Preheat oven to 315° F.
With food coloring, color one bowl of batter red, another yellow and the last one black.
Grease three cake pans with nonstick spray.
Using a large scooper, add 4 scoops of yellow batter to one pan. Allow the batter to settle in the pan for about 30 seconds.
Using your medium scooper, add 8 scoops of red batter on top of the yellow batter.
Using your small scooper, add 8 scoops of black batter on top of the red batter.
Using a rubber spatula, form a grid pattern in the pan by making 5 vertical lines in the batter then 5 horizontal lines. The batter should appear marbled or swirled. Repeat for the other 2 layers
Bake cakes 30-40 minutes or until the cakes springs back from the sides of the pan.
Once all layers are cooled, using a serrated knife, trim the domed tops of each cake layer so they’re even.
Place one layer on a turntable and add a layer of buttercream to the top, spread out evenly to the edges. Stack the second layer on top and spread another layer of buttercream on that layer. Stack the last layer of cake and add a layer of buttercream to the top and spread it out to the edges.
Ice the sides of the cake with buttercream then smooth the sides and the top until you have completely covered the cake. Refrigerate to set.
Roll out white fondant to 1/4-inch thick then drape over the cake. Smooth the fondant over the cake and cut off the excess fondant on the bottom of the cake with a pizza cutter.
Roll out the black fondant and, using your pizza cutter, cut out your zebra stripes.
Place the zebra stripes on the cake, using a little water to help adhere it to the white fondant.
After it is decorated completely, using a spatula, transfer the cake to a board and place back on the turntable.
Use your piping bag of yellow-colored buttercream; pipe a border around the base of the cake. Serve and enjoy.