Copycat Zebra Cakes Recipe That’s Better Than Store-Bought
These homemade copycat zebra cakes feature soft vanilla sponge, a fluffy marshmallow cream center, and a silky white chocolate shell topped with classic chocolate stripes. Perfect for gifting or a nostalgic snack!
Ingredients
Cake:
- 1 cup cake flour
- 1/2 cup unsalted butter softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 cup milk
Filling:
- 1/2 cup marshmallow fluff
- 1/4 cup unsalted butter softened
- 1/2 cup powdered sugar
- 1 tbsp heavy cream
Coating:
- 10 oz white chocolate or almond bark
- 2 oz dark or semi-sweet chocolate melted for drizzle
Instructions
- 1. Preheat oven to 350°F and line a sheet pan with parchment paper.
- 2. Cream butter and sugar until light and fluffy.
- 3. Add eggs and vanilla; beat well. Mix in cake flour and baking powder.
- 4. Slowly stir in milk until the batter is smooth.
- 5. Spread batter evenly on the pan. Bake for 10–12 minutes.
- 6. Cool completely, then cut into rectangles or circles.
- 7. Whip filling ingredients until fluffy. Pipe onto half the cake pieces and sandwich.
- 8. Chill for 15 minutes.
- 9. Melt white chocolate; dip each cake sandwich and let set.
- 10. Drizzle melted chocolate in zigzag pattern. Chill until set.
Notes
Use a cookie cutter for perfectly shaped mini cakes.
Add food coloring for seasonal versions.
Store in airtight container for up to 3 days, or freeze for 2 months.