Copycat Little Debbie Zebra Cake Recipe
White cake with a sweet, marshmallow filling is covered with white chocolate. Perfect copy of the popular snack cakes only you can decorate these for any occasion!
Prep Time 30 minutes
Total Time 30 minutes
Servings 16 cakes
- 1 white cake , baked according to directions in a 12x18x1 inch jelly roll pan
- 1/2 cup butter
- 1 cup marshmallow cream
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1-1/2 cups confectioner's sugar , more as needed
- 1 tablespoon heavy cream ,more as needed
White Chocolate Glaze
- 16 ounces white chocolate , I used candy melts
- 2 tablespoons white vegetable shortening
Let the cake cool completely
Carefully cut in desired shapes.
Slice cakes in half horizontally with a sharp, serrated knife.
Cover and set aside.
Add the marshmallow and butter to a bowl of a mixer.
Beat on high until well blended.
Switch to low and beat in the vanilla and confectioner's sugar.
Switch to high and, with the mixer running, add enough cream to get a fluffy texture.
Beat on high for a minute or two or until light and fluffy.
Spread an even layer of filling on the cut side of half of the cakes.
Top with the other half and press down gently.
Freeze for about 30 minutes.
Melt the white chocolate and shortening together in the microwave in 1 minute increments. Stir often.
When the glaze is smooth and runny remove the cakes from the freezer.
Spoon the glaze evenly over the top of a cake and smooth with a knife, letting it run down and cover the sides.
Top with sprinkles.
Place in the refrigerator to harden and set.
Calories: 381kcal | Carbohydrates: 53g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 22mg | Sodium: 300mg | Potassium: 101mg | Sugar: 38g | Vitamin A: 4% | Vitamin C: 0.2% | Calcium: 12.9% | Iron: 3.9%