Zebra Cake!

I recently bought Lorraine Pascale’s new recipe book. I have her other 2 and the recipes are really yummy, both savoury and sweet. Her Oreo cookie brownie is a particular favourite in our household! So when I bought the new one I was excited to try some of her new baked goodies!

The ‘Crouching tiger, hidden zebra cake, stood out to me, as I have been hooked on this year’s Great British Bake Off, and the hidden design episode was brilliant and sparked a desire for me to try something with a cheeky surprise inside.

The finished cake looks so impressive, and while it take a little time to do the step which creates the zebra stripes, it’s actually a pretty simple recipe!

The recipe makes 12 slices and requires a 23cm springform sandwich tin.


  • 250ml sunflower (or other flavourless) oil, plus extra for greasing
  • 250g caster sugar
  • 100ml semi-skimmed milk
  • 4 medium eggs (at room temperature)
  • A few drops of vanilla extract
  • 300g self-raising flour
  • 1 tsp baking powder
  • 25g cocoa powder
  • 1 orange


  1. Preheat the oven to 180 degrees C (fan 160 in a fan oven), 350 degrees F, gas mark 4. Grease the bottom of the sandwich tin with a little oil, line with baking parchment and oil again. Set aside on a large baking sheet.
  2. Put the oil, sugar, milk, eggs and vanilla extract in a large bowl and beat everything together well. It is best not to use an electric whisk as it will introduce too many bubbles, which are not needed for this cake.
  3. Pour out 400ml of this mixture (or 400g as it is the same weight) into a medium bowl
  4. Sift 175g of the self-raising flour into one bowl along with 1/2 teaspoon of the baking powder. Mix well and set aside. This is your vanilla mix.
  5. Sift the remaining 125g of self-raising flour and 1/2 teaspoon of baking powder into the other bowl along with the cocoa powder. Finely grate the orange zest in. mix everything together well and set aside. This is your chocolate mix.
  6. Now, put a tablespoon of the vanilla mix in the middle of the tin. Then, using a clean tablespoon, put a blob of the chocolate mix in the middle of the vanilla one. Keep doing this, alternating between vanilla and chocolate, so you form a type of ‘bulls eye’   look.

7. Each time you dollop a blob in, the whole mix will spread out on the base. By the time you have used up both of the cake mixes, they should have just reached the edge of the tin.

8. Bake in the oven for 35 minute

9. Check the cake is cooked by inserting a skewer into the centre. It should come out clean. If not, then return to the oven for another 5 minutes or so until cooked. Once cooked, remove from the oven and allow to cool for a few minutes in the tin. Then carefully remove from the tin and leave to cool completely on a wire rack.

It’s a really yummy cake, and the slight orange zesty taste is lovely! It’s particularly good when it’s still slightly warm from the oven! It’s really moist & perfect with a brew!

18 thoughts on “Zebra Cake!

  1. Wow that looks fab! I love marbley type cakes. Not sure I’d have the patience for this but it does look like it’s worth it, your layers are perfect!

  2. Thanks Kim! It was really easy to be honest! Also I think a good time saving tip would be to put the two mixes into separate piping bags, then you can alternate dropping a dollop of each colour in! Would definitely save a bit of time!

  3. Hello!

    This recipe looks delicious and your result is very similar to Lorraine’s cake (saw it on tv)! There’s just one thing I don’t understand: where’s the chocolate? It’s not on the description of the ingredients neither on the instructions….

    Thank you!


    • Hi Leonor!
      Thanks for your comment, the chocolate element comes from the 25g of Cocoa powder that you add into half of the mixture in step 5. It gives it just the right amount of chocolate flavour!
      Hope this helps,
      Jen x

  4. Love seeing her recipes. Will try to bake this cake soon. I am in the cake business and male ales for all occasions.

  5. Hi, I followed this recipe to the letter but the cake mixture was quite thick and therefore would not spread out, it just kept building up like a tower, lol, I ended up using a knife to help it spread across the tin and ended up with a marble effect as opposed to a striped effect but the taste was fabulous.
    Any hints as to why the mixture was thick ?

    • Hmm, that’s peculiar. I did find it took a little time for the blobs of mixture to spread as it wasn’t a very runny mixture. Adding each blob on top of the other would force the one below to spread out a little. Did you do it quite quickly? Giving it a little more time could help. Otherwise, sometimes the environment can impact the consistency of a mixture (a cold day/room can result in a firmer mixture), so maybe you could add an extra tablespoon of milk next time if you find the same thing. However be careful as you don’t want a runny mixture, just one that moves a little easier. It should still be quite firm.
      Hope that helps! Let me know how you get on next time!
      Jen x

  6. Thanks for this recipe..I watched it on TV and I sooo want to try and it looks easy enough for a newbie like me. I wanted to ask, would using coconut oil instead of the sunflower oil work and secondly, can I substitute lemons in the place of the orange because I don’t like oranges?

    • Hi,
      It’s a lovely recipe and looks really impressive, it looks much more complicated than it actually is. I don’t think there would be a problem substituting lemon rather than orange, however I’m not sure how chocolate and lemon work together, it’s not as traditional a combo as chocolate orange, maybe you could do mint as an alternative? Or not add the chocolate but just use a food colouring and do lemon flavouring? Have a play and see what works.
      I can’t imagine that coconut oil would work as a substitute for the sunflower oil as it’s a very different consistency, and you would have to have the coconut oil at a higher temperature to have it liquid. By all means try and see, but I would be surprised if it would work.

  7. Just tried this and it looks good. However, I started using piping bags as it looked so easy on TV, but found it very messy with mixture leaking out the bottom. I changed to using tablespoons and i found it easier. I’m thinking of doing half with blue colouring to make a Frozen cake for my daughter!

  8. Made the cake last night, found that I did not use all the chocolate mix not sure why. Think I was a little less generous with the mixture to begin with. Which probably is why not as risen as Lorraine’s. Will persavier as the out come looked amazing. Made a couple of cupcakes with leftover mixture. Will experiment with food colouring for other results. I used goats milk as I’m allergic to dairy. Thanks

  9. Is there a way you can convert this in to us measurements for me..like mls and cuos please, I would really like to try this. Looks so good

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