Description
These homemade Zebra Cakes feature soft vanilla cake layers filled with creamy buttercream and coated in a smooth white chocolate shell with classic chocolate stripes. They are rich, nostalgic, and perfect for parties or special treats.
Ingredients
- 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
Instructions
- Preheat the oven to 350 degrees F and 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 until smooth.
- Pour the wet mixture into the dry ingredients and whisk until a thick batter forms. Do not overmix.
- Pour the batter into the prepared pan and bake for 30-33 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack for at least 1 hour.
- Place the cooled cake in the freezer for 30 minutes to make slicing easier.
- To make the buttercream filling, beat the softened butter on low speed for 2 minutes.
- Gradually add the powdered sugar and beat until the mixture looks dry.
- Add the milk and vanilla extract and beat on medium speed for 5 minutes, scraping down the bowl as needed.
- Transfer the chilled cake to a cutting board and level the top with a serrated knife.
- Use a 2 to 2 1/2-inch cookie cutter to cut out 12-14 cake circles.
- Slice each cake circle in half horizontally.
- Spread buttercream onto one half of each cake circle and top with the second half to create mini layered cakes.
- Smooth any excess frosting around the edges and place the cakes onto a baking sheet.
- Freeze the mini cakes for 20-30 minutes.
- Pour boiling water over the white chocolate chips and stir until smooth. Microwave in short intervals if needed.
- Place the cakes on a cooling rack over parchment paper and spoon the melted white chocolate over each cake, coating completely.
- Melt the semi-sweet chocolate in 20-second microwave intervals, stirring until smooth.
- Transfer the melted chocolate to a zip-top bag, snip the corner, and drizzle over the cakes to create the zebra pattern.
- Refrigerate the cakes for 30 minutes until the chocolate coating is set before serving.
Notes
- If the white chocolate becomes too thick, microwave it briefly and stir until smooth.
- Coconut oil can be used instead of hot water to help thin the white chocolate coating.
- Save leftover cake scraps for cake pops, parfaits, or snacking.
- Store Zebra Cakes in an airtight container in the refrigerator for up to 5 days.
- Freeze finished cakes for longer storage and thaw before serving.
- Prep Time: 1 hour
- Cook Time: 33 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 520 kcal
- Sugar: 39 g
- Sodium: 240 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 85 mg
