• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
Sugar Spun Run
  • All Recipes
  • Desserts
    • Cookies
    • Candy
    • Bars & Brownies
    • Cake
    • Pies
  • Breads (Yeast & Quick Breads)
  • Savory
  • Breakfast
    • Muffins
    • Scones
  • Seasonal
    • Cozy Winter / Holiday Treats
    • Easter / Spring
    • Fall Recipes
    • Summer Recipes
  • Shop
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About Me
  • Contact/Work with Me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube
  • ร—
    Home ยป Recipes ยป Cake

    Zebra Cake (with Video!)

    Updated: Aug 26, 2020 โ€ข Published: Aug 26, 2020 by Sam Merritt โ€ข 143 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    collage of zebra cake, top slice of cake on white plate, bottom in process photos. On bottom left photo of two baked cakes. Bottom right batter being pouring into cake pans.

    With beautiful, bold, black-and-white Zebra stripes, this cake is a showstopper! While making a Zebra Cake might seem like a daunting task, today I’m breaking down all of the steps to show you how to easily replicate this cake in your own kitchen (with just one base batter!). I think you’ll find it’s much simpler than you would’ve ever guessed, and I’ve even included a how-to video!

    slice of striped zebra cake standing upright on white plate

    You Can Make a Beautiful Zebra Cake At Home

    If today’s cake looks a little intimidating, let me just assure you that you’ve got this! If you’ve made my Funfetti cake or my marble cake (or even if you haven’t, really) you can handle a zebra cake. 

    It does require a few more dishes than your average one-color cake. It does require a little bit of technique as we’ll be whipping egg whites, and it does require a bit of attention to detail as you’re portioning out your batter, but it’s nothing you can’t handle, I’m certain of it.

    I’ve included plenty of step-by-step photos in the post and there’s a how-to video in the recipe card as well, between the two you should have no problem making a bold, beautiful, perfectly striped zebra cake.

    dry ingredients with butter reverse creamed: sandy consistency

    Reverse Creaming

    We’re using the reverse creaming method here because I like the tighter crumb that it yields. It helps to make the black and white stripes of the zebra cake more pronounced. If you’ve made my caramel cake, you’ve already used this technique before.

    This method was popularized by Rose Levy Beranbaum and involves combining all of your dry ingredients (plus sugar, which technically is not considered “dry”) and then gradually mixing in your butter until you end up with a sandy consistency (see photo above). Once you’ve achieved this consistency, you’ll gradually stir in the remainder of your dry ingredients and finally your egg whites.

    This method is great for producing a tight, plush crumb and, as a bonus, it makes it difficult to over-mix your batter. Accidentally over-mixing cake batter is one of the biggest culprits for dense, dry cake, so I love that reverse creaming makes it a lot less likely for this to happen (until the whipped egg whites come into play, anyway, always be gentle with those!).

    Whipped Egg Whites (& Tips for Stiff Peaks)

    I love using whipped egg whites in my cakes because not only do they make the cake moist and fluffy, but they also help the cake maintain a pure white color.

    It’s why I use them in my white cake, and since a Zebra cake ought to be black and white (not black and yellow!), it works well here, too. The egg whites must be whipped to stiff peaks, which means they will have drastically increased in volume, taken on a fluffy consistency (see below) and when you pull your beaters out of them the peak that forms holds its shape and doesn’t fold over itself or dissolve.

    While egg whites can be whipped to stiff peaks by hand, I don’t recommend it as it’s quite an arm workout. Use an electric mixer and make sure the beaters and the bowl are completely clean, dry, and grease free, or your eggs won’t ever reach stiff peaks, no matter how long you whisk them.

    whipped egg whites

    Can I Use Store-bought Egg Whites to Make Zebra Cake?

    Unfortunately, many store-bought/pasteurized egg whites say right on the carton that they are not meant to be whipped. Some people have reported on my other recipes that they’ve tried with mixed results. If it’s all you have on hand, I say give it a try and see if they’ll whip for you, but I can’t guarantee that they will.

    A few suggestions for your leftover egg yolks: If you don’t want to toss your egg yolks (or feed them to your dogs, like I usually do!), here are some of my favorite recipes to make with egg yolks: 

    • Creme Brûlée (easier than you probably think!)
    • Pound Cake (you need 6 whole eggs and 6 egg yolks for this recipe, so you’re halfway there!)
    • Cream Puffs
    • Eclairs
    • Chocolate Pie

    bowl of white batter and bowl of brown batter

    One Batter, Two Colors

    When developing this recipe, I did not want you to have to make two entirely different cake batters in order to make a Zebra cake. While it would have been nice to simply stir in some melted chocolate (like I did with my marble cake) that technique just didn’t work very well here and my chocolate stripes ended up much too dry. 

    Creating a moist, delicious chocolate batter out of our white one requires a bit of work. First, divide the batter by portioning 3 cups of batter into a medium-sized bowl (this is less than half of the batter). We’ll be making this smaller (3-cup) portion into our chocolate version. To do this, bloom a bit of cocoa powder by mixing it with some very hot water (doing this helps develop the chocolate flavor, it’s why I add hot water to my chocolate cake batter!).  Then, because cocoa powder has a terrible habit of drying out cake, we add some more sour cream and a pinch of sugar (cocoa powder is bitter, too!) and stir this into our lesser half of batter. 

    The result after baking is a moist white and chocolate crumb. Because I wanted the stripes to be as dark as possible (zebras are white and black, not white and brown, after all) I used special dark cocoa, which is darker in color and usually sold in the baking aisle right next to regular cocoa. If you don’t have that on hand or can’t find it, natural cocoa powder will work instead.

    Portioning white and chocolate batter into cake tins for zebra cake

    Zebra Cake: It’s All About the Technique! 

    While it may seem like getting those beautiful black and white stripes might be impossible, the technique is surprisingly simple. After dividing your batter, Scoop about โ…“ cup of white batter into the center of your cake pan. Then, scoop slightly less chocolate batter and dollop that right in the center of your white batter. Repeat until you’ve used all of the batter. 

    Two important things to keep in mind when portioning zebra cake batter: For flawless stripes, it helps if one dollop/circle of white batter never touches another dollop of white batter. If it does, the cake takes on more of a marbled appearance. If your batter isn’t spreading enough for you, take a spoon and gently nudge it out, but you should not need to spread it across the whole cake pan. The batter should naturally spread a little bit from the weight of the next dollop of batter. Watching my video may be helpful before you begin.

    I always start and end with the white batter, because you have slightly more of it.

    white chocolate iced cake

    Icing Options

    I recommend using my white chocolate buttercream that I just shared. It’s not overly sweet and it complements the zebra cake so nicely. If you don’t care for white chocolate (I actually don’t either but love it on this cake), you could use my favorite chocolate frosting instead. Here are a few other options that would work here:

    • Cream cheese frosting or chocolate cream cheese frosting
    • Swiss meringue buttercream
    • Buttercream frosting or chocolate buttercream

    Storing

    Store in an airtight container. At room temperature it will keep for 1-2 days or it may be refrigerated for up to a week (just keep in mind the fridge is liable to dry out your cake).  Zebra cake (frosted or unfrosted) may also be frozen and will keep for 2-3 months in the freezer.

    Slice of zebra cake on white plate

    Enjoy! 

    Let’s bake together! Be sure to check out my video in the recipe where I’ll show you exactly how I make this in my own kitchen! 

    slice of striped zebra cake standing upright on white plate

    Zebra Cake

    Zebra cake is such a showstopper! While it may seem daunting, I break down all of the steps so you can easily create this cake at home.
    If this is your first time making this cake, I highly recommend you read through the post and watch the how-to video.
    4.98 from 37 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 30 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 1 hour hour 5 minutes minutes
    Servings: 12 slices
    Calories: 440kcal
    Author: Sam Merritt

    Ingredients

    • 2 ¾ cup (315 g) cake flour¹
    • 2 cups (400 g) granulated sugar
    • 1 Tablespoon baking powder
    • 1 teaspoon salt
    • 6 Tablespoons (85 g) unsalted butter softened to room temperature
    • ⅔ cup avocado oil, canola oil or vegetable oil
    • ¾ cup (175 ml) whole milk room temperature preferred
    • ½ cup (120 g) sour cream
    • 1 Tablespoon clear vanilla extract²
    • 6 large or extra large egg whites room temperature preferred (see note for suggestions on recipes to try with leftover egg yolks)

    For the Chocolate Layer

    • ¼ cup (25 g) dark cocoa powder³
    • 2 Tablespoons very hot or boiling water
    • 2 Tablespoons sour cream this is additional from the sour cream listed above
    • 2 Tablespoons granulated sugar this is additional from the sugar listed above
    • 1 batch White Chocolate Frosting (or preferred frosting, see other great alternative icings listed in the post)

    Recommended Equipment

    • 8" cake pans
    • Mixing bowls

    Instructions

    • Preheat your oven to 350F (175C) and prepare two 8-inch round cake pans (they must be at least 2” deep) by lining each of the bottoms with a round of parchment paper and generously spraying the sides with baking spray.
    • In a stand mixer (or you may use a large bowl and an electric mixer) stir together flour, sugar, baking powder, and salt until thoroughly combined.
      2 ¾ cup (315 g) cake flour¹, 2 cups (400 g) granulated sugar, 1 Tablespoon baking powder, 1 teaspoon salt
    • Turn your mixer to low speed and add butter, one tablespoon at a time, not adding the next tablespoon until the first is incorporated. When you’re finished, the mixture should resemble coarse sandy crumbs (see photo in post or video above for visual).
      6 Tablespoons (85 g) unsalted butter
    • Add oil and stir until combined.
      ⅔ cup avocado oil, canola oil or vegetable oil
    • In a measuring cup, whisk together milk, sour cream, and vanilla extract and stir into batter until thoroughly incorporated.
      ¾ cup (175 ml) whole milk, ½ cup (120 g) sour cream, 1 Tablespoon clear vanilla extract²
    • In a separate clean, dry, and grease-free bowl use clean beaters to beat egg whites to stiff peaks (I show a visual of this in the post above and in the video).
      6 large or extra large egg whites
    • Use a spatula to gently fold egg whites into batter (don’t overmix, but make sure there are no lumps of egg white remaining).
    • Portion 3 cups (580 grams) of batter into a separate bowl (you’ll be left with 5 cups in your first bowl), we’ll be making this into chocolate batter.

    To make chocolate batter

    • In a large measuring cup, stir together hot water and cocoa powder (it will be thick!). Add sour cream and sugar and whisk until well combined, then stir into your smaller bowl of batter and use a spatula to carefully stir together until completely combined.
      ¼ cup (25 g) dark cocoa powder³, 2 Tablespoons very hot or boiling water, 2 Tablespoons sour cream, 2 Tablespoons granulated sugar
    • Dollop approximately ⅓ cup of white batter into the center of each of your prepared cake pans. Using a clean scoop, scoop just shy of ⅓ cup of chocolate batter and drop that directly onto the center of the white batter. Repeat, alternating batter flavors, until you have used all of the batter. Take a reasonable amount of care so that your white batter doesn’t touch another ring of white batter nor does a ring of chocolate overlap with any of the other chocolate batter, this will keep your stripes looking like stripes and not like marbled swirls (more about this in the post).
    • Carefully transfer pans to 350F (175C) oven and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs. Allow to cool in pans for 15 minutes then run a knife around the edges of the cake to loosen from the sides (if needed) and carefully invert onto a cooling rack to cool completely.
    • If needed, carefully level the cakes with a sharp serrated knife once completely cooled.
    • Decorate using my white chocolate icing linked to in the ingredients, or with your frosting of choice (see notes for some of my favorite recommendations for this cake).
      1 batch White Chocolate Frosting

    Notes

    ¹Cake flour: I recommend cake flour for two reasons with this cake: 1) it has a lighter texture and when you use all-purpose flour the cake ends up a bit heavier and tends to sink in on itself a little bit. 2) it produces a finer crumb, which makes the stripes even bolder and more defined.
    ²Vanilla extract: you may substitute regular vanilla extract, but clear extract helps to keep the cake batter pure white.
    ³Cocoa powder: I prefer "special dark" cocoa powder (usually sold near the regular cocoa, Hershey's makes a version with a red stripe on the container ) because it makes the zebra stripes darker and closer to black, but you may substitute natural cocoa powder.

    Recipes to Make with Leftover Egg Yolks:

    • Creme Brûlée (easier than you probably think!)
    • Pound Cake (you need 6 whole eggs and 6 egg yolks for this recipe, so you’re halfway there!)
    • Cream Puffs
    • Eclairs
    • Chocolate Pie

    Nutrition

    Serving: 1slice (does not include icing, please see the frosting recipe you choose for that nutrition info) | Calories: 440kcal | Carbohydrates: 59g | Protein: 5g | Fat: 22g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 214mg | Potassium: 198mg | Fiber: 1g | Sugar: 37g | Vitamin A: 272IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    More Cake Recipes

    • Slices missing from a pan of homemade dirt cake made with Oreo cookie crumbs, a cream cheese filling, and gummy worms.
      Homemade Dirt Cake Recipe
    • Slice of sourdough chocolate cake with a bite missing.
      Sourdough Chocolate Cake
    • Slice of funfetti cake on a plate with the remaining cake in the background.
      Funfetti Cake from Scratch
    • Square slice of zucchini cake topped with cream cheese frosting with one forkful sitting beside the slice.
      Zucchini Cake

    Reader Interactions

    Comments

    1. Sally Zimmer

      March 28, 2021 at 2:39 pm

      5 stars
      Hi Sam! Thanking you soooo much again for a fantastic tasting cake, this zebra cake was such a hit and I have to mention that I chose one of your desserts, this one, to make for the first visit fom my daughter with her new son, I truly felt I couldnt go wrong with your recipe and they have become my sure-fire way of getting compliments and seriously satisfying my whole family’s love of dessert! Youre so talented and thank you again for sharing all your secret ways to make delicious, SERIOUSLY DELICIOUS ….EVERYTHING!!!!!

      Reply
      • Sam

        March 28, 2021 at 9:25 pm

        Thank you so much, Sally! I really appreciate it. I’m so glad everyone enjoyed the cake and you have been enjoying all of the recipes. ๐Ÿ™‚

        Reply
    2. Priya

      February 08, 2021 at 3:24 am

      Hi Sam

      Can I switch the sour cream for buttermilk at all please? Will it work?

      Thanks ๐Ÿ˜Š

      Reply
      • Sam

        February 08, 2021 at 9:48 pm

        Hi Priya! You would be introducing more liquid here so without having tried it myself I can’t make a good suggestion.

        Reply
    3. Aiden

      January 19, 2021 at 2:50 pm

      I’m going to be making this as a 3 layer 6-inch cake, because of this I’m going to have to decrease the recipe by 25%, I have all my calculations done for the ingredients, but I wondering about the 1/3 measuring cups used to distribute the batters. Should I decrease this by 25% by making the measuring tool to distribute the batter a 1/4 cup or leave it as 1/3, your recipes never have failed me, I have made your chocolate chip cookies, garlic knots, braided bread, homemade bread, m&m cookies, Nutella cookies, oreo cake, vanilla cake, carrot cake, chocolate cake, hummingbird cake, banana, and banana nut muffins, strawberry muffins, brownies, oreo cheesecake bars, dark chocolate cupcakes, chocolate cheesecake, edible cookie dough, Boston cream cupcakes, red velvet cake and cupcakes, carrot cake cupcakes, chocolate peanut butter sandwich cookies, garlic drop biscuits, potato soup, gingersnaps, monkey bread, tres leches, apple pie, stuffed shells, gingerbread cookies, peanut butter blossoms, biscuits, sugar cookies, pineapple upside-down cake, oatmeal cookies, thumbprint cookies, peanut butter muffins, and your pumpkin cookies! I’m surprised I’m not obese yet!

      Reply
      • Sam

        January 21, 2021 at 10:30 pm

        Hi Aiden! I would use the 1/4 cup measuring cup for the layers since you are making smaller cakes. That is A LOT of baking. I’m so glad you have enjoyed everything so much! ๐Ÿ™‚

        Reply
    4. Denise Clarkson

      December 19, 2020 at 5:16 pm

      Well, I did it!! It turned out pretty good, very pleased. I miscalculated the white blocks of chocolate, so I was only able to make have the icing. It just made enough. We enjoyed it after supper and you can be sure. I will make it again. I do have one question, I was able to make out how the mix of coco and water should look like so I added a little more water because it was really think, should have waited until after I added the sour cream but I was lucky it didn’t turn out to runny.

      Reply
      • Sam

        December 21, 2020 at 3:52 pm

        I’m glad you enjoyed it Denise! The cocoa and water mixture should be pretty thick. You can see how I struggle with the whisk once I add it.

        Reply
    5. Sarah Persaud

      November 29, 2020 at 8:49 am

      5 stars
      Hi I love your receipt I try ur zebra cake yesterday it came out amazing I wish I could sen u a pic any ways thank you so much for the ideas Iโ€™ll keep doing more of ur receipts.

      Reply
      • Sam

        November 29, 2020 at 9:34 pm

        I am so glad you enjoyed it so much, Sarah! You can always tag me on Instagram @Sugarspun_Sam or join my facebook group to share pictures. ๐Ÿ™‚

        Reply
    6. Jill

      November 28, 2020 at 3:46 pm

      5 stars
      I made this cake for my nieceโ€™s Zebra themed birthday party and it turned out wonderful! The kids and adults all raved about it! Looked beautiful and tasted delicious. I am just a beginner baker but the instructions and how to video were perfect. Thank you!!!

      Reply
      • Sam

        November 28, 2020 at 4:25 pm

        I am so thrilled to hear this, Jill! Thank you so much for letting me know how it turned out for you, I really appreciate it!!! ๐Ÿ™‚

        Reply
    7. Meaghan Lu

      November 27, 2020 at 10:51 pm

      5 stars
      Delicious! I didn’t have any sour cream on hand, so I substituted fat-free Greek yogurt, and it turned out great- super fluffy and moist. However, the chocolate part turned out browner than I expected, most likely due to the natural cocoa powder (even though I used a tiny bit of black gel food coloring). The white chocolate frosting and the cake combined was a little too much sugar for me and my family, so I would recommend cutting some sugar in the cake portion. Also, the recipe can be cut in half for two six-inch cake pans. Overall, the cake was awesome and we finished it within a day!

      Reply
      • Sam

        November 28, 2020 at 4:27 pm

        I’m so happy to hear that it was such a hit, Meaghan! Thank you so much for letting me know how it turned out for you, I really appreciate it! ๐Ÿ™‚

        Reply
    8. Arsine

      November 23, 2020 at 8:19 am

      Omg, this looks amazing! Going to try this next week. But I want to bake it in one 9″ pan. Do you recommend to use the ingredients for 2 cakes or should I devide them in half? Thank you. โ˜บ

      Reply
      • Sam

        November 23, 2020 at 9:15 am

        Hi Arsine! If you just want one 9″ round cake you will want to cut the ingredients in half. ๐Ÿ™‚

        Reply
    9. Shazma

      September 09, 2020 at 11:09 pm

      Please when you say 2/3 cup oil which cup do I measure with please show me because I only have the normal measuring cups

      Reply
      • Sam

        September 10, 2020 at 9:22 am

        Hi Shazma! I’m not sure what you mean by normal measuring cups, but a regular liquid measuring cup should have different lines on it that mark the 2/3 line. 2/3 cup is 158ml. It’s not ideal to use dry measuring cups to measure the oil.

        Reply
    10. Nidhi

      September 07, 2020 at 12:41 pm

      5 stars
      I love this recipe! It came out beautiful and delicious ๐Ÿ˜„. By the way, your apple crisp looks delicious! Iโ€™ll try it soon.

      Reply
      • Sam

        September 07, 2020 at 9:26 pm

        I am so happy to hear this Nidhi! Thank you so much for letting me know how it turned out, and I hope you love the apple crisp just as much! <3

        Reply
    11. Virgie

      August 30, 2020 at 6:42 pm

      5 stars
      Prepare the cake, it was delicious, thank so much for the recipe.

      Reply
      • Sam

        August 31, 2020 at 12:49 pm

        I am so glad you enjoyed it so much, Virgie! ๐Ÿ™‚

        Reply
    12. Anna

      August 27, 2020 at 7:53 am

      What a beautiful cake to wake up and see on my birthday! I was wondering if I could use a cake flour substitute (like cornstarch and flour) bc I cant stand the taste of cake flour ๐Ÿ˜‚

      Also by the way, do you know what my sister said to me yesterday when I made your red velvet cakes? She said โ€œyou used the sugarspunrun recipeโ€ and I asked โ€œhow did you know?โ€ Then she said โ€œI know because this is the best thing Iโ€™ve had baked by you!โ€ ๐Ÿ’•

      Reply
      • Sam

        August 27, 2020 at 9:03 pm

        Hi Anna! I haven’t tried it, but I do think that will work. I’m honored that your sister also enjoys my recipes. She’s pretty lucky though, she gets to enjoy all the good stuff you bake. ๐Ÿ™‚

        Reply
    13. Ash

      August 26, 2020 at 6:44 pm

      Hi Sam.

      This looks amazing.
      Just one question, is there any way it can be made without using eggs?
      I have my sons birthday coming up this weekend and was thinking of making this but need it to be eggless.
      Please help me out

      Reply
      • Sam

        August 26, 2020 at 8:50 pm

        Hi Ash! So I will be honest, I have never tried this before, but are you familiar with using aquafaba/chickpea brine in place of egg whites? It sounds a little crazy (at least it does to me) but I know people have used it before with success in place of egg whites in many recipes (even finicky ones like macarons) so I think it could work here. Like i said, I’ve never tried it myself, but here is a guide that I found online that seems like it might be helpful: https://www.thekitchn.com/the-most-magical-egg-replacement-and-how-to-use-it-234588
        If you do try it, I’d love to know how it works for you!

        Reply
    14. Judy

      August 26, 2020 at 11:46 am

      Wow that’s cool. I’ll have to try it. I have 9″ baking pans.

      Reply
      • Sam

        August 26, 2020 at 12:51 pm

        The baking time will be a bit reduced in 9″ pans. I hope you love it, Judy! ๐Ÿ™‚

        Reply
    15. Brigitte Couture

      August 26, 2020 at 11:35 am

      Where is your video Sam?

      Reply
      • Sam

        August 26, 2020 at 12:48 pm

        Hi Brigitte! Hmm, it is showing up for me (right in the recipe card at the top). By chance are you running ad blockers? Usually that will keep the video from showing. If that’s the case if you disable them it will show up.

        Reply
        • Brigitte Couture

          August 26, 2020 at 2:27 pm

          That was it! Thank you I just watched it.

    Newer Comments »
    4.98 from 37 votes (13 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

    Warm Weather Recipes

    Overhead view of a strawberry tart with half of the tart covered in strawberry slices and the other half with strawberry halves.

    Strawberry Tart

    collage of strawberry recipes

    Strawberry Recipes

    Rows of coconut cupcakes on a cooling rack with purple flowers in the background.

    Coconut Cupcakes

    Overhead view of a bowl of tomato basil soup made with fresh tomatoes and basil.

    Tomato Basil Soup (with fresh roasted tomatoes!)

    burger made with fresh bun

    Burger Buns

    Frozen peach bellini in a glass with a strawberry garnish.

    Frozen Peach Bellini

    More Spring Recipes

    Most Popular

    flaky biscuit on white cloth

    Easy Homemade Biscuits

    Pizza dough in glass bowl, after rising

    The Best Pizza Dough Recipe

    Slice of cheesecake

    The Best Cheesecake Recipe

    Potato soup in bowl, with toppings

    The Ultimate Creamy Potato Soup

    one bite missing from a slice of vanilla cake with chocolate frosting

    The Best Vanilla Cake Recipe

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    places sugar spun run has been featured (Women's Day, Redbook, Good Housekeeping, Country Living, the huffington post, People, Delish, MSN, TLC, Parade, Better Homes & Gardens, Buzzfeed)
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • Youtube

    Privacy Policy

    Footer

    โ†‘ back to top

    ABOUT

    • About Me
    • Policies, Disclosure & Privacy
    • Terms of Use

    CONTACT

    • Contact
    • Work with Me!

    ยฉ 2020 Sugar Spun Run. All Rights Reserved

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.