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This pound cake with the pretty zebra pattern tastes incredibly moist, fluffy and light. It is quick and easy to make with just a few common ingredients. You can serve it during the week for a tea round with the family or for a special occasion. You can find a detailed Soviet zebra cake recipe with the exact quantities and step-by-step instructions below.
Fluffy, moist zebra cake Soviet style
Zebra cake, along with the anthill cake, the volcano cake and the pryaniki, was one of the sweet classics of the Soviet Union. It was certainly made in every family according to their own recipe.
What sets the Soviet zebra cake apart from all the others is one simple ingredient, namely sour cream. However, it makes it particularly fluffy and moist at the same time, just like the bases for the Golden Key Cake.
Alternatives to sour cream
I use sour cream in the recipe. Milk kefir and natural yogurt are also suitable alternatives.
Please note that you may then need a little more or less flour. The batter for the zebra cake should not be too runny, but also not too thick. It should only spread slowly when layered.
Serve and store
The zebra cake tastes delicious on its own and looks pretty even without a decoration. I served it with fresh wild strawberries. Optionally, you can top it with a sugar icing or chocolate glaze or, like the lemon pound cake or the apple sauce cake, sprinkle it with powdered sugar.
Over the next few days, the zebra cake will remain just as fresh, moist and fluffy as it was straight after baking. Store it in an airtight container, for example in a cake tin, in the fridge. It will keep for up to about a week.
This homemade zebra cake is
- moist,
- fluffy,
- light,
- soft,
- slightly chocolaty,
- moderately sweet,
- incredibly tasty,
- aromatic,
- with sour cream batter,
- an eye-catcher on the coffee table when cut,
- quick and easy to make with common ingredients,
- ideal for afternoon coffee or for a party,
- with a long shelf life, similar to the Sochi pie or the raisin cake “Stolichny”,
- a classic of Soviet cuisine.
How to make zebra cake: tips and tricks
- Use room temperature ingredients for the recipe.
- My zebra cake tastes moderately sweet. You can adjust the amount of sugar to taste.
- Instead of sour cream, you can use milk kefir or yogurt. The specified amount of flour may then vary. The batter should have a thick consistency and only rise slowly in layers.
- Only stir the batter briefly until it has a homogeneous consistency and never for too long. Otherwise the zebra cake could taste rubbery and not fluffy.
- Do not bake the cake longer than necessary so that it tastes moist. Test it with a skewer to check whether it is done.
Did you make the zebra cake using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try out these other pound cake recipes:
- Beer cake recipe – so fluffy and soft
- Chocolate banana bread: moist chocolate cake with bananas
- Red wine cake – recipe for moist cake with wine
Zebra cake
Equipment
- Ø 20 cm baking springform tin
Ingredients
- 100 g butter room warm
- 150 g sugar
- 1 pinch of ground vanilla bean
- 1 pinch of salt
- 3 eggs room warm
- 220 g sour cream room warm
- 180 + 10 g flour
- 4 g baking soda
- 10 g cocoa powder
Instructions
- Line the baking tin with baking paper.
- Beat softened butter, sugar, vanilla and salt for approx. 5 minutes until light and creamy.
- Add eggs one at a time, beating each time to form a homogeneous mixture.
- Add sour cream and stir briefly.
- Mix 180 g flour with baking soda.
- Sieve the flour mixture into the sour cream butter mixture and mix briefly but vigorously to form a thick, airy batter.
- Divide the batter into two equal portions.
- Briefly stir 10 g of flour into one of the batter portions.
- Sieve cocoa powder into the second batter portion and mix briefly to form a homogeneous chocolate batter.
- Place 2 heaped tablespoons of light batter in the center of the baking pan and 2 heaped tablespoons of dark batter on top. Continue alternating with the batters until they are used up.
- Optional (for a nicer pattern): Insert a wooden skewer repeatedly into the center of the batter and run it to the edge, as if you were cutting the cake into 8 equal sized pieces. Now insert the wooden skewer in the middle of the edge of each "cake piece" and guide it to the center of the batter so that each "cake piece" is now halved.
- Bake the zebra cake in a preheated oven at 338 °F (170 °C) for approx. 50 minutes.
Notes
- Use room temperature ingredients for the recipe.
- My zebra cake tastes moderately sweet. You can adjust the amount of sugar to taste.
- Instead of sour cream, you can use milk kefir or yogurt. The specified amount of flour may then vary. The batter should have a thick consistency and only rise slowly in layers.
- Only stir the batter briefly until it has a homogeneous consistency and never for too long. Otherwise the zebra cake could taste rubbery and not fluffy.
- Do not bake the cake longer than necessary so that it tastes moist. Test it with a skewer to check whether it is done.
- See the detailed tips and tricks for making the zebra cake at the top of the article.
If you are using Pinterest, you can pin the following picture:
