Irresistible Zebra cake with Creme fraiche frosting

I was browsing through the internet one day to pass time, when I came across this random picture of a “Zebra Cake” It looked gorgeous! When I looked up the recipe, I couldn’t believe how easy it was to make. I promptly made it the very next day and it came out absolutely perfect. When I showed it to hubby on his return from the office, the first thing he said to me was- “Wow! That looks complex!”

Trust me, it’s not!

This is a very easy recipe and if you do some basic baking on regular basis, there’s zero additional effort needed. Even for beginners, it is extremely convenient to try. There’s just a really clever trick there. It’s a perfect dessert to serve your dinner guests and it’s always fun to watch them go “oooooooooohhh!!!” Give it a go and enjoy!


For the cake:

1 cup flour

1 cup butter (room temperature)

3/4th cup sugar

4 eggs

A bar of dark chocolate

1 tablespoon cocoa powder

Vanilla essence

1.5 teaspoon baking powder

For the creme fraiche frosting:

A pack of creme fraiche

Sugar to taste

1 tsp Cocoa powder

Flavoring of your choice, I used vanilla essence here


-Put your oven to pre-heat.

-In a bowl, mix butter and sugar and beat till sugar dissolves and butter looks white and fluffy. Use a hand blender if u have one!

-In a separate bowl, beat the eggs very well. Set aside.

-In the parallel, melt the chocolate bar in a microwave by heating it for around 20 seconds. You can melt half a chocolate first. If you feel at the later stage your batter isn’t chocolaty enough, you can melt the second half then. This will prevent wastage of excess melted chocolate.

-Now mix some flour in the butter and sugar mixture- beat well! Then, add some beaten egg to it and beat well! Continue this alternate cycle till u run out of flour and eggs.

-Put 3-4 drops of vanilla essence and 1.5 teaspoon of baking powder in batter and mix gently.

-At this stage, divide the batter into two equal parts!

-In one part, add the cocoa powder and melted dark chocolate and mix well. Adjust the amount of melted chocolate according to how chocolaty you like your cakes.

-Grease your baking pan with a thin layer of butter and also sprinkle some flour all over.

-Spoon two tablespoons of the plain mixture into the centre of the cake tin. Straight away spoon two tablespoons of the chocolate mixture on top of that! Repeat this step multiple times until you run out of both the batters! You will end up with lots of alternate rings of both the batters in the baking tin and do not worry at all if it’s not very neat.

-Place the tin carefully inside the oven (middle shelf) and bake for 30mins at 185degrees. Do not open the door to check before 20-25 minutes at all. After that, open and insert a toothpick in the middle. If it comes out clean then your cake is ready.

-You should see dark rings on the surface of your cake as well as on the sides. It looks beautiful!

-Let the cake sit in warm oven for 10mins but with its door open.


Taking an electric beater, whip the creme fraiche, sugar and cocoa powder together till you see soft peaks forming. Add a couple drops of vanilla essence and fold gently. Also, check if more sugar needs to be added to the frosting because the cocoa flavor is rather strong plus bitter and can overpower the taste. Cover the bowl with a cling-film and refrigerate for at least and hour.

Cover your cake with the frosting and grate some chocolate instantly over it so that it sticks before the frosting dries up a bit. Decorate the cake however you wish! Enjoy!

*Notes: Creme fraiche frosting doesn’t have a long shelf life! You can refrigerate it for maximum of 2-3 days.

Zebra cake is as pretty and delicious without frosting, as it is with it! Skip the frosting for storing the cake for a longer time.*




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