Name: Zebra Cake
Total time: 3 h 30 min
Ingredients: 2 cups (8 ounces/227 grams) cake flour; 1½ cups (10½ ounces/298 grams) granulated sugar , divided; 1 teaspoon baking powder; ¼ teaspoon baking soda; ¾ teaspoon table salt; ¾ cup buttermilk; 5 large egg yolks plus 3 large egg whites, divided; 8 tablespoons unsalted butter , melted and cooled; 3 tablespoons vegetable oil; 1½ teaspoons vanilla extract; ⅛ teaspoon cream of tartar; 3 tablespoons Dutch-processed cocoa powder; 3 tablespoons boiling water; 24 tablespoons unsalted butter (3 sticks), cut into pieces and softened; 3 tablespoons heavy cream; 2½ teaspoons vanilla extract; ¼ teaspoon table salt; 3 cups (12 ounces/340 grams) confectioners' sugar; 1 ounce semisweet or bittersweet chocolate , chopped

Zebra Cake

By America's Test Kitchen

Published on December 4, 2016

Time

2 hours, plus 1½ hours cooling

Yield

Serves 14 to 16

Ingredients

Cake

2 cups (8 ounces/227 grams) cake flour 1½ cups (10½ ounces/298 grams) granulated sugar, divided1 teaspoon baking powder ¼ teaspoon baking soda ¾ teaspoon table salt ¾ cup buttermilk 5 large egg yolks plus 3 large egg whites, divided8 tablespoons unsalted butter, melted and cooled3 tablespoons vegetable oil 1½ teaspoons vanilla extract ⅛ teaspoon cream of tartar 3 tablespoons Dutch-processed cocoa powder 3 tablespoons boiling water

Frosting

24 tablespoons unsalted butter (3 sticks), cut into pieces and softened3 tablespoons heavy cream 2½ teaspoons vanilla extract ¼ teaspoon table salt 3 cups (12 ounces/340 grams) confectioners' sugar 1 ounce semisweet or bittersweet chocolate, chopped

Before You Begin

We developed this recipe using Softasilk Cake Flour.

Instructions

for the cake

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease two 9-inch cake pans, line with parchment paper, grease parchment, and flour pans. Whisk flour, 1 1/4 cups sugar, baking powder, baking soda, and salt together in large bowl. Whisk buttermilk, egg yolks, melted butter, oil, and vanilla together in separate bowl. Add buttermilk mixture to flour mixture and whisk until just combined.

Using stand mixer fitted with whisk attachment, whip egg whites and cream of tartar on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add remaining 1/4 cup sugar and whip until glossy, stiff peaks form, 2 to 3 minutes. Whisk one-third of whites into batter. Using rubber spatula, gently fold remaining whites into batter until no white streaks remain.

Whisk cocoa and boiling water in medium bowl until smooth; let cool for 15 minutes. Transfer half of cake batter to bowl with cocoa mixture and stir gently to combine. Spoon 3 tablespoons chocolate batter into each prepared pan and spread into 3-inch circle. Top with 3 tablespoons yellow batter; gently press into chocolate batter without intentionally swirling batters. Repeat, alternating batters, ending with remaining chocolate batter. Gently shake pans to even out batter but do not spread batter. Bake until toothpick inserted in center comes out clean, 30 to 35 minutes. Let cakes cool in pans for 3 minutes; using thin knife, loosen cakes from sides of pans. Invert cakes onto large plates, discard parchment, then reinvert onto lightly greased wire rack. Let cakes cool completely, about 1 1/2 hours.

for the frosting

In an electric mixer fitted with whisk attachment, beat butter, cream, vanilla, and salt on medium-high speed until combined.

Reduce mixer speed to medium-low. With motor running, slowly add confectioners' sugar and mix until smooth, 1 to 2 minutes. Increase speed to medium-high and beat frosting until light and fluffy, about 5 minutes.

Place 1 cake layer on cake plate or pedestal and spread evenly with 1 cup frosting. Invert second layer and place on top. Frost top and sides with remaining 3 cups frosting. Melt chocolate in microwave and transfer to zipper-lock bag. Cut small hole in corner of bag and pipe chocolate in zigzag pattern across top of cake. Serve.