This recipe holds a special place in my heart—Mom’s Zebra Bundt Cake! This isn’t just any cake; it’s the very first thing I learned to bake alongside my mom, the true queen of bundt cakes.

Can you imagine the smell of a warm cake wafting through the kitchen, the anticipation as we wait for it to cool? That gorgeous marbled pattern and the light yet dense texture are simply irresistible! It’s a delightful dance of sweet chiffon and rich chocolate, and let’s not forget that decadent glaze—it’s as easy as it is delicious!

Every time I bake this cake, it feels like a hug from my childhood. I can picture my mom expertly swirling the batters together, her laughter filling the room. So, grab your mixing bowls and let’s dive into this delightful baking adventure together! You’re going to love it as much as I do!

Ingredients

For the Zebra Cake:

5 eggs (at room temperature)
300 g (1 ½ cups) sugar
113 g (1/2 cup or 1 stick) melted and cooled butter
240 g (1 cup) full-fat sour cream or Greek yogurt
240 g all-purpose flour
1 tsp baking powder
2 tbsp cocoa powder

For the Chocolate Glaze:

2 tbsp milk
1 tbsp cocoa powder
1 tbsp sugar

Directions

Preheat Your Oven: Start by preheating your oven to 320°F (160°C).
Mix the Wet Ingredients: In the bowl of your stand mixer fitted with the whisk attachment, combine the eggs, sugar, melted butter, and sour cream. Whip it up on low speed, gradually increasing to high for about 5 minutes until it’s all beautifully blended.
Incorporate the Dry Ingredients: Lower the mixer speed to the lowest setting and gently drizzle in the sifted flour and baking powder. Mix until everything is combined, and the batter has a nice sour cream-like consistency.
Create the Zebra Effect: Divide the batter into two equal portions in separate bowls. Stir the cocoa powder into one half. If you’re feeling adventurous, you can add some orange zest, raisins, or nuts to the batter!
Prepare the Bundt Pan: Grease your Bundt cake pan well (I love using Wilton’s Bake Easy Spray, but you can also use a good old butter cube). Alternate pouring the white and chocolate batters into the pan. For a little fun, swirl the batter lightly with a knife or toothpick.
Bake to Perfection: Pop the cake in the oven on the middle rack and bake for 30-35 minutes. Don’t open that oven door for the first 30 minutes; we want our cake to rise beautifully!
The Secret to Easy Release: Once your cake is baked, here’s my mom’s secret: flip it upside down onto a cooling rack immediately! Cover the Bundt pan with two kitchen towels soaked in cold water, squeezing out the excess. Repeat this a few times until the towels feel hot. Then let the pan cool to room temperature before removing it.
Glaze it Up: For the chocolate glaze, combine the milk, cocoa powder, and sugar in a small pot over low heat, stirring continuously. Once it begins to boil lightly, take it off the heat and pour it over your cooled Zebra Cake.
Decorate: Get creative with your decorations! Use microgreens, edible flowers, nuts, or freeze-dried fruits to give your cake that extra flair.
Serve and Enjoy: This scrumptious Zebra Cake can be enjoyed immediately or stored in an airtight container in the fridge overnight. Either way, you’re in for a treat!

Tips for Success

Ensure your eggs are at room temperature for the best mixing results.
Don’t skip the cooling towel trick—it’s a game-changer for a perfect cake release!

Troubleshooting Tips for Mom's Zebra Bundt Cake

Cake Sticking to the Pan: If your cake sticks to the bundt pan, it might be due to insufficient greasing. Make sure to generously grease the pan with a baking spray or butter, ensuring all crevices are coated. Remember the towel trick for easy release!
Uneven Stripes: For perfectly defined zebra stripes, pour the batters alternately in the center of the pan rather than the sides. This helps create that beautiful marbled effect. If you swirl too much, the colors will blend too much, so be gentle!
Cake Not Rising: If your cake doesn’t rise properly, check the freshness of your baking powder; it should be within its expiration date. Also, avoid opening the oven door during the first 30 minutes of baking, as this can cause the cake to deflate.
Overbaking: To prevent overbaking, start checking your cake a few minutes before the recommended time. Insert a toothpick in the center; if it comes out with a few moist crumbs, your cake is done!
Dry Cake: If your cake turns out dry, it may have been baked too long or at too high a temperature. Ensure your oven is calibrated correctly, and always measure your ingredients accurately.
Glaze Too Thick: If your chocolate glaze is too thick, simply add a splash more milk while heating it. If it’s too thin, let it cool slightly to thicken up before pouring it over the cake.

Pairing Suggestions

This delightful cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. A cup of coffee or tea would make the perfect beverage to enjoy alongside it!

Fun Trivia About Zebra Bundt Cake

Origin of Bundt Cakes: The Bundt cake has roots in Eastern European baking, especially in Germany and Scandinavia. The iconic shape comes from a special pan called a "Gugelhupf," traditionally used for cakes in those cultures. The Bundt cake gained popularity in the U.S. after the 1950s when Nordic Ware began producing the Bundt pan.
Glazing Techniques: The easiest way to elevate your zebra cake is with a simple glaze. The traditional chocolate glaze not only adds sweetness but also enhances the cake's moistness. Variations can include adding orange zest or espresso powder for a twist!
Variations Around the World: Different cultures have their versions of marbled cakes. For instance, in Italy, there’s "torta bicolore," while in Indonesia, you’ll find a similar cake known as "kue zebra," which often features a butter-based batter.

Mom's Zebra Bundt Cake: A Nostalgic Slice Of Childhood

Author: Sasha Nary of @SashaCakesChicago

This recipe holds a special place in my heart—Mom’s Zebra Bundt Cake! This isn’t just any cake; it’s the very first thing I learned to bake alongside my mom, the true queen of bundt cakes.Can you imagine the smell of a warm cake wafting through the kitchen, the anticipation as we wait for it to cool? That gorgeous marbled pattern and the light yet dense texture are simply irresistible! It’s a delightful dance of sweet chiffon and rich chocolate, and let’s not forget that decadent glaze—it’s as easy as it is delicious!Every time I bake this cake, it feels like a hug from my childhood. I can picture my mom expertly swirling the batters together, her laughter filling the room. So, grab your mixing bowls and let’s dive into this delightful baking adventure together! You’re going to love it as much as I do!

Ingredients

For the Zebra Cake:

5 eggs (at room temperature)
300 g (1 ½ cups) sugar
113 g (1/2 cup or 1 stick) melted and cooled butter
240 g (1 cup) full-fat sour cream or Greek yogurt
240 g all-purpose flour
1 tsp baking powder
2 tbsp cocoa powder

For the Chocolate Glaze:

2 tbsp milk
1 tbsp cocoa powder
1 tbsp sugar

Instructions

Preheat Your Oven: Start by preheating your oven to 320°F (160°C).
Mix the Wet Ingredients: In the bowl of your stand mixer fitted with the whisk attachment, combine the eggs, sugar, melted butter, and sour cream. Whip it up on low speed, gradually increasing to high for about 5 minutes until it’s all beautifully blended.
Incorporate the Dry Ingredients: Lower the mixer speed to the lowest setting and gently drizzle in the sifted flour and baking powder. Mix until everything is combined, and the batter has a nice sour cream-like consistency.
Create the Zebra Effect: Divide the batter into two equal portions in separate bowls. Stir the cocoa powder into one half. If you’re feeling adventurous, you can add some orange zest, raisins, or nuts to the batter!
Prepare the Bundt Pan: Grease your Bundt cake pan well (I love using Wilton’s Bake Easy Spray, but you can also use a good old butter cube). Alternate pouring the white and chocolate batters into the pan. For a little fun, swirl the batter lightly with a knife or toothpick.
Bake to Perfection: Pop the cake in the oven on the middle rack and bake for 30-35 minutes. Don’t open that oven door for the first 30 minutes; we want our cake to rise beautifully!
The Secret to Easy Release: Once your cake is baked, here’s my mom’s secret: flip it upside down onto a cooling rack immediately! Cover the Bundt pan with two kitchen towels soaked in cold water, squeezing out the excess. Repeat this a few times until the towels feel hot. Then let the pan cool to room temperature before removing it.
Glaze it Up: For the chocolate glaze, combine the milk, cocoa powder, and sugar in a small pot over low heat, stirring continuously. Once it begins to boil lightly, take it off the heat and pour it over your cooled Zebra Cake.
Decorate: Get creative with your decorations! Use microgreens, edible flowers, nuts, or freeze-dried fruits to give your cake that extra flair.
Serve and Enjoy: This scrumptious Zebra Cake can be enjoyed immediately or stored in an airtight container in the fridge overnight. Either way, you’re in for a treat!