Zebra cake is not just visually appealing — this version made with cream instead of butter is exceptionally light and airy. In a recent bake-off comparing low-fat options, this cream-based cake faced a buttermilk cake and a classic butter lemon cake. The winner for us was clear: the cream cake. We found it tender, aromatic, and delicious.
The idea behind this zebra cake resembles the concept used by one of Germany’s well-known baking mixes, Wolke-Kuchen. I haven’t tried that mix directly, so I can’t compare ingredients, but the finished cake looks very similar. Baking the “cloud” cake yourself is likely healthier and tastier than using a mix. Compared to a typical marble or zebra cake, this version is lighter and lower in fat and calories, despite using cream. That makes it a good option for anyone looking for a slightly healthier treat while still enjoying cake.
The batter for this zebra cake is fairly runny, similar to pancake batter, which helps keep the baked cake tender. In my trial it didn’t form a perfect zebra pattern, but the taste more than made up for it. If you prefer a fruitier cake, the batter accepts cherries — fresh or jarred — very well. The basic dough also adapts easily to other flavors: add lemon juice and zest for a lemon version, or increase cocoa for a richer chocolate cake. My conclusion: a cake made with cream instead of butter holds its own — highly recommended.
Recipe Card
Print Recipe
Airy zebra cake with cream
30 mins
35 mins
Ingredients
- 4 eggs, medium
- 160 grams sugar (≈ 1 cup)
- 200 milliliters cream (≈ 1 cup)
- 80 milliliters carbonated mineral water (≈ ⅓ cup)
- 300 grams flour (≈ 2 ½ cups)
- ¾ pack baking powder
- 2 ½ tablespoons cocoa powder
Instructions
-
Preheat the oven to 350°F (top and bottom heat). Grease and lightly flour a springform pan. In a large bowl, beat the eggs with the sugar until frothy.
-
Stir in the cream. Combine flour with baking powder and add to the wet ingredients. Finally, fold in the carbonated mineral water briefly to retain some fizz.
-
Divide the batter in half and mix cocoa powder into one portion. For a marble cake, alternate spoonfuls of light and dark batter into the pan and swirl with a fork. For a zebra effect, drop tablespoons of light and dark batter alternately into the center of the pan so the layers spread and form rings.
-
Bake for about 30–35 minutes. Let cool to room temperature, then dust with icing sugar or glaze with chocolate if desired.