One of my hobbies is baking cakes, cupcakes and cake pops. I always had a passion for those sweet things but it really got me after attending a course how to bake motive cakes a few years ago. On our blog I want to show you my favourite recipes and some tricks how to make delicious and beautiful cakes.
When you like to decorate cakes you always need a good basic cake recipe and today I want to show you my fav one that can be covered for example with fondant or buttercream. I like this one so much because the texture is perfect and it is soft and juicy. You have to know that the softer the cake, the more problems you will have to keep the cake in shape.
What you need for the Zebra cake:
- 3 baking molds with about 17cm diameter
- 6 eggs
- 600 g + 2 extra tablespoons of flour
- 300 g sugar
- 1 glass of water with gas (about 200ml)
- 1 glass of neutral tasting oil (about 200ml)
- 1 pack baking powder
- 1 pack vanilla sugar
- rum or rum flavor
- 2 tablespoons cacao
Add all the ingredients apart from the 2 extra tablespoons flour and the cacao to a mixing bowl and whisk it until it builds a smooth texture. Divide the dough in two and put in one half the cacao in the other one the two tablespoons flour. To get the zebra pattern in the end you have to put now one tablespoon of light dough in the middle of the mold and afterwards one spoon full of dark dough in the middle of the light one. Now you just have to keep on doing that until all three molds are filled with the same amount. If one cake is in the end a bit taller than the others is totally fine. If you don´t want a zebra pattern you can simply leave the cacao out.
Put them in the oven for about 40 minutes at 180 degrees Celsius at two-sided heat.
Once the cakes are cooled down level them by using a bread knife so that the tops are all flat and put some fruit jam or buttercream between the levels.
And voila, here you are.