Chocolate & Raspberry Zebra Cake Recipe

Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.

In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.

In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture.

Pour half of the batter into a separate bowl. Stir in the raspberry jam into one half of the batter until well combined.

Starting with the chocolate batter, drop spoonfuls of each batter onto the center of the prepared cake pan, alternating between chocolate and raspberry batter. Continue until all the batter is used.

Use a butter knife to create a marbled pattern by gently swirling the two batters together.

Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.