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? Especially when they are Zebra Cakes!!! These Mini Bundt Cakes will thrill both the chocolate and vanilla cake fans.

Two mini bundt cakes on square white plates

Why You’ll Love these Mini Bundt Cakes

  • Everyone gets their own cake!!
  • Zebra cakes are a combination of both vanilla and chocolate cake!
  • Plus, everyone will be impressed that you made them yourself.

Frequently Asked Questions

What are Zebra Cakes Made Of?

If you look at Little Debbie Zebra Cakes, they’re made of yellow cake, creamy white icing, and fudge stripes.

These mini zebra cakes are made of pound cake batter (butter, sugar, eggs, and flour) flavored with vanilla and half flavored with cocoa powder. The layering of batters allows stripes to form when the cakes are baked.

What Flavor are Zebra Cakes?

These are vanilla and chocolate, but you can add any flavorings you like by using different extracts. The vanilla batter could be almond, lemon, or orange.

Two Mini Zebra Bundt Cakes on square white dessert plates

 

Tips for Making Zebra Cake

  • After many test batches that fell short, a lovely reader suggested I try a thicker batter. I used a pound cake recipe and added cocoa to part of the batter. Finally, a success!!
  • Every cake will look different and some will be more striped than others, but they’ll all have a fun, marbled pattern.
  • Make sure to grease your pan well so these mini Bundt cakes all release easily.
  • Have your eggs, butter, and even your whipping cream at room temperature for easy incorporation.
  • Using a paddle attachment helps keep the batter dense, which is ideal for a pound cake recipe.
  • Alternate layers of batter. No need to do anything other than that as the different densities of the two will cause them to form swirls and stripes.

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Zebra Mini Bundt Cakes - Individual marbleized chocolate and vanilla cakes

Mini Zebra Bundt Cakes

Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Yield 6 servings

Mini Cakes made with stripes of chocolate and vanilla cake batter!

Ingredients

  • 1 1/2 cups sugar
  • 1/2 cup 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)

Instructions

  1. Butter and flour mini Bundt pan (6 mini Bundts) or spray with Bakers Joy.
  2. Cream butter and sugar, using paddle attachment if using stand mixer. Beat on medium high for 5 minutes.
  3. Scrape down sides of bowl. Add eggs then yolk, one at a time, beating well after each addition. Beat in vanilla.
  4. 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.
  5. Divide batter in half and add cocoa powder to one half.
  6. Place batters in their own quart sized zip-loc bag and snip one corner of each.
  7. 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.
  8. 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.
  9. Cool on rack about 10 minutes. Remove cakes from pan and let cool completely.

Notes

Adapted from Gourmet Magazine.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 446Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 146mgSodium: 43mgCarbohydrates: 80gFiber: 1gSugar: 51gProtein: 8g

HOW MUCH DID YOU LOVE THIS RECIPE?

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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 off 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.