Comments on: Zebra Cake (with Video!)

By: Sam Merritt

Sam Merritt — Sun, 21 Jun 2026 02:09:43 +0000

In reply to Lauren. Hi Lauren! This recipe as is will make about 8 cups of batter. A 10 inch pan typically hold about 6 cups of batter, so you'd need 3/4 of the recipe for a 10 inch pan. I would probably just make the recipe as is and be sure to not overfill the pan. :)

By: Lauren

Lauren — Sat, 20 Jun 2026 22:16:43 +0000

In reply to Sam.

Hi! Do you think a 1 1/2 batch would fill a 10 inch pan? I’m wondering the same Venne and thought you might have trouble shot since she asked?

Thanks so much,

Lauren 🙂

By: Sam Merritt

Sam Merritt — Sun, 14 Jun 2026 02:07:55 +0000

In reply to Sydney. Thank you so much for trying my recipe, Sydney! Happy 1st birthday to your daughter! They grow so fast! I hope everyone loves the cake! :)

By: Sydney

Sydney — Sat, 13 Jun 2026 04:40:31 +0000

I just finished baking this cake (with some cupcakes from the additional leftover batter) and it is probably one of the best cakes I have ever had in my life! It’s so spongy from the whipped egg whites, moist and flavourful without being too sweet. I used plain greek yogurt instead of sour cream and I did use dark vanilla extract but it didn’t compromise the white colour at all! I am really looking forward to cutting into the cake at my daughter’s first birthday tomorrow!

By: Sam Merritt

Sam Merritt — Mon, 09 Mar 2026 17:32:08 +0000

In reply to Tori. I am so sorry I am just seeing this, Tori! I actually have a section in the post that links you to several different frostings that work well with this cake. I hope you loved it! :)

By: Tori

Tori — Fri, 27 Feb 2026 15:18:14 +0000

This recipe is one I will be trying this weekend for a birthday cake!! I did want to ask, unless I missed it, I did not see where your other frosting options were at. The white chocolate looks great, but I’m curious to know what others you think would be good with it! I will be trying to decorate this cake if that makes a difference in your recommendations! Thanks in advance!

By: Rebekah H

Rebekah H — Tue, 27 Jan 2026 11:12:45 +0000

In reply to Sam Merritt.

Made this for my son’s birthday!!! This cake is so good! It reminds me of a red velvet but without all that food coloring! My son said “it gets better everytime I eat a slice” ha! Definitely a keeper! Thank you!

By: Sam Merritt

Sam Merritt — Wed, 10 Dec 2025 02:25:13 +0000

In reply to Mauri A Stott. Hi Mauri! I think the black cocoa will work without any adjustments, but I haven't personally tried it. Enjoy! :)

By: Mauri A Stott

Mauri A Stott — Mon, 08 Dec 2025 19:13:07 +0000

I am making this this week for my husband’s birthday, and want to use King Arthur Black Cocoa — will that need anything in particular adjusted?

Thank you for such a well-written recipe!

By: Sam Merritt

Sam Merritt — Fri, 26 Sep 2025 02:10:48 +0000

In reply to Sharlin. I'm glad it was all so helpful, Sharlin! You can stir in a drop or two of black food coloring to darken it a little bit. Enjoy! :)

By: Sharlin

Sharlin — Fri, 19 Sep 2025 17:29:15 +0000

Hi Sam,
Thank you for the detailed recipe, the super useful video, and the METRIC measurements, seriously!! Too many cake recipes out there don’t have them, which is crazy. I’ve been wondering: before I attempt to make this, do you think that perhaps one or two drops of black food gel coloring added to the chocolate batter would darken it without affecting the quality of the recipe? Thank you in advance.

By: Sam Merritt

Sam Merritt — Wed, 20 Aug 2025 20:08:23 +0000

In reply to Angel E. Hi Angel! I think black cocoa could work. I haven't personally tried it so I can't say for sure if you would need any adjustments. Let me know how it goes if you try it. :)

By: Angel E

Angel E — Mon, 18 Aug 2025 20:21:47 +0000

Can you make this with black cocoa to make the stripes actually black and if so, would there be any other add ins needed when mixing the chocolate batter to offset for the black cocoa? Is it possible to add black food color to the regular cocoa to get a more black stripe?

By: Emily

Emily — Fri, 27 Jun 2025 18:03:04 +0000

In reply to Sam Merritt.

Thank you so much for replying back. I will be trying that ice cream cake recipe!

By: Sam Merritt

Sam Merritt — Fri, 27 Jun 2025 13:43:28 +0000

In reply to Emily. Hi Emily! I haven't tried it. There is a chance it could dry out a little bit in the freezer, but it should still be good. I do have an ice cream cake recipe that stays nice and moist in the freeze. :)

By: Emily

Emily — Fri, 27 Jun 2025 00:19:16 +0000

Could you use this cake recipe as part of an ice cream cake?

By: Sam

Sam — Wed, 23 Oct 2024 11:38:28 +0000

In reply to Sonya Goins. I'm so glad you enjoyed it so much, Sonya! :)

By: Sonya Goins

Sonya Goins — Tue, 22 Oct 2024 20:45:32 +0000

I was a little intimidated by how well I would get the zebra pattern, but omg it turned out great! it looks so cool and tastes absolutely delicious!! I made a chocolate cream cheese filling and used whipped cream cheese frosting!!

By: Sam

Sam — Tue, 08 Oct 2024 11:07:06 +0000

In reply to Caro. Thank you for taking the time to leave a comment, Caro! I'm so glad you enjoyed it so much! :)

By: Caro

Caro — Tue, 08 Oct 2024 01:14:40 +0000

I’m not one to usually leave comments but this recipe is absolutely perfect! It is very easy to follow and I was stunned to see the result, it looked so great, everyone loved it! Not only that but it also tasted absolutely amazing – the cake was moist, not too sweet, and your icing recipe is nice and light. THANK YOU!

By: Carol

Carol — Mon, 30 Sep 2024 02:32:07 +0000

In reply to Sam. absolutely I’ll be making it this week for my nephews seventh birthday. I will take a picture it on Saturday.!!

By: Sam

Sam — Thu, 26 Sep 2024 16:20:44 +0000

In reply to Carol. Hi Carol! I've never used black cocoa here but I think it would work very well! If you try it would you let me know how it works out for you?

By: Carol

Carol — Thu, 26 Sep 2024 00:04:27 +0000

hi oh my gosh, I love all your recipes! Can I use black cocoa for this recipe?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Tue, 09 Jul 2024 15:02:17 +0000

In reply to Alanna. Hi Alanna! Doubling will give you enough batter for your pans with just a bit leftover. Make sure not to overfill, and you should be good to go

By: Alanna

Alanna — Tue, 09 Jul 2024 12:30:59 +0000

I would like to make a 3 layer with 9” pans instead of a 2 layer 8” cake, how would you recommend I double the recipe? Should I simply just double the recipe or would that not be enough cake batter? Can’t wait to try this for my daughters “Two Wild” birthday party