Zebra Cake with Strawberry Frosting Recipe

1. Preheat oven to 350 degrees F. Grease three 6-inch cake pans, line with parchment paper, then grease the parchment paper.

Vanilla Batter:

1. Whisk the flour, salt, baking powder, and baking soda together in a large bowl. Set aside. 

2. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy for about 2 minutes.

3. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. At medium-high speed, beat in the eggs, sour cream, and vanilla extract.

4. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.

5. With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated.

6. Do not overmix this batter. The batter will be smooth, velvety, and slightly thick.

Chocolate Batter:

1. Transfer half of it to another bowl. Whisk in the 3 chocolate batter ingredients until combined.

2. Drop a large spoonful of 1 batter in the center of the pan. Top with a spoonful of the other batter. Alternate spoonfuls on top of each other.

3. Give the pan a shake to level it all out. Repeat with each cake pan until all the batter is used.

4. Bake for around 19 to 22 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done.

5. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Frosting:

1. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb.

2. In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy for about 2 minutes.

3. Add confectioners’ sugar, cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste. 

4. Add a pinch of salt if the frosting is too sweet. Set 1 heaping cup of frosting aside; this will be the vanilla frosting for the inside of the cake. Beat the strawberry powder into the remaining frosting until combined.

To assemble the frost:

1. First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.

2. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with ½ of the vanilla frosting. Top with the 2nd layer and evenly cover the top with the rest of the vanilla frosting.

3. Top with the third cake layer. Spread the strawberry frosting into a thick layer all over the top and sides.

4. Garnish with sprinkles, if desired. Refrigerate for at least 30 minutes before slicing.