Swirled Zebra Cake Recipes

Steps:

• In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt).
• In a second mixing bowl, combine the eggs and vegetable oil.
• Add the wet mix to the dry mix, stirring constantly until smooth.
• Preheat oven to 350˚F (180˚C).
• Add the milk, and vanilla extract, stir until evenly mixed and the consistency is a thick liquid.
• Evenly divide the batter into two separate bowls. Add the cocoa powder to the first bowl. Mix thoroughly.
• Add the raspberry jam to other. Mix thoroughly.
• In a greased 9-inch (23 cm) cake pan, alternate batters by placing ¼ cup (60 ml) of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings.
• Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
• While the cake is baking, to make the ganache; in a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth.
• Let mix rest until consistency is thick and mix is cooled.
• Cool cake slightly, and then invert onto a wire rack to cool completely.
• Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all.
• Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.
• Enjoy!

Steps:

• Preheat the oven to 350 degrees F, and lightly grease an eight or nine inch cake pan.
• You need two separate mixing bowls. In each bowl, mix two eggs, 1/2 cup of yogurt and 1 cup sugar.
• To each bowl, add 1 cup flour and 1 teaspoon baking powder.
• To one of the bowls, mix in the cocoa powder.
• Mix the batter thoroughly in each bowl.
• Put one heaping tablespoon of the white batter in the middle of the cake pan. Next add one heaping tablespoon of the chocolate batter on top of the white batter. Continue alternating the batters until they're gone.
• Don't worry if the batter seems to go to one side of the pan; the batter will even out and look great.
• Bake for 30 to 35 minutes or until done in the center.

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.