Still totally loving Cake Keeper Cakes. Every recipe a winner. There was no picture of this cake in the book so I was a little hesitant at first. How could this possibly look like a zebra? What if it doesn’t? What if it just blends together?
And so what if it does? It will still be a cake. It will still be good. It will be a tie dyed cake instead of a zebra, but really, who cares. This blog has taught me to celebrate the mistakes – and those of you who follow me with any regularity know – I am not hesitant to share them. I think it’s important to share our flops. I am not sure about everyone else’s kitchen but not everything that comes out of mine is perfect. When it isn’t perfect, I want to know why. I depend on my blogging friends to help me untangle whatever went wrong – with the exception of rolling out anything – TOOOOOOO SCARY!
I am very pleased to say – that even without a photo in Lauren Chattman’s book – this cake was simple and BEEEE-U-TIFUL!
- 2 C unbleached all-purpose flour
- 1 T baking powder
- 1/4 t salt
- 4 large eggs
- 1 C sugar
- 1 C milk – whole or 2%
- 1/2 C vegetable oil
- 1/2 C (1 stick) butter, melted and cooled
- 2 t vanilla extract
- 2 T unsweetened Dutch process cocoa powder
Preheat oven to 350F. Line a 9-inch round cake pan with a circle of parchment paper and lightly grease the bottom and sides of the pan.
Combine flour, baking powder and salt in a bowl. Set aside.
In a large bowl, beat the eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved, about 5 minutes with an electric mixer. Mixing on low, stir in milk, butter, vegetable oil, and vanilla, scraping down sides of bowl occasionally.
NOTE: I had a little trouble with one of the cakes from this book. The trouble was sever overflow. I think the problem was not using a handheld electric mixer, but using my beautiful pink Kitchen-Aid instead. I think the Kitchen-Aid over beat my batter.
Stir dry ingredients into wet, 1/2 C at a time.
Transfer 1/3 of the batter into a bowl, add cocoa powder and whisk to combine.
NOTE: I used the bowl I had combined the dry ingredients in. How many bowls can you use for one cake?
Place 1/4 C of vanilla batter into the center of the pan and let it spread slightly on its own. Place 2 T of chocolate batter in the center of the vanilla. It will push out the other batter and, as it sits for a moment, will also spread itself. Alternate two batters, repeating the technique until all the batter has been used up.
NOTE: Here come the scoops again. I have a large scoop that I use for cupcakes. I used a 1/4 C measure and filled it with water, poured it into my large scoop and it fit! I did the same with a 2 T measure. This made the process of striping so much easier!
Bake for about 40 minutes, until the cake is light gold and a tester inserted into the center of the cake comes out clean.
Let the cake cool in the pan for 10 minutes. Run a knife around the edge of the pan to loosen, invert the cake, remove the parchment paper. Reinvert on to a wire rack and let cool completely before slicing.
NOTE: LOOK! STRIPES!!! And it isn’t really chocolatey at all. Not overly sweet. Very, very tender. I may make a chocolate glaze for the next time.