Rainbow Zebra Cake Recipes

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line three 20cm loose-bottomed sandwich cake tins with baking parchment.
• To make the sponge, beat the butter and sugar together in a stand mixer or using an electric whisk for 5-8 mins or until light and fluffy. Whisk in the eggs, one at a time, beating well after each addition. Fold in the flour, baking powder and milk to loosen. Divide the mixture between three mixing bowls, weighing for accuracy if you like. Colour one of the batters blue and another pink, starting with a little colouring, then adding more for a deeper finish. Leave one of the bowls of batter uncoloured.
• Get the three cake tins and bowls of batter ready in front of you. Spoon a heaped tablespoon of blue batter into the centre of the first tin, then pink in the second, and plain in the third. Working quickly so that it doesn't spread too much, add another dollop of a different coloured batter on top of each one. Don't wait for the batter to settle or spread, just keep alternating the colours until you run out. The weight of each layer will cause the batter to spread as you go, so very gently tap and shake the cake tins to even out the mixture, then bake in the centre of the oven for 25-30 mins or until firm to the touch. Turn out top-side down onto wire racks straightaway, then leave to cool completely.
• For the icing, put the butter, icing sugar and vanilla seeds into a stand mixer fitted with the paddle attachment or put in a bowl and use an electric whisk. Beat for 5 mins or until fluffy and aerated. Add the cream cheese and beat briefly until just combined.
• Place one of the cakes on a cake stand or serving plate and spread 2 tbsp of the buttercream on top, then repeat with the other sponges. Spread a smooth layer of the icing over the top and sides of the cake, using a large palette knife, leaving some slightly less iced spots for a 'naked' finish. Top with sprinkles and candles, if you like. Will keep in an airtight tin for three days.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 3 (8- or 9-inch) round pans with shortening. Line pan bottoms with waxed paper or cooking parchment paper; grease again and lightly flour. Make dark chocolate cake mix as directed on box using water, oil and eggs; set aside. Make white cake mix as directed on box using water, oil and egg whites.
• Place 1/4 cup of the chocolate cake batter into center of each pan. Do not spread batter. Place 1/4 cup white cake batter on top and in center of chocolate batter in each pan. Do not spread batter. Let batter in each pan spread on its own. Repeat placing remaining batters, 1/4 cup at a time, in center alternating between chocolate and white batter.
• Bake 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling racks. Carefully remove waxed paper. Cool completely, about 1 hour.
• If necessary, using serrated knife, cut rounded top off cakes to make a level surface. Place 1 cake layer on cake plate, top side up. Spread frosting over top. Top with another cake layer, top side down; spread with frosting. Top with remaining cake layer, top side down. Reserve about 1/2 cup remaining frosting for garnish. Frost side and top of cake with remaining frosting. Use metal spatula to smooth frosting. Using #9 writing tip, pipe reserved 1/2 cup frosting around bottom of cake.
• Knead fondant to soften. Lightly sprinkle smooth surface and rolling pin with powdered sugar. Roll out fondant to 1/8-inch thickness. Using a pizza cutter or knife, cut strips from fondant of various lengths and widths to make black stripes. Place strips on cake side and top forming striped pattern on cake, leaving about 1/2 inch of frosting between stripes. Store cake loosely covered.

Steps:

• Preheat the oven to 350 degrees F. Grease six 6-inch round cake pans with cooking spray and line the bottoms with parchment paper. Set aside (if you don't have six pans, you can bake in batches).
• Sift the flour and baking powder together into a large bowl, then lightly stir in the salt and set aside. Whisk together the heavy cream and sour cream in a large measuring cup and set aside.
• Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extract, if using. Reduce the mixer to medium-low and add the dry mixture and cream mixture in 3 alternating additions, stopping right after you add the last of the dry mixture and cream mixture; don't mix them in completely, because when you mix in the food coloring you'll continue to mix, and that's when everything will get fully combined. (Prevent overmixing at all costs!)
• Divide the batter among 6 medium bowls (using a scale is the most efficient way to do this) and stir in good big plops of food coloring until the batter is bright. Distribute the batter among the cake pans and spread it out evenly.
• Bake until the tops of the cakes are set and a toothpick inserted in the center comes out with a few crumbs on it; begin checking for doneness at 22 minutes and try your darnedest not to let it overbake.
• Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
• Level the tops of the layers with a serrated knife, then place a layer on a cardboard cake round. Stack layers up with a thin layer of Strawberry Buttercream in between each. Frost all over and decorate with sprinkles as desired. Enjoy!
• Beat together the butter and preserves in a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 4 minutes. Gradually add the powdered sugar, then mix in the salt, vanilla, heavy cream and pink food coloring, if using. Mix until creamy.