a medium heatproof bowl and set it over the pan (make sure the bottom of the bowl isn't touching the water). When the white chocolate and coconut oil begin to melt, mix together until smooth. Be careful, as the bowl will be very hot.
  • Pour the melted white chocolate mixture over the cake. Use a knife to spread to the edges and down the sides. Once smooth, run a knife under the edges of the cake so it doesn't stick to the rack and place the cake in the refrigerator until the coating is set, 10-15 minutes.
  • Transfer the melted dark chocolate chips to a piping bag or zip-top bag with a corner snipped off. Carefully pipe chocolate zebra stripes onto the cake. Return to the refrigerator to set for 10-15 minutes. Remove the cake once the stripes are dry.
  • To serve, slowly and carefully slice with a serrated knife so the shell doesn't crack. Score the slices with a paring knife before cutting to make it easier, if needed.
  • Enjoy!

Nutrition Facts : Calories 498 calories, Carbohydrate 77 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, Sugar 54 grams

ZEBRA SPONGE CAKE RECIPE BY TASTY



Zebra Sponge Cake Recipe by Tasty image

Here's what you need: flour, cornstarch, baking powder, salt, butter, milk, vanilla extract, eggs, sugar, cocoa powder, strawberry, sugar, whipped cream

Provided by Julie Klink

Categories     Bakery Goods

Yield 8 servings

Number Of Ingredients 13

¾ cup flour
1 tablespoon cornstarch
1 teaspoon baking powder
¼ teaspoon salt
2 tablespoons butter, melted
3 tablespoons milk, warm
1 teaspoon vanilla extract
5 eggs, room temperature
¾ cup sugar, divided
1 tablespoon cocoa powder
1 lb strawberry, hulled and smashed
1 cup sugar
whipped cream, to serve

Steps:

  • In a bowl sift the flour cornstarch, baking powder, and salt. Set aside.
  • In another bowl, add the butter, milk, and vanilla. Whisk until well-combined. Cover with a kitchen towel and set aside.
  • In two large bowls, separate 3 eggs into yolks and whites. Crack the last 2 whole eggs in the bowl with the egg yolks.
  • Pour 6 tablespoons of sugar into the egg yolk bowl. Mix on high until the batter is thick and pale yellow, about 5 minutes.
  • Beat the egg whites on high until frothy, then gradually add the 6 tablespoons of sugar. Continue beating until soft peaks form.
  • Gently fold in the egg yolk mixture into the egg whites.
  • Add the flour mixture, continue folding until the flour is mixed in. Create a well in the bowl, pour in the butter mixture. Fold all of the ingredients until the batter is smooth and silky.
  • Preheat oven to 350˚F (180˚C).
  • Pour half of the batter into a smaller bowl. Sift the cocoa powder over the batter. Fold in until the cocoa powder is fully incorporated.
  • In a greased parchment paper-lined 8-inch (20 cm) cake pan, spoon in a scoop of the vanilla batter in the center of the pan.
  • Spoon in a scoop of the chocolate batter over the vanilla in the center.
  • Repeat until you have poured about 6 to 8 layers, keeping in mind you will be spooning in a little less batter each layer.
  • Using a chopstick or skewer, gently draw a line from the edge of the pan to the center. Repeat until you have made 8 lines. Pour a little chocolate dot in the center.
  • Bake for 30 minutes, or until a toothpick comes out clean.
  • Use a knife or spatula to gently release the cake from the edge of the pan. Cover the cake with a greased plate. Flip the cake on to the plate then transfer to a wire rack to cool. Let cool for about 20 minutes before slicing.
  • For the strawberry sauce, heat a saucepan over medium heat. Add the strawberries and sugar, and stir until bubbling. Remove from heat.
  • Serve with strawberry sauce and whipped cream!
  • Enjoy!

Nutrition Facts : Calories 277 calories, Carbohydrate 47 grams, Fat 7 grams, Fiber 1 gram, Protein 7 grams, Sugar 34 grams

CHOCOLATE RASPBERRY ZEBRA CAKE RECIPE BY TASTY



Chocolate Raspberry Zebra Cake Recipe by Tasty image

Here's what you need: flour, sugar, baking powder, salt, eggs, vegetable oil, vanilla extract, milk, base batter, cocoa powder, base batter, raspberry jam, raspberry extract, red food coloring, heavy cream, chocolate chips, raspberries, powdered sugar

Provided by Pierce Abernathy

Categories     Desserts

Yield 8 servings

Number Of Ingredients 18

2 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
4 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
1 cup milk
½ base batter
¼ cup cocoa powder
½ base batter
½ cup raspberry jam
1 teaspoon raspberry extract, optional
1 teaspoon red food coloring, optional
2 cups heavy cream
1 ½ cups chocolate chips
20 raspberries
powdered sugar

Steps:

  • In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt).
  • In a second mixing bowl, combine the eggs and vegetable oil.
  • Add the wet mix to the dry mix, stirring constantly until smooth.
  • Preheat oven to 350˚F (180˚C).
  • Add the milk, and vanilla extract, stir until evenly mixed and the consistency is a thick liquid.
  • Evenly divide the batter into two separate bowls. Add the cocoa powder to the first bowl. Mix thoroughly.
  • Add the raspberry jam to other. Mix thoroughly.
  • In a greased 9-inch (23 cm) cake pan, alternate batters by placing ¼ cup (60 ml) of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings.
  • Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
  • While the cake is baking, to make the ganache; in a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth.
  • Let mix rest until consistency is thick and mix is cooled.
  • Cool cake slightly, and then invert onto a wire rack to cool completely.
  • Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all.
  • Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 872 calories, Carbohydrate 72 grams, Fat 65 grams, Fiber 3 grams, Protein 12 grams, Sugar 37 grams

ZEBRA CAKE III



Zebra Cake III image

This easy-to-make icebox cake seems to be as popular today as it was 50 years ago.

Provided by Joanne L. Hayes

Categories     Desserts     Chocolate Dessert Recipes

Time 8h30m

Yield 6

Number Of Ingredients 5

1 ½ cups heavy whipping cream
2 tablespoons confectioners' sugar
2 teaspoons vanilla extract
1 (9 ounce) package chocolate wafer cookies
¼ cup grated chocolate

Steps:

  • Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
  • Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
  • Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
  • Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
  • Cover tightly and refrigerate overnight.
  • To serve, slice diagonally to create striped pieces.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 38.3 g, Cholesterol 83.7 mg, Fat 29.7 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 16.5 g, Sodium 269.6 mg, Sugar 18.4 g

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