Why You’ll Love Zebra Cakes Recipe
These Zebra Cakes are tender, creamy, and rich without being overly complicated. The cake has a soft crumb from the mix of all-purpose flour, almond flour, cottage cheese, and eggs, while the buttercream adds a sweet, fluffy center. The white chocolate coating and chocolate drizzle give each cake its signature zebra look.
They are also great for make-ahead baking because the cake can be chilled or frozen before assembling, making it easier to slice and decorate.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour, spooned and leveled
1 1/2 cups almond flour, spooned and leveled
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup olive oil
2/3 cup 2% milk
3/4 cup 4% cottage cheese
4 large eggs
1 tablespoon vanilla extract
1/2 cup unsalted butter, softened at room temperature
3 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla extract
1 12-ounce bag white chocolate chips
3 tablespoons boiling hot water or coconut oil
1/2 cup semi-sweet chocolate chips or chopped chocolate
Directions
Preheat the oven to 350°F. Line a 9×13-inch baking pan with parchment paper.
In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, and salt.
In a blender, combine the olive oil, milk, cottage cheese, eggs, and vanilla extract. Blend for 30 to 60 seconds, until smooth.
Pour the blended wet mixture over the dry ingredients. Whisk until a thick batter forms, being careful not to overmix.
Pour the batter into the prepared pan and bake for 30 to 33 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool on a wire rack for at least 1 hour. Once cooled, place the cake in the freezer for 30 minutes to make slicing easier.
While the cake chills, prepare the buttercream. Beat the softened butter on low speed for 2 minutes. Slowly add the powdered sugar and beat for another 2 minutes, until the mixture looks dry. Add the milk and vanilla, then beat on medium speed for 5 minutes, scraping down the bowl as needed.
Transfer the chilled cake to a cutting board. Use a serrated knife to level the top, saving the scraps. Cut 12 to 14 circles using a 2 or 2 1/2-inch cookie cutter.
Slice each cake circle in half horizontally. Spread a generous layer of buttercream onto one half, then sandwich it with the second half. Smooth any frosting around the edges.
Place the mini cakes on a baking sheet and freeze for 20 to 30 minutes.
For the coating, pour boiling hot water over the white chocolate chips and stir quickly until smooth. If needed, microwave in 30-second intervals, stirring between each, until fully melted and smooth.
Place the cakes on a cooling rack over parchment paper. Spoon the white chocolate over each cake, covering the tops and sides.
Melt the semi-sweet chocolate in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth. Transfer to a small zip-top bag, snip off the corner, and drizzle over the cakes to create the zebra pattern.
Chill the cakes in the refrigerator for 30 minutes, or until the chocolate is set, then serve.
Servings and timing
Servings: 12
Prep time: About 1 hour
Bake time: 30 to 33 minutes
Chill time: About 50 to 60 minutes
Total time: About 1 hour 33 minutes
Variations
For a richer flavor, use coconut oil instead of boiling water when melting the white chocolate.
You can make smaller cakes using a smaller cookie cutter, or make square zebra cakes by cutting the baked cake into even rectangles.
For a different filling, add a small amount of almond extract to the buttercream or mix in a spoonful of cocoa powder for a chocolate buttercream center.
You can also use dark chocolate for the drizzle if you prefer a less sweet finish.
Storage/Reheating
Store Zebra Cakes in an airtight container in the refrigerator for up to 5 days. Let them sit at room temperature for 10 to 15 minutes before serving for the best texture.
To freeze, place the cakes in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator before serving.
These cakes do not need reheating. They are best served chilled or slightly softened at room temperature.
FAQs
Can I make Zebra Cakes ahead of time?
Yes, these cakes are great for making ahead. You can bake the cake one day, chill it overnight, and assemble the mini cakes the next day.
Can I use only all-purpose flour?
The almond flour helps create a tender texture, but you can replace it with more all-purpose flour if needed. The texture may be slightly different.
Why do I need to freeze the cake before cutting it?
Freezing firms up the cake, making it easier to cut clean circles and slice them in half without crumbling.
Can I skip the cottage cheese?
Cottage cheese adds moisture and softness. If you skip it, the cake may be drier, so it is best to keep it in the recipe.
Do the cakes taste like cottage cheese?
No, once blended and baked, the cottage cheese blends smoothly into the batter and does not leave a strong flavor.
Can I use store-bought frosting?
Yes, store-bought vanilla frosting can be used for a quicker version, though homemade buttercream gives a fresher flavor.
What can I do with the cake scraps?
You can crumble them over ice cream, layer them into parfaits, or mix them with leftover frosting to make cake truffles.
Why is my white chocolate too thick?
White chocolate can thicken if overheated or not stirred enough. Add a little coconut oil to loosen it and stir until smooth.
Can I make these without a cookie cutter?
Yes, you can cut the cake into squares or rectangles instead of circles.
How do I get a clean zebra drizzle?
Use melted semi-sweet chocolate in a small zip-top bag with a tiny corner snipped off. Drizzle quickly in thin lines over the set white chocolate coating.
Conclusion
These homemade Zebra Cakes are a fun and delicious dessert with soft cake layers, creamy vanilla buttercream, smooth white chocolate coating, and a classic chocolate drizzle. They are perfect for special occasions, make-ahead treats, or whenever you want a nostalgic snack cake made from scratch.
