Zebrata cake1

Zebrata cake


Zebra cake is a soft, scenic and BUTTER-FREE two-tone cake, so called because it has a zebra effect when cut.


  • 250 g of sugar
  • 4 whole eggs (220 g)
  • 125 g of plain yogurt
  • 125 g of milk
  • 200 g of seed oil
  • 300 g of flour
  • 16 g of baking powder (one sachet)
  • a pinch of salt
  • 20 g of bitter cocoa
  • 20 g of flour


  1. In a bowl with an electric mixer, or in a planetary mixer with a whisk, whisk the sugar, eggs and a pinch of salt for at least 5 minutes, until the mixture is light and frothy.
  2. Pour in the milk, yoghurt and seed oil and mix everything well with a whisk.
  3. Finally, add the 300 g of flour and the sieved baking powder and mix everything with a whisk until a homogeneous mixture is obtained.
  4. Divide the dough into two equal parts and place it in two separate bowls. In a bowl add the 20 g of sieved cocoa and in the other the 20 g of sifted flour. Start incorporating them into the dough by mixing with electric whisks and finish with a pan lollipop from bottom to top.
  5. Butter a 26 cm diameter cake tin, adhere a custom-sized disc of baking paper to the bottom and then flour the edges of the cake tin. As an alternative to flour and butter, you can use the detaching spray.
  6. Start putting 3 tablespoons of clear compound in the center, you can do this step with the help of two sac à poche as I did in the video recipe. Then always in the center of the light compound add 3 tablespoons of dark dough. To obtain a perfect zebra effect, it will be necessary to be as precise as possible in this operation.
  7. Continue in this way until both doughs are used up.
  8. Bake in a preheated static oven at 180° for about 35 minutes on the first shelf below. Do the cooking test with a toothpick, then take it out of the oven and let it cool before serving.