Copycat Zebra Cakes (Made Completely from Scratch)

These homemade zebra cakes are infused with vanilla, sandwiched with a fluffy cream filling, and coated in white chocolate with dark chocolate “zebra” stripes — a nostalgic, made‑from‑scratch version of the classic snack cake. a trEATs affair

Why You’ll Love This Recipe

• You get full control over the ingredients — no mixes, no artificial stabilizers.
• The white chocolate coating plus dark stripes gives them the signature look and flavor punch. a trEATs affair+1
• They’re fun to assemble, impressive to serve, and satisfying as a homemade treat that rivals the store version.
• You can adapt or customize fillings or coatings to suit your taste (lighter, more chocolate, etc.).

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the cake:

• All‑purpose flour
• Baking powder
• Salt
• Unsalted butter, room temperature
• Granulated sugar
• Eggs
• Vanilla extract
• Buttermilk (or milk)

For the filling:

• Unsalted butter, softened
• Marshmallow fluff
• Confectioners’ (powdered) sugar
• Vanilla extract

For the coating & stripes:

• White chocolate (or white candy melts)
• Coconut oil (to thin the white chocolate, if needed)
• Semi‑sweet or dark chocolate (for stripes)

Recipe Card (Measurements & Directions)

Yield/Servings: About 8–10 individual cakes The Squeaky Mixer
Prep + Bake Time: ~ 15–20 min baking + chilling/assembly time (plus freezing step) The Squeaky Mixer+1

Directions

1. Preheat & prepare pan
   Preheat the oven to 350 °F (≈ 175 °C). Grease a rimmed baking sheet or half sheet pan, line with parchment, and grease the parchment lightly. The Squeaky Mixer+1
2. Mix dry ingredients
   In a bowl, whisk together the flour, baking powder, and salt. Set aside. The Squeaky Mixer
3. Cream butter & sugar
   In a larger bowl, use a mixer to beat butter and sugar until light and fluffy (3–5 minutes). The Squeaky Mixer+1
4. Add eggs & vanilla
   Add eggs one at a time, mixing after each. Stir in vanilla extract. The Squeaky Mixer
5. Alternate dry + buttermilk
   Add portions of dry mixture and buttermilk (or milk) alternately, beginning and ending with dry ingredients, mixing lightly. Be careful not to over‑mix. The Squeaky Mixer
6. Bake cake sheet
   Spread batter evenly into prepared pan. Bake 15–20 minutes or until edges are lightly golden or a tester comes out clean. The Squeaky Mixer+1
7. Cool & chill
   Let the cake rest about 10 minutes in the pan, then transfer to refrigerator to chill (20 minutes or more) so it firms up for cutting. The Squeaky Mixer
8. Prepare filling
   Beat together the softened butter and marshmallow fluff until smooth. Gradually mix in confectioners’ sugar until well combined. Add vanilla. a trEATs affair+1
9. Cut & assemble cakes
   Using a hexagon cookie cutter (or any small round shape), cut shapes from the cooled cake. For each, sandwich two cake pieces with a layer of filling between. Align edges carefully. The Squeaky Mixer+1
10. Freeze assembled cakes
    Place the filled cakes in the freezer for at least 1 hour (or as recommended) so they are firm enough to dip or coat without falling apart. The Squeaky Mixer+1
11. Melt white chocolate & dip
    Melt white chocolate (or candy melts) with a bit of coconut oil (if needed) in intervals, stirring until smooth and pourable. Dip each cake or “roll” the sides in the white chocolate, letting excess drip off. Place on parchment. The Squeaky Mixer+1
12. Add zebra stripes
    Melt dark (or semi‑sweet) chocolate. Place into a piping bag (or zip bag with small snip) and drizzle stripes over each cake. Optionally tap the rack lightly so stripes blend naturally. a trEATs affair+1
13. Set & clean up
    Let the coating harden—refrigerate until firm. Clean up any excess at the bottom edges if needed. The Squeaky Mixer

Servings and timing

• Servings: ~ 8 to 10 individual zebra cakes The Squeaky Mixer
• Bake time: 15–20 minutes The Squeaky Mixer+1
• Chilling / freezing / assembly: add ~ 1 to 2 hours including chilling, freezing, coating steps

Variations

• Flavor twist: Add a hint of almond extract or even a citrus zest to the cake or filling.
• Chocolate cake base: Use cocoa in part of the cake for a chocolate zebra cake.
• Different filling: Use whipped cream, cream cheese frosting, or a flavored buttercream instead of the marshmallow version.
• Vegan/dairy‑free version: Use plant‑based butter, non‑dairy milk, and a vegan marshmallow alternative (some recipes do this). Justine Doiron
• Alternate shapes: Instead of hexagons, cut circles, squares, or rectangles depending on your cutter.
• Thicker or thinner coating: Adjust coconut oil or thinning agent to change the thickness of the chocolate shell.

storage/reheating

• Storage (short term): Keep zebra cakes in an airtight container in the refrigerator for up to 5–7 days.
• Freezing: Wrap each cake in plastic wrap, then place in a sealed container. Freeze for up to 1–2 months. Thaw in the refrigerator before serving.
• Reheating: These are best enjoyed chilled; do not heat, as the chocolate coating will melt and the texture will be compromised.

FAQs

1. What if I don’t have candy melts or white chocolate wafers?

You can use good-quality white chocolate chips or bars, but you’ll likely need to thin them (e.g. with coconut oil or a bit of shortening) to get a smooth, thin coating that can be dipped.

2. Can I skip freezing before coating?

Freezing helps the filled cakes firm up so they don’t crumble during the coating step. Skipping it may cause the cakes to fall apart when dipped.

3. How do I ensure clean stripes?

Use a piping bag (or a small zip bag with a snipped corner). Drizzle the dark chocolate over the still-soft white coating, then tap the rack lightly to allow the stripes to settle and blend slightly. a trEATs affair

4. What’s the best way to cut the cake shapes?

Chilled cake is easier to cut cleanly. Use a sharp cutter, frequently wiping crumbs off, to get clean edges.

5. Can I make these ahead of time?

Yes — bake and fill them ahead, then coat them shortly before serving. The zebra cakes can be stored as directed above.

6. Can I double the recipe?

Yes. Simply double all components (cake, filling, coating) and use a larger pan or two pans.

7. Why did my coating crack or separate?

Possible causes: chocolate overheated or tempered poorly, too much moisture, or not enough chilling before handling. Ensure your chocolate is melted gently and that the cakes are cold.

8. Can I use a different filling (e.g. buttercream)?

Absolutely. A buttercream, cream cheese frosting, or stabilized whipped cream can be substituted for the marshmallow-style filling.

9. Will the cakes soften over time?

Yes, as they sit, moisture from the cake may soften the coating. That’s why refrigeration is important, and why they’re best eaten within a few days.

10. Can I make gluten-free zebra cakes?

You can try a gluten-free all-purpose flour blend in place of regular flour, but results may vary in texture and structure.

Conclusion

These homemade copycat zebra cakes allow you to capture the nostalgia and flavor of a classic snack — but with your own hands and high-quality ingredients. While the process involves multiple steps (baking, filling, chilling, coating, decorating), the reward is well worth it: elegant, delicious, whimsical treats that are sure to wow. If you try this recipe, I’d love to hear how yours turned out or any tweaks you made along the way. Happy baking!

Copycat Zebra Cakes (Made Completely from Scratch)

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Infused with vanilla flavor and coated in white chocolate with dark chocolate stripes, these made‑from‑scratch copycat zebra cakes are dangerously good!

• Author: Mari
• Prep Time: 30 minutes (plus chilling/freezing time)
• Cook Time: 15–20 minutes
• Total Time: Approx. 1.5 to 2 hours (including chilling/freezing)
• Yield: 8–10 cakes (depending on size) 1x
• Category: Snack / Dessert / Cake Sandwich
• Method: Baking, assembly, coating
• Cuisine: American / Copycat Snack
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 ¼ cups all‑purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, room temperature
• 1 cup sugar
• 2 eggs, room temperature
• 2 ½ tsp vanilla extract
• ½ cup buttermilk, room temperature
• **Filling:**
• 1 cup unsalted butter, room temperature
• 1 cup marshmallow fluff
• 3 cups confectioners’ sugar
• 2 tsp vanilla extract
• **Coating / Decoration:**
• 2 ½ cups white candy melts
• 3 Tbsp coconut oil
• 3 Tbsp semi‑sweet chocolate, melted (for stripes)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350°F (175 °C). Lightly grease a standard ½ sheet pan (18″ × 13″) and line with parchment; lightly grease the top of the parchment as well. :contentReference[oaicite:0]{index=0}
2. In a bowl, whisk together the flour, baking powder, and salt. :contentReference[oaicite:1]{index=1}
3. In a separate large bowl, beat the butter and sugar with an electric mixer until light and fluffy (about 3–5 minutes). :contentReference[oaicite:2]{index=2}
4. Add the eggs one at a time, beating after each addition; then mix in the vanilla. :contentReference[oaicite:3]{index=3}
5. Alternate adding the dry ingredient mixture and the buttermilk into the batter (beginning and ending with the dry). Mix gently until just combined. :contentReference[oaicite:4]{index=4}
6. Pour the batter into the prepared pan and spread evenly with an offset spatula. :contentReference[oaicite:5]{index=5}
7. Bake for 15–20 minutes or until the edges are lightly golden and a toothpick in the center comes out clean. :contentReference[oaicite:6]{index=6}
8. Let the cake cool in the pan about 10 minutes, then transfer to the fridge to chill at least 20 minutes. :contentReference[oaicite:7]{index=7}
9. Meanwhile, make the filling: beat together butter and marshmallow fluff until smooth, then gradually add confectioners’ sugar and vanilla, mixing until no lumps remain. :contentReference[oaicite:8]{index=8}
10. Once the cake is chilled, use a hexagon cookie cutter (or stencil) to cut out shapes. Pipe filling onto one piece, then top with another, aligning edges. Clean up sides if needed. :contentReference[oaicite:9]{index=9}
11. Freeze the assembled cakes for at least 1 hour (this helps make them easier to dip). :contentReference[oaicite:10]{index=10}
12. Melt the white candy melts with coconut oil in short intervals until smooth. Dip each frozen cake fully into the white coating, letting excess drip off, and place on parchment. Chill until set. :contentReference[oaicite:11]{index=11}
13. Using melted semi‑sweet chocolate in a piping bag, drizzle stripes over the white-coated cakes. Tap the wire rack lightly to help the stripes blend in slightly. :contentReference[oaicite:12]{index=12}
14. Let final set in the fridge before serving. Enjoy! :contentReference[oaicite:13]{index=13}

Notes

• The stripes don’t have to be perfect — they lend character. :contentReference[oaicite:14]{index=14}
• Freezing the cakes before dipping helps prevent breaking or warping during coating. :contentReference[oaicite:15]{index=15}
• If white chocolate is too thick, a little extra coconut oil can help thin it. :contentReference[oaicite:16]{index=16}
• You can use a slightly different shape cutter if you don’t have a hexagon cutter. — just align carefully. (Roxana notes stripes don’t have to be perfect.) :contentReference[oaicite:17]{index=17}