Zebra cake

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

71 Responses

  1. Dot says:

    I love, love marbled cake and this is awesome! I can’t wait to try this. Thanks for the great recipes.

  2. Audrey says:

    This cake looks so tasty, I’m going to give it a try soon. Thanks!

  3. Kitty says:

    That is beautiful!

  4. gigi says:

    sure is ASTIG!!! great idea with the colors as well! panalo n naman ito miss connie :-)

  5. Ging says:

    That looks really cool! Will try that this weekend.

  6. sue fabia says:

    hi connie,

    i am just curious…my question is not related to the zebra cake…do you use a hand mixer or a stand mixer for baking?

    (i know, i know, it has nothing to do with all the baked goodies that come out of your kitchen….curious lang ako.)


    • Connie says:

      Hand mixer. I used to have a stand mixer, used it only for about 2 months, then the house helper forced the paddle off the grrove without pushing the release latch and it was totally unusable after that. Went back to my trusty 17-year-old hand mixer. :)

  7. jinky says:

    Hi Ms. Connie,

    Its been a while since I last posted a comment here, but been browsing your site regularly..
    I did try baking the zebra cake twice last christmas and it sure was an easy one. On the first try my cake turned out a bit dense, but on the second try it was ok. I got the link here in your site got curious by the name and tried it. She also has a very detailed recipe.
    Tho’ a bit late but thanks for the link…:-)

  8. emyM says:

    that’s impressive…
    got to try this for sure

  9. shoppingera says:

    looks easy and yummy.. gotta try this one soon. thx again.. i’ll wait for you to post the red and green combination.:)

  10. ana says:

    Hi Connie! i’ve been reading your blog since I got married at 2007 :D so helpful for a new cook like me!Thanks! Anyway my question is about the milk, i dunno if that exists here in France. Can I use evaporated milk?

  11. kitkathie says:

    Hi, Ms Connie. I will be trying your zebra cake today!

  12. happy joy says:

    40 minutes more… makikita ko na (at matitikman) ang outcome ng zebra cake na nasa oven ngayon! thanks for the recipe ms.connie!

  13. forlornx says:

    I will like to ask whether you can steam this zebra cake, following your recipe. Will it taste not as good?

    • Connie says:

      I don’t know. Never tried steaming cake except for puto.

      • forlornx says:

        Sorry to ask again, but is it okay if I used a 8-inch round baking tin? It will be a taller cake but will it in any way affect the texture?

        • Connie says:

          It’s the baking time and temperature that will have to be adjusted to make sure the texture stays the same. Can’t say the texture will be the same if you steam the cake though.

  14. mamanina says:

    hi! this recipe is so perfect for my son’s safari themed birthday party. i plan to make this as his birthday cake…i’ll be trying this recipe this weekend. instead of a 10 inch round baking pan, can i use a rectangular pan? Do you have any idea what size of rectangular pan should i be using? can i also use this method using cupcake molders? thanks a lot :)

    • Connie says:

      I don’t think the pattern will look uniform if a rectangular pan is used. Cupcake molders, yes, but only tablespoonfuls of the batter should be poured.

  15. claudine charie says:

    I made it!!! LOL! I really sucks in baking but through this recipe at last my misadventure became an adventure in the kitchen. I was so proud of my myself. I even show it to my hubby before we dig in. Thanks Ms. Sassy:))

    • Connie says:

      Great!!! I can imagine the feeling. Must be something similar to the way I felt after the first baking project that didn’t turn out to be a disaster hehehe

  16. apple says:

    Hi Miss Connie!

    I have a question regarding the ovens. I know you use a traditional oven for all your baking.. I do too before in my mom’s house whenever I bake brfore. But I am a newly wed (2 1/2 mos ^_^) and we got this wonderful convection oven a relative gave us for our new home. I don’t know if the result of baking in a convection oven will be the same with using the traditional ones.

    I wanted to try this recipe you posted (actually, I saw the rainbow cake first and immediately fell in love with both!) but I am worried that if I use our oven, I won’t have the same effect.

    Please help!

    Thank you so much!

    • Connie says:

      A convection oven is much, much better. The heat is more evenly distributed and cooking time is shorter. I have a convection oven (we brought it from the old house) but it still needs a housing (it’s a built-in type) together with the cooking hob that we used in the old house. We have a secondary (outdoor) kitchen and we plan to use it there. When it’s all set up, that’s what I’ll use for baking cakes. Gas oven is great for stews but for bread and cakes, convection is best. :)

      • apple says:

        Ok! I got it! Thank you very much and more power! I will definitely try this one out. :)

  17. lorie says:

    hi connie,
    I try to bake the zebra cake its amazing I got it perfect i followed ur instuctions how to make it and its awesome and of course taste yummy,im always browsing ur site whats the new recipe that you post. your a great cook…. tnx for this i will try again the rainbow cake but i have to buy first a round pan to bake,good job connie..

  18. Carole L WOods says:

    Good Morning!

    I work in an office with 22 employees and have been making birthday cakes for everyone for several years now. I search for different ideas so I can come up with something different each time and I ran across your Zebra Cake.

    Can this be made as a layer cake using 8 or 9″ round pans and using cake mixes? I like to use cake mixes and add extra ingredients or flavoring to make them a little more original.


    • Connie says:

      Why should you need more than one layer?

      • Carole L WOods says:

        Because I just usually do 2 layer cakes and didn’t think it would make any difference. I am still wondering if by using cake mixes it would still have the same marbeling effect.

        • Connie says:

          You can split the cake horizontally if you want to put frosting in between. A shorter cake might not have a good pattern. Can’t say about ready mixes since I don’t use them. The trick with this cake, really, is the uniform consistency of both the light and dark mixes.

  19. roxiegirl says:

    hello ms connie, this is indeed an interestingly new twist to the chocolate marble cake. I made one, brought it to the office and it was an instant hit! thanks for sharing!

  20. rheiz says:

    ms connie, is there no alternative for the cocoa powder? i only have dark chocolate at home, can i melt and use that instead?

    thanks in advance.. ur website is included in my “favorites” :) love ur cookings :)

    • Connie says:

      Chocolate bars contain more oil than cocoa powder. If you substitute, the choco batter will be heavier than the white batter and will result in an uneven cake.

  21. rheiz says:

    thanks miss connie, i bought a small pack of cocoa powder to use this weekend.. i am going to try this and post it on FB :)

    Happy cooking ;)

  22. Lavanya says:

    I like your zebra cake. I am planning to make it for my kids bdays. however i’m confused- a lot of recipes i have seen and done before shows for when about 2 cups flour used we need 2 of the 9″ round cake baking pans, but from your recipe it seems like you used only one. can you please confirm.

  23. mintlair says:

    hello ms. connie! I baked this yesterday po. But it wasn’t as nice as yours :( the cake was about an inch thick lang. I don’t know why it did not “rise” that much. Di ko na rin po natapos yung 55minutes baking time because at about 38minutes luto na po yung cake. I’m thinking baka po dahil sa baking powder ko kasi medyo matagal na siya.

  24. yhonna says:

    hi ms. connie, would olive oil, canola oil or coconut oil work as vegetable oil? this is the only ingredient that i am not sure of right now… and can i use the springform with this?


    • Connie says:

      Not olive oil not canola oil, definitely, as the flavor is too strong. Has to be neutral tasting. If by coconut oil you mean extra virgin coconut oil, it won’t work either. I recommend corn oil.

      I don’t recommend a springform pan because the batter is very thin and may leak out.

  25. yhonna says:

    hi! i only have small eggs in my kitchen. will 5 pcs do? thanks!!!

  26. yhonna says:

    I wish i can but the ones in the supermarket here are also not large enough. I am in a small city in Mindanao where ingredients are so hard to find. Even those as common as eggs run out in the only supermarket. I miss my Cebu City!!!!
    Oh well, i guess this is where experimenting comes in..

    • Connie says:

      If you search Google, you may be able to find the equivalent. When you said five, I didn’t want to guess because I’ve never used small eggs for this cake.

      • YHONNA says:

        thanks again. i really appreciate your time answering my inquiries :)

        • Connie says:

          No problem. :)

        • YHONNA says:

          Ms. Connie, i looked into Google and it’s said there that 4 large eggs (2oz per egg) is equivalent to 5 small ones. But it doesn’t follow that 5 large eggs is equivalent to 6 small ones. It is equal to 7 small eggs… Oh well, at least there’s Google to turn to when conversion is needed :)

          • Connie says:

            I knew there would some something like that. One caveat though — Western standard of what is a “small” or “large” egg may not be the same as ours.

  27. yhonna says:

    Hi again, Ms. Connie. I baked the cake tonight. I found large eggs and bought a 10″ round pan (since I only had 8″ and 9″). I decided I will make substitutions or alterations the next time I do this. For now, I will stick to what the recipe calls for. I bought a new pack of baking powder and also used Hersheys unsweetened cocoa powder.
    My cake didn’t come out nice. Most of the chocolate batter kind of sank to the bottom although I still had the zebra stripes. And, like one comment I read here, it didn’t rise that much. It was only an inch thick (I measured it).
    I just don’t know what went wrong. Maybe baking is really not for me. I’m sad…

    • Connie says:

      Try checking the expiration date of your baking powder. Or the size of the pan.

      • YHONNA says:

        It’s a newly-bought baking powder, to expire June 2011. I bought a 10″x2″ round pan for this. I remembered the cake rising when it was baking halfway. My kids’ yayas were even exclaiming, “Te, mu-awas na (Ate, it’s gonna spill out!)! When it was done, it just shrunk.

        It’s ok. We are still eating the cake :) It’s still delicious. Not too sweet (my hubby wanted it sweeter, though) thus, it’s nice to pair either with coffee or soda.

  28. ai says:

    it’s my son’s birthday this friday, i wanted to bake him this cake. if i’d be putting a filling and frosting what do you think is the best? i’m kind of thinking to use your recipe of choco cream cheese frosting. what do you suggest? i’d appreciate it very much. Thanks.

  29. Eiser says:

    Hi Miss Connie,

    I tried this several times but my cake is not light-colored as in your pic. Not sure if it has something to do with the eggs that I used. Usual eggs here are those with dark shells (not the white ones). I followed the temp u mentioned too and i used thermometer to double check just in case. Good thing it still tastes great :)


  30. Jean Bondoc says:

    Hi Ma’am Connie,
    I’ve been a follower of your blog & pinterest board since i got into baking. I’ve tried your cream puffs recipe and very well satisfied with the outcome. I’ve also baked Zebra cake using this recipe, one query though did you use dutch-processed cocoa for this?

  31. An Hernandez says:

    Hi, I tried your Zebra cake for my daughter’s birthday and it was really ASTIG! Many thanks to your very helpful website. :) Now she’s asking me to make a giraffe cake. Hahaha!

  32. Renae says:

    I’m wondering, with using, say a 11″x15″ pan, instead of having just the one scoop in the middle, do a scoop on each side, so you have 2 piles of batter? I am dying to use this method for a sweet 16 cake this weekend, and the theme is zebra. They originally wanted marbled and I just cannot get this idea out of my head.

  33. If you have tow people pouring the batters at the same time…

  34. someya says:

    Hi made this one today. It tastes great but mine didnt turn out to be a zebra. The layers were mixed into a chocolate cake! Dont know why. Would you plz help me…thank you.