July is birthday month… for me! Because I make so many cakes (… love them all!) I find it hard to choose… chocolate… or… vanilla? Great problem to have.
The easy solution was to try a ‘zebra’ cake. You ask… What is zebra cake? Well it’s the perfect blend of half dark chocolate and half vanilla batter poured into a presentation that will wow.
Any simple cake batter can become a zebra cake, it’s all in the method you use to pour it into the pan. I go into more detail in the recipe, but it’s all about pouring alternating cupfuls of vanilla and chocolate batter into the center of the pan. They roll out in waves to produce this awesome pattern!
Oh, and one more thing… July is the time to take advantage of all the local produce, so plentiful in your farmer’s market or grocery store. Strawberries are in-season so I add them to everything – salad, pork chops you name it! When making this cake I thought what a perfect addition fresh local berries would make! Nailed it!!!
|Zebra Cake with White Chocolate Buttercream and Strawberries|
- 1 cup sugar
- 4 eggs, room temperature
- 1 cup milk
- 1 cup canola oil
- 2 cups all-purpose flour
- 3 tsp baking powder
- ¼ tsp salt
- 2 Tbsp dark cocoa
- Preheat oven to 350ºF Lightly spray a 9” round baking pan with cooking spray. Line the bottom with a circle of parchment and spray again.
- In the bowl of a mixer, cream sugar and eggs at medium until light and fluffy, about 2 minutes. On low, add oil, milk and vanilla until smooth.
- In a separate bowl combine flour, baking powder and salt. Then add to wet ingredients. Combine on medium for 1-2 minutes until batter is smooth.
- Remove 2 cups of the batter to another bowl. Sift the cocoa over the batter and stir until well combined and smooth.
- Now, it’s easy to make the stripes: Use 2 – ¼ cup measures. Scoop ¼ cup of vanilla batter and slowly pour into centre of the prepared pan amking a small circle. Then, scoop ¼ cup of chocolate batter and pour directly into centre of the vanilla batter circle causing it to spread out. Continue with alternating batters making sure to keep pouring them into the CENTRE circle with each addition.
- Bake for 35-40 minutes or until toothpick inserted into the centre comes out clean. After 10 minutes, turn out on a wire rack. When fully cool, make White Chocolate Buttercream (recipe below) and frost liberally. Serve with sliced fresh strawberries. Enjoy!
White Chocolate Buttercream
2 squares white chocolate, melted and cooled
½ cup butter, room temperature
4 cups confectioner’s sugar
1/3 cup 10% cream
1 tsp vanilla
In a mixing bowl cream chocolate, butter and ½ of the sugar until light and fluffy, about 1-2 minutes. Add remaining sugar, cream and vanilla and continue to cream until smooth.