Pumpkin Zebra Cake VIDEO recipe

Pumpkin Zebra Cake

I managed to impress with this colorful and beautiful cake not only my family, but even myself. It's very simple and quick to prepare, not to mention cheap. Look how wonderful it is! My girls really wanted to know how I managed to get these colored layers. They couldn't figure it out by themselves, although the method is simple. Maria kept asking for zebra cake, not because she's a big fan of sweets, but because it's very soft, tender and fragrant.

I strongly recommend trying it. I always have pumpkin puree at hand, I freeze it according to this method and just take out of the freezer beforehand. Or you can quickly cook it in the oven, microwave or steam.


Pumpkin puree
200 g
Grated orange peel
1 tsp
4 pieces
250 g
0.5 tsp
Vanilla Extract
2 tsp
Vegetable oil
100 ml
160 g
White flour
300 g
Baking powder
2 tsp
Cacao powder
40 g

Step by step


In a small bowl, combine the pumpkin puree with grated orange peel.

It's optional, you can leave the puree simple, but the peel will make the cake taste a little more flavorful.


In a larger bowl, combine 2 eggs with 125 g sugar, ¼ teaspoon of salt and  1 teaspoon of vanilla essence.


Beat with the mixer until foamy, then gradually pour in 50 ml of oil.


Mix in the pumpkin puree.


Add 170 g of flour and a teaspoon of baking powder.


Beat well with a whisk or mixer, until the mixture is smooth and without any lumps.


In another bowl, combine again 2 eggs with 125 g sugar, a teaspoon of salt and a teaspoon of vanilla.


Whisk until the mixture is frothy and gradually pour in 50 ml of oil.


Put 160 g of yogurt/kefir. Mine is a bit more runny, I recommend it like this.

Mix well.


At the end, add in 130 g of flour, a teaspoon of baking powder and 40 g of cocoa.


Beat well with a whisk or mixer until the mixture is smooth and lump-free.


Now we have 2 different batters - one with pumpkin and one with cocoa.

Line a 26 cm diameter round cake tin with baking paper.


Scoop 2 tablespoons of cocoa batter and place in the middle of the pan.


Right in the middle and on top of the cocoa, place 2 tablespoons of pumpkin batter.


Continue to alternate: 2 tablespoons of each batter, exactly in the middle of the previous layer.

Don't spread it, don't shake it, the batter alone moves from the middle to the edges.


In the end, you'll get a layered zebra cake with pumpkin and cocoa, very colorful and beautiful, like this one in the picture.


Bake in the preheated oven at 180 C for 50-60 minutes. At the end, you can do the toothpick test, to make sure it's cooked through in the middle.

Allow to cool completely.


And a closer section - very tender, soft, fragrant, delicious!


Quantity: 10 servings (24 or 26cm tray)
Prep time: 120 min
Difficulty: easy
Ready in: 60 min
Publish date:
Collections: Cakes, Desserts

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