This Zebra Bundt Cake is a fun and beautiful bake that looks much fancier than it actually is! With alternating layers of vanilla and chocolate butter cake batter, each slice reveals a lovely zebra-inspired pattern that makes the cake extra special.

While the design looks impressive, the key to this recipe is actually quite simple: getting both batters to a similar consistency. When the vanilla and chocolate batters are close in texture, they will spread more evenly in the bundt tin, creating cleaner and more distinct stripes.

I made this bake using the Thermomix TM7 and followed the Zebra Bundt Cake recipe on Cookidoo as a reference, with some of my own adjustments. I especially appreciated the guided weighing and mixing functions, as well as the pre-cleaning mode before moving on to the mocha ganache. However, I am also sharing the hand-mixed version below so that the recipe remains accessible even if you are making it without a Thermomix.

Why You’ll Love This Zebra Bundt Cale

This cake is soft, buttery and lightly chocolatey, with a lovely contrast between the vanilla and cocoa layers. The bundt tin also gives the cake a naturally elegant shape, so you do not need much decoration to make it look presentable.

It is a great cake for gatherings, tea time, or when you want something classic but with a little visual surprise. You can enjoy it plain, dusted with icing sugar, or finished with a simple mocha ganache for a richer chocolate coffee touch.

The Secret to Cleaner Zebra Layers

For a zebra cake, the batter should be thick enough to hold some structure, but still fluid enough to spread slowly when spooned or piped into the tin.

If the batter is too thick, the layers may not spread nicely. If it is too runny, the layers may blur together and become more like a marble cake. This is why I recommend adding milk to the chocolate batter gradually, rather than all at once. The chocolate batter should look similar to the vanilla batter in consistency.

Using a Bundt Tin

A bundt tin works beautifully for this recipe because it gives the cake a decorative finish even before any ganache or glaze is added. The centre tube helps the cake bake more evenly too.

Do grease the bundt tin well, especially around the ridges and centre tube, so the cake releases cleanly after baking. I usually let the cake cool in the tin for about 20 minutes before unmoulding while it is still warm.

Thermomix / Cookidoo Note

The recipe was made with reference to the Zebra Bundt Cake recipe on Cookidoo, and I prepared mine using the Thermomix TM7. The TM7 was helpful for guided weighing, mixing the batter, and using the pre-cleaning function before making the mocha ganache.

For those making this by hand, the version below is written as a hand-mixed recipe so that you can recreate the cake with basic baking tools. For those with Thermomix, go ahead and run the recipe to guide!

Without further ado, the recipe.

Zebra Bundt Cake Recipe
by Javier Tan May-18-2026

Recipe credit to Vorwerk, Cookidoo as linked above

A soft and buttery Zebra Bundt Cake with vanilla and chocolate stripes. Learn how to create clean zebra stripes with this easy recipe.

Ingredients (Cake)

  • Approx 3/4 Cup + 1 Tbsp or 200g Unsalted Butter, Softened
  • 1 and 1/2 Cup or 300g White Sugar
  • 3 large Eggs, approx 60g each
  • Pinch of Salt
  • Approx 3/4 Cup or 180g of Unsweetened Yoghurt, room tem
  • 1 tsp or 5ml Vanilla Extract
  • 2 and 1/4 Cup or 280g All-Purpose / Plain Flour
  • 1 Tsp or 4g Baking Powder
  • 1/2 Tsp or 3g Baking Soda
  • Approx 1/2 Cup or 40g Cocoa Powder, Sifted
  • 1/3 Cup or 80ml Milk, room temp

Ingredients (Mocha Ganache)

  • Approx 2/3 Cup or 100g Dark Chocolate
  • 1/3 Cup or 80ml Whipping Cream
  • 1 Tsp Instant Coffee Powder

Instructions

  1. Cream together softened butter and sugar until light and creamy, approx 2 minutes.
  2. Then, mix in the 3 eggs one at a time.
  3. Next, whisk in the salt, vanilla and yoghurt.
  4. Sift and whisk in the flour.
  5. Next, transfer approximately 700g or 2/3 of the batter to a big bowl.
  6. To the remaining batter (1/3), mix in the cocoa powder and milk. It’s best to mix in the milk 1/4 at a time until it reaches the right consistency (same as vanilla batter).
  7. Pipe or spoon 3 tbsps of vanilla batter onto the bundt tray, tilting it slightly to spread the batter. Then, place 3 tbsps of the chocolate batter in and repeat (I am using a 9.5 inch bundt tin).
  8. Bake 55 – 65 mins or until a toothpick inserted into the middle of the cake comes out almost clean.
  9. Unmould when warm (20 minutes) and serve with mocha ganache!
  10. In the meanwhile, you can make the mocha ganache by heating up cream and coffee for 3 – 4 at low heat, before pouring it over the dark chocolate chips and whisking it 5 mins later.
  11. Serve and enjoy!

Details

  • Prep time: 35 mins
  • Cook time: 1 hour 5 mins
  • Total time: 1 hour 40 mins
  • Yield: 1 x Fluffy Zebra Bundt Cake

Notes:

  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my Instagram, Facebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Store at room temp for up to 2 – 3 days (4 days if no ganache) or keep refrigerated for up to 1.5 weeks, preferably covered.
  3. Please do not copy and paste the recipe without my permission, but feel free to link back here!

Enjoy!
– Bakeomaniac, Javier Tan