Zebra cupcake classic

The delicious combination of dark and light shades in baked goods quickly became a classic and has not lost its relevance to this day. Zebra cake fits this description and differs from many other recipes in that it allows you to make biscuits using any dairy product you have on hand.

Classic recipe for homemade Zebra cake in the oven

The classic option for preparing any fluffy and soft baked goods involves using the oven, and zebra cake is no exception. And if you are already looking for such a sponge cake with hints of chocolate, then you can rest assured that this particular recipe will help you out.

1. 
   How to cook Zebra cake in the oven according to the classic recipe? First, break the eggs into a bowl and beat with a mixer together with granulated sugar until the mass at least doubles in volume.
2. 
   Add softened butter here and mix thoroughly, distributing evenly throughout the entire volume.
3. 
   Then mix sour cream into a homogeneous egg mass and begin to sift the wheat flour with baking powder, stirring constantly. And finally, pour in soda, slaked with vinegar and pour in vanillin.
4. 
   Pour half of the entire mixed mass into another container and combine with cocoa powder. This way we will get a two-color cake.
5. 
   Grease the bottom and edges of the mold with butter and begin filling with dough. Pour two tablespoons of dough into the middle of the mold, constantly alternating dark and light mixtures.
6. 
   When the form is filled, use a wooden toothpick to draw stripes from bottom to top and then from top to bottom.
7. 
   Turn on the oven to preheat to 200 degrees and bake the cake for 40-45 minutes.
8. 
   Cool the cake at room temperature and serve.

We wish you bon appetit!

How to make a delicious Zebra cake with sour cream?

Zebra cake, prepared with sour cream, combines both rich sour milk and chocolate flavors, a dense and at the same time porous texture, and of course one cannot fail to mention that very moderate moisture, which is not so easy to achieve. If you are interested in just such an ideal dessert, stay with us.

Cooking time: 60 min.

Cooking time: 350 min.

Servings – 8-10.

Ingredients:

• Chicken egg – 4 pcs.
• Wheat flour – 300 gr.
• Cocoa powder – 20 gr.
• Granulated sugar – 180 gr.
• Baking powder – 2 tsp.
• Sour cream – 300 gr.
• Butter – 150 gr.
• Powdered sugar – 50 gr.

For cream:

• Sour cream – 350 gr.
• Granulated sugar – 150 gr.
• Vanilla sugar – 2 tsp.

For the glaze:

• Butter – 100 gr.
• Milk – 50 ml.
• Granulated sugar – 100 gr.
• Cocoa powder – 50 gr.

Cooking process:

1. Grind soft butter with granulated sugar.

2. Pour in the broken eggs and mix well.

3. Add sour cream at room temperature and mix everything again until smooth.

4. Gradually add sifted wheat flour and baking powder into a homogeneous liquid mass and knead into a thick dough.

5. Divide the finished dough into equal halves, add cocoa powder to one of them and mix again.

6. Grease a springform baking pan with a thin layer of vegetable oil and begin forming the cake. Pour a tablespoon of light mixture into the center of the mold.

7. Then a spoonful of chocolate dough.

8. And so we fill out the form until we have used up all the dough. Send to bake in an oven preheated to 180 degrees for 20-30 minutes.

9. At this time, let's start preparing the cream. Combine sour cream, granulated sugar and vanilla sugar together. Beat with a mixer at low speed until thick.

10. Cool the finished cake and cut it into two equal halves. One of which is greased with prepared sour cream.

11. Place the second one on top of the first cake layer with cream.

12. Melt the softened butter in a water bath.

13. Then pour room temperature milk into it. Add granulated sugar and mix well until the sugar crystals are completely dissolved.

14. Pour cocoa powder into the resulting homogeneous mixture and place the pan on low heat.Cook, stirring constantly, until the chocolate glaze thickens completely.

15. Fill the sponge cakes completely with the prepared glaze and leave the cake to soak in the refrigerator for 5 hours.

16. During this time, cut out a stencil with any design and place it on the cake with frozen icing.

17. Sift through the powdered sugar, sprinkle it on the surface of the cake and then carefully remove our stencil.

18. Cut the cake into portions and serve.

We wish you bon appetit!

Step-by-step recipe for making Zebra cake with kefir

In mass baking, you definitely won’t find cakes based on kefir. But this is a real exclusive, which should not be neglected both during preparation for the holidays and on weekdays. This biscuit with a pleasant sour milk taste will melt in your mouth.

Cooking time: 60 min.

Cooking time: 90 min.

Servings – 10.

Ingredients:

• Chicken egg – 3 pcs.
• Wheat flour – 200 gr.
• Cocoa powder – 20 gr.
• Granulated sugar – 180 gr.
• Baking soda – 1 tsp.
• Kefir – 200 gr.
• Butter – 100 gr.
• Vanilla sugar – 10 gr.

Cooking process:

1. Initially, remove all components from the refrigerator so that they are at room temperature. Only then do we begin the cooking process. Beat the eggs together with granulated sugar until the sugar crystals are completely dissolved.

2. Pour the kefir into a separate container and combine with baking soda, then mix well and pour into the eggs beaten with sugar. Next, pour in the melted butter and mix thoroughly again.

3. Pour the sifted flour into a homogeneous mass in portions and beat with a mixer until the consistency of condensed milk.If necessary, add a little more flour.

4. Transfer exactly half of the finished dough to another container, into which we then pour the sifted cocoa powder, distributing it evenly throughout the entire volume. Mix until the mixture becomes smooth, creamy and evenly colored.

5. Place parchment paper on the bottom of the mold and begin placing two tablespoons of dough in the center of the mold, constantly alternating the color scheme. For example, we start with chocolate and then pour in light.

6. As a result, our form should be filled out in the same way as shown in the photograph.

7. To decorate in the form of a simple pattern, you can use a standard wooden toothpick, with which we will draw several straight lines from the center of the pie towards the walls.

8. Place the form with the dessert into an oven preheated to 180 degrees and bake for 40 minutes. Before removing the pie, check the readiness with a wooden skewer by piercing it in the thickest part of the pie. The skewer should come out without any remaining dough. The pie will be delicious both hot and cold. Also, if desired, you can prepare any sweet cream as decoration.

We wish you bon appetit!

How to simply and deliciously bake a Zebra cake with milk?

Once you cover such a simple sponge cake with chocolate glaze, it immediately transforms and becomes as bright and impressive as possible. And not only in appearance, but also in taste, which leaves a long and pleasant aftertaste.

Cooking time: 30 min.

Cooking time: 90 min.

Servings – 6-8.

Ingredients:

• Chicken egg – 4 pcs.
• Wheat flour – 300 gr.
• Cocoa powder – 3 tbsp.
• Granulated sugar – 250 gr.
• Baking powder – 2 tsp.
• Sunflower oil – 250 ml.
• Vanillin – 2 gr.
• Milk – 100 ml.

For the glaze:

• Dark chocolate – 40 gr.
• Butter – 20 gr.

Cooking process:

1. Combine eggs, granulated sugar and vanillin, then beat with a whisk until smooth.

2. Pour milk at room temperature and sunflower oil into a homogeneous egg mass; all liquid components must be mixed very well until a smooth liquid consistency is obtained.

3. Sift the baking powder together with the wheat flour and pour it into the liquid mixture in portions, stirring thoroughly so that no lumps form.

4. Divide the dough in half and add another 20 grams of flour to one part, which remains light. And sift the cocoa powder into the second container with the dough.

5. Without delay, we begin to prepare the form. Cover the bottom with parchment paper and, if necessary, grease with a thin layer of butter if there are concerns that the dough will stick to the surface.

6. We proceed to the final stage, that is, the formation of the dessert. We begin to place 2 tablespoons of dough in the center of the mold, constantly alternating light and dark. During the process, the dough itself spreads over the surface of the mold, forming stripes.

7. To give the dessert an interesting and original look, use a thin toothpick to draw straight lines, starting from the edges of the mold, moving towards the center, and then change direction and move from the center to the edge.

8. Send the pan with the pie to bake for 60 minutes at 180 degrees.

9. Be sure to check the readiness of the pie with a toothpick and only after that remove it from the mold and transfer it to a wire rack to cool.

10. At the same time, prepare the chocolate glaze.Melt the chocolate slices along with the butter in a water bath, without stopping stirring.

11. Soon the chocolate will melt and become one with the butter. Then we can assume that the chocolate glaze is ready.

12. Cover the cooled cake with a layer of glaze and sprinkle with chopped nuts if desired. At this stage, the preparation is completed and you can rush to brew the tea.

We wish you bon appetit!

Delicate and airy Zebra cake in a slow cooker

Currently, a multicooker is not only in no way inferior in quality to an oven, but is also rapidly replacing it. You are guaranteed and with a minimum of effort to prepare a decent sponge cake, which can be safely served at the holiday table, adding any decoration at your discretion.

Cooking time: 30 min.

Cooking time: 70 min.

Servings – 8-10.

Ingredients:

• Chicken egg – 6 pcs.
• Wheat flour – 1.5 tbsp.
• Cocoa powder – 3 tbsp.
• Granulated sugar – 1 tbsp.
• Baking powder – 10 gr.
• Vegetable oil – 1 tbsp.

For the glaze:

• Cocoa powder – 3 tbsp.
• Granulated sugar – 3 tbsp.
• Butter – 50 gr.
• Sour cream – 3 tbsp.

Cooking process:

1. After combining the eggs and sugar, begin to beat them with a mixer until the egg mixture lightens and the overall volume increases. Next, add sunflower oil and beat again.

2. As soon as the mass has become homogeneous, sift the wheat flour and add baking powder, constantly stirring with light movements directed from the bottom up.

3. Divide the finished dough into two equal parts, add 20 grams of flour to one of them, and cocoa powder to the second. Mix everything thoroughly so that the chocolate base acquires an even shade.

4.Grease the multicooker bowl generously with butter and begin forming the striped cake. We begin to place two tablespoons of each type of dough in the center, constantly alternating them.

5. After all the dough has been laid out, you can use a toothpick to draw any design you like. Then close the multicooker and set the multicooker mode to a temperature of 125 degrees, and the baking time is one hour. If this mode is not available, you can set the “baking” mode.

6. Remove the finished cake from the bowl and leave to cool on a wire rack.

7. In a multicooker bowl, combine cocoa powder, granulated sugar and a little sour cream. Set the multi-cook mode to 100 degrees.

8. We do not close the multicooker, because the glaze needs to be constantly stirred during the process. And as bubbles begin to appear on the surface, stop operating the multicooker. Add soft butter to the hot glaze and mix thoroughly until smooth.

9. Cover the cooled cake with icing on all sides and draw any pattern you want on top of the dark icing with cold condensed milk.

We wish you bon appetit!

Small Zebra cupcakes in silicone molds

Although mini cupcakes and muffins are just beginning to gain momentum in their popularity, we will introduce you to their advantages. They bake much faster and you can use any biscuit recipe for their base, and these cupcakes are most convenient to present as a treat to your loved ones.

Cooking time: 30 min.

Cooking time: 40 min.

Servings – 6.

Ingredients:

• Chicken egg – 2 pcs.
• Wheat flour – 250 gr.
• Cocoa powder – 2 tbsp.
• Granulated sugar – 1 tbsp.
• Vanilla sugar – 2 tsp.
• Baking powder – 2 tsp.
• Butter – 100 gr.
• Kefir – 200 ml.

For the glaze:

• Cocoa powder – 3 tbsp.
• Granulated sugar – 3 tbsp.
• Butter – 50 gr.
• Milk – 3 tbsp.

Cooking process:

1. Grind the softened butter together with regular and vanilla sugar.

2. Then pour in the eggs and mix until a homogeneous consistency is obtained.

3. Next, add kefir at room temperature and mix well again, distributing it evenly throughout the entire volume.

4. Add the flour sifted with baking powder and knead the dough, which is not very thick in consistency.

5. Pour half of the dough into another bowl, into which we pour the sifted cocoa.

6. Initially place one tablespoon of chocolate dough into silicone molds.

7. Then spread the same amount of light dough on top of the first layer.

8. And so we continue to alternate until the forms are filled to 2/3 of the entire height. Preheat the oven to 180 degrees and bake the mini cupcakes for half an hour.

9. The glaze will be a chocolate-cream mass. Combine softened butter, granulated sugar, milk and cocoa, mix everything well and send to heat over medium heat. After the mixture has boiled, continue boiling it for another minute. Cool the finished glaze.

10. After 30 minutes, check the readiness of the cupcakes, remove them from the mold and cover them with cooled glaze. You can leave them in the refrigerator until the chocolate icing completely hardens.

Enjoy your meal!

A quick and easy recipe for Zebra cake with vegetable oil

A patterned zebra cupcake with a smooth crispy crust, delicate and soft sponge cake will catch all eyes at the table and will not be left without a compliment. If you are ready to surprise, then feel free to stop at this recipe and start cooking.

Cooking time: 30 min.

Cooking time: 50 min.

Servings – 10.

Ingredients:

• Chicken egg – 3 pcs.
• Wheat flour – 350 gr.
• Cocoa powder – 2 tbsp.
• Granulated sugar – 1 tbsp.
• Soda – 1 tsp.
• Vegetable oil – 100 ml.
• Vanillin - to taste.
• Salt - to taste.
• Kefir – 1 tbsp.

Cooking process:

1. Beat eggs with granulated sugar until a fluffy light mass without sugar crystals is formed.

2. Combine kefir with soda and pour into a container with beaten eggs. Immediately add sunflower oil, salt and vanillin. Only after all components have been added, thoroughly mix the mixture until smooth.

3. Pour pre-sifted wheat flour into the same container and mix thoroughly.

4. Continue stirring the ingredients with a whisk until the dough thickens to the consistency of sour cream.

5. Pour half of the resulting dough into a separate container and stir in cocoa powder, previously sifted through a fine sieve. Cocoa should be distributed as evenly as possible.

6. All that remains is to lay out the dough correctly. Pour two tablespoons of each type of dough alternately into the center of the mold.

7. Turn on the oven to warm up to 180 degrees and at this time we will have time to form a pattern on the surface of the cupcake that resembles a cobweb. Bake the dessert for 40-45 minutes.

8. After this time, check the readiness with a wooden skewer in the thickest part. It should come out dry with no residue of raw dough. Zebra cake is ready to serve.

Enjoy your tea!