It looks so innocent, just a plain white cake (don't judge, I know it's a really bad picture :) ).
Then you cut into the cake...
I made the cake with my Gluten Free Yellow Cake recipe. (I am so embarrassed, I just realized that I have never posted this recipe)
HIGH ALTITUDE GLUTEN FREE YELLOW CAKE:
3/4 cup butter, at room temp
4 eggs, at room temp
1 3/4 cup GF All Purpose flour (I use Bob's Red Mill)
3/4 cup cornstarch
2 tsp baking powder
1 1/4 tsp xanthan gum (this is optional since the cornstarch is a binder)
1/2 tsp salt
1 1/2 cup sugar
1 1/4 sup sour milk (I put about a tbsp lemon juice and then fill it the rest of the way with milk and then let it sit for at least 5 minutes, I usually get this ready with the butter and eggs so it come to room temp)
1/2 cup sour cream
Mix flour, baking powder, xanthan gum (if using), and salt. Set aside.
Cream butter and sugar until light and fluffy.
Add eggs one at a time and mix well in between.
Add vanilla and sour cream, mix well.
Alternate between flour and milk about 1/3 at a time.
Bake at 325 for 30 - 40 minutes.
When you pull this out of the oven, put the pans on a cooling rack and leave them there to cool for about 1/2 an hour at least. Gluten free things have a much more delicate crumb than regular things and if you try to move it too much when it's hot, it will just fall apart. Gluten free things also tend to shrink when they cool. This cake shrinks ALOT! It is also a really dense cake (this might be why I never posted this recipe, I need to do some more tweaking to see if I can achieve a lighter texture like my GF Chocolate Cake)
To make the zebra stripes, I took half of the batter once it was mixed and moved it to another bowl. I added some black food coloring and cocoa powder. This made the black thicker than the white but it was manageable. I'm not sure how much cocoa powder I used, I just dumped some in to help the batter achieve a darker black without so much food coloring.
Once I had the two batters mixed, I alternated between white and black. I put about 2 tbsp of white batter in each pan and then about 2 tbsp of black batter in the center. 2 tbsp of white batter in the center, 2 tbsp of black batter in the center.... you get the point :). Every once in a while I tapped the pans on the counter to get the batter to level out. It took a while but it was so worth it.
You could do this design with any combination of colors, just separate the batter and then color it.
I hope you enjoy this recipe and I would love to know how your cakes turn out!!