Zebra Bundt Cake Dessert Recipe
This Zebra Bundt Cake is a delightful dessert that blends rich chocolate and classic vanilla in a mesmerizing striped pattern, making it a show-stopping treat. With its moist, tender texture and eye-catching design, it’s an easy yet impressive dessert perfect for any occasion.
Ingredients
- ½ cup (1 stick) unsalted butter, softened
- ½ cup vegetable oil
- 2 cups granulated sugar
- 3 large eggs room temperature
- 1 cup full-fat sour cream room temperature (or plain Greek yogurt)
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour divided
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- ½ cup Dutch-processed cocoa powder
Instructions
Prepare Your Oven and Pan:
- Preheat your oven to 350°F.
- Generously coat a 10-inch Bundt pan with nonstick spray, ensuring even coverage.
Cream Butter, Oil, and Sugar:
- In a stand mixer fitted with the whisk attachment, combine the softened butter, vegetable oil, and sugar.
- Mix at medium speed for about 2 minutes until the mixture is light and fluffy.
Incorporate Eggs and Flavorings:
- Add the eggs one by one, beating well after each addition.
- Mix in the sour cream (or Greek yogurt) and vanilla extract until the batter is smooth.
Combine Dry Ingredients:
- In a separate bowl, whisk together 2 cups of the flour, baking powder, baking soda, and salt.
- Gradually add this dry mixture to the wet ingredients, mixing at low speed until just combined.
Divide the Batter:
- Separate the batter evenly into two bowls.
- In one bowl, mix in the remaining ½ cup of flour to make the vanilla batter.
- In the other bowl, sift in the cocoa powder and gently fold to create the chocolate batter.
Layer to Create Zebra Pattern:
- Fill two piping bags or resealable plastic bags with each batter.
- Pipe a circle of vanilla batter in the base of the Bundt pan, followed by a circle of chocolate batter on top.
- Alternate between the two batters, creating concentric circles until all batter is used.
Bake:
- Place the Bundt pan in the preheated oven.
- Bake for 45-50 minutes, or until a knife or toothpick inserted into the center comes out mostly clean, with only a few moist crumbs.
Cool and Serve:
- Allow the cake to cool completely in the pan on a wire rack.
- Once cooled, carefully invert the cake onto a serving plate.
- Slice and serve.
Notes
- For the sharpest zebra stripes, use piping bags to layer the batters.
- If you don’t have piping bags, a large resealable plastic bag with a corner cut off will work just as well.
- Sour cream can be replaced with full-fat plain Greek yogurt for a slightly tangier flavor.
Tried this recipe?Let us know how it was!