Description
Ever dreamed of a dessert that’s as visually impressive as it is delicious? Zebra Cake is a no-bake classic, featuring layers of chocolate wafer cookies and fluffy whipped cream, arranged to create a striped effect that mimics a zebra’s pattern
Ingredients
Zebra Cake uses just a handful of ingredients to create its iconic look and taste. Here’s what you’ll need for 6 servings:
- 1 ½ cups heavy whipping cream: Forms the fluffy, creamy layers.
- 2 tablespoons confectioners’ sugar: Sweetens the whipped cream lightly.
- 2 teaspoons vanilla extract: Adds a warm, sweet flavor to the cream.
- 1 (9-ounce) package chocolate wafer cookies: Provides the crisp, chocolatey layers.
- ¼ cup grated chocolate: Adds a decorative, chocolatey finish.
Why These Ingredients Matter
- Chocolate Wafers: Create the dark “stripes” and a crisp, chocolatey contrast to the cream.
- Heavy Whipping Cream: Forms the light, fluffy “stripes” that soften the cookies into a cake-like texture.
- Confectioners’ Sugar and Vanilla: Sweeten and flavor the cream for a balanced taste.
- Grated Chocolate: Enhances the presentation with a rich, chocolatey garnish.
Substitutions and Variations
- Chocolate Wafers: Use chocolate graham crackers or thin chocolate sandwich cookies (without the filling) for a similar effect.
- Heavy Cream: Replace with coconut cream for a dairy-free option, though the flavor will be slightly tropical.
- Confectioners’ Sugar: Swap with granulated sugar, but use sparingly (1 tablespoon) to avoid graininess.
- Grated Chocolate: Substitute with chocolate sprinkles, cocoa powder, or crushed cookies for the topping.
- Vegan Option: Use dairy-free chocolate wafers, coconut cream, and ensure the grated chocolate is vegan-friendly.
- Gluten-Free: Use gluten-free chocolate wafer cookies for a gluten-free version
Instructions
Step 1: Gather and Prep
- Gather 1 ½ cups heavy whipping cream, 2 tablespoons confectioners’ sugar, 2 teaspoons vanilla extract, 1 (9-ounce) package chocolate wafer cookies, and ¼ cup grated chocolate.
- Chill a glass or metal mixing bowl and beaters in the refrigerator for 10-15 minutes for easier whipping.
Tip: A chilled bowl helps the cream whip faster and hold stiff peaks.
Step 2: Whip the Cream
- In the chilled bowl, beat 1 ½ cups heavy whipping cream with an electric mixer on medium-high speed until it begins to thicken.
- Gradually add 2 tablespoons confectioners’ sugar and 2 teaspoons vanilla extract, continuing to beat until stiff peaks form, about 2-3 minutes.
Tip: Stop beating once stiff peaks form to avoid overwhipping, which can make the cream grainy.
Step 3: Assemble the Cookie Stacks
- Spread a generous teaspoon of whipped cream onto one side of each chocolate wafer cookie.
- Press the cookies together to form 3-inch stacks (about 4-5 cookies per stack, depending on the package size).
Tip: Apply consistent amounts of cream for even stacks, and work gently to avoid breaking the delicate wafers.
Step 4: Form the Cake Log
- Spread a 1-inch-wide line of whipped cream down the center of a serving platter to act as a base.
- Turn the cookie stacks sideways (so the layers are vertical) and press them together into a log, securing them in the whipped cream base on the platter.
Tip: Align the stacks carefully to create a uniform log for the best striped effect when sliced.
Step 5: Frost and Decorate
- Frost the entire cookie log with the remaining whipped cream, covering the top and sides evenly.
- Sprinkle ¼ cup grated chocolate over the top and sides for a decorative finish.
- Cover tightly with plastic wrap and refrigerate for 8 hours or overnight to soften the cookies and set the cake.
Tip: Use a spatula to smooth the whipped cream for a polished look, and ensure the plastic wrap doesn’t touch the cream to avoid sticking.
Step 6: Serve
- To serve, slice the cake diagonally to reveal the striped pattern, creating 6 even slices.
- Serve chilled for the best texture and flavor.
Tip: Use a sharp knife dipped in hot water for clean, precise slices that showcase the zebra stripes.