Zebra Cake with White Chocolate Buttercream and Strawberries

• Vegetarian

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 cups All-purpose flour
  • 3 tsp Baking powder
  • 2 tbsp Cocoa, dark
  • 1/4 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1 cup Canola oil

• Dairy

  • 1 cup Milk

Found on eatineatout.ca

Description

Ingredients

• 1 cup sugar
• 4 eggs, room temperature
• 1 cup canola oil
• 1 cup milk
• 1 tsp vanilla
• 2 cups all-purpose flour
• 3 tsp baking powder
• ¼ tsp salt
• 2 Tbsp dark cocoa

Directions

• Preheat oven to 350ºF Lightly spray a 9” round baking pan with cooking spray. Line the bottom with a circle of parchment and spray again.
• In the bowl of a mixer, cream sugar and eggs at medium until light and fluffy, about 2 minutes. On low, add oil, milk and vanilla until smooth.
• In a separate bowl combine flour, baking powder and salt. Then add to wet ingredients. Combine on medium for 1-2 minutes until batter is smooth.
• Remove 2 cups of the batter to another bowl. Sift the cocoa over the batter and stir until well combined and smooth.
• Now, it’s easy to make the stripes: Use 2 – ¼ cup measures. Scoop ¼ cup of vanilla batter and slowly pour into centre of the prepared pan making a small circle. Then, scoop ¼ cup of chocolate batter and pour directly into centre of the vanilla batter circle causing it to spread out. Continue with alternating batters making sure to keep pouring them into the CENTRE circle with each addition.
• Bake for 35-40 minutes or until toothpick inserted into the centre comes out clean. After 10 minutes, turn out on a wire rack. When fully cool, make White Chocolate Buttercream (recipe below) and frost liberally. Serve with sliced fresh strawberries. Enjoy!