Vanilla Chocolate Zebra Cake

Ingredients

• 200 g Granulated sugar (Fine granules)
• 150 g Neutral vegetable oil (For example sunflower or rapeseed oil)
• 100 g Whole milk cream (At room temperature)
• 175 g All‑purpose flour (for vanilla batter) (Sift before use)
• 3 g Baking powder (For the vanilla batter)
• few drops Vanilla extract (About 1 teaspoon)
• 125 g All‑purpose flour (for chocolate batter) (Sift with the cocoa)
• 3 g Baking powder (For the chocolate batter)
• 25 g Unsweetened cocoa powder (Sift to avoid lumps)
• 50 g Baking chocolate (optional) (For the glaze, melt in a bain‑marie)
• 20 g Crushed hazelnuts (optional) (To decorate the top)

Instructions

1. Prepare the base batter

   In a large bowl, pour the sugar, oil and cream. Whisk vigorously until you obtain a homogeneous and slightly frothy mixture.

   Time: PT5M

2. Divide the batter

   Divide the obtained batter into two equal parts of about 310 g each and place them in two separate bowls.

   Time: PT2M

3. Flavor the vanilla half

   In the first bowl, add 175 g sifted flour, 3 g baking powder and a few drops of vanilla extract. Mix with a spatula until fully incorporated, without lumps.

   Time: PT5M

4. Flavor the chocolate half

   In the second bowl, sift 125 g flour, 3 g baking powder and 25 g unsweetened cocoa. Incorporate the dry mixture into the batter with a spatula until you obtain a smooth and homogeneous batter.

   Time: PT5M

5. Prepare the pan

   Lightly grease the 22 cm round pan with a little oil or line it with parchment paper.

   Time: PT2M

6. Assemble the zebra cake

   Alternately pour a tablespoon of vanilla batter then chocolate batter into the centre of the pan, repeating until both batters are exhausted. The layers naturally spread into concentric circles.

   Time: PT5M

7. Baking

   Place the pan in the pre‑heated oven at 170 °C and bake for about 45 minutes. Check doneness by inserting a knife blade into the centre: it should come out clean.

   Time: PT45M

   Temperature: 170°C

8. Cool slightly

   Remove the cake from the oven and let it rest for 15 minutes at room temperature before unmolding.

   Time: PT15M

9. Complete cooling

   Unmold the cake and place it on a rack to cool completely (about 30 minutes).

   Time: PT30M

10. Glaze (optional)

    Melt 50 g dark chocolate in a bain‑marie or microwave, glaze the top of the cake then sprinkle with crushed hazelnuts.

    Time: PT10M

Nutrition Facts

Calories

440

Protein

5 g

Carbohydrates

60 g

Fat

25 g

Fiber

2 g

Ingredient Substitutions

• Instead of Granulated sugar: Cane sugar, Coconut sugar
• Instead of Neutral vegetable oil: Melted butter, Mild olive oil
• Instead of Whole milk cream: Whole milk + 1 tablespoon melted butter
• Instead of All‑purpose flour (for vanilla batter): Whole‑wheat flour
• Instead of Baking powder: Baking soda + cream of tartar (1/2 + 1/4 tsp)
• Instead of Vanilla extract: Scraped vanilla bean, Vanilla sugar
• Instead of All‑purpose flour (for chocolate batter): Whole‑wheat flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Unsweetened cocoa powder: Unsweetened dark chocolate powder
• Instead of Baking chocolate (optional): Milk chocolate, White chocolate
• Instead of Crushed hazelnuts (optional): Sliced almonds, Chopped pistachios

Equipment Needed

• Mixing bowl – 2 pieces
• Whisk or electric mixer
• Silicone spatula (rubber spatula)
• Sieve
• 22 cm round cake pan
• Parchment paper (optional) (optional)
• Oven
• Cooling rack
• Fine‑blade knife
• Saucepan + bowl for bain‑marie (optional) (optional)

Critical Steps — Do Not Skip

• Whisk the sugar‑oil‑cream mixture until homogeneous
• Sift the dry ingredients (flour, baking powder, cocoa)
• Pour the two batters alternately to create the zebra effect
• Check doneness with the knife blade

Chef Tips from the Video

• Use a piping bag or a small measuring spoon to deposit the batters uniformly.
• For an even stronger contrast, add a pinch of salt to the chocolate batter.
• Lightly dust with powdered sugar before serving for a decorative touch.

Troubleshooting

Storage

Refrigerator: Store the cake in an airtight container 3 to 4 days.

Freezer: Wrap the cake in two layers of plastic film then place in a freezer bag; keep up to 2 months.

Room temperature: The cake keeps away from heat and humidity for 1 to 2 days.

Make-Ahead Tips

• The batter can be prepared the day before and kept in the refrigerator, covered with plastic film.
• The baked cake stores well and can be glazed at serving time.