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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!

Ingredients

Scale
  • 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)

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}

Find it online: https://yumfoodusa.com/copycat-zebra-cakes-made-completely-from-scratch/