Introduction

These copycat Little Debbie Zebra Cakes are a delightful treat featuring moist yellow cake, creamy buttercream filling, and a crisp white chocolate coating with chocolate stripes. Perfect for snack time or special occasions, they bring a nostalgic favorite right to your kitchen.

Three round cakes are stacked slightly on a white plate, each cake covered in smooth white icing with a few uneven textures. Each cake is decorated on top with three thin, wavy lines of dark brown chocolate. The cakes show a hint of light yellow inside, visible through the icing. The plate rests on a white marbled surface with a purple cloth that has faint pink stripes. In the background, there is a blurred white cup. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box yellow cake mix (15 ounce box)
3/4 cup milk
1/2 cup unsalted butter (melted)
1 tsp vanilla extract
3 eggs
1 egg yolk
1/2 cup unsalted butter (softened to room temperature)
1 tsp vanilla extract
3 cups powdered sugar
3 tbsp milk
24 oz vanilla almond bark
1/2 cup semi-sweet chocolate chips

Instructions

Step 1: Preheat the oven to 350° F. In a large mixing bowl, combine the cake mix, milk, melted butter, vanilla extract, 3 eggs, and egg yolk. Mix until smooth with no dry lumps.
Step 2: Line a 9×13 baking dish with parchment paper and spray with non-stick cooking spray. Pour the batter into the dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Step 3: Let the cake cool for 15 minutes. Place another piece of parchment paper on a tray. Lift the cake out of the dish using the parchment paper edges, flip it upside down onto the parchment on the tray, then place the baking dish on top of the cake to press slightly. Let it cool completely, then freeze for 1 hour.
Step 4: For the buttercream filling, beat the softened butter with an electric mixer until light and fluffy. Add vanilla extract and powdered sugar one cup at a time, beating after each addition. Add milk and beat again for 3-5 minutes. Transfer the filling to a large zip-top bag and cut a small corner off.
Step 5: Remove the cake from the freezer and cut into 3-inch circles using a cookie cutter or cup. Slice each circle in half horizontally.
Step 6: Pipe buttercream onto one half, then place the other half on top to form a sandwich. Lightly press down and place the cakes on a parchment-lined tray. Return them to the freezer while preparing the coating.
Step 7: Melt the vanilla almond bark in a microwave-safe bowl in 30-second intervals until smooth. Melt the semi-sweet chocolate chips separately in the same way and transfer to a small zip-top bag with a tiny cut corner for decorating.
Step 8: Remove the cake sandwiches from the freezer. Hold each sandwich by the top and bottom, dip the sides into the melted almond bark, twisting to coat evenly. Place back on the parchment paper. Spoon some almond bark onto the top and smooth lightly. Let it harden.
Step 9: Pipe chocolate stripes or wavy lines across the top to mimic zebra stripes. Allow the chocolate to harden completely before serving.

Tips & Variations

Use a round cookie cutter or a cup with a sharp edge to get clean cake circles for neat sandwiches.
For a dairy-free option, substitute butter with plant-based margarine and use dairy-free almond bark.
If you don’t have vanilla almond bark, white chocolate melts or candy melts work well as alternatives.
Chill the filled cake sandwiches before coating to help the buttercream stay firm and prevent melting.
For a fun twist, add a drop of food coloring to the buttercream to make colorful fillings.

Storage

Store the finished Zebra Cakes in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them wrapped individually in plastic wrap and placed in a sealed bag for up to 1 month. When ready to eat, thaw in the refrigerator for a few hours. The coating might soften slightly when refrigerated but will firm up again at room temperature.

How to Serve

The image shows three small, round cakes stacked in a pyramid on a white plate. Each cake has two visible layers covered in smooth, white frosting. Thin, dark brown chocolate lines are drizzled across the top and sides of the cakes in a wavy pattern. The cakes have a slightly textured, creamy surface beneath the frosting. The plate is set on a white marbled texture surface with a purple cloth with pink stripes partially visible behind it. In the background, there is a blurred white cup. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of a box mix?

Yes, a homemade yellow cake recipe can be used as long as it results in a moist cake. Just ensure it’s cooled completely and firm before slicing and assembling.

How do I prevent the coating from cracking?

Make sure the cakes are thoroughly chilled or frozen before dipping in the almond bark. Also, apply the coating in a smooth, even layer without too much thickness to reduce cracking when it sets.