It was my cousin visiting us last summer and wished to have a cake baked for her. It put me to thought, as to what she could possibly prefer. Finally, I settled on the much underrated marble cake. And what could be a better combination other than vanilla and chocolate. To show off a bit of my baking skills and give it a rather fancy appeal, I finalized onto making a vanilla chocolate zebra cake.

Why I mentioned it as underrated is because the marble cake has never got its share of appreciation, it being worthy of. According to me, it being simple yet elegant at the same time makes it a top pick amongst other fruits in the basket.

Without holding up any more and limiting the praise for the zebra marble cake, let us get to the recipe straight.


Yield: approximately half kilogram cake


  • 1/2 cup (113 grams)¬† softened(room temperature) unsalted butter
  • 3/4 cup (150 grams) fine sugar
  • 1 teaspoon vanilla essence
  • 2 medium sized eggs
  • 1/2 cup (120 ml) milk
  • 1 1/2 cup (180 grams) all purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda


  • Preheat oven to 375 degrees F (165 degree Celsius).
  • In a large mixing bowl,¬†beat butter and sugar until it turns light, airy and pale in color.
  • Separate the egg yolks and whites. Add vanilla essence and egg yolks to the butter mixture and whisk until well combined.
  • In another bowl, whisk egg whites with a clean whisk until stiff peaks are obtained. It may take up to 4- 5 minutes.
  • In a large bowl, sift all dry ingredients about 5 times and add it to the egg yolk and butter mixture alternately with milk in 3 batches, until all the dry ingredients and milk are used up. keep mixing until everything is well combined.
  • then add the whisked egg whites gradually and slowly to the prepared batter. keep mixing in a cut and fold method. Do not over mix.
  • Pour the prepared batter in the greased baking tin and Bake at 375 degrees F (165 degree Celsius) for 25-30 min or until a tooth inserted comes out clean.


  • Add a pinch of cream of tartar while whisking egg whites, to prevent over beating.
  • Do not over-mix the batter when adding egg whites, or else you will end up losing all the air acquired by beating.

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