COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Zebra Pandan Cake

Bring a dark twist of chocolate flavour, to an evergreen Malaysian favourite recipe of moist pandan cake.

12 slices

Some skill required 10 minutes



For the recipe Zebra Pandan Cake

For the Cake:

1 box Dr. Oetker Nona Luxury Moist Cake Pandan
100 ml Water
150 ml Vegetable Oil
3 Eggs
1 tbsp Dr. Oetker Nona Cocoa Powder




Preheat oven to 180˚C.


Place Dr. Oetker Nona Luxury Moist Cake Pandan, water and eggs in a mixing bowl. Mix at high speed for 3 minutes. Add in vegetable oil and mix at low speed for 1minute or until batter is light and fluffy.


Divide mixture into 2 portions. Add cocoa powder into 1 portion, stir well.


Spoon two tablespoons of the pandan mixture into the centre of the cake tin (20cm). Straight away spoon two tablespoons of the chocolate mixture on top. Continue doing this until all the mixture has been used – you will end up with lots of alternate rings of mixture in the tin.


Bake for 55 minutes. Turn the cake out onto a wire rack to cool before serving.