There inevitably will be a party or barbecue this weekend so I made this to be armed and ready for an impromptu invite. I've been wanting to make a zebra bundt cake for a while and never made one with three colors so this was my personal Memorial Day weekend baking challenge.
This jewel of a vintage cookbook was given to me by my mother. There are so many cute old fashioned ideas in it. I looked up a white cake recipe that seemed perfect.
To create the zebra effect I am going to point you over to Naomi's blog Baker's Royale. She has a perfect tutorial. She uses two colors in her post but I found adding one more was just as easy. It did not come out so perfectly zebra (due to my sloppiness, not her instructions) but I think it looks festive enough to serve anyway.
The cake recipe itself is quite tasty and the cherry flavor in the icing added a bit of extra flavor.
Red White & Blue Zebra Bundt Cake(Adapted from Fluffy White Cake from Betty Crocker's New Picture Cookbook
McGraw Hill Book Company, New York, 1961 General Mills, Inc.)
- 2+1/2 cups AP flour sifted
- 2+1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup softened butter
- 1+1/2 cups sugar
- 1 cup milk
- 1+1/2 teaspoon vanilla extract
- 4 egg whites whipped until stiff
- Preheat oven to 350 degrees F.
- Grease and flour a bundt pan.
- Whisk together flour, baking powder and salt.
- Beat butter and sugar together until fluffy.
- Add vanilla extract.
- Add milk and flour mixture alternating each until mixed throughly.
- Fold in Egg whites.
Make the zebra cake:
- Divide the cake batter into three equal portions.
- Using paste food coloring dye one portion red and another blue.
- Starting with the red batter, place three tablespoons of batter into the bundt pan.
- Add three more tablespoons of the white batter directly on top of the red and repeat with the blue.
- Repeat until all the batter in gone. The batter will spread out so keep adding the tablespoons of batter on top of one another in the same spot.
- Bake for 30 minutes or until a cake tester or knife inserted into the cake comes out dry.
- Let cool completely in pan before removing and place on a wire rack.
For the Cherry Glaze:
- 3 cups of powdered sugar, sifted
- 1/2 cup heavy cream
- 1 teaspoon cherry extract*
- Red and blue non pareils, sprinkles or glittered sugar.
- Place parchment or waxed paper until the rack the cake is resting on.
- Whisk everything together until smooth.
- Pour the glaze over the cake.
- Sprinkle the decorations on.
- Let glaze dry completely before cutting the cake.