IMG_6173i’d made this cake probably 10x last year (?) … yes, it is very good p(*^-^*)q… it never fail to impress people when they eat this… 

Recipe adapted from Bakers Royale (further adapted from Tish Boyle, The Cake Book)

Ingredients (make one 10 inch bundt cake)


3 cups cake flour
2 teaspoons baking powder
½ teaspoon salt
2 ½ cups granulated sugar, divided
½ cup natural (not Dutch-processed) cocoa powder
6 tablespoons water
1 ½ cups unsalted butter, melted and cooled
1 ½ teaspoons vanilla extract
5 large eggs
½ cup whole milk


6 ounces bittersweet chocolate
2/3 cup heavy cream


IMG_6165– Preheat oven to 350 degrees F and cover bundt pan with bake spray and dust with flour
– Sift flour baking powder and salt into a bowl; set aside
– In a separate medium size bowl add in ½ cup of sugar, the cocoa powder, and water then whisk until mixture is smooth; set aside
– Place melted butter and sugar in a stand mixer bowl fitted with a paddle attachment. Beat on medium high until mixture is blended, about 1 minute. Add in vanilla and beat until combined. Add and beat eggs one at time, mixing well after each addition. Once all eggs are added, beat mixture until it becomes light and fluffy (it will resemble pancake batter, but slightly thinner)
– Turn mixer speed down to low and add the flour in three additions, alternating with the milk in two additions and mixing just until blended
– Add 2 cups of the batter to the cocoa mixture and stir until blended
– Using an ice cream scoop, pour two scoops of vanilla mixture into pan. Now alternate and pour one scoop of chocolate mixture on top of vanilla mixture. Continue to alternate between vanilla and chocolate layers until bundt pan is filled
– Bake zebra pound cake for 50-60 minutes at 350 degrees F or until a cake tester inserted into the center comes out clean. Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and cool completely.

To make glaze
IMG_6169– Place chocolate and cream in a pan over low heat and stir until chocolate is melted. Set aside to cool for 10 minutes before using
– Pour the glaze on top and let glaze set, about 30 minutes. Slice and serve

Personal notes:

IMG_6166– i made my cake in a 9 inch bundt pan and baked it for 48 mins
– i used extra dark cocoa powder for the cocoa portion
– butter being 340.5g (i.e. 1 1/2 cups), i used 256g of sugar for this cake

IMG_6174a slice is never enough (≚ᄌ≚)ℒℴѵℯ❤

Pollution index: 317 (hazardous)


(19) Comments

  • joceline (February 21, 2014)


  • 鲸鱼蓝蓝蓝 (February 21, 2014)


  • Ling Yuen Chin (February 21, 2014)


  • Sally (February 21, 2014)


  • moon (February 21, 2014)


  • Chris (February 21, 2014)

    Very pretty zebra cake.

  • 0620 (February 21, 2014)


  • Fion@轩宏妈 (February 21, 2014)


  • Veronica (February 21, 2014)

    I think I am repeating myself saying this again – you never ceased to amaze me with your creations. This zebra bundt cake of yours is just awesome!

  • Mel (February 21, 2014)

    Im a big fan of Tish Boyle\’s cakes and especially her pound cake. Absolutely delicious. In fact I made this zebra cake too during CNY but never got to post it to my blog. You made yours very well baked as I can see that this bundt pan might not be easy to remove out the cake so perfectly.

  • Sonia aka Nasi Lemak Lover (February 22, 2014)

    Your cake look so beautiful with nice marble effect!

  • Esther Lau aka Copycake Kitchen (February 22, 2014)

    Like what Sonia said the marble effect so nice 🙂
    I will work hard toward this, cheers Victoria 🙂

  • Charmaine (February 22, 2014)

    Im so jealous…i nvr succeeded in making one… i sooooo ♡♡♡♡♡ yr zebra cake…so pretty let alone being tasty!!!

  • kitchen flavours (February 22, 2014)

    Hi Victoria,
    Lovely zebra cake! You know, I have this recipe bookmarked for ages, the stick-on note has been on this page for more than a year! Haha! I will make it one of these days, don\’t know which day yet! haha!
    I love TB\’s recipes!

  • Jozelyn Ng (February 23, 2014)

    I like the mould, your zebra looks elegant in this mould!

  • Alib (May 16, 2014)

    Hi Victoria, can I confirm the amount of butter that you used? Is 1.5 cups melted butter equivalent to 226g x 1.5 = 339g?

    And how many grams is half cup of natural cocoa powder? Can I use the same amount for Dutch processed cocoa powder? Thank you.

    • Victoria Bakes (May 16, 2014)

      Hi Alib, one cup of butter is 227g, so it will be 227 x 1.5.

      Generally for sauces or cream, I will say yes, u can use Dutch processed, but for cakes and cookies, I discourage. Hence, I highly recommend you stick with natural cocoa powder for this recipe as using Dutch processed may vary results. Half cup of cocoa powder is about 56g. Please feel free to this chart that I often refer to.

      Thanks for coming by.

    • Alib (May 16, 2014)

      Hi Victoria, please ignore the butter question, I just read that you\’re using 340.5g. I see you reduced the sugar from 2.5 cups (about 500g) to 256g. That\’s about half the original amount!

      How many grams is half cup of natural cocoa powder? Can I use the same amount for Dutch processed cocoa powder?

      Is this cake on the dry side or moist? How long can it keep at room temp? With so much butter used, is it greasy? Thank you.

      • Victoria Bakes (May 16, 2014)

        Hello Alib, pls refer to my above reply on cocoa powder. Yes indeed, I have reduced the sugar as my family members, or Asians I realize, don\’t like cakes tht are too sweet. In My humble experience, I realized that American or European recipes are too sweet for us so my general rule of thumb when it comes to cakes, I use a percentage between 70-78 percent of that of butter, depending on what other ingredients r used. I can say that what I have done here, was widely welcomed by my friends and church mates. The sweetness was just nice so do make appropriate adjustments to suit personal preference.

        This cake, is moist. It kept well even by third day (room temperature meaning 19-23degrees, to be on same page) if any is still left. Of course, do remember u need to take care when storing bakes. If you expose it in the open it drys out faster as compared to those stored properly. I cling wrap mine in double layer as Beijing is a dry city.

        Hope this helps.

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Victoria Bakes – Baking into the Ether