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  • Nut Free
  • Vegetarian

Zebra Cake with Easy Cream

When coming up with dessert, cakes are some of my favorite options. There are so many different recipes out there, so sometimes it’s hard to find the right one. That’s when this Zebra Cake recipe comes in in handy!

Why is this cake literally the best cake recipe ever?

  1. It’s more colorful than all other baked cakes! This zebra cake wasn’t meant to be animal-themed, but when you plan for alternating layers, a fun name is definitely a must.
  2. It’s a big family favorite. Just as it’s quick to make, it’s quick to disappear.
  3. The cream in this cake is so simple, it’s made of just two ingredients!

Zebra Cake with Easy Cream

What will I need to make this Zebra Cake?

  • sweetened condensed milk
  • sour cream
  • white flour
  • eggs
  • baking soda
  • cocoa powder

For the cream:

  • sweetened condensed milk
  • butter
Zebra Cake with Easy Cream

I love making cakes for dessert! Here are some more of my favorites:

This European Biskvit Cake with Easy Cream (Sponge) is easy and tastes like it came from a bakery!

You can make a unique Russian Korolevsky Cake (Layered King’s Cake) with fun layers!


Zebra Cake with Easy Cream

Surprise your family and friends with this unique zebra cake!
5 from 1 vote
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Course: Desserts
Cuisine: Russian
Allergy: Nut Free, Vegetarian
Total Time: 1 hour 35 minutes
Calories: 428kcal


  • Cake spatula
  • Stand mixer
  • Serving plate


For the Zebra Cake Layers:

  • ½ can sweetened condensed milk
  • 1 cup sour cream
  • 2 cups white flour
  • 3 eggs
  • 1 tsp baking soda
  • 2 Tbsp cocoa powder

For the Easy Cream:

  • ½ can sweetened condensed milk
  • 200 grams butter, softened


  • In a large bowl of a stand mixer, combine condensed milk, sour cream, and eggs until the batter is evenly mixed.
    ½ can sweetened condensed milk, 1 cup sour cream, 3 eggs
  • Add flour and baking soda and mix again.
    2 cups white flour, 1 tsp baking soda
  • Pour half of the batter into an 8" greased cake pan.
  • To the second half of the batter, add cocoa powder and mix well. Pour into an 8" greased cake pan.
    2 Tbsp cocoa powder
  • Bake both the layers for 20 minutes at 400°F.
  • Let the layers cool, then cut each one horizontally into two.
  • Beat 200 grams of softened butter on high speed until fluffy. Add ½ can condensed milk and combine.
    ½ can sweetened condensed milk, 200 grams butter,
  • Optional step: If you like your cake really moist, drizzle each layer with sweetened milk and let the layers absorb the liquid for 5 minutes before putting them together.
  • Place the bottom part of the chocolate layer on a serving dish and spread with cream. Place a vanilla layer on top and spread with cream.
  • Then do chocolate, cream, vanilla cream until all the layers are finished.
  • Cover the entire cake in cream and decorate with chopped toasted walnuts.
  • Let stand for 5-6 hours before serving then enjoy with coffee or tea!


Calories: 428kcal | Carbohydrates: 42g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 315mg | Potassium: 241mg | Fiber: 1g | Sugar: 22g | Vitamin A: 820IU | Vitamin C: 1mg | Calcium: 153mg | Iron: 2mg
Tried this recipe?Mention @allweeat_com or tag #allweeat!

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