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Zebra Layer Cake
Zebra Layer Cake
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Prep Time:
1 hour 5 minutes
Total Time:
3 hours
Zebra layer cake: a wild and stylish dessert for animal lovers, featuring zebra print on the frosting and inside the cake. Perfect for any celebration!
Ingredients:
  • 1 box chocolate cake mix with special dark chocolate syrup and pudding
  • Water, oil and eggs called for on cake mix box
  • 1 box white cake mix with pudding
  • Water, oil and egg whites called for on cake mix box
  • 2 containers fluffy white whipped ready-to-spread frosting
  • 8 oz ready-to-use black fondant
  • Powdered sugar
Instructions:
  • Preheat oven to 350°F (or 325°F for dark or nonstick pans), then generously grease 3 (8- or 9-inch) round pans with shortening. Line the bottoms with waxed paper or cooking parchment paper, grease again, and lightly flour. Prepare the dark chocolate cake mix as instructed on the box using water, oil, and eggs. Additionally, prepare the white cake mix as instructed on the box using water, oil, and egg whites.
  • Spoon 1/4 cup of the chocolate cake batter into the center of each pan, followed by 1/4 cup of white cake batter on top. Do not spread. Allow the batters to spread on their own. Repeat layering the remaining batters in the same way, alternating between chocolate and white batter.
  • Bake for 45 to 55 minutes until a toothpick inserted in the center comes out clean. Let it cool in the pans for 10 minutes, then transfer to cooling racks. Gently peel off the waxed paper and let it cool completely for about 1 hour.
  • Trim cakes with serrated knife to level tops. Place one cake layer on plate, top side up, and spread frosting on top. Add another cake layer, top side down, and frost it. Place final cake layer, top side down. Save 1/2 cup of frosting for garnish. Frost sides and top of cake with remaining frosting, using a metal spatula for smoothness. Pipe reserved frosting around bottom of cake with #9 writing tip.
  • Gently knead fondant until softened. Sprinkle a smooth surface and rolling pin with powdered sugar. Roll out fondant to 1/8-inch thickness. Cut various lengths and widths of strips from fondant to create black stripes using a pizza cutter or knife. Arrange the strips on the cake side and top to make a striped pattern, leaving a 1/2 inch of frosting between each stripe. Store the cake loosely covered.

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