Copycat Little Debbie Zebra Cakes Recipe

Introduction

This Copycat Little Debbie Zebra Cakes recipe lets you enjoy the classic treat right at home. Soft yellow cake sandwiches a creamy buttercream filling and is coated with a delicate vanilla almond bark decorated with chocolate stripes. It’s a fun and impressive dessert perfect for any sweet craving.

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

1. Step 1: Preheat the oven to 350° F. In a large mixing bowl, combine the cake mix, milk, melted butter, 1 tsp vanilla extract, 3 eggs, and 1 egg yolk. Mix until smooth with no dry lumps. Line a 9×13 baking dish with parchment paper and spray with non-stick cooking spray. Pour the batter into the dish.
2. Step 2: Bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 15 minutes. Place another piece of parchment paper on a tray. Lift the cake out by the parchment paper, flip it upside down onto the new parchment paper. Press the 9×13 dish lightly on top and let the cake cool completely, then freeze for 1 hour.
3. Step 3: For the buttercream, beat the softened butter with an electric mixer until light and fluffy. Add 1 tsp vanilla extract and powdered sugar one cup at a time, beating for 3-5 minutes. Mix in 3 tbsp milk and beat again. Transfer the filling to a large zip-top bag and cut a small corner off. Set aside.
4. Step 4: Remove the cake from the freezer and cut into 3-inch circles using a cookie cutter or cup. Slice each circle in half horizontally. Pipe buttercream in a circle on one half, then sandwich with the other half. Place on a parchment-lined tray and return to the freezer.
5. Step 5: Melt vanilla almond bark in 30-second microwave increments, stirring between each, until smooth. Separately melt chocolate chips the same way and transfer to a small zip-top bag with a tiny corner cut.
6. Step 6: Dip each frozen cake sandwich into the almond bark, twisting to coat all sides. Place back on the tray and spoon some almond bark on top, smoothing lightly. Let it set slightly, then pipe chocolate stripes or wavy lines across the tops. Allow to harden before serving.

Tips & Variations

• Use a cookie cutter for perfectly sized cake circles and sandwich shapes.
• Substitute the vanilla almond bark with white chocolate for a richer coating.
• For a nutty twist, add a thin layer of almond butter inside the cake before filling.
• Keep the cakes frozen before dipping to help the coating harden quickly and smoothly.

Storage

Store finished Zebra Cakes in an airtight container in the refrigerator for up to 5 days. For longer storage, keep them in the freezer for up to 2 weeks. Thaw in the refrigerator before serving for best texture. Reheating is not recommended as it may melt the coating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade cake instead of box mix?

Yes, homemade yellow cake works well. Just ensure it’s fully cooled and chilled before cutting and assembling the sandwiches.

How do I prevent the coating from cracking?

Make sure your cakes are well chilled or frozen before dipping. Use a gentle twisting motion when coating and avoid letting the coating drip excessively to minimize cracking.

Copycat Little Debbie Zebra Cakes Recipe

Print Recipe

★★★★★

4.4 from 113 reviews

This Copycat Little Debbie Zebra Cakes recipe recreates the classic layered snack cake with moist yellow cake rounds filled with fluffy buttercream and coated in a crispy vanilla almond bark shell decorated with chocolate stripes. Perfect for a nostalgic treat or party dessert!

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 10 minutes
• Yield: 12 zebra cakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake:

• 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

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 no dry lumps remain and the batter is smooth.
2. Bake the Cake: Line a 9×13 inch baking dish with parchment paper and spray the paper with non-stick cooking spray. Pour the batter into the prepared baking dish and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Once done, let the cake cool for 15 minutes.
3. Cool and Freeze the Cake: Place a fresh piece of parchment paper on a tray. Lift the cake out of the baking dish using the edges of the parchment paper and flip upside down onto the new parchment paper. Place the baking dish back on top, gently pressing down, and allow the cake to cool completely. Then, place the cake in the freezer for 1 hour to firm up.
4. Make the Buttercream Filling: In a large bowl, beat the softened butter with an electric mixer until light and fluffy. Add vanilla extract and gradually mix in powdered sugar, about 1 cup at a time, beating for 3-5 minutes until smooth. Add 3 tablespoons of milk and beat again until the buttercream is creamy. Transfer the frosting to a large zip-top bag, seal, and cut a small corner for piping.
5. Cut and Assemble Cake Sandwiches: Remove the cake from the freezer and use a 3-inch cookie cutter or a straight-edged cup to cut circles. Slice each circle horizontally in half. Pipe a ring of buttercream onto one half, then top with the other half and gently press to form a sandwich. Place completed cake sandwiches on a parchment-lined tray and return to the freezer while you prepare the coating.
6. Melt the Coatings: In a microwave-safe bowl, melt the vanilla almond bark in 30-second increments, stirring between each, until smooth. In a separate small bowl, melt the semi-sweet chocolate chips the same way until fully melted. Transfer the melted chocolate into a small zip-top bag and cut a tiny corner for drizzling.
7. Coat the Cake Sandwiches: Remove the cake sandwiches from the freezer. Holding one by the bottom with your thumb and top with your index finger, dip the sides into the melted vanilla almond bark, twisting to coat evenly. Place coated cakes back on the parchment paper. Use a spoon to pour a bit of the almond bark on top of each cake and smooth it lightly to cover. Allow the coating to harden.
8. Decorate with Zebra Stripes: Using the bag with melted semi-sweet chocolate, drizzle zebra stripes or wavy lines across the top of each coated cake. Let the chocolate harden completely before serving. Enjoy your homemade zebra cakes fresh or store them in the refrigerator.

Notes

• Using parchment paper both under and over the cake helps in easy removal and flipping.
• Freezing the cake before cutting and coating helps maintain shape and makes assembly easier.
• You can substitute vanilla almond bark with white chocolate melts if preferred.
• For a dairy-free option, use plant-based milk and butter substitutes accordingly.
• Store finished zebra cakes in an airtight container in the fridge for up to 3 days.

Keywords: copycat, zebra cakes, little debbie, dessert, cake sandwiches, buttercream, almond bark coating