Zebra Marble Cake

By Sally's Baking Recipes · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C).
2. Whisk the flour, salt, baking powder and baking soda in a large bowl and set aside.
3. Beat the butter and sugar on high speed until smooth and creamy, about 3 minutes. Scrape down the bowl, add the eggs and mix on medium until combined. Scrape down again, then beat in the sour cream and vanilla.
4. Add about a third of the dry ingredients and a third of the buttermilk and beat on low until combined. Repeat twice more with the remaining dry ingredients and buttermilk, mixing just until incorporated. Do not overmix; the batter should be smooth, velvety and slightly thick.
5. Divide the batter in half. Whisk the espresso powder into the warm milk and add it to one half with the cocoa powder and 2 tablespoons sugar. Whisk until combined; a few small lumps are fine.
6. Grease three 9-inch round cake pans, line the bases with parchment rounds and grease the parchment.
7. Place a large spoonful of one batter in the centre of each pan and spread it into a circle. Top with spoonfuls of the other batter, alternating and rotating the pans, then shake the pans now and then to level the batter. Use all the batter.
8. Bake for 25–27 minutes, until a toothpick inserted in the centre comes out clean. Cool in the pans on a rack for 1 hour, then remove and cool completely on the rack.
9. For the frosting, beat the cream cheese on high until smooth, about 1 minute. Add the butter and beat until combined. Add the icing sugar, cocoa powder, vanilla, 1 tablespoon milk and salt, beat on low, then increase to medium-high until creamy. Add up to 1 more tablespoon milk if it needs thinning and add salt to taste.
10. Level the tops of the cooled cakes with a serrated knife. Put one layer on the serving plate and spread about 1 cup of frosting over it. Add the second layer upside down and spread about 1 cup of frosting on it. Add the third layer, then cover the top and sides with the remaining frosting. Decorate with sprinkles if desired.
11. Refrigerate for at least 45 minutes before slicing.

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

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EggCreamHeavy creamCream cheeseSour creamButtermilk