Zebra Marble Layer Cake Food

ZEBRA CAKE

Steps:

• Preheat oven to 350°F (177°C). Grease and lightly flour three 9-inch cake pans.
• Whisk the flour, salt, baking powder, and baking soda together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. On medium-high speed, add 1 egg at a time, beating well after each addition. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
• With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.
• There will be around 8 cups of batter total. Transfer half of it to another bowl. Whisk in the 4 chocolate batter ingredients until combined. A few small lumps are ok.
• First, watch the video above to see exactly how to layer the batters into the cake pans. Drop a large spoonful of 1 batter in the center of the pan. Top with a spoonful of the other batter. Alternate spoonfuls on top of each other. Give the pan a shake to level it all out. Repeat with each cake pan until all the batter is used. There's about 8 cups of batter total, so each cake pan will have a little less than 3 cups of batter in it.
• Bake for around 25-27 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
• In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, cocoa powder, vanilla extract, 1 Tablespoon milk, and salt and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
• First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and evenly cover the top with more frosting. Top with the third cake layer. Spread the frosting into a thick layer all over the top and sides. Garnish with sprinkles, if desired. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting- it could slightly fall apart without time in the fridge.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

RAINBOW ZEBRA CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter and line three 20cm loose-bottomed sandwich cake tins with baking parchment.
• To make the sponge, beat the butter and sugar together in a stand mixer or using an electric whisk for 5-8 mins or until light and fluffy. Whisk in the eggs, one at a time, beating well after each addition. Fold in the flour, baking powder and milk to loosen. Divide the mixture between three mixing bowls, weighing for accuracy if you like. Colour one of the batters blue and another pink, starting with a little colouring, then adding more for a deeper finish. Leave one of the bowls of batter uncoloured.
• Get the three cake tins and bowls of batter ready in front of you. Spoon a heaped tablespoon of blue batter into the centre of the first tin, then pink in the second, and plain in the third. Working quickly so that it doesn't spread too much, add another dollop of a different coloured batter on top of each one. Don't wait for the batter to settle or spread, just keep alternating the colours until you run out. The weight of each layer will cause the batter to spread as you go, so very gently tap and shake the cake tins to even out the mixture, then bake in the centre of the oven for 25-30 mins or until firm to the touch. Turn out top-side down onto wire racks straightaway, then leave to cool completely.
• For the icing, put the butter, icing sugar and vanilla seeds into a stand mixer fitted with the paddle attachment or put in a bowl and use an electric whisk. Beat for 5 mins or until fluffy and aerated. Add the cream cheese and beat briefly until just combined.
• Place one of the cakes on a cake stand or serving plate and spread 2 tbsp of the buttercream on top, then repeat with the other sponges. Spread a smooth layer of the icing over the top and sides of the cake, using a large palette knife, leaving some slightly less iced spots for a 'naked' finish. Top with sprinkles and candles, if you like. Will keep in an airtight tin for three days.