COOKIES on the DR. OETKER website

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Topsy Turvy Zebra Cake

Not only does this topsy turvy cake have contrasting colours, shapes and patterns on the outside, it has black and white zebra patterned vanilla cake on the inside!

10 servings

More experience and time required 80 Minutes



for the recipe Topsy Turvy Zebra Cake


750 g plain flour
2 tsp baking powder
450 g caster sugar
2 tsp Queen Vanilla Bean Paste
10 eggs
250 ml hot water
500 ml vegetable oil
4 tbsp cocoa powder


Dr. Oetker Buttercream Icing
100 ml orange liqueur

To Decorate:

Dr. Oetker Edible Wafer Daisies
Dr. Oetker Sugar Strands
Dr. Oetker Gel Food Colour Bright Red
Dr. Oetker Buttercream Icing





Preheat oven to 180°C (160°C Fan), grease and line 2 x 26cm round cake tins and 1 x 18cm round cake tin. Sift flour and Baking Powder into a mixing bowl. Add remaining ingredients (except cocoa powder). Using an electric whisk, beat for about 2 minutes until thoroughly blended.


Divide the mixture in two and mix one of the two batters with cocoa powder. Then divide the light batter and dark batter in two. Spoon 1-2 tablespoons of the light batter into the first 26cm tin. Immediately add 1-2 tablespoons of the dark batter. Continue in the same way (always alternating light and dark batter) for the rest of the first set of two mixtures (see image 1).


Applying the same method, use the second set of mixtures for the second 26cm tin and 18cm tin. Bake in the oven for 35-50 minutes or until an inserted skewer comes out clean. Turn out cakes onto wire rack lined with parchment paper and leave to cool completely.


Buttercream Filling:

Prepare the Dr. Oetker Buttercream according to the directions on the packet.



To start with, you will have three zebra cakes; a tall large cake, a short large cake and a small cake.


Cut tall large cake and small cake in half horizontally. Spread the orange liqueur on the four halves. Spread about 5 tablespoons of buttercream over bottom half of large cake and sandwich together with other half. Spread another 5 tablespoons of buttercream on top. Place whole short large cake on top. Spread about 3 tablespoons of buttercream on bottom half of the small cake and place other half on top. Carefully spread thin layer of icing over two cakes. Chill two cakes in fridge for at least 1 hour.


Remove cakes from fridge. Horizontally slice a wedge off bigger cake so that the height of one side of the cake is approximately 5cm (see image 2). Spread a thin layer of icing on top of cake and chill in fridge for minimum 1 hour, or overnight (bottom tier).


Using 18cm springform pan, cut a cylinder out of the top wedge you sliced off the large cake earlier (see image 3).


Place the 18cm wedge on top of small cake (see image 4). Spread a thin layer of icing over cake and chill in fridge for minimum 1 hour, or overnight (middle tier).


Using a 7-8cm round cookie cutter, cut 2-3 cakes out of the remaining cake wedge and place lopsided on top of each other. Spread a thin layer of icing over cake and chill in fridge for minimum 1 hour, or overnight (top tier).


To Decorate:

Prepare the Dr. Oetker Buttercream according to the directions on the packet.


Spread 1 tablespoon of icing over top tier cake. Decorate with Wafer Daisies. Spread thin layer of the icing over the middle tier cake and cover completely with Sugar Strands. For the bottom tier cake, divide remaining icing equally between 4 bowls. Mix two quarters and squeeze a few drops of red Gel Food Colour into portion and mix to achieve a pastel pink colour. Colour remaining portions in two different darker pink shades. Cover cake with lightest pink icing. Blend medium pink onto mid-section and dark pink onto bottom section of cake. The different pink shades should blend smoothly.


Place the bottom tier on a cake board, then the middle tier then the top tier. Turn the tiers so that each one looks lopsided.