Zebra Cake by @millsandbuns

58 min

8 servings

🍬

150 g

Caster sugar

🧈

100 g

Butter

🥣

70 g

Yogurt

🥛

120 ml

Milk

🍦

5 ml

Vanilla extract

💧

60 ml

Water

🌾

180 g

Flour

🫙

4 g

Baking powder

🫙

2.3 g

Baking soda

🍫

10 g

Cocoa powder

  1. Preheat

    Preheat the oven to 180°C (350°F). Line an 8 x 4 inch loaf pan with parchment paper.

  2. Whisk
    • caster sugar
    • melted butter

    Whisk the 150 g caster sugar with the 100 g melted butter until evenly combined.

  3. Whisk
    • yogurt
    • milk
    • vanilla extract

    Whisk the 70 g yogurt, 120 ml milk, 1 tsp vanilla extract, and 60 ml water together until smooth.

  4. Add
    • all-purpose flour
    • Butter

    Add one-third of the 180 g all-purpose flour, 1 tsp baking powder, and 1/2 tsp baking soda to the butter mixture. Fold gently to combine.

  5. Fold
    • all-purpose flour
    • Milk
    • Caster sugar

    Fold in half of the yogurt-milk mixture. Repeat alternating the remaining dry ingredients and liquid mixture until a smooth batter forms.

  6. Divide
    • cocoa powder

    Divide the batter equally between the two mixing bowls. Fold 10 g cocoa powder into one portion until it is evenly chocolate colored.

  7. Spoon
    • Vanilla extract

    Spoon alternating portions of vanilla batter and chocolate batter into the lined loaf pan. Continue layering until both batters are used.

  8. Bake

    Bake the loaf for 35 to 40 minutes at 180°C (350°F). Test the center with a skewer; it is done when the skewer comes out clean.

  9. Cool

    Cool the cake in the pan for 10 minutes. Transfer it to a wire rack and cool completely before slicing.

Zebra Cake by @millsandbuns

58 min

8 servings

🍬

150 g

Caster sugar

🧈

100 g

Butter

🥣

70 g

Yogurt

🥛

120 ml

Milk

🍦

5 ml

Vanilla extract

💧

60 ml

Water

🌾

180 g

Flour

🫙

4 g

Baking powder

🫙

2.3 g

Baking soda

🍫

10 g

Cocoa powder

Preparation Steps

  1. Step 1/9

    Preheat the oven to 180°C (350°F). Line an 8 x 4 inch loaf pan with parchment paper.

    🍳8 x 4 inch loaf pan
    📜parchment paper

  2. Step 2/9

    Whisk the 150 g caster sugar with the 100 g melted butter until evenly combined.

    🍬caster sugar
    🧈melted butter
    🥣large mixing bowl
    🥄whisk

  3. Step 3/9

    Whisk the 70 g yogurt, 120 ml milk, 1 tsp vanilla extract, and 60 ml water together until smooth.

    🥣yogurt
    🥛milk
    🍦vanilla extract
    💧water
    🥣large mixing bowl
    🥄whisk
    🥄measuring spoons
    🥛measuring jug

  4. Step 4/9

    Add one-third of the 180 g all-purpose flour, 1 tsp baking powder, and 1/2 tsp baking soda to the butter mixture. Fold gently to combine.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🥣large mixing bowl
    🥄rubber spatula
    🥄measuring spoons

  5. Step 5/9

    Fold in half of the yogurt-milk mixture. Repeat alternating the remaining dry ingredients and liquid mixture until a smooth batter forms.

    🌾all-purpose flour
    🫙baking powder
    🫙baking soda
    🥣yogurt
    🥛milk
    🍦vanilla extract
    💧water
    🥣large mixing bowl
    🥄rubber spatula

  6. Step 6/9

    Divide the batter equally between the two mixing bowls. Fold 10 g cocoa powder into one portion until it is evenly chocolate colored.

    🍫cocoa powder
    🥣large mixing bowl
    🥄rubber spatula

  7. Step 7/9

    Spoon alternating portions of vanilla batter and chocolate batter into the lined loaf pan. Continue layering until both batters are used.

    🍳8 x 4 inch loaf pan
    🥄rubber spatula

  8. Step 8/9

    Bake the loaf for 35 to 40 minutes at 180°C (350°F). Test the center with a skewer; it is done when the skewer comes out clean.

    🍳8 x 4 inch loaf pan
    🍢skewer

  9. Step 9/9

    Cool the cake in the pan for 10 minutes. Transfer it to a wire rack and cool completely before slicing.

    🍳8 x 4 inch loaf pan
    ✨wire rack

Composition

Ingredients

Types

Sweeteners, Dairy, Flavorings, Liquids, Leavening agents, Baking, Chocolate

Ingredients

Caster sugar, Butter, Yogurt, Milk, Vanilla extract, Water, Flour, Baking powder, Baking soda, Cocoa powder

Notes

Butter (melted)

Allergens

Milk

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

301 kcal

Macro nutrients

Protein: 4.3g, Carbohydrates: 46.5g, Sugars: 27.5g, Fat: 11.2g, Saturated fat: 6.7g, Fiber: 1.5g

Nutritional Information

Minerals

Calcium: 75mg, Iron: 1.2mg, Potassium: 105mg, Sodium: 150mg

Vitamins

Vitamin A: 165µg, Vitamin B2: 0.12mg, Vitamin B12: 0.22µg

Preparation

Time Information

Preparation

20 minutes

Cooking

38 minutes

Overall

58 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

large mixing bowl, whisk, rubber spatula, measuring spoons, measuring jug, 8 x 4 inch loaf pan, parchment paper, skewer, wire rack

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack, Breakfast

Occasions

Breakfast, Coffee break, Afternoon tea, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

European

Geographic

to inform

Various

Aspect

Texture

Soft, Moist, Tender, Fluffy

Flavors

Sweet, Vanilla, Chocolate, Buttery, Tangy

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store in an airtight container,Keep in a cool, dry place,Keep away from direct sunlight), fridge : 7 days (Store in an airtight container,Bring slices to room temperature before serving), freezer : 90 days (Cool completely before freezing,Wrap individual slices tightly,Store in a freezer-safe airtight container)