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I”m kinda embarrassed to admit this, it’s not sophisticated or healthy, but I’ve loved zebra cakes since I was a kiddo. The other Sunday, little wren was gushing over her love of them too, and they were her request for Valentine’s day. After some searching online, and piecing this and that together, we came up with a winner. Seriously, these are so good!
Clint’s verdict, “It’s an insult to you to call these Zebra cakes!” (and that’s pretty high praise from a boy raised on desserts from a box)
If it wasn’t Valentine’s day, I’d totally just cut these in squares instead of hearts – less mess, no waste…..but who am I kidding, the kids and I gobbled up the cake scraps pretty quickly.
Some of the cakes I just iced the tops, some I tried to cover the sides and the tops. It was definitely easier and prettier to do only the top of the cakes. The other’s ended up looking like gloppy from Candy Land :0
I’m also curious to try making this as a pan dessert instead of individual servings – something to try another day……
- 3 cups (350g) cake flour
- 2 cups (400g) superfine sugar (I just pulsed natural sugar in the blender)
- 1 tbsp + 1 tsp baking powder
- ¾ tsp salt
- 1 cup (227g/2 sticks) cold unsalted butter, cut into pieces
- 1½ cups (360ml) buttermilk, room temperature
- 2 tsp (10ml) vanilla bean paste or pure vanilla extract
- 5 whole eggs, room temperature
- Filling:
- 16 Tablespoons butter
- 1½ cup Marshmallow Cream
- 1 tsp. vanilla
- 2 cup powdered sugar
- 2-4 Tablespoons cream
- Icing:
- 8-16 oz. White Chocolate pieces or chips
- For the Buttermilk Cake layers:
- Preheat the oven to 350℉ (180℃). Grease the bottom of a 12"x17" jellyroll pan.
- In the bowl of an electric mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, and salt. With the mixer running on low speed, add the cold butter one piece at a time. Beat until all of the butter is incorporated, about 3 minutes. The mixture should have a fine crumble, cornmeal-like texture.
- In a medium measuring cup with a spout, combine 1 cup (240ml) of the buttermilk and vanilla. In a separate measuring cup, gently whisk the eggs and remaining buttermilk.
- Increase the mixer speed to medium-low. Gradually add the vanilla mixture and beat for 5 minutes. Scrape the sides and bottom of the bowl with a rubber spatula. Reduce the mixer speed to low and gradually add the egg mixture in three additions, scraping the sides of the bowl after each addition. Beat until well combined, 2 minutes. Fold the batter once or twice to ensure everything has been incorporated. Spead evenly into prepared pan
- Bake until a wooden pick inserted into the centre comes out with a few crumbs, 20 to 22 minutes. Let the cake cool in the pan. Once cool, use a cookie cutter or a knife to cut into the desired shape. carefully turn them out onto wire racks.
- Filling:
- Whip butter and marshmallow cream until fluffy. Add vanilla and powdered sugar. Add cream if necessary to achieve the right consistency.
- Assemble:
- Gently split each little cake, making two layers. Spread some filling in between the two layers and gently press. Return to cooling rack set over a baking tray. (this will catch the extra white chocolate)
- Melt white chocolate over low heat. You can add food coloring if you want here. Spoon the melted chocolate over the top of each cake, letting a little drip down the sides.
- (cake recipe adapted from Sweetapolita.com)
