Zebra Butter Cake
Add more color texture into a classic butter cake, the cocoa and butter is a perfect match. And this recipe we added yogurt to makes it have a slightly special flavour and reduce some greasiness.
- Prep time
- 15 min
- Cook time
- 55 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 240 g All Purpose Flour
- 240 g All Purpose Flour
- 60 g Corn Starch
- 60 g Corn Starch
- 6 g Baking Powder
- 6 g Baking Powder
- 35 g Powdered Milk
- 35 g Powdered Milk
- 35 g Yogurt
- 35 g Yogurt
- 250 g Unsalted Butter
- 250 g Unsalted Butter
- 180 g Sugar
- 180 g Sugar
- 2 g Salt
- 2 g Salt
- 20 g Cocoa Powder
- 20 g Cocoa Powder
- 4 Large Eggs (Room Temperature, about 55g each)
- 4 Large Eggs (Room Temperature, about 55g each)
- 1 tsp Vanilla Essence
- 1 tsp Vanilla Essence
Instructions
- 1
Beat the unsalted butter to fluff and loosen.
- 2
Add in the sugar to the butter and cream both together until light and fluffy.
- 3
Add in the vanilla essence, salt, powdered milk and yogurt mix well.
- 4
Add in the eggs one by one, mixing well after each addition.
- 5
Sift in the all purpose flour, corn starch and baking powder mixture into the batter and mix using a whisk to prevent overmixing.
- 6
Ready another 2 bowls to separate the batter, one add in 15g cocoa powder another bowl add in only 5g cocoa powder and mix well.
- 7
Pour the original flavor, light cocoa color and deep cocoa color batter in sequence, and hit it against the counter to dislodge excessive air bubbles and settle down a little bit.
- 8
Keep doing the same operation until finish all batter.
- 9
Pre heat 160°C for 10 minutes, then bake the cake for about 55 minutes (Please adjust the temperature and baking time according to your own oven) or until a toothpick inserted into the middle comes out clean.
- 10
Cool it for 15 minutes then upside down for a denser finish. This cake tastes best after being stored 24 hours at room temperature.