Chocolate & raspberry zebra cake

Chocolate & raspberry zebra cake

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(13 ratings)

Prep: 40 mins Cook: 1 hr, 5 mins

More effort

Makes a 22cm round cake
Childhood favourite, the marble cake, gets an update where precision results in a uniformly stripy sponge

Nutrition and extra info

  • Freeze sponge before decorating

Nutrition: per serving (12)

  • kcal700
  • fat41g
  • saturates11g
  • carbs73g
  • sugars40g
  • fibre2g
  • protein10g
  • salt0.7g
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  • vegetable oil, for greasing

For the raspberry sponge

  • 150ml pot raspberry yogurt



    Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…

  • 150ml vegetable oil
  • 100g frozen raspberry, defrosted



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 200g self-raising flour, plus an extra 5 tbsp
  • 140g caster sugar
  • 2 large eggs
  • artificial pink food colouring

For the chocolate sponge

  • 200g self-raising flour
  • 140g caster sugar
  • 3 tbsp cocoa powder
  • 2 large eggs
  • 150ml pot natural yogurt
  • 150ml vegetable oil
  • ½ tsp vanilla extract

To decorate

  • 200ml pot double cream
  • 100g seedless raspberry jam
  • 100g bar dark chocolate, roughly chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…


  1. Heat oven to 180C/160C fan/gas 4. Grease and line the base of a deep 22cm round cake tin with baking parchment.

  2. To make the raspberry sponge, put the yogurt, oil and raspberries in a food processor or blender, and whizz until well blended. Sieve, to remove the seeds, into a measuring jug, until you reach 300ml. Discard the rest.

  3. From now, make the 2 cakes simultaneously. In 2 mixing bowls, separately mix the dry ingredients, plus a pinch of salt, for the raspberry and chocolate sponges. Crack in the eggs, then add the yogurt, oil and vanilla extract to the chocolate one, and the measured raspberry mixture to the other. Beat each with an electric whisk until smooth, cleaning whisks between bowls. Quickly stir some pink food colouring into the raspberry batter, to give a strong colour – a good cherry pink works well.

  4. Sit the cake tin in front of you and a bowl of cake batter to each side – you need to work quickly and smoothly for the next bit, so make sure your oven is hot and racks are in the right place. Using 2 x ½ cup measurers, or 2 similar ladles or serving spoons, spoon 1 measure (about 150ml) of the chocolate batter into the very centre of the prepared cake tin. Don’t wait for it to settle or spread, quickly top with the same measure of raspberry mixture, right in the middle (see Secrets of success, below). Repeat alternating batters, without pausing, until all the mixes are finished, then put straight in the oven.

  5. Bake for 1 hr until a skewer poked into the middle comes out clean – keep an eye on it though, you may want to loosely cover with parchment after 45 mins if the cake is looking dark (the top will be cracked). Cool in the tin.

  6. To decorate, put the cream and raspberry jam in a pan, and bring nearly to the boil, stirring to melt the jam. Take off the heat, tip in the chocolate and leave until melted. Stir together until smooth. When thick enough to spread, remove the cake from the tin and swirl the chocolate icing all over the top.

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Comments, questions and tips

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8th Jul, 2013
ignore that please, pressed the wrong button !!!!!
9th Mar, 2013
I have seen that a lot of people didn't like the flavour of this cake and I was concerned I wouldn't either but it is actually delicious. I followed the recipe to the letter with the exception of using fresh raspberries (and more of them, about 130g) instead of frozen ones. The flavour of the cake is a beautiful mixture of chocolate and raspberry and it is not dry at all- it is very moist. Next time I'm going to give it an aditional 5-10 mins in the oven because it was slightly under baked. I really like the zebra effect method and will do it again with other flavours too. One thing I would suggest is that you use very good quality yogurt for this recipe and you may need to add icing sugar to the ganache depending on wether it is too bitter (if you used very dark chocolate as I did) or it may be too runny (due to the addition of the jam to the recipe) and adding icing sugar will help thicken it so it stays on the top of the cake and doesn't drip all over.
4th Mar, 2013
Fun cake to make and the recipe was easy to follow but for us the Cake did not hit the spot. We found the cake a nice coincidence but had a Bitter taste which we are not sure what it was. Think we will use the technique for making the cake again but with Different flavours.
14th Feb, 2013
Marbling technique was very successful and looked good but cake was disappointing - dry and bland. Have decided that I don't like the flavour of cakes made with oil. The chocolate/raspberry ganache was gorgeous; I think it would make great truffles :-) Would give it 3* but its not working.
29th Jan, 2013
I made this cake for the first time on sunday and was really looking forward to it. But unfortunatly the spondge was very dry and tasteless and a rather heavy taste?. If i was to make this in future i would use butter instead of oil and plain flour and baking powder instead of self raising flour.
27th Jan, 2013
Have to confess I too found this VERY dry. Wanted to like it, but am an experienced baker and it did go dry on me. Have a feeling that it would work better is you used a smaller sandwich tin (7inch) and therefore it would need less baking and dry out less. Icing was nice, but needed to add icing sugar to get it to set and I have made ganache icing many times before....
21st Jan, 2013
Made this this afternoon for my mum's birthday and she loved it! It wasn't dry at all. Bought single cream by accident so I ended up with a chocolate raspberry sauce instead of a ganache but it still tasted great. Also if I were to make this cake again I would use smaller measurements when filling the tin to get thinner stripes. I also topped it with some defrosted raspberries to compensate for the lack of raspberry flavour in the sponge. Really recommend doing this.
21st Jan, 2013
Fun technique,but this recipe is a taste disaster. Will use the zebra marbling with my own usual choc and vanilla recipe.
20th Jan, 2013
The cake needed an extra 15 minutes in the oven. It looked great when cut, however there was practically no flavour from the cake. Very dissappointed, but will definitely use this technique again with a different recipe to get the effect.
13th Jan, 2013
Looks lovely, very effective, but very dry sponge, and as an experienced cake maker was disappointed.


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