Coffee Zebra Cake recipe by Ninik Becker.
I made this cake using a large springform pan so the cake look flat and wide. If using a smaller size, the result will be higher volume and I think will look prettier. Anyway this cake was pretty and delicious too !
I added quarter cup of coffee into the cake mixture for flavour. If you do not like coffee, skip the coffee and use milk or you can even use soda water as substitute.
- 3 eggs
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 1 tbsp vanilla powder
- 2 cups all-purpose flour
- 2 tsp baking powder
- 2 tbsp cocoa powder
- 1/4 cup of coffee
Brew coffee with hot water, let cool. You need only 1/4 cup.
Preheat oven at 180°C. Rack on 1/3 lower shelf.
Prepare springform pan, line parchment paper on the bottom of the pan and brush some butter on the side of the pan.
In a bowl, beat eggs and sugar until foamy and the sugar dissolved. Add vanilla and oil into the mixture. Beat to combined.
Sift flour and baking powder into the mixture little at time while whisking.
Take a half of the cake mixture into another bowl, add cocoa powder and coffee. Mix well.
Pour 3 tbsp of white mixture exactly in the center of the pan. The batter will automatically spread out. Pour 2 tbsp of cocoa mixture into the center of white mixture. Repeat alternately each colour 2 tbsp on top of each other until finish. Is not necessary to move or shake the batter because will ruin the zebra pattern later.
Bake at 180°C for about 30 minutes until toothpick comes out clean when you check.
Photo below I took under yellow light. The real color was less yellow (like first photo on top).
Remove from the oven and let cool. After cool, remove from the pan and let cool completely on wire rack. This cake was moist and not too sweet.
Slice the cake to serve and you have zebra pattern cake.