This week’s Sunday Supper theme is New Year’s Bucket List. I’ve baked everything on my bucket list over the past two years: homemade puff pastry, homemade croissants, brioche, macarons. Through blogging, I’ve become confident enough to tackle most any dessert, candy or bread…so it took a few moments of brainstorming before a zebra cake came to mind. But some things are just not meant to be!
You’ve all seen the images on Pinterest and food porn sites…show stopping striped zebra cakes. Their distinctive stripes of vanilla and chocolate definitely resemble a zebra’s coat…and I wanted to make my own. Reviews of the recipes fell short on taste, so that was a priority…I used all butter, upped the flavorings, anything to make this cake’s flavor as impressive as its looks.
Well, all went fine…I made the batter and painstakingly alternated dollops of it in my prepared pan. It cracked a little when baked, but smelled delicious. BUT, when I cut into it, the interior was barely marbled, let alone striped. And I tried it TWICE. So this zebra come horse cake was totally moist and yummy, just not zebra-ish… but perfect for my daughter who does not like the same rich, intensely chocolate desserts as her brothers and dad. So I’m putting this recipe aside for now. I can check it off my bucket list, can’t I???? Scroll on down to the bottom of this post to check out what the rest of the Sunday Supper crew made from their bucket lists.
Check out Lisa’s perfect version on Parsley, Sage and Sweet, to see that it CAN be done. Lisa uses coconut oil in hers…maybe that’s the answer. I will give this one a rest for a while…I will update this post when and if I actually get stripes!!!! Update after a success: make sure your cake batter is quite thick. That will help prevent the “stripes” from merging together.
These both look promising, don’t they????
This week’s Sunday Supper is all about trying something new, something that’s been on your bucket list but you have yet to tackle. We have had so much fun with this and can’t wait to share these recipes with you!
Join us this Sunday at 7 pm Eastern Time on Twitter as we share our bucket list recipes during our #SundaySupper chat.
Sunday Supper Specialty Breads:
- Homemade Bagels with Mimosa Spread by Daily Dish Recipes
- Homemade Tortillas by Supper for a Steal
- Brioche by Gotta Get Baked
- Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
- Braided Challah by The Girl in the Little Red Kitchen
- Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey and Maurene
- Belgian Waffles by Cindy’s Recipes and Writings
- Gluten-free Bread by Happy Baking Days
- Monkey Bread by Vintage Kitchen Notes
Sunday Supper Main Dishes:
- Gluten Free Ravioli by No One Likes Crumbley Cookies
- Bagna Cauda and Potatoes by Shockingly Delicious
- Beef Wellington by Family Foodie
- Green Chili and Lentil Tamales by Mangoes and Chutney
- Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
- Butternut Squash Gnocchi by Peanut Butter and Peppers
- Ropa Vieja by Magnolia Days
- Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
- Fresh Ravioli with Ricotta by Comfy Cuisine
- Stuffed Artichokes by The Roxx Box
- Braised Short Ribs by The Messy Baker blog
- Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
- French Onion Soup by The Weekend Gourmet
- Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
- Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
- Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
- San Antonio Puffy Tacos by Sustainable Dad
- Chinese Dumplings by My Cute Bride
- Falafel by Small Wallet Big Appetite
Sunday Supper Desserts and Snacks:
- Creamy Lemon Fudge by Chocolate Moosey
- Zebra Cake by That Skinny Chick Can Bake
- Faux Ice Cream with Bananas by Country Girl in the Village
- Divinity by Juanita’s Cocina
- Homemade Seafoam Candy by girlichef
- French Macarons by I Run for Wine
- Nut and Seed Nougat by What Smells So Good
- Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
- Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
- Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
- Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
- Granola Bars with Dried Fruit by The Wimpy Vegetarian
- Jamaican Blue Drawers by Lovely Pantry
- Mini Classic Key Lime Pies by In the Kitchen with KP
- Donuts: Redux by Kelly Bakes
- Hot Lemon Curd Soufflés by Food Lust People Love
- Popcorn with truffle oil and asiago cheese by Ruffles & Truffles
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Don’t forget to also check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
- Adapted from a variety of recipes including my friend, Lisa, of Parsley, Sage and Sweet
- 2 1/4 cups cake flour plus 3 tablespoons to thicken up vanilla batter
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 4 eggs, at room temperature
- 1 cup (2 sticks) butter, at room temperature
- 1 1/2 cups sugar
- 1 teaspoons vanilla
- 1/8 teaspoon almond extract
- 3 tablespoons Dutch process cocoa powder
- 1 cup whole milk
- Grease 8 or 9 inch cake pan. Line bottom with parchment and grease the top of the paper. Set aside.
- Whisk together flour, baking powder and salt. Set aside.
- Cream butter and sugar till light and fluffy. Add eggs, one at a time, mixing well till incorporated. Add vanilla and almond extracts.
- Alternately add the flour mixture and milk, starting and ending with the flour. Mix till just incorporated.
- Divide batter in half. Add cocoa to one bowl of batter and mix till combined. You may add 3 tablespoons of flour to the plain batter if the consistency is too runny.
- Put contents of one bowl into a gallon zip-lock bag, remove excess air and seal. Repeat with other bowl of batter. Snip off one corner of each bag in order to pipe batter.
- Starting with white batter, pipe approximately 2 tablespoons in the middle of the pan (the smaller the amount, the thinner the stripes will be). Then pipe the same amount of chocolate batter right onto the middle of the white batter. Repeat with white batter, then chocolate, etc. until all the batter is gone. Or you can just alternate spoonfuls of batter. Work quickly.
- Bake for 35-45 minutes or till toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes then remove from pan to cooling rack.