Homemade Zebra Cakes
These Homemade Zebra Cakes are a delicious and fun treat that are perfect for any occasion. Whether you’re hosting a party, looking for a special dessert to bring to a potluck, or simply craving something sweet, these Zebra Cakes are sure to satisfy your taste buds.
We saw a recipe similar to this one on Tiktok and we just knew that we had to try it! And, we are so glad that we did. Your family is going to love this copycat recipe.
Table of contents
❤️ Why You’ll Love This Recipe
- These Zebra Cakes are a fun twist on a beloved snack cake, but they’re made right in your own kitchen!
- Perfect for any age, these cakes are a hit with both kids and adults alike!
- Easy to make and even more fun to eat, these cakes are a great activity to do with family or friends.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- vanilla cake mix
- sugar
- cornstarch
- milk
- eggs
- vanilla
- unflavored greek yogurt or sour cream
- flour
- salt
- marshmallow creme
- butter
- powdered sugar
- heavy cream
- almond bark
- coconut oil
- semi-sweet chocolate chips
🔪 How to Make Homemade Zebra Cakes
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Combine all the cake ingredients in a large bowl and mix to combine. Spread into two half sheet pans in an even layer.
- Bake in the preheated oven and allow it to cool. Once cooked, cut it into 2-inch circles.
- To make the filling, place the marshmallow creme, butter, powdered sugar, vanilla and heavy cream into a large mixing bowl and beat until the mixture is smooth and creamy.
- Spread a layer of the filling on top of a cake, and then top with another cake.
- In a microwave safe bowl, microwave the almond bark and coconut oil until smooth.
- Use a fork to dip the cakes into the almond bark, allow the excess to drip off.
- Melt the chocolate chips an then add them to a piping bag. Draw strips on the cakes with the melted chocolate.
- Allow the cakes to harden completely before serving.
🥄 Equipment
This is a list of the equipment that you will need to make this copycat Little Debbie Cake recipe:
- large bowl
- 2 half sheet pans
- Spatula
- 2″ circle cookie cutter or biscuit cutter
- parchment paper
- large mixing bowl
- Electric mixer
- Microwave Safe Bowl
- Fork
- small bowl
- Piping bag
🥫 Storage
Storage – These homemade cakes can be stored in an airtight container at room temperature for up to 3 days.
Freezing – You can also freeze these cakes by wrapping them individually in plastic wrap and storing them in an airtight container or freezer bag for up to 3 months. Thaw before serving.
Serve With
We love to serve this copycat Little Debbie recipe at our parties and gatherings alongside other desserts and appetizers such as Bacon Wrapped Little Smokies, Deviled Egg Dip, or even these Copycat Starbucks Cheese Danishes.
💭 Tips
- Make sure to thoroughly microwave the almond bark and coconut oil in small increments, stirring frequently, to avoid burning and ensure a smooth, creamy texture.
- Use parchment paper on your sheet pans to prevent sticking and make cleanup a breeze.
- If you don’t have a piping bag, a small zip-top bag with the corner snipped off works perfectly for drizzling the chocolate.
- For a fun twist, try adding sprinkles or crushed nuts to the top of the cakes before the chocolate hardens.
- Be patient! Allowing the cakes to harden completely ensures they hold their shape when handled or served.
⁉️ FAQ
Do you have questions about this homemade zebra cake recipe? Here are the answers to the most commonly asked questions.
Yes! While this recipe uses white chocolate almond bark for its smooth consistency, you can experiment with other types of chocolate or candy melts. Milk chocolate and dark chocolate are great options if you’d like to put your spin on these treats.
Absolutely! These homemade zebra cakes can be made in advance and stored for later enjoyment. Simply place them in an airtight container and keep them in the refrigerator for up to a week.
🍽 More Dessert Recipes
Do you enjoy dessert recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Homemade Zebra Cakes
Equipment
- large bowl
- 2 half sheet pans
- Spatula
- 2″ circle cookie cutter or biscuit cutter
- parchment paper
- large mixing bowl
- Electric mixer
- Microwave Safe Bowl
- Fork
- small bowl
- Piping bag
Ingredients
- 13.25 ounces vanilla cake mix
- 1 cup sugar
- 1 Tablespoon cornstarch
- 1 ⅓ cups milk
- 4 eggs
- 2 teaspoons vanilla
- 1 cup unflavored greek yogurt or sour cream
- 1 cup flour
- ½ teaspoon salt
Filling
- 7 ounces marshmallow creme
- ¾ cup butter softened
- 2 cup powdered sugar
- 1 teaspoon vanilla
- 2-3 Tablespoons heavy cream
Coating
- 24 ounces almond bark
- 3 Tablespoons coconut oil
- ⅓ cup semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl, combine the cake mix, sugar, cornstarch, milk, eggs and vanilla.
- Whisk together.
- Add in the yogurt, flour and salt and mix until there aren’t any lumps.
- Divide the cake batter evenly between 2 – 18×13 half sheet baking pans.
- Use a spatula to even out the batter so it bakes evenly.
- Place in the oven and bake for 13-15 minutes (or until a toothpick comes out cleanly). It will cook fast as the cake is thin, so keep an eye on it.
- Remove and let the cake cool to room temperature.
- Flip the cake out onto a piece of parchment paper and use a 2” circle cookie cutter to create as many circles as possible. Lay them on a tray and place them into the freezer for at least an hour to chill. The cake will be sticky, so freezing will make it easier to work with.
- To make the filling, place the marshmallow creme, butter, powdered sugar, vanilla and heavy cream into a large mixing bowl and beat until the mixture is smooth and creamy. You may need to adjust the amount of cream to make the filling spreadable, but stiff enough to hold its shape.
- To assemble, spread a small amount of filling in between to cake circles and gently press them together to create a stack. Repeat until they are all assembled.
- To create the coating, place the almond bark and coconut oil in a medium sized bowl and melt in short increments in the microwave until fully melted and smooth.
- Use a fork to hold each cake to dip into the coating and make sure all sides are evenly coated.
- Set the cake on a clean piece of parchment paper. Repeat until all the cakes have been dipped.
- Once the coating has hardened (about 15 minutes), place the chocolate chips in a small bowl and melt in short increments in the microwave, stirring frequently, until the chocolate is fully melted.
- Place into a piping bag with a small round tip (K01 shown) and pipe squiggly lines across the tops of the cake to resemble zebra stripes.
- Let the cakes harden (about 15-20 minutes) and they are ready to serve!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
