Pink Zebra Cake


Pink Zebra Cake

  • Servings: 24
  • Difficulty: Medium
  • Print

Animals galore


  • Plain cake batter (I used this recipe, doubled it, and left out the cocoa and coffee)
  • 2 – 4T cocoa powder (depending on how much of the batter you are making chocolate, and how chocolatey you like it)
  • Strawberry flavouring (essence or something like strawberry vinegar – optional)
  • 1 – 2t vanilla essence or a squirt of vanilla paste like this
  • Pink food colouring
  • White food colouring (optional)
  • Icing (again I used this recipe, doubled – you could make it chocolate, strawberry or vanilla flavour)


Turn the oven on to preheat to 180°C and prepare your cake pan/s. I oiled the bottom and sides of the pan, then placed a piece of grease-proof paper just on the bottom (cut to size and waxed side up), then floured it all so nothing would stick. This is super-important if you’re making a big cake, otherwise it may break when you try to get it out the pan.

Make the cake batter according to the directions, leaving out the cocoa and coffee. Divide the batter into three parts – they could be equal, but I went with a bigger part for plain, less for chocolate and even less for strawberry as I wanted that to be just a thread through it.

Starting with the vanilla one (so you don’t have to wash your beaters in between), add the vanilla essence/paste and white food colouring if you’re using it. This is optional but will make the batter whiter than the yellow it will otherwise be due to the butter and eggs (especially if you used free-range eggs, which I hope you did).

Moving onto the pink bowl, add the flavouring (if you’re using it) and a couple of drops of colour, then mix well. Add extra colour one drop at a time as it gets darker very quickly, until you have a shade of pink you like.

And finally, add the cocoa to the chocolate bowl and mix well. You could also add coffee here – I just left it out as it’s not good for little ones. The cocoa does tend to make the mix a bit thicker so I also added a touch of milk to get it back to a similar consistency as the other batters.

So you should now have three different bowls with three different colours of batter, and you’re ready to start pouring. You’ll need a separate spoon for each colour so get those ready.

Since I had more white, I started with that. Add a couple of ladles of white batter to the centre of the prepared pan. As it starts to spread out, add a dollop of chocolate in the middle, and then a dollop of strawberry in the middle of that.

Repeat until you’ve used up all the batters, always using slightly more of the one you have the most of, and less of the one you have the least of. Work as quickly as you can as you really want to get the batter in the oven as soon as possible for maximum rising power.

Bake until the cake is done all the way through – test it with a skewer in the centre to check. Because this one was so big, it took nearly an hour. If yours is smaller, start checking on it after about 25 minutes. If you make cupcakes, which are also an option, they will probably only need about 15 – 20 minutes.

Once it’s cooked, let it cool at least a bit (or even all the way), then carefully remove it from the pan and put it onto a cooling rack or straight onto your serving platter (when it’s cold). When it’s completely cooled, make your icing and decorate as you please.


© Alexandra Lawrence and Inspired Nourishment, 2015