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Chocolate Raspberry Zebra Cake

by Pierce Abernathy featured in 5 Recipes For All Raspberry Lovers


for 8 servings

Base Batter

  • 2 cups
    flour (250 g)
  • 1 cup
    sugar (200 g)
  • 1 tablespoon
    baking powder
  • 1 teaspoon
  • 4 eggs
  • 1 cup
    vegetable oil (240 mL)
  • 1 teaspoon
    vanilla extract
  • 1 cup
    milk (240 mL)

Chocolate Batter

  • ½ base batter
  • ¼ cup
    cocoa powder (30 g)

Raspberry Batter

  • ½ base batter
  • ½ cup
    raspberry jam (165 g)
  • 1 teaspoon
    raspberry extract, optional
  • 1 teaspoon
    red food coloring, optional

Chocolate Ganache

  • 2 cups
    heavy cream (480 mL)
  • 1 ½ cups
    chocolate chips (265 g)


  • 20 raspberries
  • powdered sugar
    Calories 874
    Fat 65g
    Carbs 73g
    Fiber 3g
    Sugar 37g
    Protein 12g

Estimated values based on one serving size.



  1. In a large mixing bowl, combine dry ingredients for the base batter (flour, sugar, baking powder, salt).
  2. In a second mixing bowl, combine the eggs and vegetable oil.
  3. Add the wet mix to the dry mix, stirring constantly until smooth.
  4. Preheat oven to 350˚F (180˚C).
  5. Add the milk, and vanilla extract, stir until evenly mixed and the consistency is a thick liquid.
  6. Evenly divide the batter into two separate bowls. Add the cocoa powder to the first bowl. Mix thoroughly.
  7. Add the raspberry jam to other. Mix thoroughly.
  8. In a greased 9-inch (23 cm) cake pan, alternate batters by placing ¼ cup (60 ml) of batter in the center and letting it spread out slightly before adding the other batter (similar to making pancakes). Continue this process until the batter is used up and the pan is full of alternating rings.
  9. Bake cake in a preheated oven for 25-35 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
  10. While the cake is baking, to make the ganache; in a medium pot set over low heat, mix together heavy cream and chocolate until chocolate has melted and mixture is smooth.
  11. Let mix rest until consistency is thick and mix is cooled.
  12. Cool cake slightly, and then invert onto a wire rack to cool completely.
  13. Pour ganache over the baked and cooled cake starting in the middle and circling towards the edges coating it all.
  14. Once ganache is cooled on cake, garnish with fresh raspberries and powdered sugar.
  15. Enjoy!