Mini Zebra Bundt Cakes

Mini Zebra Bundt Cakes: Individual marbleized chocolate and vanilla cakes with zebra-like cakes for a fun presentation!

Who doesn’t love their own dessert? Especially when they are Zebra Cakes!!! These Mini Bundt Cakes will thrill both the chocolate and vanilla cake fans.

Why You’ll Love these Mini Bundt Cakes

• Everyone gets their own cake!!
• Zebra cakes are a combination of both vanilla and chocolate cake!
• Plus, everyone will be impressed that you made them yourself.

Ingredient Notes

• Kitchen Staples – Sugar, Room Temperature Butter (salted is OK).
• Eggs– I use large eggs. Have at room temperature for easier incorporation.
• Cake Flour (affiliate link) – Sift twice for the perfect crumb. Cake flour has less gluten than all-purpose flour, so it will help make a tender cake.
• Whipping Cream – Use heavy cream as the extra fat helps make a moist cake.
• Vanilla Extract (affiliate link) – Use real vanilla extract, not artificially flavored.
• Reglar Cocoa Powder (affiliate link) like Hershey’s or Ghirardelli, not Dutch-processed – Sift for the smoothest batter.

 Expert Tips

• After many test batches that fell short, a lovely reader suggested I try a thicker batter. I used a pound cake recipe and added cocoa to part of the batter. Finally, a success!!
• Every cake will look different, and some will be more striped than others, but they’ll all have a fun, marbled pattern.
• PRO-Tip: Make sure to grease your pan well so these Mini Bundt cakes all release easily.
• Have your eggs, butter, and even your whipping cream at room temperature for easy incorporation.
• PRO-Tip: Using a paddle attachment helps keep the batter dense, which is ideal for a pound cake recipe.
• PRO-Tip: Alternate layers of batter. No need to do anything other than that, as the different densities of the two will cause them to form swirls and stripes.

Frequently Asked Questions

You May Also Like:

• Individual Berry  Crisps
• Tiramisu Parfaits
• Chocolate Souffles
• Mini Vanilla Flans
• More of the Best Dessert Recipes

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The Recipe:

Mini Zebra Bundt Cakes

Prep Time 30 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Yield 6 servings

Mini Cakes made with stripes of chocolate and vanilla cake batter!

5.0 Stars (4 Reviews)

Ingredients

• 1 ½ cups sugar
• ½ cup butter (softened, plus more for greasing the pan (or spray with Bakers Joy))
• 3 eggs plus one egg yolk (room temperature)
• 1 ½ cups cake flour (sifted twice)
• ½ cup whipping cream (heavy cream)
• 1 teaspoon vanilla extract
• ¼ cup unsweetened cocoa powder (sifted)

Instructions

1. Butter and flour a mini Bundt pan (6 mini Bundts) or spray with Baker's Joy.
2. Cream butter and sugar, using paddle attachment if using a stand mixer. Beat on medium-high for 5 minutes.
3. Scrape down sides of bowl. Add eggs, then the yolk, one at a time, beating well after each addition. Beat in the vanilla extract.
4. With the mixer on low, mix in half the flour, then all the cream, and then the rest of the flour. Scrape down bowl, and beat on medium-high for 5 more minutes. Batter will be satiny.
5. Divide the batter in half and add cocoa powder to one half. Whisk until smooth.
6. Place the batters in their own quart-sized zip-loc bags and snip one corner of each.
7. Starting with vanilla batter, squeeze a tablespoon or two of batter into the bottom of one of the mini Bundt cups, then top with a similar amount of chocolate batter. Repeat, alternating batters, till Bundt cup is about full. Repeat 5 more times for each of the mini-Bundts.
8. Rap the pan on the counter once or twice to remove air bubbles. Place in the lower third of a cold oven.
9. Set the oven to 350º and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean or with just a couple of moist crumbs (not batter). Timing will vary depending on your oven, so start checking them at about 40 minutes.
10. Cool on a rack for about 10 minutes. Remove the cakes from the pan and let them cool completely.

Notes

Adapted from Gourmet Magazine.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• 
  Mini Bundt Pan
• 
  Baker's Joy

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 446Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 146mgSodium: 43mgCarbohydrates: 80gFiber: 1gSugar: 51gProtein: 8g

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I’ve experienced a whirlwind of emotions this week. From extreme sadness as my father-in-law lost his battle with lung cancer…to elation (and exhaustion) as we kicked off the 52nd Annual Decorators’ Show House with an incredible opening night celebration. It was tough to tell my daughter that she had lost her first grandparent…and to watch her sweet, young heart grieve.

That same night, at the historic Schnull-Rauch house,  there were nothing but rave reviews for the “Taste” event where approximately 350 guests were dazzled by generous gourmet “samples” from 20 high-end restaurants. Baking helps relax me, and the stress level was high.

I had made numerous attempts on a zebra cake for a past Sunday Supper post, but I ended up titling the blog a Marbled Horse Cake when my cake baked up sans stripes. So for this week’s Sunday Supper theme of New Cooking Adventures, I didn’t exactly try a new recipe, but made one last try for actual stripes on my Mini Zebra Bundt Cakes.