This delicious Chocolate & Raspberry Zebra Cake is the perfect way to end a meal and delight your guests with it's fun stripey inside! It's so easy to make too, you just spoon blobs of the batter on top of each other before baking and that's all it takes to create the effect. I've smothered the cake with a rich chocolate buttercream, and added a fruity raspberry jam inside. Fresh raspberries and dark chocolate shavings on top complete the cake and give it a pretty finish!
How to make Chocolate & Raspberry Zebra Cake...
I made the sponges the same time in separate bowls. First I creamed the butter and sugar together, then I added eggs and milk to the chocolate sponge bowl, and eggs and vanilla to the pink sponge bowl.
Then I added self raising flour and pink food colouring to the pink sponge bowl and whisked well. To the chocolate sponge bowl I added self raising flour, cocoa powder and milk and whisked well.
I spooned the batter in alternating colours into the lined cake tin, I gave them a shake when I was done to spread the mixture out.
They baked for 30 minutes until golden, I left them to cool fully.
I made a chocolate buttercream by mixing butter, icing sugar, cocoa powder and milk together until smooth.
Using a piping bag with a circular nozzle I piped a ring of buttercream around the bottom layer, then filled the middle with raspberry jam.
Then I added the second sponge, smoothed buttercream over the top and did another ring of buttercream 'blobs' which I topped with raspberries.
I used a vegetable peeler to shave some dark chocolate in the centre and the Chocolate & Raspberry Zebra Cake was done!
I thought it looked so effective and pretty even before it was cut.
Of course the real effect is inside the Chocolate & Raspberry Zebra Cake, when you cut it to reveal the fab stripey centre! The buttercream is so delicious and rich, and the jam and fresh raspberries are so yummy alongside it.
Recommended equipment & ingredients*
| 8" cake tins | Mixing bowls | Cooling rack |
| Kitchen scales | Piping bags | Electric hand mixer |
| Pink food colouring | Round piping nozzle |
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
Chocolate & Raspberry Zebra Cake
Ingredients
For the pink sponge
- 175 g Butter or baking spread
- 175 g Caster sugar
- 3 Eggs large
- 175 g Self raising flour
- 1 tsp Vanilla extract
- Pink food colouring I use Pro Gel
For the chocolate sponge
- 175 g Butter or baking spread
- 175 g Caster sugar
- 3 Eggs large
- 150 g Self raising flour
- 25 g Cocoa powder
- 1 tbsp Milk
For the chocolate buttercream
- 200 g Butter or baking spread
- 350 g Icing sugar
- 50 g Cocoa powder
- 1 ½ tbsp Milk
For decoration & filling
- Fresh raspberries
- Dark chocolate curls/shavings
- Half a jar of Raspberry jam
Instructions
- Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins
- Make both the sponges at the same time in different bowls
- For both sponges mix the butter and caster sugar together, ideally using an electric mixer
- For the pink sponge add the eggs and vanilla extract, and whisk well
- For the chocolate sponge add the eggs and milk, and whisk well
- For the pink sponge, add the self raising flour and mix in, then add the pink food colouring until you get the desired shade
- For the chocolate sponge, add the self raising flour, cocoa powder and milk and mix in
- Add the batter to the cake tins in alternate spoonfuls, place each spoonful on top of the previous one. Continue until all of the batter is used up. The batter will spread out and fill the tin as you add it, but you can give them a little shake if needed to encourage it
- Bake them for 30 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or on cooling racks
- To make the chocolate buttercream mix the butter, cocoa powder and icing sugar together. Once it starts to come together add the milk and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon
- If the cakes have domed on top, level them off with a cake leveller
- Put one of the sponges on your cake stand and pipe a circle of buttercream blobs around the edge using a piping bag fitted with a round nozzle, then fill the centre with raspberry jam. You can fill the middle with just the raspberry jam too if you prefer
- Add the second sponge, and spread chocolate buttercream all over the top
- Pipe another circle of chocolate buttercream blobs around the edge and top them with the fresh raspberries
- Use a vegetable peeler to shave dark chocolate into the centre, or use shop bought chocolate curls or sprinkles
- Leftovers will keep in an airtight container for 2-3 days
Nutrition
Recipe inspired by BBC Good Food.
If you like this, check out more of my Cake recipes!
Pin for later!
Victoria Lee
Oh. My. God. This looks incredible! It literally combines everything I love the most about cake! And raspberry jam in the ganache! Just wow.
I hope you have every success with the Bake Sale honey 🙂 x
Kat Buckley
Haha that's brilliant! Let me know if you try it! And thank you for the bake sale wishes 🙂
Susie @ Fold in the Flour
Chocolate and Raspberry go so well together, and I love the way you've got the stripes running through the cake. Looks gorgeous! 🙂
Kat Buckley
Thank you Susie! I was so glad the stripes worked out!
Miss C Flash
I love how you covered the crack in the cake with luscious layers of chocolate ganache x
Kat Buckley
The recipe said it would crack, I just wasn't expecting it to crack quite so much! Was relieved when it sank back and the ganache was the perfect delicious addition 🙂