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.
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Print Pin Servings: 6 people
Calories: 674kcal
EQUIPMENT
- 20cm x 20cm x 5cm Baking Tray
INGREDIENTS
- 240 g All Purpose Flour
- 60 g Corn Starch
- 6 g Baking Powder
- 35 g Powdered Milk
- 35 g Yogurt
- 250 g Unsalted Butter
- 180 g Sugar
- 2 g Salt
- 20 g Cocoa Powder
- 4 Large Eggs Room Temperature, about 55g each
- 1 tsp Vanilla Essence
INSTRUCTIONS
- Beat the unsalted butter to fluff and loosen.
- Add in the sugar to the butter and cream both together until light and fluffy.
- Add in the vanilla essence, salt, powdered milk and yogurt mix well.
- Add in the eggs one by one, mixing well after each addition.
- Sift in the all purpose flour, corn starch and baking powder mixture into the batter and mix using a whisk to prevent overmixing.
- 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.
- 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.
- Keep doing the same operation until finish all batter.
- Pre heat 160Β°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.
- Cool it for 15 minutes then upside down for a denser finish. This cake tastes best after being stored 24 hours at room temperature.
INSTRUCTIONS VIDEO
NUTRITION
Serving: 1people | Calories: 674kcal | Carbohydrates: 75.5g | Protein: 11.6g | Fat: 38g | Saturated Fat: 22.8g | Cholesterol: 215mg | Sodium: 450mg | Potassium: 297mg | Sugar: 33.7g | Calcium: 159mg | Iron: 3mg
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