Zebra Cake With Chocolate Cream Cheese Frosting
Oct 5, 2021 23:22:23 GMT -5
Post by maybetoday on Oct 5, 2021 23:22:23 GMT -5
ZEBRA CAKE
Prep: 30 mins Cook: 45 mins Total: 1 hr 15 mins
INGREDIENTS
Zebra Cake
▢2 cups all-purpose flour
▢1 teaspoon salt
▢2 teaspoon baking powder
▢1 teaspoon baking soda
▢1 ½ cups sugar granulated
▢2 large eggs
▢2 cups milk
▢½ cup vegetable oil
▢1 tablespoon vanilla extract
▢¼ cup cocoa powder
Chocolate Cream Cheese Frosting
▢8 ounce cream cheese softened at room temperature
▢½ cup butter unsalted, softened at room temperature
▢2 ½ cups icing sugar
▢⅔ cup cocoa powder
▢1 teaspoon almond extract
▢1 tablespoon milk or 2
▢¼ teaspoon salt
INSTRUCTIONS
Zebra Cake
Preheat the oven to 350 F degrees. Grease a 8 inch springform pan with cooking spray or butter.
In a large bowl combine the flour with the salt, baking powder and baking soda, sugar.
In another bowl combine the eggs, milk, vegetable oil and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until everything is well combined and smooth, but do not over mix.
Divide the batter in half. Mix in the cocoa powder in half the batter.
Add one tablespoon of each batter to the prepared pan then alternate with a tablespoon of each batter to create the layers. Begin in the middle of the pan, take one spoon of white batter then over it add a spoon of chocolate batter and repeat these steps until all batter has been used.
Bake for 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let the cake cool completely before frosting.
Chocolate Cream Cheese Frosting
In a large bowl using a hand-held or stand mixer fitted with whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Add the butter and beat until combined.
Add the icing sugar, cocoa powder, almond extract, 1 tablespoon milk, salt and beat on medium-high speed until combined and creamy. Add 1 more tablespoon of milk to slightly thin out, if desired, though the frosting should be quite thick. Taste, then add another pinch of salt if desired.
Assemble the cake: Spread the frosting into a thick layer all over the top and sides. Top with berries, if preferred. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting.
RECIPE NOTES
This cake can be stored in the fridge for 3 - 4 days in an airtight container. If you'd like to freeze this recipe, be sure to wrap the cake unfrosted in plastic wrap and aluminum foil and it should last for up to 3 months, make the icing day of and allow the cake to thaw overnight. Enjoy!
link
Prep: 30 mins Cook: 45 mins Total: 1 hr 15 mins
INGREDIENTS
Zebra Cake
▢2 cups all-purpose flour
▢1 teaspoon salt
▢2 teaspoon baking powder
▢1 teaspoon baking soda
▢1 ½ cups sugar granulated
▢2 large eggs
▢2 cups milk
▢½ cup vegetable oil
▢1 tablespoon vanilla extract
▢¼ cup cocoa powder
Chocolate Cream Cheese Frosting
▢8 ounce cream cheese softened at room temperature
▢½ cup butter unsalted, softened at room temperature
▢2 ½ cups icing sugar
▢⅔ cup cocoa powder
▢1 teaspoon almond extract
▢1 tablespoon milk or 2
▢¼ teaspoon salt
INSTRUCTIONS
Zebra Cake
Preheat the oven to 350 F degrees. Grease a 8 inch springform pan with cooking spray or butter.
In a large bowl combine the flour with the salt, baking powder and baking soda, sugar.
In another bowl combine the eggs, milk, vegetable oil and vanilla extract.
Add the wet ingredients to the dry ingredients and mix until everything is well combined and smooth, but do not over mix.
Divide the batter in half. Mix in the cocoa powder in half the batter.
Add one tablespoon of each batter to the prepared pan then alternate with a tablespoon of each batter to create the layers. Begin in the middle of the pan, take one spoon of white batter then over it add a spoon of chocolate batter and repeat these steps until all batter has been used.
Bake for 40 to 45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let the cake cool completely before frosting.
Chocolate Cream Cheese Frosting
In a large bowl using a hand-held or stand mixer fitted with whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Add the butter and beat until combined.
Add the icing sugar, cocoa powder, almond extract, 1 tablespoon milk, salt and beat on medium-high speed until combined and creamy. Add 1 more tablespoon of milk to slightly thin out, if desired, though the frosting should be quite thick. Taste, then add another pinch of salt if desired.
Assemble the cake: Spread the frosting into a thick layer all over the top and sides. Top with berries, if preferred. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting.
RECIPE NOTES
This cake can be stored in the fridge for 3 - 4 days in an airtight container. If you'd like to freeze this recipe, be sure to wrap the cake unfrosted in plastic wrap and aluminum foil and it should last for up to 3 months, make the icing day of and allow the cake to thaw overnight. Enjoy!
link
