The most important thing is to adhere to all rules of storage.īranded zebra cakes, however, can last for as long as 60 days refrigerated and 6 months when frozen. Zebra Cakes are delicious, why keep them for long? However, the good news is that homemade zebra cakes can stay for as long as 5 to 7 days in the fridge and 6 months in the freezer. Zebra cakes have a yellow-colored creme filling, which is deeply submerged in white icing and trimmed with stripes. So get a recipe and start making yours, so you don’t run out of that delicious goodness! News has it that zebra cakes will no longer be sold soon. High-quality dutch processed cocoa powder is recommended, it gives the chocolate swirl. Zebra cakes are beautifully striped like a zebra.Īnd the layers are chocolate and vanilla, yummy and appealing! Good thing is that it is quite easy to make especially when there is a step-by-step guide.Įnsure your necessary ingredients are top-notch. The name came about as a result of the appearance. Pour ¼ cup of the chocolate batter directly over the center of the vanilla batter.How long do zebra cakes last? Calm down, don’t panic. Scoop ¼ cup of vanilla batter into the center of your prepared springform pan. Place your oven rack in the lower third of the oven, and preheat the oven to 325 degrees F. We will layer these batters to create our zebra stripes! Now you have your 2 cake batters: vanilla and chocolate.
To the original mixer bowl, sift in unsweetened cocoa powder and stir until smooth. Separate out half the vanilla batter into another bowl, about 3 cups. Then stir in vanilla extract, and finally mix in all-purpose flour. Immediately pour it into the cake batter and stir.
It will get fizzy, like a science experiment. Then add red wine vinegar to a small bowl. One by one add 5 large eggs, scraping down the sides of the mixer bowl in between additions. In the bowl of your electric mixer fitted with the paddle attachment, add room temperature unsalted butter and granulated sugar. Generously grease the pan and set it aside while you prepare the batter. The cake unmolds from the pan very easily this way. This is the same type of pan one would use to make cheesecake. Unlike some other zebra cake recipes this is made in a 9-inch springform pan. Either way, it will be a beautiful presentation! You can also scatter walnut pieces along the circumference if that's what you have. We always finish this cake with walnut halves, typically 12 to yield 12 slices of cake. It just gently cloaks the cake, wrapping it in a velvety chocolate hug. It's rich and intensely chocolaty, but not overpowering. The best part of this zebra cake is the glossy chocolate glaze. It's not super sweet, not overly decadent, and actually perfect for breakfast the next day. It contains a generous amount of sour cream, which provides a bit of tang, and almost a coffee cake essence. It's not as fluffy as some other cakes, but that's part of why we love it so much. This particular zebra cake recipe has a denser structure with a firm crumb. This family favorite cake has truly withstood the test of time.
My aunt learned to make it in a baking class in Yerevan, and we have tweaked and improved it over the years. I've eaten this cake for more birthdays than I care to count. (This recipe was originally published in March 2011, but was updated with new photos and content in 2020)
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