Zebra Cake

By Sally's Baking Recipes · 210 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C).
2. Whisk the flour, salt, baking powder and baking soda together in a large bowl and set aside.
3. Beat the butter and sugar on high speed until smooth and creamy, about 3 minutes. Scrape the bowl as needed, add the eggs and mix on medium until combined, then beat in the sour cream and vanilla.
4. Beat in the dry ingredients and buttermilk in three additions, alternating them, on low speed until just combined. Do not overmix; the batter should be smooth and slightly thick.
5. Divide the batter in half. Whisk the warmed milk with the espresso powder, then add it to one half along with the cocoa powder and 2 tablespoons sugar; whisk until combined, a few small lumps are fine.
6. Grease three 9-inch round pans, line with parchment rounds and grease the parchment.
7. Drop a large spoonful of the plain batter into the centre of each pan and spread slightly into a circle. Top each with a spoonful of the chocolate batter, alternating spoonfuls and rotating the pans, shaking them occasionally to level the batter.
8. Bake for 25–27 minutes, until a toothpick inserted in the centre comes out clean.
9. Cool the cakes in the pans on a rack for 1 hour, then remove them and cool completely on the rack before frosting.
10. For the frosting, beat the cream cheese on high until completely smooth, about 1 minute. Add the butter and beat until combined. Add the icing sugar, cocoa powder, vanilla, 1 tablespoon milk and salt and beat on low, then increase to medium-high until creamy. Add up to 1 more tablespoon milk if it needs thinning, then taste and add a pinch more salt if liked.
11. Level the tops of the cooled cakes with a serrated knife and discard the tops. Place one layer on a plate and spread about 1 cup (240g) of frosting over it. Add the second layer upside down and spread another cup of frosting. Add the third layer, then spread the remaining frosting thickly over the top and sides. Decorate with sprinkles if desired.
12. Chill the cake for at least 45 minutes before slicing.
13. Store leftover cake covered tightly in the fridge for up to 5 days.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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EggCreamHeavy creamCream cheeseSour creamButtermilk