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Copycat Little Debbie Zebra Cakes Recipe

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This recipe recreates the beloved Little Debbie Zebra Cakes, featuring moist yellow cake rounds sandwiched with a creamy vanilla buttercream filling, all coated in a smooth vanilla almond bark with characteristic chocolate zebra stripes. Perfect for a nostalgic treat or special dessert, these homemade zebra cakes combine tender cake, luscious filling, and a delightful chocolate coating for an irresistible confection.

  • Author: Lilya
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

Cake

  • 1 box yellow cake mix (15 ounce box)
  • 3/4 cup milk
  • 1/2 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 egg yolk

Buttercream Filling

  • 1/2 cup unsalted butter, softened to room temperature
  • 1 tsp vanilla extract
  • 3 cups powdered sugar
  • 3 tbsp milk

Coating

  • 24 oz vanilla almond bark
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F. In a large mixing bowl, combine the yellow cake mix, milk, melted butter, vanilla extract, 3 eggs, and 1 egg yolk. Mix thoroughly until the batter is smooth and free of any dry lumps.
  2. Bake the Cake: Line a 9x13 inch baking dish with parchment paper and spray it with non-stick cooking spray. Pour the batter into the prepared dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes.
  3. Invert and Cool Cake: Place another piece of parchment paper on a tray. Lift the cake out by the sides of the parchment paper and flip it upside down onto the new parchment. Place the 9x13 pan on top of the cake and gently press down to flatten slightly. Let the cake rest and completely cool. Once cooled, place the cake in the freezer for 1 hour.
  4. Make the Buttercream Filling: In a large mixing bowl, beat the softened butter with an electric hand mixer until light and fluffy. Add the vanilla extract. Gradually add powdered sugar, about 1 cup at a time, beating well after each addition for 3-5 minutes. Stir in the 3 tablespoons of milk and beat again until creamy. Transfer the buttercream into a large zip lock bag and cut a small piece off one corner for piping.
  5. Assemble Cake Sandwiches: Remove the cake from the freezer. Using a 3-inch cookie cutter or straight-edged cup, cut circles out of the cake. Slice each circle in half horizontally. Pipe a ring of buttercream filling on the flat side of one cake half, then place the other half on top to form a sandwich. Press lightly to secure. Arrange the sandwiches on a parchment-lined tray and return them to the freezer.
  6. Melt Coatings: In a microwave-safe bowl, melt the vanilla almond bark in 30-second increments, stirring in between until smooth. In a separate small bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring until fully melted. Transfer the melted chocolate to a small zip lock bag and cut a tiny hole in the corner for drizzling.
  7. Coat the Zebra Cakes: Remove the cake sandwiches from the freezer. Holding each cake with your thumb underneath and index finger on top, dip the sides into the melted almond bark, twisting until fully coated. Place coated cakes on parchment paper. Spoon some almond bark on top of each cake and smooth gently if needed. The coating should set quickly.
  8. Add Chocolate Zebra Stripes: Using the melted chocolate in the zip lock bag, pipe thin zebra stripes or wavy lines across the top of each cake. Allow the chocolate to harden completely before serving.
  9. Serve and Enjoy: Once the coatings have hardened, your homemade zebra cakes are ready to be enjoyed as a delightful treat reminiscent of the classic Little Debbie dessert.

Notes

  • For best results, ensure the butter for the filling is softened to room temperature.
  • Freezing the cake before cutting and assembling helps achieve clean, neat layers.
  • You can use a cookie cutter or a cup with a sharp edge to cut the cake rounds.
  • If almond bark is not available, white chocolate melts or candy melts can be substituted.
  • Store finished zebra cakes in the refrigerator to keep the coating firm, consuming within 3-5 days.
  • Allow cakes to come to room temperature slightly before eating for optimal flavor and texture.

Find it online: https://familyhomemeals.com/copycat-little-debbie-zebra-cakes-recipe/