Zebra Cake

This week I’m continuing my animal cake series with a zebra cake!!

I really have fallen in love with using cake decorating-friendly rice krispies in sculpted or larger shaped cakes like this. They make challenging cake designs feel so much more approachable.

Making this Zebra’s Little Face

While I’m always team buttercream, sometimes using a bit of fondant just makes sense.

For example, with this cake we’ve already put so much energy into making the cake layers and buttercream from scratch, a tiny bit of fondant never hurt anyone.

I used a little bit of black, pink, and white fondant to make this zebra’s little face.

Small circle cutters can help you to get the shape of the eyes just right, and I love the adorable expression they give this cake.

I used a heart-shaped cutter to make the ears, and trimmed off the tops! You could also use a triangle or square cutter to make them.

Making this Zebra Cake with Rice Krispie Treats

Like I mentioned above, using a batch of cake decorating-friendly rice krispies makes this challenging cake shape so much more manageable.

These rice krispies set quite firmly once they’ve cooled because they don’t have any butter in them.

This allows you to shape your cake creatively and easily. I used the same technique to make my Patrick Star cake. I highly recommend it for a larger-shaped cake like this.

I made the Zebra’s hind legs and front legs quite thick to make it look just like an adorable stuffed animal.

Substitutions and Swaps – Zebra Cake Layers

This zebra birthday cake uses quite a few ingredients, and I know you might not have all of them on hand. Or if you have food allergies or restrictions, I’ve got you covered.

Below are some swaps and substitutions that can be made in this marble cake recipe.

• All-Purpose Flour – This recipe turns out best with AP flour, but you can use a gluten-free flour blend or cake flour if that’s all you have on hand. I don’t recommend using straight almond flour, though!
• Granulated Sugar – I do not recommend reducing the amount of sugar or changing the type of sugar, as it will change the texture of the cake layers.
• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter in this recipe. Just be sure to omit the salt that this cake recipe calls for. You can also use vegan butter in its place!
• Egg whites – You can use 4 whole eggs in place of the egg whites in this recipe if needed. Or if you have an egg allergy, you can use flaxseed eggs or an egg replacer.
• Buttermilk – You can also use full-fat yogurt, sour cream, whole milk, or an alternative yogurt or milk (almond, soy, oat) if you’re dairy-free.
• Vegetable Oil – You can use any flavorless oil in this recipe. Canola or even sunflower oil would work great!
• Gel food coloring – Natural food coloring (either liquid or powder) or liquid food coloring can be used if needed.
• Cocoa Powder – I used unsweetened baking cocoa in this recipe, but you can use Dutch-processed or dark cocoa powder if needed.

Substitutions and Swaps – Vanilla & Chocolate Buttercream Frosting

• Unsalted Butter – If you only have salted butter on hand, you can use it in place of the unsalted butter. Just be sure to omit the salt that this frosting recipe calls for. You can also use vegan butter in its place!
• Heavy Cream – Whole milk or alternative milk (soy, almond, oat) will work fine in this frosting recipe if that’s what you have on hand.
• Dark Chocolate – To make the zebra’s stripes and hooves, we turn a small portion of the buttercream black using melted dark chocolate and food coloring. You can also use milk or semi-sweet chocolate if you prefer.
• Gel food coloring – Natural food coloring (either liquid or powder) or liquid food coloring can be used if needed.

Making those Classic Zebra Cake Layers

Making zebra cake layers is totally optional, but it creates a fun surprise when you cut into the cake.

I used regular baking cocoa powder to color these cake layers, but you could also use black cocoa or add in black gel food coloring to make the stripes in the cake layers darker.

Liquid food coloring can work too, but it can throw off the consistency of the cake batter and frosting if you add too much. Sometimes it can also give your frosting a bitter taste!

I highly recommend using gel food coloring. Gel food coloring is concentrated, so it allows you to use less. A couple of squirts will create a beautiful, dark shade of black.

Gel food coloring is thicker, so it won’t change the consistency of the frosting or cake batter.  Americolor and Chef Master are my go-to brands of gel food coloring, and I order them on Amazon.

Natural food coloring (either liquid or powder) can be used in place of the gel food coloring! The colors won’t be quite the same, but it will still be beautiful.

Tips for Making the Best Zebra Cake:

• Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Use gel food coloring to create deep black frosting without throwing off the consistency of the frosting or giving it a bitter taste.
• Ingredients at room temperature mix together better, so be sure you set out any cold ingredients ahead of time.
• Mix your cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and soft.
• Use an acetate sheet to help you get your final coat of frosting super smooth.
• Chill your cake layers in the freezer for about 20 minutes before assembling the cake. This makes it easier to stack and frost.
• Make this zebra cake vegan or dairy-free if needed! Use your favorite type of dairy-free milk to replace the buttermilk and heavy cream, and use vegan butter sticks in place of the butter. For the eggs, I recommend using an egg replacer like this.
• Be patient and give yourself lots of time! Sculpted cakes like this can be challenging. Take your time smoothing the frosting and adding on the details to this cake.
• If you want to make a standard / non-sculpted zebra layer cake, you can bake 4, 8-inch cake layers and frost them with half a batch of the frosting recipe included below.

Making This Zebra Cake in Advance & Storage Tips

I recommend making your cake layers in advance and freezing them. It breaks the process up and makes it more approachable.

You can also make your frosting ahead of time or save any leftover frosting. It can be stored in an airtight container in the fridge for up to a month. Or store it in the freezer for up to 3 months! Be sure to give it a good stir once it thaws to get the consistency smooth again.

A frosted cake can last in the fridge for up to a week. The buttercream locks in all the moisture, keeping the cake fresh and delicious.

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist. It can be stored in the fridge like this for up to a week.

Let Me Know What You Think!

If you try this zebra birthday cake recipe, I’d love to hear what you think! Let me know by leaving a rating and comment below.

Tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media.

Print Recipe

5 from 4 rating

Zebra Cake

This zebra cake is just as much fun to make as it is to eat! It's made w/ delicious zebra cake layers & frosted w/ homemade buttercream.

Prep Time15 minutes mins

Cook Time34 minutes mins

Additional Time2 hours hrs

Total Time2 hours hrs 49 minutes mins

Course: Cakes

Cuisine: American

Servings: 24

Calories: 439kcal

Author: Chelsey White

Ingredients

Vanilla Cake Recipe*

• 3 cup all-purpose flour 360g
• 3 cups granulated sugar 600g
• 2 1/2 tsp baking powder 10g
• 1 tsp fine salt 6g
• 1 cup (2 sticks) unsalted butter, room temperature 226g
• 1 cup carton egg whites or 7 large egg whites, room temperature 240ml
• 1 1/2 cups buttermilk, room temperature 360ml
• 2 Tbsp vegetable or canola oil 30ml
• 2 tsp vanilla extract or vanilla bean paste 8ml
• *additional ingredients for the chocolate cake are listed below

Additional Ingredients (to be added after the vanilla cake batter is made, to change it into chocolate batter):

• 1/3 cup unsweetened baking cocoa 28g
• 1/4 cup granulated sugar 50g
• 1/4 cup large egg whites, room temperature 60ml or 2 egg whites
• 1/4 cup buttermilk, room temperature 60ml
• 1/2 tsp baking powder 2g
• 1/4 tsp fine salt 1g

Vanilla Buttercream Frosting

• 3 cups unsalted butter, room temperature 678g
• 1 Tbsp vanilla extract or vanilla bean paste 12g
• 1 tsp fine salt 6g
• 11 cups powdered sugar 1375g
• 1/3 cup heavy whipping cream, room temperature 80g
• 1/2 cup dark chocolate chips, melted and cooled – to be added later 85g
• 1 Tbsp heavy cream – to be added later 15g
• black gel food coloring

Rice Krispie Treats – Zebra Legs and Head

• 3 cups mini marshmallows 150g
• 4 1/2 cups puffed rice cereal 112g

Zebra Face

• 1 Tbsp black fondant
• 3 Tbsp white fondant
• 2 Tbsp pink fondant

Suggested Tools / Equipment

• 2 toothpicks
• Small offset spatula
• Small acetate sheet
• small round frosting tip
• Cake dowel or bubble tea straw
• Spinning Cake Stand
• Large piping bags

Instructions

Step 1: Make the Marble Cake Layers

• Preheat oven to 350°F / 175 C. Grease and line 6, 6-inch cake pans, and two 4-inch cake pans and set aside.
• Begin by making the 

  vanilla cake batter

  . Mix together the dry ingredients (3 cups flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt) in a stand mixer with a paddle until fully combined.
• Mix 1 cup of room-temperature butter into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain, and the mixture looks like moist sand.
• Pour in 1 cup of egg whites and mix on low until just incorporated, then mix in 1 1/2 cups of buttermilk, 2 Tbsp vegetable oil, and 2 tsp vanilla extract. on a low speed.
• Scrape down the sides of the bowl with a spatula, then beat on medium-low speed for about 30 seconds.
• Pour 2/3 of the batter into a separate bowl (roughly 1200 grams) and set aside.
• In the other bowl, transform the vanilla cake batter into 

  chocolate cake batter

  . Mix in the additional 1/3 cup baking cocoa, 1/4 sugar, 1/4 cup egg whites, 1/4 cup buttermilk, 1/2 tsp baking powder, and 1/4 tsp salt on a low speed until combined and set aside.
• Alternate spoonfuls of chocolate and vanilla cake batter into the prepared cake pans. Fill them roughly 1-inch high with batter. I like to use a digital kitchen scale to make sure each pan has the same amount of batter.
• Drag a small offset spatula or butter knife through the batter in horizontal and vertical lines to create a marbled pattern. Save the leftover chocolate mixture to decorate the cake layer. It can sit out at room temperature for up to 8 hours.
• Bake for 32-35 minutes (or until a toothpick comes out with a few moist crumbs). Check on the 4-inch cake pans after 25 minutes, as they'll bake up faster.
• Once the cake layers are out of the oven, run a small offset spatula around the edge of the pans to help separate the cake layers from the pans.
• Allow the layers to cool in the pan for about 15 minutes, then flip them onto a wire rack to finish cooling.
• Once the cake layers have finished cooling, use a 

   to level the tops and trim one of the 3 of the 6-inch cake layers to have tapered sides. This will make it easier to give the zebra a curved head and shoulders.
• If you're making these cake layers in advance, wrap and freeze them like this. When you're ready to assemble the cake, unwrap the frozen layers and allow them to thaw for about 30 minutes before you plan to frost the cake.

Step 2: Make the Vanilla Buttercream Frosting

• While the cake layers bake and cool, make the buttercream frosting.
• Beat 3 cups of butter on a medium speed for 30 seconds with a

  paddle attachment or

  hand mixer until smooth.
• Add in 1 Tbsp of vanilla extract and 1 tsp of salt and mix on a low speed.
• Slowly add in 11 cups of powdered sugar, 1 cup at a time. Add 1/3 cup of heavy cream halfway through to make it easier to mix.
• Once fully mixed and has reached the

  desired consistency, beat on low until for a couple extra minutes to make the frosting super smooth and to push any extra air out of the frosting.
• If the frosting is too thick, add in additional cream (1 Tablespoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
• Wait to color some of the frosting black until the cake is fully frosted. Cover the buttercream with plastic wrap to prevent crusting, then set aside.

Step 3: Assemble this Zebra Cake

• Stack and frost cake layers on a 10-inch

  greaseproof cake board or cake drum using a dab of frosting to help stick the first cake layer to the board.
• Add an even layer of buttercream between each cake layer with a

  large offset spatula and stack them in the following order: 6-inch, 6-inch, tapered 6-inch, 4-inch, 4-inch, tapered 6-inch, 6-inch, tapered 6-inch.
• Once the cake layers are stacked, insert a wooden dowel or bubble tea straw through them to give the cake stability as you frost it.
• Spread a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a

  bench scraper and/or

  acetate sheet, then chill it in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.

Step 4: Make the Zebra's Legs and Head with Rice Krispies

• While the crumb coat chills, make the cake-decorating friendly rice krispies to create our zebra's limbs and head.
• Place 3 cups of mini marshmallows in a heatproof bowl and heat in the microwave for 45-60 seconds at full power until the marshmallows are melted (mine usually take about 1 minute to melt fully).
• Pour in 4 1/2 cups of rice krispies or puffed rice cereal and stir until the cereal is fully coated in melted marshmallows.
• Grease your hands with cooking spray, then shape 2 hind legs, 2 thin front legs and a head by compacting the rice krispies firmly in your hands.
• Place the legs against the cake as you make them to make sure they're proportionate, shaped properly, and fit around the cake.

Step 5: Decorate this Zebra Cake

• Add a second, thicker layer of white buttercream around the cake then chill the cake again in the fridge (20 minutes) or freezer (10 minutes) until the second coat of frosting firms up.
• Place 1/2 cup of buttercream in a small bowl and color grey with a small squirt of black gel food coloring. Place in a small piping bag and pipe two large ovals on the zebra's body and face to make its tummy and snout.
• Press the rice krispie treat legs into place. They should still be slightly warm and should stick in place with a bit of pressure. If they're not sticking, use a little extra buttercream to keep them in place.
• Cover the rice krispies in a thick layer of white buttercream. Smooth using a small offset spatula and an acetate sheet.
• Color the remaining buttercream black by adding 1/2 cup of melted and cooled dark chocolate chips, a Tbsp of heavy cream and a generous squirt of black gel food coloring. Place this frosting a small piping bag fit with a round frosting tip and set aside.
• Chill the cake again in the fridge (20 minutes) or freezer (10 minutes) until the second coat of frosting firms up.
• Pipe black buttercream stripes all over the cake, and on the zebra's feet to look like hooves. Use the same buttercream to pipe a mane of black butter cream fur down the back of the zebra's head.
• Roll out the black, white, and pink fondant and use circle cutters to cut out the eyes, ears, nostrils, and cheeks. Place the fondant facial features and ears on the chilled cake with a small dab of buttercream and/or toothpicks.
• Let the cake sit out at room temperature for 1-2 hours before serving to make it easier to cut.

Video

Notes

Tips for Making the Best Zebra Cake

• Try to be patient and give yourself lots of time! Sculpted cakes like this can be challenging. Take your time smoothing the frosting and adding on the details to this cake.
• Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Use gel food coloring to create truly black frosting without throwing off the consistency of the frosting or giving it a bitter taste.
• Ingredients at room temperature mix together better, so be sure you set out any cold ingredients ahead of time.
• Chill your cake layers in the freezer for about 20 minutes before assembling the cake. This makes it easier to stack and frost.
• Make this zebra cake vegan or dairy-free if needed! Use your favorite type of dairy-free milk to replace the buttermilk and heavy cream, and use vegan butter sticks in place of the butter. For the eggs, I recommend using an egg replacer like this.
• Insert a thick bubble tea straw or wooden dowel through the layers once they’re stacked to help keep the cake stable as you decorate it.
• Shape the fondant ears before you start assembling the cake, and press toothpicks into them to allow you to easily add them to the cake later.
• Use an acetate sheet to help you get your final coat of frosting super smooth.
• If you want to make a standard / non-sculpted zebra layer cake, you can bake 4, 8-inch cake layers and frost them with half a batch of the frosting recipe included above.

Making this Cake in Advance

I recommend making your cake layers in advance and freezing them. It breaks the process up and makes it more approachable.

You can also make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

Nutrition

Serving: 1 | Calories: 439kcal | Carbohydrates: 60g | Protein: 5g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Cholesterol: 81mg | Sodium: 272mg | Fiber: 1g | Sugar: 39g

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