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Copycat Zebra Cakes Recipe

Copycat Zebra Cakes Recipe
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★★★★★

4.9 from 23 reviews

This Copycat Zebra Cakes recipe recreates the nostalgic and delicious treat featuring golden yellow cake sandwiching a rich buttercream filling, coated in a smooth white almond bark with signature chocolate zebra stripes. Perfectly moist cake rounds filled with creamy, sweet buttercream and finished with a crisp chocolate shell make these cakes irresistible party treats or afternoon snacks.

Ingredients

Scale

Cake

  • 1 box yellow cake mix (15 ounce box)
  • 3/4 cup milk
  • 1/2 cup unsalted butter, melted
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 egg yolk

Buttercream Filling

  • 1/2 cup unsalted butter, softened to room temperature
  • 1 tsp vanilla extract
  • 3 cups powdered sugar
  • 3 tbsp milk

Coating

  • 24 oz vanilla almond bark
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Prepare Cake Batter: Preheat the oven to 350° F. In a large mixing bowl, combine the yellow cake mix, milk, melted butter, vanilla extract, 3 eggs, and 1 egg yolk. Mix the ingredients until smooth and no lumps remain.
  2. Bake Cake: Line a 9×13 inch baking dish with parchment paper and spray with non-stick cooking spray. Pour the batter into the lined dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  3. Cool and Freeze Cake: Allow the cake to cool for 15 minutes. Transfer the cake onto a tray lined with parchment paper by lifting the cake with the parchment paper edges, flipping it upside down. Place the original baking dish back on top and lightly press down. Let it rest until completely cool, then place the cake in the freezer for 1 hour.
  4. Make Buttercream Filling: In a large bowl, beat the softened butter with an electric hand mixer until light and fluffy. Add vanilla extract and sift in powdered sugar 1 cup at a time, beating well after each addition for 3-5 minutes. Add milk and beat again until smooth. Transfer the buttercream into a large resealable plastic bag and cut a small hole in one corner.
  5. Assemble Cake Sandwiches: Remove the cake from the freezer and cut into 3-inch circles using a cookie cutter or cup. Slice each circle in half horizontally to create two thin rounds. Pipe buttercream in a circular pattern on one half, then sandwich with the other half and gently press down. Place finished sandwiches back onto a parchment-lined tray and freeze while preparing the coating.
  6. Melt Coating: In a microwave-safe bowl, melt the vanilla almond bark in 30-second increments, stirring between each until smooth. In a separate small bowl, melt the semi-sweet chocolate chips similarly and transfer to a small plastic bag with a tiny corner cut for piping.
  7. Coat Cakes: Remove cake sandwiches from the freezer. Holding one cake with thumb underneath and fingers on top, dip the sides into melted almond bark, twisting to fully coat. Place coated cakes on parchment paper. Spoon almond bark over the tops and smooth lightly. Allow coating to harden.
  8. Decorate and Serve: Pipe chocolate in zebra stripe patterns over the almond bark coating. Let the chocolate set completely before serving to enjoy classic zebra cakes with a delightful buttercream center and crisp shell.

Notes

  • Ensure butter for filling is fully softened to achieve a smooth, creamy frosting.
  • Using parchment paper eases cake removal and assembly.
  • Freezing the cake before cutting helps to get clean, even slices.
  • You can substitute almond bark with candy melts if preferred.
  • Store finished cakes in an airtight container in the refrigerator for up to 5 days.

Nutrition

Keywords: zebra cakes, copycat dessert, buttercream filling, coated cakes, almond bark, chocolate stripes, homemade snack, nostalgic recipe

Find it online: https://victoriablair.com/copycat-zebra-cakes-recipe/