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Slow-Cooker Zebra Cake

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  • Prep 40 min
  • Total 4 hr 20 min
  • Servings 12
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Jaws will drop when you slice into this marvelous marble cake, made right in your slow cooker.
By Betty Crocker Kitchens
Updated May 24, 2022
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Ingredients

Cake

Frosting

  • 1 1/4 cups butter, softened
  • 1/3 cup unsweetened baking cocoa
  • 3 to 5 tablespoons milk
  • 1 teaspoon vanilla
  • 2 1/4 cups powdered sugar

Glaze

  • 1 cup powdered sugar
  • 1 to 2 tablespoons milk
  • 1/4 teaspoon vanilla

Steps

  • 1
    Line bottom and sides of 5-quart round slow cooker with 1 piece of cooking parchment paper; trim edges if needed. Spray with cooking spray.
  • 2
    In large bowl, beat cake mix, 1 1/4 cups milk, 1/3 cup melted butter and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Remove 2 1/2 cups batter to medium bowl; set aside. To remaining batter, beat in 1/4 cup cocoa until well blended.
  • 3
    Place 1/2 cup of the white cake batter into center of slow cooker. Do not spread batter. Place 1/2 cup of the chocolate batter on top and in center of white batter in slow cooker. Do not spread batter. Let batter spread on its own. Repeat placing remaining batters, 1/2 cup at a time, in center, alternating between white and chocolate batter. Batter will look like a bull's-eye design when finished.
  • 4
    Place folded, clean dish towel under cover of cooker. This will prevent condensation from dripping down onto cake. Cover; cook on Low heat setting 1 hour. Carefully remove slow cooker’s ceramic insert, leaving cover on, and rotate insert 180 degrees. Continue to cook on Low heat setting 1 hour to 1 hour 30 minutes or until toothpick inserted in center comes out clean. Uncover, and transfer ceramic insert from slow cooker to cooling rack. Let stand 10 minutes.
  • 5
    Using parchment paper, carefully lift cake out of ceramic insert, and transfer to cooling rack. Cool completely, about 1 hour. Carefully remove parchment paper.
  • 6
    In large bowl, beat 1 1/4 cups softened butter and 1/3 cup cocoa with electric mixer on medium speed until smooth. Beat in 3 tablespoons milk and 1 teaspoon vanilla. On low speed, beat in 2 1/4 cups powdered sugar until smooth and creamy. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Spread frosting on side and top of cake.
  • 7
    When ready to serve, in small bowl, beat 1 cup powdered sugar, 1 tablespoon milk, and 1/4 teaspoon vanilla with spoon until well blended. If frosting is too stiff to pour, add additional milk, 1 teaspoon at a time. Pour and spread over top of cake, allowing some to drip down sides. Store covered in refrigerator.

Tips from the Betty Crocker Kitchens

  • tip 1
    Slow cookers vary. Keep an eye on your cake as it nears the end of cooking time. If darker edges form, trim off before frosting.
  • tip 2
    Crumpling cooking parchment paper first and then placing inside the ceramic insert makes it easier to fit.
  • tip 3
    Short on time? Substitute Betty Crocker™ Rich & Creamy chocolate frosting to frost your cake.

Nutrition

Nutrition Facts are not available for this recipe
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