The Great Australian Bake Off

This cake hides and hidden cheetah and zebra cake design! 


  • 2 cups unsalted butter, softened

  • 1 cup vegetable shortening, softened

  • 6 cups caster sugar

  • 10 eggs jumbo – 70g

  • 6 cups plain flour

  • 4 tsp baking powder

  • ½ tsp salt

  • 1 cup full cream milk

  • 1 cup buttermilk

  • 4 tspn vanilla paste

  • ½ cup peanut butter (smooth)

  • 1 cup cocoa powder

  • 1 cup unsalted butter, softened

  • 2 cups peanut butter (smooth)

  • 4 cups icing sugar pure

  • ¾ cup milk

  • 1 cup unsalted butter

  • 90g dark chocolate 

  • ½ cup cocoa powder

  • ¼ cup milk

  • 4 cups icing sugar

  • 300g white ready to roll fondant

  • 150g black ready to roll fondant

  • Equipment

  • 4x 8 INCH base x 7.5cm height round cake tin, flat base


  • 1.

    Cream the butter and shortening until light and fluffy. Slowly incorporate the sugar.

  • 2.

    Add the eggs one at a time on low speed.

  • 3.

    Sift the dry ingredients together. Combine the milk, buttermilk and vanilla in another separate jug.

  • 4.

    Add a portion of the dry ingredients and a portion of the milk mixture to the butter mix, alternating between the two but ending on dry ingredients.

  • 5.

    Split the batter into two large bowls.

  • 6.

    From one of the bowls, take 1/3 out and place into a another bowl. From this 1/3, remove another 1/3. To the smaller portion add the peanut butter and to the larger adding a fair amount of cocoa. To the largest left in the bigger bowl, do not add anything.

  • 7.

    To the other half of the batter, remove 1/3 and place into another bowl, adding enough cocoa to be quite dark. The larger portion of this batter will also have nothing added.

  • 8.

    Grease and line four 8-inch cake tins. Preheat the oven to 180c.

  • 9.

    In two of the tins, follow the required steps for the cheetah cake and in the other two follow the required steps for the zebra cake.

  • 10.

    Bake each cake for 25-30 minutes or until an inserted skewer comes out clean.

  • 11.

    Meanwhile prepare one batch of peanut butter buttercream icing by beating the butter and peanut butter in a stand mixer until smooth. Slowly add the icing sugar and once incorporated add milk until the desired consistency is achieved. Beat for at least 4 minutes to ensure it is light and fluffy.

  • 12.

    Cool each layer until they reach room temperature.

  • 13.

    To assemble the cakes, start with the cheetah layer on the base and adhere to the cake board with a little icing.

  • 14.

    Crumb coat the cake and place in the fridge.

  • 15.

    Add the final layer of icing and smooth, ensuring the layer is a thin as possible.

  • 16.

    To decorate, cut out a circle of fondant that is the same size as the top of the cake, 8 inches. Roll out black fondant and cut irregular lines to cover the white fondant in a zebra pattern.

  • 17.

    Make a chocolate buttercream by beating the butter and melted and cooled chocolate together until fluffy. Add the icing sugar slowly and beat until incorporated, adding milk to achieve desired consistency.

  • 18.

    Place the zebra circle on top of the cake. Using the remaining buttercream and the chocolate buttercream, pipe small swirls into the side of the cake alternating flavours between rows.

Nutritional information

Nutritional analysis per serving (68 servings)

  • Energy 410kj
  • Fat Total 21g
  • Saturated Fat 9g
  • Protein 5g
  • Carbohydrate 51g
  • Sugar 39g
  • Sodium 85mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department.

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