Zebra Cake

Zebra Cake

zebra Cake

It’s very rare that I do a post on cake. It’s not particularly in keeping with this blogs remit. I’d never made a zebra cake, but thought they are possibly the best looking cakes around. I had no idea how to make it, but a quick google answered the questions. It’s actually simple to make, it’s a standard cake mix, but you split in two. Add cocoa to one half and then slowly layer it up and Bob’s your uncle. This recipe is based on oil rather than butter. I dare say it’s a tad healthier, but the main reason being oil cakes stay fresher longer. I served it with a grand marnier cream, yum.

With the leftovers of the cake, I turned it into a dessert which looked something like this.

Zebra cake sdessert

I cut out a cube of cake, scooped a semi circular hole into it. Filled with jam, dowsed in melted chocolate to help keep it together. I then fried some cake crumbs in butter and served it all with a raspberry sorbet and puree. T’was nice.


  • 475g Self-Raising Flour
  • 250ml Vegetable Oil
  • 4, large Eggs
  • 100ml Milk
  • 250g Sugar
  • 1/2 Tsp Extract Vanilla
  • 50g Cocoa Powder 100%
  • 1 Tsp Baking Powder


  1. Put the eggs, sugar , oil and vanilla into a bowl. Mix until light and fluffy.
  2. Add the flour and baking powder, mix well. Now separate the mix, one portion should be 50g lighter than the other. Add the cocoa to the lighter mix. Stir well.
  3. Heat oven to 180°C Fan.
  4. Grease a 23cm/9in cake tin. Now working two tablespoons at a time add the plain cake mix to the middle of the cake tin. Then the chocolate mix directly on top, working two tablespoonfuls at a time. The end result is worth the effort.
  5. Cook for 40-50 minutes until a knife comes out clean.


  1. I was surprised to see a cake on your blog but I knew before I got here, it wasn’t going to be a Victoria Sponge or some other cake that everyone in the world has made 100 times. I love this!

  2. Even your cakes are served fancy 🙂 I would not think of creating the hole and filling it up with all that mouthwatering stuff. Yumm.

  3. That looks incredibly cool David, I just love unique cakes like that (remember I made the Spekkoek Lapis Legit, the thousand layer cake?). Now my cake was no where near as interesting as this one. I had to google a tutorial to see how the alternating pattern is set, so amazing. I bet my niece would love this as a birthday cake. You always come up with such interesting recipes. I bet this would make a gorgeous trifle in a glass bowl so you can see the alternating pattern!

    • Dave Crichton

      I think your Spekkoek lapis thingamebob was a bit harder than this one. I’ve seen one being made, once on TV. A picture paints a thousand words. My wife is just asking what cake we are having this Easter, she may get one of those.

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