Description
Copycat Little Debbie Zebra Cakes are a nostalgic treat that combines the rich flavors of vanilla and chocolate with a soft, moist texture. These homemade cakes are sandwiched with cream filling and coated with chocolate, offering a delicious alternative to store-bought snacks.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup whole milk
- For the Cream Filling:
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream (or milk)
- For the Chocolate Coating:
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vegetable oil
Instructions
- Prepare the cake batter by combining flour, baking powder, baking soda, and salt. In a separate bowl, beat together softened butter and granulated sugar. Add eggs one at a time, then stir in vanilla extract. Gradually add the dry ingredients alternating with milk.
- Preheat oven to 350°F (175°C). Grease two round cake pans and line with parchment paper. Divide the batter evenly between the pans and bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool for 10 minutes before transferring to a wire rack to cool completely.
- For the cream filling, beat softened butter in a mixing bowl. Gradually add powdered sugar, mixing well. Add vanilla extract and heavy cream, and continue beating until smooth and fluffy. Adjust the consistency with more cream or sugar if needed.
- Assemble the cakes by placing one layer on a serving plate. Spread a generous amount of cream filling on top and gently place the second cake layer on top.
- Prepare the chocolate coating by microwaving semi-sweet chocolate chips and vegetable oil in 30-second intervals, stirring in between, until melted and smooth. Let cool slightly.
- Pour the chocolate glaze over the assembled cakes, allowing it to drip down the sides. For a striped effect, drizzle melted white chocolate over the top. Let set for 30 minutes before cutting into pieces.
- Serve the zebra cakes and enjoy!
Notes
- For gluten-free cakes, use a 1:1 gluten-free flour blend in place of all-purpose flour.
- To make the recipe dairy-free, substitute dairy-free butter and milk alternatives like almond milk.
- If you prefer less sugar, use your favorite sugar substitute, but this may alter the taste and texture.
- For an extra twist, try adding a pinch of espresso powder to the batter for a coffee flavor or use almond extract instead of vanilla.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 320
- Sugar: 35g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: copycat zebra cakes, Little Debbie zebra cakes, homemade zebra cakes, vanilla chocolate cake, cream-filled cakes, nostalgic treats