Recipe courtesy of Valerie Bertinelli
Strawberry-Lemonade Crazy Zebra Cake
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- Level: Easy
- Total: 2 hr 30 min (includes cooling and setting times)
- Active: 45 min
- Yield: 8 to 10 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 918
- Total Fat
- 45 g
- Saturated Fat
- 17 g
- Carbohydrates
- 120 g
- Dietary Fiber
- 1 g
- Sugar
- 105 g
- Protein
- 11 g
- Cholesterol
- 149 mg
- Sodium
- 723 mg
This Jackson Pollock-inspired cake uses pantry staples to create an eye-catching and delicious dessert. Adding flavored gelatin to a basic white cake mix adds great flavor and creates two beautiful colors that swirl together. The sweetness from the cake is perfectly balanced with a tangy cream cheese frosting.
- Level: Easy
- Total: 2 hr 30 min (includes cooling and setting times)
- Active: 45 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 918
- Total Fat
- 45 g
- Saturated Fat
- 17 g
- Carbohydrates
- 120 g
- Dietary Fiber
- 1 g
- Sugar
- 105 g
- Protein
- 11 g
- Cholesterol
- 149 mg
- Sodium
- 723 mg
Ingredients
Cake:
Frosting:
Directions
- For the cake: Preheat the oven to 350 degrees F. Spray two 8-inch cake pans with nonstick spray and line the base of each pan with parchment paper.
- Divide the cake mix between 2 bowls (1 1/2 cups in each). Add the strawberry-flavored gelatin to one bowl and the lemon-flavored gelatin to the second bowl. Add 1/4 cup oil, 2 eggs and 1/2 cup water to each bowl. Whisk each batter until incorporated, washing the whisk in between or using a separate whisk.
- Use a 1/2-cup measuring cup or ice cream scoop to transfer 1/2 cup strawberry batter to the center of each of the prepared cake pans. Use a different scoop to scoop 1/2 cup of the lemon batter into the center of the strawberry batter. Continue scooping batter into the center of the pans, alternating colors, until all of the batter has been used.
- Bake until a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes. Transfer the pans to a wire rack to cool for 20 minutes, then remove the cakes from the pans to cool on the wire rack. Let cool completely before frosting.
- For the frosting: Add the cream cheese and butter to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the sides as necessary, until incorporated, about 2 minutes. Turn the mixer to low and slowly start to incorporate the confectioners' sugar 1 cup at a time, making sure that everything has been incorporated before adding more. Once all of the sugar has been added, add the vanilla and mix until combined. Cover and set aside at room temperature until the cakes are completely cooled.
- Trim the tops of the cakes (if necessary) to make flat tops. To assemble, place 1 cake layer flat-side up on a cake stand or plate. Top with about 3/4 cup of frosting. Use an offset spatula to move the frosting to the edges of the cake, smoothing it into an even layer. Place the second cake layer on top with the base facing up to create a nice flat top to the cake. Add about 1 cup of frosting to the cake for the crumb coat. This will seal in any loose crumbs and ensure the second layer of frosting is clean. Use an offset spatula to create a thin layer of frosting around the whole cake, adding more frosting if necessary. Transfer the cake to the refrigerator for 30 minutes for the crumb coat to set. Cover the remaining frosting and let sit at room temp until you are ready to continue.
- Add the remaining frosting to the top and sides of the cake and use the offset spatula to spread it evenly. Use the tip of the offset to create artful swirls in the frosting. Top the cake with the sliced strawberries and zest the lemon over top.
- If not serving immediately, refrigerate the cake until 2 hours before you are ready to serve. Let the cake come to room temperature before serving.
