Copycat Zebra Cakes 

These homemade Zebra Cakes are a delightful twist on the classic Little Debbie snack. Featuring moist yellow cake layers filled with a creamy buttercream center and coated in a sweet white chocolate glaze with signature dark chocolate stripes, they offer a nostalgic treat that's both indulgent and fun to make. Perfect for parties, lunchboxes, or a special dessert, these cakes are sure to impress with their homemade charm and delicious flavor. 

Ingredients

For the Cake:

• 1 box (15 oz) yellow cake mix
  
  

• 1 cup milk
  
  

• ½ cup unsalted butter, melted
  
  

• 1 teaspoon vanilla extract
  
  

• 3 large eggs
  
  

• 1 egg yolk
  
  

For the Buttercream Filling:

• ½ cup unsalted butter, softened
  
  

• 1 teaspoon vanilla extract
  
  

• 4 cups powdered sugar
  
  

• 3 tablespoons milk
  
  

For the Coating:

• 12 oz vanilla almond bark
  
  

• ½ cup semi-sweet chocolate chips
  
  

Directions

1. Prepare the Cake:
   
   

   • Preheat your oven to 350°F (175°C).
     
     

   • In a large bowl, combine the yellow cake mix, milk, melted butter, vanilla extract, eggs, and egg yolk. Mix until smooth.
     
     

   • Pour the batter into a parchment-lined 9×13-inch baking pan.
     
     

   • Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
     
     

   • Allow the cake to cool for 15 minutes.
     
     

2. Prepare the Buttercream Filling:
   
   

   • In a large mixing bowl, beat the softened butter until light and fluffy.
     
     

   • Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
     
     

   • Add the vanilla extract and milk, and continue to beat until the mixture is smooth and creamy.
     
     

3. Assemble the Cakes:
   
   

   • Once the cake has cooled, place it in the freezer for 1 hour.
     
     

   • After freezing, use a 3-inch round cutter to cut out circles from the cake.
     
     

   • Slice each circle in half horizontally to create two layers.
     
     

   • Pipe or spread the buttercream filling onto the bottom half of each cake circle.
     
     

   • Place the top half back on to form a sandwich.
     
     

   • Return the assembled cakes to the freezer while you prepare the coating.
     
     

4. Prepare the Coating:
   
   

   • Melt the vanilla almond bark in a microwave-safe bowl, heating in 30-second intervals and stirring in between until fully melted.
     
     

   • Melt the semi-sweet chocolate chips in a separate bowl using the same method.
     
     

5. Coat the Cakes:
   
   

   • Dip each assembled cake into the melted white almond bark, covering the sides and top.
     
     

   • Place the coated cakes on a parchment-lined tray.
     
     

   • Using a spoon or a piping bag, drizzle the melted chocolate over the tops of the cakes to create the signature zebra stripes.
     
     

   • Allow the cakes to set until the coating hardens.
     
     

Nutritional Information (Per Serving)

• Calories: Approximately 350 kcal
  
  

• Protein: 4g
  
  

• Carbohydrates: 45g
  
  

• Fat: 18g
  
  

• Cholesterol: 55mg
  
  

• Sodium: 200mg
  
  

• Sugar: 25g