Zebra Cake
February 15, 2008
This is just a beautiful cake. I baked it today and wanted to share the recipe with you. I like looking at Zebra cake more that eating even though it is incredibly delicious. Zebra Cake goes perfectly well with a cup of strong black tea. By the way, Azerbaijanis are big on tea. It is the most popular drink in the country. We always drink our tea with something sweet, such a cube of sugar, preserve, sweets and cakes.
Looking at the picture you may think zebra patterns are difficult to make. Believe me, they are not. If you follow the recipe carefully you will get similar results, if not better. I experimented with 2 different recipes I had and the one I am posting turned out better that the other. Zebra Cake is easy and fun to make, it’s beautiful and just irresistibly delicious! My daughter loved it, and she insisted we should go to the zoo to see real zebras ASAP! That’s later. Here’s the cake. Enjoy!
UPDATE - JULY 3, 2008: I have made the cake several times after I posted the recipe on the blog to make sure my recipe is 100% correct and the result is what you see in the picture. The only thing I changed is I now say use 2 tablespoons dark cocoa powder and specify which exactly, instead of 4-5 tablespoons I wrote before. Too much cocoa powder will thicken your dark batter. My apologies if you used the old quantity and your dark batter didn’t quite work. Also, if baking powder is not available, you can substitute it with 1 teaspoon baking soda.
PLEASE USE THE FOLLOWING RECIPE WITH CONFIDENCE! IT’S BEEN TESTED AND TRIED BY YOURS TRULY MANY TIME NOW TO GUARANTEE AMAZING RESULTS! ANY QUESTIONS, PLEASE EMAIL ME!
ZEBRA CAKE
Preparation time: 10 minutes
Cooking time: 40 minutes
Makes one 9-inch (23 cm) cake
INGREDIENTS
4 large eggs, at room temperature
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk, at room temperature
1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)
1/3 teaspoon vanilla powder
2 cups (8 oz / 250 g) all-purpose flour
1 tablespoon (equals 3 teaspoons) baking powder (if not available, substitute with 1 teaspoon baking soda)
2 tablespoons dark cocoa powder such as Dutch-processed (Sometimes I use Hershey’s natural unsweetened cocoa, but note that it makes the cake less sweet, so it may not be your best choice if you want a sweeter cake)
Remember! Dark zebra patterns won’t stand out with light cocoa powder)
You’ll also need: mixing bowls, electric mixer or wire whisk, 9 inch (23 cm) non-stick round cake pan.
1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color
2. Add milk and oil, and continue beating until well blended.
3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. DO NOT OVERBEAT to prevent air pockets from forming in the batter.
.
This is the consistency of the batter: neither very thick not too loose.
4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.
5. Preheat the oven to 350˚F (180˚C).
6. Lightly grease the pan with oil. If you don’t have non-stick baking pan, grease whatever pan you have then line it with parchment paper (baking paper).
7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them. The pictures below will guide you through.
This is how the cake will look before it goes into the oven.
8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool. You can sprinkle the top of the cake with some powdered (confectioner’s) sugar or leave it plain.
This is how my cake looked when I had just removed it from the oven.
Enjoy your Zebra Cake!
Nush Olsun!
This is my Zebra Cake Take II 
Baked at a different time.
Entry Filed under: Cakes, Dessert. Tags: cake batter, cake pattern, Dessert, Sweets, tort zebra, zebra cake, zebra kek, zebra keki, zebra pattern, zebra tort, zebra tortu.
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1.
Sevinj | February 15, 2008 at 2:26 pm
Yes, now I understood what I exactly forgot about making this cake: assembling the cake batter in a baking pan. Thank you, I will amaze my family with true “Zebra” this weekend.
2.
Gullu Safarli | February 15, 2008 at 10:18 pm
yum!!!! thanks, i realy like the Zebra cake! we did it before with a different recipe, and it didn’t work, but after reading yours, it’s totaly going to work, thanks a lot!!! i’m verry excited to make it your way!!!!
3.
farida | February 15, 2008 at 11:20 pm
I am glad you like the recipe! Enjoy!
4.
seva | February 16, 2008 at 3:08 pm
Thank you,Faride hanum!
5.
Hülya Polat | February 16, 2008 at 5:04 pm
Dear Farida,
That cake seems yummy! Thanks for sharing!Have a nice weekend. I will be glad if you visit me too.
6.
Yegana | February 25, 2008 at 7:13 pm
Hi Farida,
thanks for very nice recipe, today I had my b/d and baked this cake, I have different recipe with butter and yogurt instead of milk and vegetable oil. Canola and corn are not best oil to use for cooking. In Azerbaijan we mostli use butter, clarified butter, and butter has more aromatic taste for baking than oil. I think this info about canola oil would be interesting for you too.
http://www.breathing.com/articles/canola-oil.htm
“Olive oil comes from olives, peanut oil from peanuts, sunflower oil from sunflowers; but what is a canola?
Canola is not the name of a natural plant but a made-up word, from the words “Canada” and “oil”. Canola is a genetically engineered plant developed in Canada from the Rapeseed Plant, which is part of the mustard family of plants. According to AgriAlternatives, The Online Innovation, and Technology Magazine for Farmers, “By nature, these rapeseed oils, which have long been used to produce oils for industrial purposes, are… toxic to humans and other animals”.
7.
farida | February 25, 2008 at 8:47 pm
Hi Yegana. Happy B-DAY to you! Wish you all the best ! Thanks for visiting my blog and leaving a comment. I’ve heard about canola oil. Rumors about it being “poisonous” have been circulating over the internet for quite some time. The “poisonous” effect has been overruled by many medical clinics, including Mayo Clinic. I am not sure which side to preside with, but I am still using the oil (maybe I am not too health conscious
Butter in cake batter is a little too heavy for me, but I guess it’s all a matter of taste. Thank you for bringing up the issue anyways! Can be helpful to my readers. Please visit again!
8.
Aparna | March 6, 2008 at 11:28 am
I just came across your blog and the zebra cake is beautiful. I have never seen this before.
I don’t know about canola (have heard those stories, too) but oil is generally considered healthier than butter.
9.
farida | March 7, 2008 at 6:32 pm
Thank you for visiting, Aparna. I enjoy your blog too!
10.
Serpil Ugur Baysal | March 9, 2008 at 8:48 pm
Yasemin keklerle ilgilendi ve Zebra Keki cok begendi.Deneyecegiz. Sevgiler.
11.
farida | March 10, 2008 at 10:57 pm
Serpil Abla, Yasemin yanimda olsaydi ben ona zebra kek yapardim. Tarife cok kolay, hem eylenceli.
12.
familiabencomo | March 22, 2008 at 8:53 am
OK - this is INCREDIBLE! I have never seen anything like this before. You must have the patience of Job. I love your photos too - everything is so clearly & beautifully explained.
thank you, Amy
13.
farida | March 22, 2008 at 11:20 am
Amy, thank you
Try making it with your daughter if you don’t mind the mess, of course (mine loves to try the uncooked batter). It’s fun, and honestly, easy.
14.
Malinda Kay | March 24, 2008 at 11:23 am
I’m DEFINITELY making this very soon; it’s so cool!
15.
Cindy | March 24, 2008 at 11:28 am
I’m so gonna try out this recipe this weekend!
16.
Gretchen Noelle | March 24, 2008 at 11:43 am
Love this cake!! Just saw this on Tastespotting and followed the trail here. A couple of friends of mine lived in Baku for years, but I don’t know much about the food. I will subscribe to your blog so I can learn more. Excellent!!!
17.
farida | March 24, 2008 at 11:44 am
Malinda and Cindy!
Thank you for stopping by. Welcome to my Azerbaijani kitchen
This cake is easy to make, so go for it. Let me know how zebra patterns turn out. Have fun!
18.
farida | March 24, 2008 at 12:00 pm
Gretchen, welcome to my blog! Thanks for your comment. It’s great to meet people (at least virtually) who are interested in cuisines of other countries. Please do stop by again and if you have any questions about Azerbaijan and its food, please do not hesitate to ask me. Hasta pronto y mis saludos a Perú!
19.
Marysol | March 24, 2008 at 12:10 pm
Farida, I’ve had an old recipe for zebra cheesecake, which required alternating regular and chocolate cheesecake and very carefully spreading it in the pan with a spoon. Your “drop in” technique looks so much easier and the results are outstanding! Thank you for sharing this.
M
20.
farida | March 24, 2008 at 12:31 pm
Hi Marysol, thanks for stopping by my Azerbaijani kitchen. I am glad you like my Zebra Cake. The technique really works! Easy, fun and yummy!
21.
Mansi | March 24, 2008 at 1:05 pm
Hi Farida, I’m a fellow food blogger and stopped to say Hi and admire your cake
This looks good! I tried this tactic once with muffins but didn’t turn out this well; I think my batter was a bit thin 
thanks for sharing your recipe 
22.
Astrid | March 24, 2008 at 1:06 pm
Beautiful cake, beautiful explanations! Thanks for the lovely post.
23.
Shawnda | March 24, 2008 at 1:12 pm
How pretty! Thanks for the tutorial, too. I’m already looking for an excuse to give it a try!
24.
Seena | March 24, 2008 at 1:15 pm
This is really beautiful, will try this next time when I make cake, have to buy cocoa powder..
25.
farida | March 24, 2008 at 1:16 pm
Mansi: Thanks for stopping by. I am glad you like the cake
You should get the zebra patterns just fine with this recipe, just follow the pictures 
Visit again!
Astrid: Welcome to my kitchen! Enjoy the cake and come back for more yummi yums!
26.
violets | March 24, 2008 at 1:35 pm
That’s a very pretty cake, I never made Zebra cake before, I have made variations to marble cake before but never done anything with this effect, its lovely.
Vi
27.
Elle | March 24, 2008 at 2:28 pm
I love that! It looks delicious and fun to eat at the same time!
28.
Joy | March 24, 2008 at 2:41 pm
Thank you for the recipe! This looks so beautiful!
29.
farida | March 24, 2008 at 5:24 pm
Shawnda, Seena, Vi, Elle and Joy.
Thank you for visiting my blog and commenting! I am happy you like my Zebra Cake. Really, it’s not that difficult to make, just think of a zebra and its pretty patterns
and follow the recipe. Thanks again!
30.
.: Mandy :. | March 24, 2008 at 6:06 pm
beautiful! thanks for the tips! will be trying them out on my marbled cake soon!
31.
farida | March 24, 2008 at 9:21 pm
Mandy, welcome! i would love to see the patterns on your marbled cake, too
Please visit again!
32.
Kristel | March 25, 2008 at 2:01 am
I’m going to make this cake when my youngest daughter has her birthday. She’s going to be two and I know she will love this zebra-cake. Since horses and zebra’s are her favorites. Love your blog. I just discovered it and placed it among my favourites.
33.
brilynn | March 25, 2008 at 7:31 am
Awesome cake! I’ve made a checkerboard cake before but not a zebra, I will have to give this a try, it looks amazing.
34.
farida | March 25, 2008 at 11:22 am
Krtistel: Welcome! Happy B-Day to your daughter! What a cute age, 2! Although they call it terrible 2s, I still loved it with mine
Have fun baking!
Brilynn: Thanks for visiting. Zebra cake is super easy to make, when you know the trick
Enjoy!
35.
anna | March 25, 2008 at 2:14 pm
That is fantastic! It is so beautiful and it looks like it takes patience,but isn’t too difficult. Thank you for introducing me to it. I can’t wait to try it!
36.
Kiriel | March 25, 2008 at 5:22 pm
Love it! I can’t wait till someone I know has a birthday so that I can make a cake like this. Thank you for sharing the technique with us.
37.
becca | March 26, 2008 at 8:05 pm
This cake looks super yummy! I think I will try it for my mothers birthday on monday. Any suggestions?
38.
becca | March 26, 2008 at 8:06 pm
sorry..didnt finish that thought..any suggestions on frosting?
39.
farida | March 26, 2008 at 11:31 pm
Kiriel: Welcome to my blog! I hope you can wow your guests with this cake one day! I love the patterns more than the taste
Becca: Happy B-Day to your mom! Although it is more of a coffee cake that a festive b-day cake, I think you can turn it into a b-cake with some fancy decorations and frosting on top. I would suggest you do a white icy frosting all over the cake and using a pastry pipe, pipe out chocolate stripes that would remind a zebra, or just outline a zebra with chocolate cream in the center of the white frosting layer and pipe out the patterns over the outlined zebra. So, it will be a white background with white zebra in the middle with dark stripes. Am I confusing enough?
40.
Larkin | March 27, 2008 at 11:11 pm
I just made your zebra cake, and it was wonderful! I didn’t have vanilla powder, so I used a couple drops of almond extract, and that added a lovely element. I also couldn’t find my round cake pan, so I used a 9in square pan, and that made for an interesting look as well! I just wanted to tell you how much I enjoyed making this! Thank you for sharing!
41.
farida | March 28, 2008 at 11:42 am
Larkin, you we very welcome! I am so glad your zebra cake turned beautifully and that you enjoyed baking it. Thank you for letting me know.
42.
Seena | March 29, 2008 at 10:10 am
Farida , I tried this and was really delicious!
43.
sarah | March 30, 2008 at 8:04 pm
absolutely amazing. hopefully the “zebra”-izing technique will work with other cake batters…would love to do this for my niece’s birthday cakes
44.
farida | March 31, 2008 at 12:57 pm
Seena: I am glad your zebra cake turned out great. Glad you tried the technique
Sarah: thanks for stopping by. The technique should work with any batter, I think. Happy B-day to your niece! Hope she enjoys the cake
45.
Tarah | April 4, 2008 at 11:22 pm
Oh I love it! The swirl is perfect! I’m so gonna try this! Thanks!
46.
Anjali J. | April 7, 2008 at 11:37 am
OMG! thats amazing! i have never ssen such a cake.. there are so many cake varieties. Urs is unique
47.
farida | April 7, 2008 at 12:48 pm
Tarah: Thank you! Let me know how it turns out!
Anjali: Welcome to my cooking planet
Thank you for your nice words. Please visit again!
48.
Saswati | April 8, 2008 at 10:24 am
Wow farida what a cake..i just loved it..first time here and loved your space…will come back for more.
49.
Esther Zulu | April 8, 2008 at 11:31 am
Thanx for the zebra cake recipe. Only had one from Jo Deli bakery but didnt manage to get emulsifier. When i get home i’ll try yours. it has easy to access ingredients. My cousin makes zebra cake and uses sprite instead of milk.So what does the sprite do to the cake? once more thanx a great deal for thr recipe.
50.
Heather | April 15, 2008 at 6:44 am
Hello Farida,
Thank you for the wonderful comments on my blog… You are too sweet. I had to come see your page and I just fell in love with this cake!!! I think I might try to make it this weekend! I love this idea and I have never seen anything like it. I love your page and will be visiting her as often as possible! Have a wonderful day!
Heather
51.
farida | April 15, 2008 at 1:11 pm
Saswati: Welcome to my world! Glad you like it here
Please visit again.
Esther: You are welcome. I thin the sprite adds to the volume, but I am not sure. Enjoy!
Heather: You are very welcome! Please let me know how the cake turns out if you make it. You too, have a great day!
52.
Annauk | April 19, 2008 at 12:54 pm
Farida, what a beautiful cake, I’m going to try it soon. I saw Violets’ one too which was also great!
53.
Maggie | April 25, 2008 at 5:47 pm
What a wonderful tutorial you have! Now I have to make a zebra cake of my own. Thanks!
54.
farida | April 25, 2008 at 6:14 pm
Anna, Maggie: Welcome and thank you for your lovely words! I am most flattered
55.
my comfort food | May 1, 2008 at 7:10 pm
The Zebra cake is absolutely stunning. I HAVE to try this recipe. I went through your entire website and I like your photos, and clear explanations and of course your yummy recipes too.
56.
vonsachsen | May 6, 2008 at 3:57 am
Wow! That pattern in the cake looks just great!
I have a question though, and it is about the tea you were mentioning. What kind of tea do you drink a lot of in the country? Is it black, green, some special herb tea? I love tea myself and am always interested in different tea traditions.
57.
farida | May 6, 2008 at 12:15 pm
Mycomfortfood: Thank you! Please let me know how the cake turns if you try it. Curious
Vonsachsen: Welcome to my blog! The tea we drink is mostly black tea. But we also drink herbal teas to treat certain ailments, they are popular for their natural healing power. You just gave me a good idea
I will dedicate a post to tea drinking in Azerbaijan with pictures and stories. Thanks 
58.
all grown up « :: e&hellip | May 11, 2008 at 7:02 am
[...] Zebra Cake (adapted from here) [...]
59.
Coffee and Vanilla | May 12, 2008 at 3:15 pm
Zebra cake looks amazing
I discovered your blog through Gloria’s site and I’m very happy beacause of that
My grandfather was born in Baku… my whole family used to live there till they had to go back to Poland.
Margot
60.
feeding maybelle | May 20, 2008 at 5:26 am
Oh, i love this and great how to pictures.
61.
yuri | May 22, 2008 at 9:42 pm
Hi Farida, I baked this cake last night. It’s an interesting experience and I played smart alec. In the end, the cake turned out dense. One question, how do u get rid of air pockets in the batter? I would usually bang the pan on the table before putting it into the oven. As I didn’t want to disturn the nice stripes, I didn’t and ended up with one big air pocket
62.
Luna | May 23, 2008 at 9:55 am
Hi Farida,
I have to say this cake looked so tempting that I tried it last night.. But for some reason it didn’t work out for me, so I need your professional advice. When I added coco powder, the chocolate batter became very thick, so whenever I added the 3 T of dark batter it won’t spread out! and if I add the white batter ontop, it spreads so fast that it covers all the dark one
so I eventually tilted the pan to help it spread, and then I added more milk to the dark batter just to losen it up a bit.. and you can imagine it all went wrong 
when it came out of the oven, I had a dark chocolate cake on the bottom and a white batter ontop, no streaks, nothing! Can you help out ?
Thanks!
63.
farida | May 23, 2008 at 11:47 am
Coffee and Vanilla: I am so glad you visited my blog. NIce to meet you! Let’s keep in touch!
Feeding Maybelle: Thank you!!
Yuri & Luna: I am glad you tied the recipe. So sorry you had some trouble with it. I am off to email you personally now.
64.
farida | May 23, 2008 at 12:42 pm
Luna, I am posting my message I sent you answering your question in case somebody else experiences similar problems. I hope my answers are helpful. Nothing else comes to my mind at the moment except this.
1. Did you measure the flour as called for in the recipe? I usually use Measuring Cup to get exact amounts.
2. Cocoa powder does make the batter slightly thicker than the white batter, but not too thick as to not spread out in the pan. So I am thinking maybe the problem was there initially - maybe you added too much flour to the batter.
3. Never ever tilt the pan, no matter what. Even if the batter is thick, just keep pouring the batter on top of each other, it should eventually spread out by itself.
I´ll see what else comes to my mind. Thank you for trying!
65.
Luna | May 23, 2008 at 1:44 pm
Hi Farida,
Thank you so much for the help, I really appreciate it
I did measure exactly 2 cups of flour, but because my coco powder wasn’t dark, I ended up adding 6 Tablespoons of it which made the chocolate batter really thick and dense (while the white batter remained light and fluff) . I think that’s why it sank to the bottom, or probably the tilting is to blame for this ?
I’m really eager to give this another try and hopefully it’ll work out. In the meantime if anything else comes to your mind, please post it
Thanks once again, I’ll keep you updated!
Luna
66.
sunshinemom | May 27, 2008 at 11:21 am
Very very yummy and so goodlooking!
67.
Swati | May 28, 2008 at 1:23 am
Dear Farida
I wish I knew about your blog before..You have exotic stuff here ad wanna try out so many things from here..Glad I found your site..
Do keep in touch
68.
Amy J. | May 28, 2008 at 11:06 am
OK, this is too cool! My coworker and I are oohing and aahing over it. I’m definitely going to have to make this! Can’t wait to check out your whole site - I love exotic and different (to me) foods!
69.
aisha | June 1, 2008 at 8:13 pm
Hi there, i’m thinking of trying to make this tomorrow, and I wanted to double check that it is ordinary cocoa powder right, not dutch-process?
70.
farida | June 1, 2008 at 10:22 pm
Aisha,
Glad you are going to give it a try! I used regular cocoa powder. I have never used Dutch-processed cocoa powder, but from what I read from my google search on it, it is safe to use it in recipes that call for baking powder.
The good thing about the Dutch processed is that it is darker than regular cocoa powder, which is good because you won’t need to add extra if the dark batter is still light. But once again, I used simple cocoa powder. I think I’ll try Dutch processed next time. Am I confusing enough?:))
Hope this helps. Please let me know how it turns out.
71.
aisha | June 5, 2008 at 8:02 pm
Hi Farida! Thanks for your response. I made the cake, will post soon. I used the dutch process, which I think may have dried the cake a bit. I plan to try it again with regular cocoa. And my ladle was too small, so I didn’t get well defined “stripes” — just very delicate feathery veins — still pretty and tasty. thanks!
72.
pão, bolos e cia. | June 8, 2008 at 7:26 am
Hi, I made yesterday this recipe and the cake looks great. Thanks
73.
farida | June 8, 2008 at 7:33 pm
Aisha: So glad your cake turned out pretty and delicious!
Pao, bolos e cia: Welcome to my blog! Gad you made the cake and it worked out! I am happy
74.
Mrs Ergül | June 15, 2008 at 7:11 pm
Oh my god, this is like a work of art!
75.
Gabrielle McDowell | June 19, 2008 at 1:57 pm
Made this after finding it on Tastespotting. I doubled the recipe and made 2 for coffee at church. It was great! Got many compliments and was asked for the recipe. I prettied it up with a dusting of powdered sugar before serving. It was not as complicated as it seemed at first. I found it fun to make. Thanks for sharing. Gabrielle McD
76.
farida | June 19, 2008 at 2:08 pm
Mrs. Ergul: Thank you, dear! I am just pretending I am the artist
Gabrielle: So glad you tried the recipe and it was a success at your church! I am sure you’ll go back to the recipe again and again and will receive many more compliments
It is really not that difficult to make and it does look cute 
77.
nikki | June 19, 2008 at 4:07 pm
I bet you get comments on this post all of the time. Your picture is beautiful. When I was a kid, I used to make the same cake with my grandmother, except it was a checkerboard cake recipe. Same premise.
78.
becky | June 19, 2008 at 4:27 pm
Farida, that’s a beautiful looking cake you’ve got there! I wish I baked more but there’s always something wrong with my oven. =/ thanks for the well wishes, i’ve been recuperating…comforting myself with food obviously. keep those recipes coming!
79.
_ts from [eatingclub]vancouver | June 19, 2008 at 10:20 pm
Oh wow. All I can say is, that is *TOO* cool! =D
80.
farida | June 20, 2008 at 1:14 pm
NIKKI: Welcome to my blog! Thanks for your nice words. I am curious about a checkerboard cake. Please post it on your blog
Becky: Glad you are getting better. Thank you for your nice words!
TS from Eating Club: Thanks for stopping by. Glad you find the cake Cool
Maybe I should brand it Cool Zebra Cake 
81.
gunel | June 21, 2008 at 4:19 am
hello I am Azerbaıjanian but now I live in Turkey here to find our recipes is very difficult but when I found this site I was very happy from today I am a member of this site.I am very happy thank you for your recipes please I would like to receive much more recipes.I have cooked zebra cake with your recipe and it was wonderful.thank you once again.waiting for new recipes of our cuisine.
82.
culinarydelightsgb | June 21, 2008 at 7:23 pm
Hi Farida! THe photo of your Zebra cake is wonderful! I thought it would be difficult to create those patterns but looking at the instructions, it looks pretty simple. I’ll definitely have to try it soon.
THanks
http://culinarydelights.wordpress.com
83.
farida | June 23, 2008 at 10:39 pm
Gunel: Welcome to my blog. So glad I can be of some help to fellow Azerbaijanis around the world! There will be more recipes, gradually, so stay tuned
Culinarydelightsgb: Thank you for stopping by. Glad you like the recipe! Yes, it is super easy to zebrize a cake
So, go for it 
84.
Jane | June 29, 2008 at 11:31 pm
What an amazing cake and I was so excited about trying it out! But I had the same problem as Luna. The cocoa batter thickness was ok and it spread fine and I didn’t have to tilt but the white batter tended to engulf the dark one a bit and I ended up with a chocolate layer at the bottom and a white layer on the top. However, the cake tasted delicious but minus any zebra sripes..sigh.
85.
farida | June 29, 2008 at 11:40 pm
Jane, thank you for stopping by. Glad you like the cake. So sorry that it didn’t work the way you wanted
I never had that problem myself. I think I’ll bake the cake one more time and will let you know how everything goes. So sorry again. I’ll keep you posted. Stay tuned 
86.
Fatima | July 2, 2008 at 4:22 am
The cake looks amazing. I am always looking for new and innovative recipes and stumbled on your site via another.
Am definately going to try this out.
87.
pão, bolos e cia. | July 4, 2008 at 8:57 am
Hi, I already reduced the cocoa quantity because I had notice that the dark batter was very thicken, but I though that your cocoa powder was different from mine.
Thanks for the advice.
88.
Swati | July 5, 2008 at 10:23 am
Thanks for the correction Farida.. I too had tried this before and had loved the result.. This time it will even turn out to be better.. Thnaks once again for such a lovely recipe.
89.
arundathi | July 6, 2008 at 10:47 am
Farida - please see
http://arundathi-foodblog.blogspot.com/2008/07/zebras-and-leopards.html
if you have some time - thanks!!
90.
Irish goes Azerbaijani &l&hellip | July 7, 2008 at 7:09 pm
[...] it oooooooout! I finally got around to making Farida’s infamous Zebra Cake. This Irish girl did pretty good, eh? Eh? Yeah, I [...]
91.
malindakay | July 8, 2008 at 11:15 am
(in response to the comment you left me on my blog about your cake)
I’ve seen bloggers allover tastespotting with your cake, and who would blame them? It’s so genius and clever, and that’s why you win so many awards for your blog!! And that’s why it’s infamous!
92.
lakshmi | July 9, 2008 at 10:07 pm
came here via arundathi’s blog - this looks fantastic and the last piece with the nose looks like an actual zebra to me
- on my list to try
93.
farida | July 10, 2008 at 10:59 am
Thank you for your lovely comments!
Lakshmi, welcome to my blog! Hope you enjoy!
94.
Norma | July 10, 2008 at 9:11 pm
Dear Farida,
Excellent recipe and very well explained directions! Delicious, moist and beautiful cake.
Thank you,
Norma
95.
Norma | July 11, 2008 at 7:32 am
The directions are very easy to follow, it really baked in 40 minutes and the whole family was amused with the result. I’m looking forward to bake it again. Delicious and amazing cake!
96.
Jillian | July 12, 2008 at 2:35 pm
Hey! I am going to try this recipe for my mother’s birthday! I want to make it an orange and chocolate cake with orange buttercream. Should I sub your vanilla powder for orange extract? Or should I leave the vanilla powder (so that the volume of dry ingredients doesn’t change) and add orange extract? Also if you could give any input on how much orange extract to put it that would be great - I am a beginner when it comes to baking!
Thanks,
Jillian — jillyano@gmail.com
97.
Sheila | July 17, 2008 at 2:35 am
Hi Farida,
I’ve tried your zebra cake and it is delicious. However, the cake seems a bit too moist for me. Is it the oil or should I reduce the oil? Thanks in advance for your advice.
98.
Shelly | July 20, 2008 at 7:54 pm
I’m not all that great at following picture guides, and I’m having a hard time understanding how the batter works here. After you scoop in three tablespoons of the white batter and three of the chocolate, do you wait for them to settle and fill out the pan before repeating, or do you just scoop three tablespoons of white batter right on top of the chocolate?