Chocolate Orange Zebra Cake


Guys guys guys guys exam period is almost over (WOO!). I have one Business Studies exam left (which I am bricking) and then it is OVER for year 12. I can honestly say that this has been the hardest school year of my life. I look back at last May (in year 11) when I was complaining about how difficult GCSE’s were… yeah, well, A-Level exams are the devil-incarnate. I swear.

So, generally, I’m staying neutral about how I’ve done. I refuse to believe I’ve failed, but I also refuse to believe I’ve done inexplicably well. The moral of the story is, I refuse to get my hopes up either way.


Not only have exams been stressing me out, but this blog is something else. Never before have I ever thought to myself “What in the world do I bake next?? Omg, if I bake this, will the internet people like it?? Is it pretty enough?!?” while baking. And I don’t think anyone fully appreciates how difficult writing is aswell. I just… I don’t know… why is life so hard?! 

Okay, let’s talk about cake.

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I’ve seen millions of recipes for zebra cake, and, let’s get real, this is one sexy cake. Considering how difficult everything is right now, I need something pretty in my life, and this did the trick.

Surprisingly, the cake is really easy to make. It’s literally just one batter, divided into two (to make the different flavours) and then spooning the two batters into a baking dish to get the “zebra” pattern. Also, effectively, the two batters are spooning. Ha.

Enough of that, here is the recipe:

  • 300g plain flour (about 2 cups)
  • 130g caster sugar (1/2 cup)
  • 110g light brown muscovado (1/2 cup)
  • 2 tsps baking powder
  • 1/4 tsp salt
  • 4 free-range eggs
  • 250ml vegatable oil (1 cup)
  • 250ml milk (1 cup)
  • 3 tbsps good quality cocoa powder
  • 1 large orange (zest only)

For the frosting:

  • 90g dark chocolate chips (1/2 cup)
  • 125g unsalted butter (1/2 cup plus 1 tbsp)
  • 140g icing (confectioners) sugar (1 cup plus 1 tbsp)

Preheat your oven to gas mark 4/176°C/350°F. Grease a rectangular baking tin and line it with baking parchment. You might want to leave some overlapping greaseproof that act like handles to lift the cake out of your tin.

In a large bowl, combine your eggs and two sugars and beat until pale and fluffy.

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Add in your milk and your oil and beat together.

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In a separate bowl, sift together your flour, baking powder and salt. Add the dry ingredients to the wet and beat together (don’t over mix it, you’ll end up with zebra bread).


Separate the batter between two bowls (as evenly as you possibly can). To one batter add the grated zest (and mix together) and to the other add your cocoa powder (mix together).


Using a tablespoon, dollop two heaped tablespoons of the orange batter into the centre of the pan. Using a different tablespoon, dollop two tablespoons of the chocolate batter into the centre of the orange you just dolloped in. Repeat the “two tablespoons” method in the centre of each dollop, alternating the two batters to achieve the zebra pattern.


Place the cake in the centre of the oven to bake for 40 minutes (or until a toothpick inserted into the middle of the cake comes out clean). Allow the cake to cool in the tin for 30 minutes then lift it out, place it on a wire rack, and allow it to cool completely.


To make the frosting, melt your chocolate (either on a double boiler or in the microwave in 30 second intervals) and set aside to cool. Soften your butter in a large bowl then add the icing sugar. Beat the two together until combined. Add in the chocolate and fold it in.



Spoon all of the icing out onto the top of the cake and smoooooooth it out.


BOOM. A beautiful cake that will cause a stampede to the kitchen.



3 Comments (+add yours?)

  1. The after school cake tin
    Jun 02, 2013 @ 19:33:51

    I don’t like this, I love this. Nice pictures


  2. Kay
    Jun 04, 2015 @ 07:12:57

    Hi, looks great! Just wondering what size pan you used, thanks.


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