Copycat Little Debbie Zebra Cake Recipe
Homemade Little Debbie Zebra Cakes are soft, cream-filled snack cakes coated in sweet white candy and decorated for any holiday or celebration. Easy to customize, freezer-friendly, and even better than the lunchbox classic.
Servings 16 cakes
Calories 381kcal
Equipment
- Star shaped cookie cutter or your desired shape
- Cookie sheet with sides
Ingredients
- 1 white cake baked according to instructions in a 12x18x1 inch jelly roll pan
Marshmallow Filling
- ½ cup butter room temperature
- 1 cup marshmallow cream
- 1 teaspoon vanilla
- ¼ teaspoon almond extract
- 1-½ 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
Instructions
Cake
- Let the cake cool completely
- Carefully cut in desired shapes.
- Slice cake shapes in half horizontally with a sharp, serrated knife.
- Cover and set aside.
Marshmallow Filling
- 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.
Assembly
- 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.
Glaze
- 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.
Video
Notes
Storage
Store for 3-4 days at room temperature. If you live in a hot climate and your kitchen temperature goes about 80F you may need to keep them refrigerated.
For longer storage put them in the freezer layered between sheets of waxed paper. You can freeze these for up to 3 months.
Tips
- Use a sharp cutter and push straight down to make the shapes
- A cake with a texture closer to pound cake works best
- Use a sharp, serrated bread knife held horizontally to split the cakes
- If you place the filled homemade snack cakes on a rack and pour the melted chocolate over it the glaze will be smoother and cover better.
Nutrition
Calories: 381kcal | Carbohydrates: 53g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 22mg | Sodium: 300mg | Potassium: 101mg | Sugar: 38g | Vitamin A: 200IU | Vitamin C: 0.2mg | Calcium: 129mg | Iron: 0.7mg
