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In case you couldn’t tell, I’m a big fan of the Zebra Bundt Cake. The question most people ask is about how it’s made: Does it really get like that just by alternating batters?
Answer: Yes. Proof:
You can tell I missed some photos here and there, but you get the idea. Someday I need to make a time-lapse video because it would be the most awesome thing EVER. Okay, maybe just to me.
This is another, smaller zebra bundt that I made in June – the same week that I churned out Moose Tracks Ice Cream, two batches of macarons, Chocolate Chip Cookie Brownies, and baklava with homemade phyllo dough…whew! Mary of n00bcakes cast the winning bid on it in the online bake sale that Victoria the District Chocoholic hosted to benefit Jaryn of Cancer on the Ropes. Yay!
A standard-sized bundt pan holds 12 cups of batter, and I used a 6 cup pan this time. If you want to make a zebra bundt this size, all you need to do is use King Arthur Flour‘s recipe as is which is for a 9-inch regular cake pan. They hold the same amount! (I had increased their recipe by half for the original zebra bundt.)
Don’t you just want to punch it?
Obviously I wasn’t able to cut into this wee bundt because sending a cake minus a slice is NOT classy, kids. But! If you would like to have a look inside, Mary posted about this cake awhile ago. Check it out! There also may or may not be evidence revealing even further nerdiness.
(I totally meant to post this way back and am clinging to the mantra of “better late than never”.)
bake me away! 
LOVE this! I’ve seen and made zebra cakes before, but never a zebra bundt! It looks incredibly cool, and so moist and delicious!
Never made a zebra cake, bundt or otherwise. This is beautiful and yes, a time lapse video clip of this process would be so cool!
That first photo is just too cool.
Time-lapse anything is awesome.
Glad you pulled this out from last year. This looks way better than the zebra cake! I do favor bundt cakes anyway. Nice clicks and you did a great job on explaining and showing the process. Well done!
Lisa – That hole in the middle really makes things interesting, doesn’t it? And yep, it’s a very moist cake!
Paula – It’s surprisingly easy, just takes a little longer than simply dumping the batter in a pan.
Greg – I kind of want to frame it…
Jill – Hmm, if one more person agrees, I just might do it!
Tina – Thanks! I feel like maybe someday I should make a plain zebra cake, but it would probably seem boring. :)
time lapse time lapse time lapse!
I just want to punch it – – with my FACE!
Wow. That looks absolutely gorgeous! And delicious too!
Amber – ha! I’ll see what I can do…
Emma – It’s pretty dense, so that might hurt!
Ashley – Thank you! It’s the best of both worlds, chocolate and vanilla!
Ahem… just thinking, was the Zebra dog inspired by the cake, or the cake inspired by the Zebra dog? BTW it looks fantastic! The cake, the dog looks cute.
Wow that is such a cool cake! Never seen one of those before. I’ve tried a marble cake in the past but that is just random swirls rather than stripes.
Wholesome Cook – haha! That’s a good question especially since this post and that photo were published/taken on the same day… I’d wonder if it was subliminal, but I actually had started writing this post the day before!
Sarah – You know, I don’t think I’ve actually ever made a marble cake! That’s kind of what this is in a way, though. :)
Ummm, amazing!
I love it!!! I saw that post over at n00bcakes and was like “wowowow!” I have a bunt pan that is very underused
Hallie – Science!
Stephanie – Thanks! Bust out that pan soon…National Bundt Day is in November! You don’t have to be Amurrican to participate. :)