Zebra Bundt Cake

I love zebra cakes, but I love a zebra bundt cake more. It just seems like less work. No need to cut layers and the frosting is a simple chocolate glaze. However you like or decide to carve your zebra cake, a zebra styling of any sort is pretty much a guaranteed no-fail dress to impress dessert. I’ve added a step-by-step picture panel for a visual on how to make a zebra cake.

Zebra Bundt Cake

Okay, so my striping is not even close to being perfect like what you see here. But I used a thicker batter, so layering the batter with a spoon proved to be a little bit of a challenge. A quarter of the way through, I switched to a small ice cream scoop and it was so much easier.

For this zebra bundt cake I used a marble poundcake recipe from Tish Boyle’s The Cake Book, while good, I found it wasn’t as moist as I generally like my pound cake. To be fair, I did adapt the recipe by melting the butter instead of creaming of it. Along with that, the original recipe calls for a marbling the pound cake, so I’m not sure if the extra time it took to make it a zebra bundt cake effected the end results in terms of moisture. Aside from those two things, I kept to the recipe and didn’t change anything else.

A few notes:

  • To layer the pound cake for the zebra effect use a an ice cream scoop with a release lever for easy handling.
  • Cake can be made one day ahead and kept tightly wrapped on the counter.

Zebra Bundt Cake

(adapted from Tish Boyle, The Cake Book)
Makes 1 10 inch cake. | Preparation: Heat oven to 350 degrees F. Cover bundt pan with bake spray and dust with flour.

Ingredients:
Cake

  • 3 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 2 ½ cups granulated sugar, divided
  • ½ cup natural (not Dutch-processed) cocoa powder
  • 6 tablespoons water
  • 1 ½ cups unsalted butter, melted and cooled
  • 1 ½ teaspoons vanilla extract
  • 5 large eggs
  • ½ cup whole milk

Glaze

  • 6 ounces bittersweet chocolate
  • ⅔ cup heavy cream

Instructions:
To make cake

  1. Sift flour baking powder and salt into a bowl; set aside.
  2. In a separate medium size bowl add in ½ cup of sugar, the cocoa powder, and water then whisk until mixture is smooth; set aside.
  3. Place melted butter and sugar in a stand mixer bowl fitted with a paddle attachment. Beat on medium high until mixture is blended, about 1 minute. Add in vanilla and beat until combined. Add and beat eggs one at time, mixing well after each addition. Once all eggs are added, beat mixture until it becomes light and fluffy (it will resemble pancake batter, but slightly thinner).
  4. Turn mixer speed down to low and add the flour in three additions, alternating with the milk in two additions and mixing just until blended.
    Add 2 cups of the batter to the cocoa mixture and stir until blended.
  5. Using an ice cream scoop, pour two scoops of vanilla mixture into pan. Now alternate and pour one scoop of chocolate mixture on top of vanilla mixture. Continue to alternate between vanilla and chocolate layers until bundt pan is filled.
  6. Bake zebra pound cake for 50-60 minutes at 350 degrees F or until a cake tester inserted into the center comes out clean. Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and cool completely.

To make glaze

  1. Place chocolate and cream in a pan over low heat and stir until chocolate is melted. Set aside to cool for 10 minutes before using.

Assembly

  1. Pour the glaze on top and let glaze set, about 30 minutes. Slice and serve.
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66 Responses to “Zebra Bundt Cake”

  1. #
    1
    Averie @ Averie Cooks — April 11, 2012 @ 3:03 am

    I never even knew there was such a thing as a Zebra Bundt. Now I want one! I love a good marbled cake; perfect for me!

    Reply

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    Heather @ Bake, Run, Live — April 11, 2012 @ 3:42 am

    What a great way to dress up a marble cake! Thank you for the layering directions.

    Reply

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    Maggie @ A Bitchin' Kitchen — April 11, 2012 @ 4:19 am

    I love the look of this! Bundt cakes are one of my fave things to bake.

    Reply

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    Julee — April 11, 2012 @ 6:53 am

    I am going to try to make this gluten free, I think I can do it!

    Reply

    • Brooke At Love's Gumbo replied: — March 9th, 2014 @ 6:56 pm

      @Julee, I am thinking the same thing. I’m gonna try it with my high-protein, high fiber flour mix. Fingers crossed.

      Reply

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    Lidia de la O — April 11, 2012 @ 8:11 am

    Absolutamente maravilloso.

    Reply

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    Blog is the New Black — April 11, 2012 @ 9:29 am

    So gorgeous and fun!

    Reply

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    Sylvie @ Gourmande in the Kitchen — April 11, 2012 @ 10:23 am

    I’m always wowed by zebra cakes, they look so impressive and yours is no exception.

    Reply

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    Kulsum at JourneyKitchen — April 11, 2012 @ 10:39 am

    gorgeous indeed!

    Reply

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    Shannon — April 11, 2012 @ 11:38 am

    So lovely! I love how intriguing zebra cakes always look.

    Reply

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    Angie@Angie's Recipes — April 11, 2012 @ 12:00 pm

    This looks AMAZING!

    Reply

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    Katrina @ Warm Vanilla Sugar — April 11, 2012 @ 1:05 pm

    This is beautiful! I can’t figure out how you swirled the chocolate in like that, but it’s a nice cake to look at!

    Reply

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    Bobbi — April 11, 2012 @ 2:42 pm

    This is absolutely beautiful and presents so many opportunities for layering different colors! I wish I would have had this for my bridal shower so I could have done a blue & green one! Thank you for sharing! Pinning now!

    Reply

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    Becca — April 11, 2012 @ 3:13 pm

    This is stunning. The striping is so impressive. Wow.

    Reply

  14. #
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    Maria — April 11, 2012 @ 3:30 pm

    Gorgeous cake!

    Reply

  15. #
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    Caroline @ chocolate & carrots — April 11, 2012 @ 4:35 pm

    This looks beautiful Naomi! :D

    Reply

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    Rachel @ Baked by Rachel — April 11, 2012 @ 6:10 pm

    Gorgeous! I wanted to make a birthday zebra cake last year but never got around to it, now you’re bringing back that desire!

    Reply

  17. #
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    silvia — April 11, 2012 @ 6:24 pm

    It looks sensational, just my kind of dessert! Great pic too.

    Reply

  18. #
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    Yael — April 11, 2012 @ 7:59 pm

    This cake looks so gorgeous and sounds absolutely delicious! Have to give it a try!

    Reply

  19. #
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    Paula @ Vintage Kitchen Notes — April 11, 2012 @ 10:25 pm

    You´ve been posting amazing recipes lately. The last two were so up my alley!

    Reply

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    Nicole {Sweet Peony} — April 12, 2012 @ 1:44 am

    Wow! I think this is the most amazing thing I’ve seen. Stunning photography & the cooooolest looking cake everrrr! Loooooove!

    Reply

  21. #
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    Brian @ A Thought For Food — April 12, 2012 @ 1:47 am

    I’m in love with those step by step tutorial pics. Seriously fabulous!

    Reply

  22. #
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    JulieD — April 12, 2012 @ 1:59 am

    It’s so pretty! I love it!! And I agree with Paula (above)!

    Reply

  23. #
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    Dana @hotpinkapron — April 12, 2012 @ 2:45 am

    The tutorial picture montage is a thing of true beauty. All of you photos are delicious but the series of 4 is the definite, “Oh ya! I have to make this cake!” push that I always appreciate from a great post. Thanks!

    Reply

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    Sara {OneTribeGourmet} — April 12, 2012 @ 2:50 am

    Stunning Zebra Cake! I think I might attempt to bake it and I’m not a baker!

    Reply

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    Hinna — April 12, 2012 @ 3:22 am

    I had no idea what a zebra cake was until I read your post. This is definitely something I want to try out. What size ice cream scoop did you use?

    Reply

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    Miss @ Miss in the Kitchen — April 12, 2012 @ 3:46 am

    I love it, so gorgeous on the plate!

    Reply

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    what katie's baking — April 12, 2012 @ 4:21 am

    i think your striping is perfect!
    it looks awesome!

    Reply

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    Glory/ Glorious Treats — April 12, 2012 @ 5:36 am

    This is just so pretty and fun!! Gorgeous photos too!

    Reply

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    Kankana — April 12, 2012 @ 7:05 am

    Gorgeous cake and great technique to make that zebra strips. You got me craving for some chocolate at midnight!!

    Reply

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    Jesica @ Pencil Kitchen — April 12, 2012 @ 8:23 am

    wow, such simple methods to get such a beautiful cake! Will surely try this method out! with other colors!

    Reply

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    Sukaina — April 12, 2012 @ 9:39 am

    What a super idea…..bookmarked for sure!

    Reply

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    myfudo — April 12, 2012 @ 11:30 am

    I am a sucker for swirls…This is fantastic! Will try really soon.

    Reply

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    Caroline_GoodCupcakesGood — April 12, 2012 @ 12:18 pm

    Beautiful!

    Reply

  34. #
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    Magda | My Little Expat Kitchen — April 12, 2012 @ 8:24 pm

    I love love love this cake! What a beautiful pattern.
    I will try to recreate it. Thank you for a great recipe Naomi.
    You always chare with us the most amazing desserts!

    Reply

  35. #
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    Annie — April 12, 2012 @ 10:28 pm

    Way cooler than the boring layered zebra cake I made long ago. I can’t wait to try this version!

    Reply

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    Javelin Warrior — April 13, 2012 @ 1:51 pm

    This bundt cake is tremendous – and I’m in awe of the perfect swirl. I’ve never attempted this, but now I might have the courage to try, so thank you :) I am featuring this post in today’s Friday Food Fetish roundup (with a link-back and attribution), but please let me know if you have any objections. It’s a pleasure to be following your creations…

    Reply

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    Luv What You Do — April 14, 2012 @ 1:35 am

    That is a beautiful cake!!!
    I wish my bunt cakes turned out that good looking!

    Reply

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    Sue {munchkin munchies} — April 15, 2012 @ 3:10 pm

    Are you kidding?!? This looks FANTASTIC!

    Reply

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    Pretty. Good. Food. — April 15, 2012 @ 3:41 pm

    Wow,absolutely gorgeous!

    Reply

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    Sara {Home is Where the Cookies Are} — April 16, 2012 @ 10:36 am

    How Fun!! Love this idea for a zoo themed party. Actually, I love it for anything!!

    Reply

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    Anne @ Have a Cookie! — April 17, 2012 @ 2:28 am

    That looks incredible!

    Reply

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    Namitha — April 20, 2012 @ 3:01 pm

    Lovely ! beautiful pictures as always :) My kids love this, though I never made a bundt version before. Bookmarking this,will def try sometime,thanks

    Reply

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    Chung-Ah | Damn Delicious — April 21, 2012 @ 4:52 am

    This cake is beautiful! Almost too pretty to eat! Not that that would stop me or anything :)

    Reply

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    Madelyn — May 1, 2012 @ 2:41 pm

    If I wanted to make the vanilla batter a peanut butter batter how would it turn out adding a cup of creamy peanut butter?

    Reply

    • Naomi replied: — May 4th, 2012 @ 4:41 am

      Hi Madelyn- I’m not sure. But it sounds like a great idea, so come back and let us know when you do make it. My only thought is I would try melting the peanut butter with the butter so it keeps the batter density close to one another or one will bake faster than the other.

      Reply

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    tanja — May 9, 2012 @ 9:50 am

    this looks fantastic! I’ve made a zebra cake before, but in a round pan and didn’t come out looking as nice. I should give your recipe a try.

    Reply

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    Mei — May 12, 2012 @ 9:25 am

    This looks so beautiful! I’m going to attempt this the next time it’s my turn to bake for the team. Thanks for the tips about layering!

    Reply

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    May — May 14, 2012 @ 12:19 pm

    I made this cake yesterday and it turned out beautifully. Tastes great too! However, afer slicing the whole cake, I realized I forgot to make the glaze. Thanks for sharing this recipe.

    Reply

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    ALIMENTA — May 28, 2012 @ 6:25 pm

    Fantástico, perfecto, delicioso!! Mmmmmmm

    Reply

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    Esther — February 10, 2013 @ 1:49 am

    Easy & delicious. My cake came out more like a giraffe than a zebra design, but it was still great!

    Dont’t forget to add in the baking powder & sugar. The recepie does not say when to add these in.

    Reply

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    nicole — April 12, 2013 @ 10:28 pm

    humm. is that butter correct? 1 1/2 C. of melted butter…
    that seems to be a lot.

    Reply

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