Ingredients
For the Cake:2 cups (250 g) all-purpose flour1 cup (200 g) granulated sugar½ cup (115 g) unsalted butter, softened3 large eggs, room temperature¾ cup (180 ml) whole milk3 tablespoons unsweetened cocoa powder2 teaspoons baking powder1 teaspoon vanilla extract¼ teaspoon salt👩🍳 InstructionsPrepare the BatterPreheat the oven to 350°F (175°C). Grease and lightly flour a 9-inch round cake pan.Cream the Butter & SugarBeat the softened butter and sugar for 3–4 minutes, until light, fluffy, and creamy.Add the Eggs & VanillaAdd the eggs one at a time, mixing well after each addition. Add the vanilla extract and mix until combined.Add the Dry IngredientsIn a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix just until the batter is smooth. Do not overmix.Make the Chocolate BatterDivide the batter evenly between two bowls. Keep one bowl as the vanilla batter. Add the cocoa powder to the second bowl and mix until completely smooth.Create the Zebra PatternPlace one spoonful of vanilla batter in the center of the prepared pan. Add one spoonful of chocolate batter directly into the center of the vanilla batter. Continue alternating between vanilla and chocolate batter, always pouring into the center, until all the batter is used.BakeBake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.CoolLet the cake cool in the pan for 10 minutes, then transfer it to a wire rack and allow it to cool completely.Slice & ServeSlice the cake and reveal the beautiful chocolate-and-vanilla zebra pattern inside. Serve with coffee, tea, or your favorite drink. 🍰☕🤎