Copycat Zebra Cakes®

Products Used

Ingredients

  • Cake
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 4 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour*
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup whole milk
  • Filling
  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup marshmallow creme
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
  • 1-2 tablespoons heavy cream
  • Coating
  • 4 (4 oz) white chocolate baking bars, roughly chopped
  • 1 (4 oz) unsweetened chocolate baking bar, roughly chopped

      *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

      Directions

      1. Heat oven to 350°F. Line a 17X12-inch jelly roll pan with aluminum foil. Set aside.
      2. In a mixing bowl, add butter and granulated sugar. With paddle attachment on, beat on low speed until light and fluffy, about 3-5 minutes.
      3. Add eggs, one at a time, mixing well after each addition. Beat in vanilla extract as well.
      4. Add flour, baking powder and salt alternately with milk to mixing bowl. Stir until just combined.
      5. Spoon cake batter into prepared pan. Bake in preheated oven for 11-12 minutes.
      6. Remove from oven and cool completely in pan.
      7. Once cake is cooled, using a 2-inch cookie cutter, cut cake rounds. We used a 2-inch cookie cutter and ended up with 35 cake cutouts.

      Filling

      1. In a mixing bowl, add butter and marshmallow creme. Beat until combined.
      2. Stir in vanilla extract and powdered sugar. Stir until combined. Add few drops of heavy cream until filling is light and fluffy.
      3. Spoon filling into a bag and pipe it over half of cake cutouts. Place another cake on top.
      4. Refrigerate all cakes for 20-30 minutes.

      Chocolate Coating

      1. Add a little water into a small saucepan. Place a heatproof bowl on top of saucepan (make sure bowl does not touch water) and add chopped white chocolate to it. Heat white chocolate until melted stirring constantly with a small spatula.
      2. Place unsweetened chocolate in another heatproof bowl and heat over pot of simmer water until melted.

      To Decorate

      1. Take one cake at a time and dip it into white chocolate. Shake excess. Place it on a wire rack. Repeat until all cakes are coated.
      2. Drizzle a little bit of unsweetened chocolate over cakes. Gently tap the wire rack so that both chocolates blend in.
      3. Let chocolate coating set completely before serving.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair

      Little Debbie® Zebra Cakes®  is a registered trademark of the McKee Foods Corporation. 

      Rate & Review

      Rating

      Susan Whitehill
      May 26, 2018

      This is a great start and I was very excited to find a from scratch recipe to make my old addiction. The cake was very dense and dry, despite careful measuring and careful babysitting while baking. I’m not sure how she was able to coat all the cakes with only 4 oz of straight white chocolate and it didn’t coat very well without thinning with cream. It was also not enjoyable to eat that thick. Unfortunately, I only had good luck with the marshmallow filling, though it ended up being way too sweet. I am going to try this again. I have a much better vanilla cake recipe I will try, I will reduce the sugar in the filling (I made homemade marshmallow cream that was incredible on its own) and I will experiment to find the perfect ratio to thin the white chocolate with a little cream to make a better ganache. This project is worth getting right, but I will warn you that it’s quite the project. Best of luck!


      Oops.. there is no Spanish translation to this recipe