Chocolate & raspberry zebra cake

Chocolate & raspberry zebra cake

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(17 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


  • 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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Helen Rutherford's picture
Helen Rutherford
1st May, 2020
the texture was horrible and came out like rubber even though I followed the recipe. it was very dense which I think occurred because of the yoghurt and the raspberry flavour didn't come through. do not recommend
Rob Griffiths's picture
Rob Griffiths
14th Nov, 2019
Made this cake for the first time for a friends birthday. Everyone enjoyed it. Not sure how it's gone so wrong for the folk who didn't enjoy it on the reviews. I guess it's a matter of taste and preference and things can go wrong here and there. I followed the recipe and it turned out moist, flavoursome and striped although I swapped the pink colouring for bright red to add a bit of vividness. Will definitely make this cake again.
26th Sep, 2019
Having read some of the reviews I approached this recipe with some trepidation. But I'm pleased to say that it turned out very well, a delicious very moist cake that I'll make again.
13th May, 2019
I added buttermilk to the chocolate batter to get the correct consistency and it make for a wonderful and moist crumb. It was delicious and very flavorful. It did take a little longer to cook than the recipe calls for so allow for extra time.
kathleen-rose's picture
9th Sep, 2018
I had all the ingredients ready for this before I noticed the comments from others, or I wouldn’t have gone ahead and made it. I wish I had made something else. The cake is a strange gloopy texture when being mixed, which did not bode well with me, and it was a horrible chewy cake, uncooked in the centre, even though the skewer I used came out clean. The icing was a sauce, which we used to pour over the cake with cream to make it edible (after we had cut the centre of the cake out and thrown it in the bin), but I have ditched the recipe, will def not make again, the oil and yogurt don’t seem to work together. I can’t score as I don’t want to give it even one star, it’s very disappointing wasting ingredients and serving up below par cake.
8th Oct, 2015
I did not read the comments until l had purchased all the ingredients and what a shame... it was just as many have said Dry and not a nice cake waste of oven space and some lovely ingredients. Not one to save - lemon curd and blueberry loaf was a huge hit!
30th May, 2015
Got a zebra pattern but cake was horrible. Took 30mins extra in the oven and still tasted and felt under baked, had a floury heave taste. I ended up throwing it away because I would serve that to anyone and made a cheesecake instead, trust me don't waste your time
14th May, 2015
the cake was great I tried it many times but it only turned out stripy once i also found the mixture was enough to make two cakes and it was way too oily was a bit sickly after a day. would recommend eating it at once and not leave it overnight
28th Jan, 2015
I made this for a birthday, and having read the reviews on it being a little on the dry side, I was a little worried. but what I found was there was more than enough of both mixes to make 2 cakes which I then sandwiched together. the chocolate mix isn't as runny as the raspberry, so I just added a little milk to get a looser consistency which worked well. my only complaint would be that the raspberry flavour is very subtle, so next time I will sandwich with some jam as well I think. other than that it was excellent, I could clearly see the pattern etc and everyone loved it.
21st Dec, 2014
I wish that I had read the reviews before I tried this. The making of ther two different batters was ok - except that the chocolate one is bound to be thicker than the raspberry, given the cocoa powder in it. Initially, I was impressed with how the cake turned out. But then I realised that, despite the extra time that I had given it, the inside was still far from cooked. The ganache topping needed icing sugar to thicken it and I agree that the sponges weren't that impressive to taste. The zebra bits worked though!


17th Apr, 2014
can you use butter instead of oil? if so, how much?
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