Easy Zebra Cake (Marble Cake)

Ready in

55 mins

Cuisine

Indian

Prep Time

15 min

Cook Time

40 min

Serving

8-10 slices

Difficulty

Easy

Calories / Serving

~350 kcal
Recipe by Umda Cooking With Hana on YouTube
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Measurements
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All Ingredients

Zebra Cake Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

  1. Prepare Buttermilk Mixture

    Pour 1 cup milk into a bowl. Add 1 teaspoon vinegar and well. Let it sit for a few minutes until it slightly curdles, resembling buttermilk.

  2. Combine Wet Ingredients

    Add 1 cup powdered sugar and 1 cup refined oil to the buttermilk mixture. thoroughly until all ingredients are well combined and smooth.

  3. Sieve Dry Ingredients

    In a separate bowl, sieve 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and a pinch of salt. Sifting ensures there are no lumps and helps aerate the flour.

  4. Mix Batter

    Gradually add the sieved dry ingredients to the wet mixture, mixing with a . Slowly add the remaining 1/2 cup milk (or as needed) until you achieve a smooth, flowing batter consistency, neither too thick nor too thin.

  5. Create Chocolate Batter

    Divide the prepared batter into two equal portions. To one portion, add 1 sachet (approx. 2g) of instant coffee powder (or cocoa powder) and mix well until a uniform chocolate-colored batter is formed.

  6. Prepare Cake Tin

    Grease a round cake tin with refined oil using a brush. Line the bottom with a circular piece of parchment paper (or normal paper), then grease the paper again with oil. This prevents the cake from sticking.

  7. Assemble Zebra Pattern

    Pour 1 tablespoon of white batter into the center of the prepared cake tin. Immediately pour 1 tablespoon of chocolate batter directly on top of the white batter in the center. Continue alternating between white and chocolate batter, pouring each spoonful directly into the center, allowing the batter to spread outwards and create concentric circles.

  8. Create Design

    Once all the batter is in the tin, use a toothpick to gently draw lines from the center outwards to the edge of the tin. Then, draw lines from the edge back towards the center, alternating directions to create a beautiful flower-like or spiderweb pattern.

  9. Bake the Cake

    Place the cake tin on a metal stand inside a large pan that has been preheated with a layer of salt at the bottom. Cover the pan with a lid and bake on a medium flame for . Check for doneness by inserting a toothpick into the center; it should come out clean.

  10. Unmold and Serve

    Once baked, remove the cake from the pan and let it cool slightly. Use a knife to loosen the edges, then invert the tin onto a plate to unmold the cake. Carefully peel off the parchment paper. Slice and serve the soft, spongy zebra cake.

Before You Cook

Helpful details before you start
Ingredient SubstitutionsMissing something? View suitable alternatives.
View 4 swaps

  • No Milk?

    • Unsweetened almond / soy / oat milk (1:1)
    • 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)

  • No All-purpose flour?

    • White whole wheat flour (1:1)
    • 1 cup minus 2 tbsp + 2 tbsp cornstarch (cake flour swap)

  • No Baking powder?

    • 1/4 tsp baking soda + 1/2 tsp cream of tartar (per 1 tsp)
    • 1/4 tsp baking soda + 1/2 cup buttermilk (replace some liquid)

  • No Cocoa powder?

    • 3 tbsp cocoa + 1 tbsp butter (per 1 oz unsweetened chocolate)
AllergensThis recipe contains gluten and dairy.
glutendairy

Variations

Simple ways to adapt this recipe.

  • For a quick chocolate layer cake, use Happy Happy biscuitsPreparation tip

    Grind them into a powder, mix with milk and a sachet of Eno fruit salt until a smooth batter forms. Bake using the same method, then slice into layers, moisten with sugar syrup, and frost with homemade whipping cream. Decorate with red cherries and chocolate chunks.

Helpful Tips

Small details that can improve the final result.

  • Cooking tipEnsure Milk and Vinegar Mixture Forms a Buttermilk

    Like consistency for best results.

  • TipSieve All Dry Ingredients to

    Sieve all dry ingredients to prevent lumps and ensure a smooth batter.

  • Cooking tipGradually Add Milk to Achieve

    Gradually add milk to achieve the right batter consistency; it should be neither too thick nor too thin.

  • TipIf Parchment Paper Is Unavailable

    Use normal paper greased with oil for lining the cake tin.

  • Cooking tipBake the Cake on a

    Bake the cake on a medium flame for even cooking and to prevent burning.

  • TipAllow the Cake to Cool

    Allow the cake to cool completely before unmolding and slicing to maintain its structure.

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