The moment I saw a Zebra print cake on Pinterest, I just knew I had to make it. I mean two of my favorite things, together?? My senior’s birthday at work was coming up, and I saw the perfect opportunity to test out this new recipe. Despite how intense the cake looks, it’s actually very easy to make! It just takes a little patience 🙂
I went the boxed cake route and bought a box of Duncan Hines Devil’s Food Cake, and a box of Duncan Hines French Vanilla. I was nervous about this turning out, and wanted to make it the way others had advised. I chose this brand because it doesn’t have pudding in the mix (like Pillsbury & Betty Crocker, which can be a little thick for this project–although I love them for anything else).
When making this cake, I made a couple slight changes to the box directions:
French Vanilla Cake– We used 1 cup plus 3 Tablespoons Water rather than the 1 cup that it calls for.
Devil’s Food- We used the box directions, no changes
My friend came over to help me make this cake, and was nice enough to mix the two batters in seperate bowls 🙂
I then greased up two nine inch round cake pans, and we began dropping 1/4 cup of each batter into the middle of our 8″ pan. It will spread out as you go, so don’t worry about shaking the pan to spread it out.
We continued until each pan was about 2/3 full.
Then we popped both pans in the oven for about 30 minutes…My oven is very temperamental though, so just check on it as it bakes and pull it out when it’s golden brown! Once you have let them cool, level the cake but evenly cutting off the top.
I assembled the two layer cake as I always do…the bottom layer right side up, and the top layer top side down. I used a classic chocolate buttercream recipe to frost the cake, and tad-ah! Delicious zebra print cake 🙂