Zebra KITKAT Traybake
We've teamed up with KITKAT to put a little more adventure into your break with our delicious Zebra KITKAT Traybake. This chocolate and vanilla cake not only tastes amazing, it also has wonderful zebra stripes in every slice!
Corn or sunflower oil
Caster sugar
Semi-skimmed milk
Medium eggs (at room temperature)
Vanilla extract
Self-raising flour
Baking powder
Cocoa powder
For the frosting:
Butter
Vanilla extract
4 finger KitKat
You will also need:
20x28cm (8x11in) cake tin, lined with baking parchment
Step 1 of 9
Watch our Zebra Traybake video before you start!
Step 2 of 9
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Step 3 of 9
Put the oil, sugar, milk, eggs and vanilla extract in a large bowl and beat everything together well with a balloon whisk.
It is best not to use an electric whisk as it will introduce too many bubbles, which are not needed for this cake.
Step 4 of 9
For the vanilla mixture: weigh 300g of the cake batter into a bowl and sift in 125g of the self-raising flour, with ½ teaspoon of the baking powder. Mix well and set aside.
Step 5 of 9
For the chocolate mixture: sift the remaining 100g self-raising flour and ½ teaspoon of baking powder into the other bowl along with the cocoa powder.
Step 6 of 9
Now you’re ready to fill the tin… Using separate tablespoons place a spoonful of the vanilla mix into the centre of the tin, top with a spoonful of the chocolate mixture right in the middle of the vanilla blob. Repeat this until you’ve used up all the mixture and you have concentric circles like a target board.
You may need to gently tap the tin to encourage the mixture to spread out in to all corners
Step 7 of 9
Bake in the oven for 20-25 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave to cool for 5 minutes before turning out onto a wire rack to cool completely.
Step 8 of 9
For the frosting: add your softened butter to a stand mixer and beat on high for 5-7 minutes until it has turned completely white. Add in the vanilla extract and mix to incorporate. Add the condensed milk in four stages and whisk until it has been fully incorporated.
Take your butter out of the fridge 30 minutes before making the icing to bring it to room temperature. If the butter is too soft, the icing will split.
Step 9 of 9
Decorate the cake: Ice the cake with the buttercream (you can use a piping bag or spatula) and finish with the KitKat.
Have you tried making this delicious recipe yet?
Let us know by reviewing it below
Zebra KITKAT Traybake
-
Prep: 15 mins
COOK: 25 MINS
-
Super Easy
-
SERVES: 20
-
Ingredients
Corn or sunflower oil
200mlCaster sugar
200gSemi-skimmed milk
5tbspMedium eggs (at room temperature)
3Vanilla extract
1tspSelf-raising flour
225gBaking powder
1tspCocoa powder
20gFor the frosting:
Butter
250gVanilla extract
1tsp4 finger KitKat
2You will also need:
20x28cm (8x11in) cake tin, lined with baking parchment
-
Method
Step 1 of 9
https://www.youtube.com/watch?v=31sGtOkHNyY
Watch our Zebra Traybake video before you start!
Step 2 of 9
Preheat the oven to 180°C, 350°F, Gas Mark 4.
Step 3 of 9
Put the oil, sugar, milk, eggs and vanilla extract in a large bowl and beat everything together well with a balloon whisk.
It is best not to use an electric whisk as it will introduce too many bubbles, which are not needed for this cake.
Step 4 of 9
For the vanilla mixture: weigh 300g of the cake batter into a bowl and sift in 125g of the self-raising flour, with ½ teaspoon of the baking powder. Mix well and set aside.
Step 5 of 9
For the chocolate mixture: sift the remaining 100g self-raising flour and ½ teaspoon of baking powder into the other bowl along with the cocoa powder.
Step 6 of 9
Now you’re ready to fill the tin… Using separate tablespoons place a spoonful of the vanilla mix into the centre of the tin, top with a spoonful of the chocolate mixture right in the middle of the vanilla blob. Repeat this until you’ve used up all the mixture and you have concentric circles like a target board.
You may need to gently tap the tin to encourage the mixture to spread out in to all corners
Step 7 of 9
Bake in the oven for 20-25 minutes or until a skewer inserted into the middle of the cake comes out clean. Leave to cool for 5 minutes before turning out onto a wire rack to cool completely.
Step 8 of 9
For the frosting: add your softened butter to a stand mixer and beat on high for 5-7 minutes until it has turned completely white. Add in the vanilla extract and mix to incorporate. Add the condensed milk in four stages and whisk until it has been fully incorporated.
Take your butter out of the fridge 30 minutes before making the icing to bring it to room temperature. If the butter is too soft, the icing will split.
Step 9 of 9
Decorate the cake: Ice the cake with the buttercream (you can use a piping bag or spatula) and finish with the KitKat.