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Slow-Cooker Zebra Cake
Slow-Cooker Zebra Cake
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Prep Time:
40 minutes
Total Time:
4 hours 20 minutes
Impress with a stunning slow cooker marble cake.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1 1/4 cups milk
  • 1/3 cup butter, melted
  • 3 eggs
  • 1/4 cup unsweetened baking cocoa
  • 1 1/4 cups butter, softened
  • 1/3 cup unsweetened baking cocoa
  • 3 to 5 tablespoons milk
  • 1 teaspoon vanilla
  • 2 1/4 cups powdered sugar
  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1/4 teaspoon vanilla
Instructions:
  • Prepare your 5-quart round slow cooker by lining the bottom and sides with a piece of cooking parchment paper, trimming the edges if necessary, and then spraying with cooking spray.
  • In a large bowl, use an electric mixer to beat together the cake mix, 1 1/4 cups milk, 1/3 cup melted butter, and eggs for 2 minutes on medium speed. Scrape the bowl occasionally. Next, transfer 2 1/2 cups of the batter to a medium bowl and set it aside. Then, mix in 1/4 cup cocoa to the remaining batter until well blended.
  • Pour 1/2 cup of white cake batter in the center of the slow cooker, then pour 1/2 cup of chocolate batter on top without spreading. Repeat this process with remaining batters, alternating between white and chocolate, creating a bull's-eye design. Let the batter spread naturally.
  • Place a folded, clean dish towel under the slow cooker lid to prevent condensation from dripping onto the cake. Cook on Low heat setting for 1 hour. Carefully remove the slow cooker's ceramic insert whilst keeping the lid on, and rotate the insert 180 degrees. Cook on Low heat setting for 1 to 1.5 hours, or until a toothpick inserted in the center comes out clean. Uncover, transfer the ceramic insert from the slow cooker to a cooling rack, and let it stand for 10 minutes.
  • Gently lift the cake out of the ceramic insert using parchment paper and place it on a cooling rack to cool completely for about 1 hour. Remove the parchment paper with care.
  • In a large bowl, cream together 1 1/4 cups of softened butter and 1/3 cup of cocoa using an electric mixer until smooth. Mix in 3 tablespoons of milk and 1 teaspoon of vanilla. Gradually add 2 1/4 cups of powdered sugar and beat until creamy. If the frosting is too thick, add more milk, 1 teaspoon at a time, until desired consistency is reached. Frost the sides and top of the cake.
  • Prepare a smooth frosting by mixing 1 cup of powdered sugar, 1 tablespoon of milk, and 1/4 teaspoon of vanilla in a small bowl. If the frosting is thick, gradually add more milk, 1 teaspoon at a time, until desired consistency. Drizzle and spread it over the cake, letting it cascade down the sides. Refrigerate leftovers in a covered container.

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