Does that look cool or what? I stumbled onto this recipe for zebra cake and was totally drawn in by its appearance. I like how the batter looks and I was hoping for a really stripey cake. Mine didn’t exactly look like I expected after it baked, but you still get the general effect from it. I’ve never baked a cake like this before – I think a cup of olive oil is really unusual and I kind of hated using so much of it in a cake recipe when I wasn’t even sure we were going to like it. As it turns out, the kids in my neighborhood liked it plenty, but my two weren’t crazy about it. I don’t think it offers a lot of flavor, to tell you the truth. The chocolate isn’t very strong and the overall cake just struck me as a little bland. Also, I think it overbaked on the outside and was mildly underbaked in the center – perhaps that’s why I didn’t get the strong stripes inside. I’m really not sure, so if you’ve made this before and can offer some tips, that’s be great. I’m curious about trying to get this same effect with a regular cake batter – maybe adding different food coloring to small amounts of batter and seeing if the bulls-eye/zebra thing will work. Wouldn’t a rainbow cake be fun?
Recipe: Zebra Cake
1 cup Sprite
1 cup olive oil
2 3/4 cups all-purpose flour
1 cup granulated sugar
2 Tablespoons cocoa powder
4 teaspoons baking powder
1 teaspoon vanilla extract
In a large bowl, whisk eggs with sugar until mixed. In a separate bowl, sift flour and baking powder and mix together.
Begin adding a quarter each of the flour, olive oil, Sprite all at a time and whisking until combined. Repeat until all are added and then mix in the vanilla.
Separate the entire mix into two equal bowls. In one bowl, add two tablespoons extra of flour and mix. In the second, add the cocoa and mix. Pour 2 to 3 tablespoons of the white mixture into the center of a greased 9″ cake pan, creating a small circle. Next take 2 to 3 tablespoons of the dark mixture and repeat. If you’re careful, you should find concentric circles of alternating colors forming in the pan. Repeat until all the mixture is used.
Bake at 310 degrees for 50 minutes and then check the cake for doneness.
***I found that I couldn’t use all the batter in my 9″ cake pan – it made quite a lot; and that 50 minutes was too long of a baking time.***