I don’t know about you, but I love bundt cakes. Whether it’s regarding the classic reference to them in A Big Fat Greek Wedding, or the iconic shapes and dozens of designs, they are one of my favorite cake styles.
I found this recipe for a Zebra Bundt Cake from Bakers Royale and just knew I had to test it out. After seeing Baker Royale’s Naomi’s gorgeous slices of Zebra Bundt Cake I was excited to see how the cake’s design worked.
That’s the magic of this cake. Each slice has its own unique design with swirls and swoops depending on how the vanilla batter and chocolate batter mixes together.
- 3 cups cake flour
- 2 tsp baking powder
- ½ tsp salt
- 2 ½ cups granulated sugar, divided
- ½ cup natural (not Dutch-processed) cocoa powder
- 6 tbsp water
- 1 ½ cups unsalted butter, melted and cooled
- 1 ½ tsp vanilla extract
- 5 large eggs
- ½ cup whole milk
- 6 oz bittersweet chocolate, finely chopped
- ⅔ cup heavy cream
Instructions for cake:
Preheat oven to 350 degrees F. Grease and lightly flour bundt pan.
Sift the flour, baking powder, and salt into a bowl and set it aside.
In another medium bowl, add 1/2 cup of sugar, the cocoa powder, and water and whisk this until it is smooth. Set aside.
Add the melted butter and sugar in a stand mixer that is fitted with the paddle attachment. Beat this mixture on medium high until it is fully blended, about 1 minute. Add the vanilla in and beat until it is mixed in. Add each of the eggs in one at a time and beat well after each addition. Once all eggs have been added beat the mixture further until it is light and fluffy.
Turn the mixer down to low and add the flour slowly in three additions in between adding the milk in two additions. Mix just until the milk and flour additions are combined with the rest of the batter.
Add 2 cups of the batter to the cocoa mixture and stir just until it is blended.
Using an ice cream scoop, add two scoops of the vanilla mixture into the bundt pan. Now alternate and add one scoop of chocolate mixture on top of the vanilla mixture. Continue to alternate between vanilla and chocolate layers until bundt pan is filled.
Bake zebra bundt cake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool cake in the pan on a wire rack for 15 minutes. Then invert the cake onto the rack and cool completely.
Instructions for glaze:
Place the chocolate and cream in a pan over low heat and stir until chocolate is melted. Set aside to cool for 10 minutes before using.
Assembling the cake:
Place the cake on cake rack or something else that allows the glaze to drip through. Pour the glaze on top and let glaze set, about 30 minutes. Slice, serve, and enjoy!