Sunday, 4 February 2018

Recipe 3: Zebra Cake aka Marble Cake

The zebra cake when sliced looks amazing. The strips of chocolate and vanilla do not smudge and make a clear pattern of thin/thick strips depending upon the proportion of white and brown batter alternated.

This cake also makes for a surprise element and cheers any child or adult.


  1. 3 eggs
  2. 2 cups of sugar powder
  3. 2 cups oil or 2.5 cups of softened butter
  4. 2 cups all-purpose flour
  5. 1 cup semolina
  6. 1 cup milk
  7. 3 tbsp. cocoa powder (Click to buy Hershey's Cocoa Powder)
  8. 1 tbsp. instant coffee granules (Click to buy Nescafe Classic Coffee)
  9. 2 tsp.  baking powder
  10. 1 tsp. vanilla essence (Click to buy Ossoro French Vanilla Essence)
  11. 1 tsp salt


Bring milk and eggs to room temperature.
Sieve together flour, salt and baking powder.
Keep aside.
Mix cocoa powder and coffee in 2 tbsp. warm water and 1 tsp. sugar.
Keep aside to cool.
In a large bowl whisk sugar, oil and eggs till frothy.
Add semolina and vanilla essence.
Lightly fold in the milk and flour mixture.
Take out 6 ladles of the vanilla cake batter and add the cocoa-coffee solution to it
Now you have two cake batters - white vanilla and chocolate.
In a greased cake tin add 4 ladles of vanilla batter and let it spread naturally.
Now add 3 ladles of chocolate batter on top of the vanilla batter.
Alternate with each dollop on top of the other and allow it to spread on its own.
I have used Alda Heart Shaped Cake Tin for this recipe. 
Bake for an hour in 180 degrees oven or till a toothpick inserted comes out clean.


  • If equal quantities of both color batter is poured then strips will be thin and hard to distinguish. And if either of one is added in larger proportion then strips will be prominent.
  • All my cups and spoons measurements is taken by Hokipo Measuring Cups and Spoons Set of 12.

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1 comment:

  1. Wah wah.. Ha maine ye taste kiya was perfect