Moist & Fancy Zebra Cake

Layered, Butter, Pound, Basic, Angel food, sponge, marbled, dump, bundt,Classic, Flourless……on and on and on.

There is no end to the types, styles, colors or features or even taste of the different cakes we see, smell and eat around every single day. But most if not all of them start with either Vanilla or Chocolate cake. I mean its kind of the cornerstone. So what if we combine them both and call it Vanilla-Chocolate Cake or ZEBRA Cake just because its more fun.

I want to start with a funny story. The first time I wanted to bake a cake, I asked one of the friend for a recipe of the cake I tasted at her home. She graciously told me the secret that its store bought ready to bake mix. I felt like – yay, this was easy and quicker than I thought.

So, off I went to store, bought the cake mix and excited to see it has everything in it except eggs, oil and couple of spoons of water. I followed the instructions to the T, pre-heated the oven and kept the pan inside the oven when it was ready.

The timer went off after 28 mins and I went to pull out my cake, even more excited to taste my first ever baked cake. Puff, one look at the cake and I was scared to even touch it. It was burnt off as charcoal and no way edible. Thats because I kept the cake pan in the “under-oven broiler” of the oven :). Yep, that was my first baked food.

I have come a long way from that incident but that funny story definitely reminds me the beginnings of my baking journey. I feel Vanilla & Chocolate are at the beginning or center of the baking world.

This cake uses vegetable oil instead of the butter. That’s because the cake batter has to spread evenly so as to accommodate the multiple layers of both vanilla and chocolate. And to make it more moist.

This cake comes together in 1 hour and definitely a visual treat. I tried to explain the process with pictures and words. Do give it a try and Enjoy the beauty !!

Easy Zebra Cake

  • Servings: 12
  • Difficulty: Easy
  • Print

Step by step recipe for Homemade Zebra Cake


  • All Purpose flour – 2 cups
  • Eggs – 4 large
  • Sugar – 1 cup
  • Milk – 1 cup + 1 .5 tbsp
  • Oil – 1 cup
  • Salt – 1/4 tsp
  • Vanilla extract – 1 tsp
  • Baking Powder – 1 tbsp.
  • Cocoa Powder – 2 1/2 tsp


  1. Preheat the oven to 350 degrees F. Spray a 9 inch cake pan with oil and keep it ready.
  2. In a big bowl, beat the eggs and sugar and creamy. Add milk, oil, vanilla extract and combine well.
  3. In a separate medium bowl, mix these 3 ingredients – flour, baking powder and salt
  4. Add wet ingredients of first bowl to dry ingredients of second bowl and mix it well without any lumps. Vanilla cake batter is ready.
  5. Separate a little more than 2 cups of Vanilla batter back into the first bowl.
  6. In the matter of second bowl, add the cocoa powder and 1.5 tbsp. of milk and then mix well to make chocolate batter.
  7. Lets assemble the cake.
  8. In a cake pan, add 2 tbsp. of vanilla cake batter first, give it a minute to spread. Now, carefully add 2 tbsp. of chocolate batter right in the middle of the pan. Once again give it a pause to spread in the pan.
  9. Now, go back to vanilla batter and add 2 tbsp. in the middle of the cake pan. Repeat the same with chocolate batter.
  10. Alternate the process of the Vanilla & Chocolate batters, until both batters are used up.
  11. It will look like below. You can leave it as is and proceed to baking.
  12. Take a toothpick and draw a line from one end of the pan to the other, It doesn’t matter which end.
  13. Repeat the same as shown in the picture below.
  14. Make sure the pan is no more than 3/4 full with the batter.
  15. Bake the cake for 35-40 mins or until toothpick inserted in the middle comes out clean.
  16. Once its baked, let it cool in the pan for 10 mins before moving it to the wire rack to cool completely. Enjoy !!

  1. You can start with chocolate first and then vanilla or vice versa.
  2. When taking the cake out of the pan, use clean hands to first invert and then invert it back on wire rack. Parchment paper will get stuck on the top of the cake thus taking off the cake from the top.
  3. Oil makes the cake both moist and easy to spread. So, better not to skimp on it.

Have you made this recipe? If so, please share your comments at #smithasbakelove or in the comment section.

Author: Smithasbakelove

Hi, This is Smitha. Thanks for stopping by to share my passion for baking easy and yummy food. Happy to have you here.

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