Zebra Cake Iii Recipes

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ZEBRA CAKE III



Zebra Cake III image

This easy-to-make icebox cake seems to be as popular today as it was 50 years ago.

Provided by Joanne L. Hayes

Categories     Desserts     Chocolate Dessert Recipes

Time 8h30m

Yield 6

Number Of Ingredients 5

1 ½ cups heavy whipping cream
2 tablespoons confectioners' sugar
2 teaspoons vanilla extract
1 (9 ounce) package chocolate wafer cookies
¼ cup grated chocolate

Steps:

  • Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
  • Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
  • Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
  • Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
  • Cover tightly and refrigerate overnight.
  • To serve, slice diagonally to create striped pieces.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 38.3 g, Cholesterol 83.7 mg, Fat 29.7 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 16.5 g, Sodium 269.6 mg, Sugar 18.4 g

CHOCOLATE-AND-VANILLA ZEBRA CAKE



Chocolate-and-Vanilla Zebra Cake image

Striking stripes of vanilla and chocolate hide beneath a thick coating of glossy chocolate frosting in this dramatic cake. Best of all, it's surprisingly simple to pull off; the pattern is created by alternating spoonfuls of batter in the center of the pans.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h30m

Number Of Ingredients 19

1 stick unsalted butter, melted, plus more for pans
4 cups unbleached all-purpose flour
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons kosher salt
3 large eggs, separated, plus 4 more whites, room temperature
2 1/2 cups granulated sugar
2 cups whole milk, room temperature
1/2 cup safflower oil
1 tablespoon pure vanilla extract
1/2 cup unsweetened Dutch-process cocoa powder
2/3 cup unsweetened Dutch-process cocoa powder
1 1/2 teaspoons instant espresso powder
1/2 teaspoon kosher salt
1/2 cup hot water
1 teaspoon pure vanilla extract
2 1/2 sticks unsalted butter, room temperature
1 1/2 cups confectioners' sugar
10 ounces semisweet chocolate, melted and cooled
3 tablespoons light corn syrup

Steps:

  • Cake: Preheat oven to 350 degrees. Brush two 9-inch round cake pans with butter. Line bottoms of pans with parchment rounds; brush parchment with butter.
  • Whisk together flour, baking powder, and salt until thoroughly combined, 30 seconds. In a large bowl, whisk together egg whites and granulated sugar until light, opaque, and foamy, about 2 minutes. Whisk in 1 1/2 cups milk, butter, oil, and vanilla until smooth. Add flour mixture; whisk until smooth. In another large bowl, whisk together egg yolks, 1/3 cup milk, and cocoa. Add 3 1/4 cups of vanilla batter to cocoa mixture and whisk until smooth. Whisk remaining scant 3 tablespoons milk into remaining vanilla batter.
  • Spoon 1/4 cup vanilla batter into center of each prepared pan. Spoon 1/4 cup chocolate batter into each center, directly on top of vanilla batter. Repeat, always spooning batter into centers of pans, and occasionally tapping pan firmly on work surface to ensure even distribution, until all batter is used (batters should appear as concentric rings).
  • Bake, rotating pans halfway through, until cakes are puffed slightly and a tester inserted into centers comes out clean, 35 to 40 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack, remove parchment, and let cool completely.
  • Frosting: Meanwhile, whisk together cocoa, espresso powder, salt, hot water, and vanilla until a smooth paste forms. Beat butter with confectioners' sugar on medium-high speed until light and fluffy. Beat in chocolate, then cocoa mixture and corn syrup, until smooth.
  • Trim tops of cakes flat. Transfer one cake, trimmed-side up, to a cake plate or stand lined with parchment strips. Spread 3/4 cup frosting evenly over top. Place remaining cake layer on top, trimmed-side down. Spread remaining frosting evenly over top and sides of cake. Remove parchment strips; serve. Cake can be stored, uncovered, at room temperature up to 12 hours, or refrigerated, uncovered, up to 2 days; bring to room temperature before serving.

ZEBRA CAKE RECIPE (THE CLASSIC)



Zebra Cake Recipe (The Classic) image

This luscious zebra cake recipe features swirled chocolate and white cake, topped with ganache. You'll love the festive zebra stripes!

Provided by Natalya Drozhzhin

Categories     Cake     Dessert

Time 1h15m

Number Of Ingredients 13

5 eggs
1 3/4 cup sugar
100 g Unsalted Butter (room temperature )
7 oz sour cream
1/3 tsp baking soda
1 tsp baking powder
3 tbsp cacao powder
1 3/4 cup all-purpose flour
1/2 cup Whipping cream
1 1/2 cup heavy whipping cream
1/2 cup powdered sugar
1 cup semi-sweet chocolate chips
3/4 cup whipping cream

Steps:

  • In a medium bowl, mix the softened butter with 3/4 cup of sugar.
  • Using an electric mixer, whisk the eggs with 1 cup of sugar.
  • Add the butter mixture into the egg mixture.
  • In a separate bowl, mix together the sour cream, baking powder, and baking soda. Add the sour cream mixture into the egg and butter mixture.
  • Working slowly, add the flour into the batter until well-combined. Next, split the batter in half in two separate bowls. Add cacao powder to one of the bowls to create the chocolate cake and whisk until well-combined.
  • Spray a 7-inch cake pan with cooking spray. Alternating the different colors of batter, place two tablespoon of batter at a time into the cake pan until you run out. This will create the zebra stripe effect.
  • Bake the cake at 350°F for 40 minutes. To check if the cake is done, stick a toothpick into the center. If it comes out clean, it's ready. Once the cake completely cools at room temperature, slice it into 2-3 equal sized layers with a serrated knife.
  • Soak each cake layer with about 1/2 cup of whipping cream (use a squirt bottle if you have one).
  • Using an electric mixer, whip the heavy cream and powdered sugar together just until it reaches stiff peaks.
  • Apply the cream between each layer and use the remaining cream to frost the outside of the cake.
  • In a small saucepan, bring the heavy cream to a boil. Next, pour it over the chocolate chips in a medium size bowl and stir the mixture until smooth. Give the ganache a couple of minutes to cool.
  • Apply the ganache all over the top of the cake. If you wish, decorate the top with chocolate shavings, sprinkles, or whatever else you'd like. Eat immediately or let the cake set overnight in the refrigerator for best results. Enjoy!

Nutrition Facts : Calories 595 kcal, Carbohydrate 59 g, Protein 7 g, Fat 38 g, SaturatedFat 23 g, TransFat 1 g, Cholesterol 170 mg, Sodium 153 mg, Fiber 2 g, Sugar 40 g, UnsaturatedFat 13 g, ServingSize 1 serving

ZEBRA CAKE RECIPE BY TASTY



Zebra Cake Recipe by Tasty image

Here's what you need: all purpose flour, sugar, baking powder, baking soda, plain yogurt, oil, vanilla extract, water, cocoa powder

Provided by Komal Jain

Yield 4 servings

Number Of Ingredients 9

1 cup all purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ cup plain yogurt
¼ cup oil
1 teaspoon vanilla extract
¼ cup water
1 tablespoon cocoa powder

Steps:

  • Mix all the dry ingredients together. Then, add oil and yogurt and mix well.
  • Then, add water in small increments to make a batter of medium consistency. Once incorporated, add vanilla extract.
  • Separate the batter into 2 equal portions. Keep one as vanilla. In a separate cup, mix cocoa powder with 2 tbsp water to make a chocolate paste: add this pasta to your second portion of mix to make chocolate-flavored cake batter.
  • Now take a cupcake mold and grease it with oil and all-purpose flour.
  • Add one layer of vanilla batter, followed by one layer of chocolate batter, then repeat.
  • Preheat the oven for 200°F degrees for 15 mins.
  • Make designs in the cupcakes with the help of a toothpick, then bake for 20-25 minutes until done.
  • Serve.
  • Enjoy!

Nutrition Facts : Calories 340 calories, Carbohydrate 47 grams, Fat 14 grams, Fiber 1 gram, Protein 5 grams, Sugar 19 grams

ZEBRA CAKE



Zebra Cake image

Make and share this Zebra Cake recipe from Food.com.

Provided by BakingBelle

Categories     Dessert

Time 6h7m

Yield 16 serving(s)

Number Of Ingredients 2

1 (16 ounce) package chocolate wafers
1 -1 1/2 cup whipped topping

Steps:

  • Take two chocolate wafers and sandwich them together with half a teaspoon of whipped topping. Put an additional half teaspoon on top of the top cookie. Set this stack down on its side on a plate and continue stacking sideways until you have a 14-inch long log. On the outside, frost the remaining whipped topping so that it covers the rest of the cake.
  • Cover with plastic wrap and freeze for about five hours. Take it out and let it thaw in the fridge for 1 hour.
  • Slice it. On the inside, it will be striped. Just like a zebra!

GIANT ZEBRA 'BOX' CAKE RECIPE BY TASTY



Giant Zebra 'Box' Cake Recipe by Tasty image

Here's what you need: whipped cream, marshmallow fluff, yellow cake mix, white chocolate chip, coconut oil, dark chocolate chip, cooling rack, pastry bag

Provided by Kiano Moju

Categories     Desserts

Yield 8 servings

Number Of Ingredients 8

1 cup whipped cream
½ cup marshmallow fluff
1 yellow cake mix, baked according to package instructions in 2 9-inch (23 cm) cake pans and cooled completely
2 cups white chocolate chip
2 tablespoons coconut oil
¼ cup dark chocolate chip, melted
cooling rack, for glazing cake
pastry bag

Steps:

  • Make the filling: In a large bowl, combine the whipped cream and marshmallow fluff. Beat with an electric hand mixer until stiff peaks form.
  • Use a serrated knife to carefully remove the domed top from the cakes, leaving a flat, even surface. Save the scraps for later - you can eat them with leftover melted chocolate or crumbled over ice cream.
  • Spread the filling over the bottom cake, leaving about ¾-inch (2 cm) border around the edge. Place the other cake upside down on top of the filling.
  • Trim the cake into a hexagon. Transfer the cake to a wire rack set over a baking sheet.
  • Make the coating: Fill a medium saucepan halfway with water. Bring to a boil, reduce the heat to medium-low. Combine the white chocolate chips and coconut oil in a medium heatproof bowl and set it over the pan (make sure the bottom of the bowl isn't touching the water). When the white chocolate and coconut oil begin to melt, mix together until smooth. Be careful, as the bowl will be very hot.
  • Pour the melted white chocolate mixture over the cake. Use a knife to spread to the edges and down the sides. Once smooth, run a knife under the edges of the cake so it doesn't stick to the rack and place the cake in the refrigerator until the coating is set, 10-15 minutes.
  • Transfer the melted dark chocolate chips to a piping bag or zip-top bag with a corner snipped off. Carefully pipe chocolate zebra stripes onto the cake. Return to the refrigerator to set for 10-15 minutes. Remove the cake once the stripes are dry.
  • To serve, slowly and carefully slice with a serrated knife so the shell doesn't crack. Score the slices with a paring knife before cutting to make it easier, if needed.
  • Enjoy!

Nutrition Facts : Calories 498 calories, Carbohydrate 77 grams, Fat 21 grams, Fiber 1 gram, Protein 4 grams, Sugar 54 grams

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