Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Zebra Cakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 2 reviews

  • Author: Sara
  • Total Time: 1 hour 33 minutes
  • Yield: 12 mini zebra cakes

Description

Delight your taste buds with these elegant Zebra Cakes, featuring a moist blend of all-purpose and almond flours, layered with creamy buttercream, and finished with a striking white and semi-sweet chocolate zebra pattern. Perfect for special occasions or an indulgent treat, these mini cakes combine a tender crumb with smooth frosting and visually stunning chocolate drizzles.

Ingredients

Cake Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 1/2 cups almond flour (spooned and leveled)
  • 1 cup granulated sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup olive oil
  • 2/3 cup 2% milk
  • 3/4 cup 4% cottage cheese
  • 4 large eggs
  • 1 Tablespoon vanilla extract

Buttercream Frosting

  • 1/2 cup unsalted butter (softened at room temperature)
  • 3 cups powdered sugar
  • 3 Tablespoons milk
  • 1 teaspoon vanilla extract

Chocolate Coating

  • 1 12-ounce bag white chocolate chips
  • 3 Tablespoons boiling hot water (or coconut oil, see notes)
  • 1/2 cup semi-sweet chocolate chips or chopped chocolate

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper to ensure easy removal of the cake.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, almond flour, granulated sugar, baking powder, and salt until evenly combined.
  3. Blend Wet Ingredients: In a blender, combine the olive oil, 2% milk, cottage cheese, eggs, and vanilla extract. Blend on high for 30-60 seconds until the mixture is smooth and homogeneous.
  4. Combine Batter: Pour the wet mixture over the dry ingredients and whisk gently until a thick batter forms. Avoid overmixing to keep the cake tender.
  5. Bake Cake: Transfer the batter into the prepared pan and bake for 30-33 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the Cake: Remove the cake from the oven and allow it to cool on a wire rack for at least 1 hour, ensuring it is completely cooled before proceeding.
  7. Freeze Cake: Place the cooled cake in the freezer for 30 minutes to firm it up, which will make it easier to slice; alternatively, cover and refrigerate overnight if preferred.
  8. Prepare Buttercream: While the cake cools, beat the softened butter in a stand mixer bowl on low speed for 2 minutes. Gradually add powdered sugar and beat for an additional 2 minutes until the mixture appears dry.
  9. Finish Buttercream: Add milk and vanilla extract and beat on medium speed for 5 minutes, scraping the sides of the bowl as needed to ensure a smooth and fluffy frosting.
  10. Shape the Cakes: Remove the cake from the freezer and place on a cutting board. Level the top with a serrated knife, saving scraps. Use a 2 to 2 1/2-inch cookie cutter to cut 12-14 circles from the cake, slicing each circle in half horizontally.
  11. Assemble Layers: Spread a generous layer of buttercream on one half of each cake circle and sandwich with the other half. Smooth any frosting peeking out from the edges.
  12. Freeze Mini Cakes: Arrange the mini cakes on a baking sheet and freeze for 20-30 minutes to firm up before coating.
  13. Melt White Chocolate: Pour boiling hot water over white chocolate chips and stir swiftly until smooth; microwave in 30-second intervals if needed to fully melt and smooth the chocolate.
  14. Coat Cakes with White Chocolate: Place the mini cakes on a cooling rack over parchment paper. Spoon and spread the melted white chocolate evenly over each cake, covering the top and edges.
  15. Melt Semi-Sweet Chocolate: Melt the semi-sweet chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each until smooth.
  16. Drizzle Milk Chocolate: Transfer the melted semi-sweet chocolate into a ziplock bag, snip a small corner, and drizzle a zebra pattern over the white chocolate coating on each cake.
  17. Chill and Set: Refrigerate the decorated cakes for 30 minutes to let the chocolate set before serving and enjoying.

Notes

  • For a smoother white chocolate coating, substitute boiling hot water with coconut oil when melting the chocolate chips.
  • Save cake scraps for use as cake pops, in parfaits, or as a base for other desserts to avoid waste.
  • Be careful not to overmix the batter to maintain a tender cake crumb.
  • Ensure cakes are fully cooled and chilled before cutting and frosting to prevent crumbling.
  • Use good-quality chocolate chips for best melting and flavor results in the coating.
  • Prep Time: 30 minutes
  • Cook Time: 33 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/zebra-cakes-recipe/