Zebra Bundt Cake with Chocolate Glaze

Diane Hopson Smith


When I saw this cake on Pinterest I knew I had to make it.

It looks like a zebra print when sliced, really very unique.

We took this cake to our dentist office on Valentine's Day as a special treat for them. They do a great job in taking care of us and we wanted to let them know how much we appreciate them. They dug into it just minutes after we arrived and boy the rave reviews we got!

I've made a few changes from the original recipe.

Adapted from Overtimecook

my photo's

★★★★★ 2 votes
15 Min
1 Hr


3 c
cake flour
2 tsp
baking powder
1/2 tsp
2 1/2 c
1/2 c
cocoa powder
6 Tbsp
1 c
butter (2 sticks) melted
1/2 c
crisco shortening (solid) melted
1 1/2 tsp
vanilla extract
5 large
eggs, room temperture
1/2 c


2 oz
semi-sweet baking chocolate, chopped fine
1 Tbsp
corn syrup, light
1/4 c
heavy cream
1 Tbsp


1Preheat oven to 350 degrees. Grease and flour bundt pan. NOTE: I used a 10 to 15 cup bundt pan.
2Combine cake flour, baking powder and salt in a bowl. Whisk to mix together; set aside.
3In another bowl or large mixing cup; combine 1/2 cup sugar, 1/2 cup cocoa and 6 tablespoons water. stir to make paste; set aside.
4Melt butter and crisco together; cool.
5In the bowl of your mixer, cream the cooled butter/crisco mixer with remaining 2 cups of sugar. Add vanilla.
6Add eggs one at a time, beating well (but not over beating) after each addition. NOTE: Overbeating eggs can lead to a dry cake.
7Turn mixer to low and add 1/3 of the flour mixture and then 1/2 of the milk. Repeat until all flour and milk have been incorporated ending with the flour mixture.
8Remove 2 heaping cups of the batter and mix into the chocolate mixture.
9To get the zebra effect; using a cookie scoop, start with 1 scoop of the white batter and then add 1 scoop of the chocolate into the middle of the white batter. Repeat layering, always placing the next scoop batter into the middle of the last scoop of batter. Keep layering until you have used up all the batter.
10Bake for 50 to 60 minutes at 350 degrees. Test with a toothpick or cake tester to ensure it's done. Insert tester in center of cake, it's done when the tester comes out clean.
11Remove from oven; cool.

Invert onto plate and add glaze.
Place the chocolate and corn syrup in a medium bowl; set aside.
13In a small sauce pan combine the heavy cream and sugar; cook over medium heat, stirring constantly until very hot (but not boiling) and sugar has dissolved. Remove from heat and pour over the chocolate. Whisk until chocolate has melted and mixture begins to thicken.

Drizzle over cake. Add candy sprinkles if desired.

About Zebra Bundt Cake with Chocolate Glaze

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American