Mini Zebra Bundt Cakes: Individual marbleized chocolate and vanilla cakes with zebra like cakes for a fun presentation!
Who doesn’t love their own dessert? These mini Bundt cakes will thrill both the chocolate and vanilla cake fans.
Mini Zebra Bundt Cakes
I’ve experienced a whirlwind of emotions this week. From extreme sadness as my father-in-law lost his battle with lung cancer…to elation (and exhaustion) as we kicked of the 52nd Annual Decorators’ Show House with an incredible opening night celebration. It was tough to tell my daughter that she had lost her first grandparent…and to watch her sweet, young heart grieve.
That same night, at the historic Schnull-Rauch house, there were nothing but rave reviews for the “Taste” event where approximately 350 guests were dazzled by generous gourmet “samples” from 20 high-end restaurants. Baking helps relax me, and the stress level was high.
I had made numerous attempts on a zebra cake for a past Sunday Supper post, but I ended up titling the blog a Marbled Horse Cake when my cake baked up sans stripes. So for this week’s Sunday Supper theme of New Cooking Adventures, I didn’t exactly try a new recipe, but made one last try for actual stripes on my Mini Zebra Bundt Cakes .
Chocolate and Vanilla Pound Cake for Zebra Stripes
A lovely blog follower hinted that my batter might not be thick enough. Then I saw that others had success using cake mixes. Harrumph. How hard could this be???
I went with a tried and true pound cake recipe, knowing that the batter would be thick…and what do you know…I had stripes. This cake would have been even more zebra-like if I had used a round cake pan…but at least it’s not a horse! Whew. I sent these mini zebra Bundt cakes off with Tom to share with his roommates…and, apparently, they were a hit.
Thank you ALL for your kind thoughts and prayers regarding the death of my father-in-law. Your words of sympathy literally brought me to tears…I am blessed by your thoughtfulness. xoxo
- 1 1/2 cups sugar
- 1 stick butter (softened, plus more for greasing the pan (or spray with Bakers Joy))
- 3 eggs plus one egg yolk (room temperature)
- 1 1/2 cups cake flour (sifted twice)
- 1/2 cup whipping cream (heavy cream)
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder (sifted)
- Butter and flour mini Bundt pan (6 mini Bundts) or spray with Bakers Joy.
- Cream butter and sugar, using paddle attachment if using stand mixer. Beat on medium high for 5 minutes.
- Scrape down sides of bowl. Add eggs then yolk, one at a time, beating well after each addition. Beat in vanilla.
- With mixer on low, mix in half the flour, then all the cream, and then the rest of the flour. Scrape down bowl, and beat on medium high for 5 more minutes. Batter will be satiny.
- Divide batter in half and add cocoa powder to one half.
- Place batters in their own quart sized zip-loc bag and snip one corner of each.
- Starting with vanilla batter, squeeze a tablespoon or two of batter into bottom of pan, then top with a similar amount of chocolate batter. Repeat, alternating batters, till Bundt cup is about 3/4 full. Repeat 5 more times for each of the mini-Bundts.
- Rap pan on counter once or twice to remove air bubbles. Place in lower third of a cold oven. Set oven to 350º and bake 45-55 minutes or till tooth pick inserted in center comes out clean or with just a couple crumbs. Timing will vary depending on your oven, so start checking at about 40 minutes.
- Cool on rack about 10 minutes. Remove cakes from pan and let cool completely.
Adapted from Gourmet Magazine.