Some people see a box of Little Debbie Zebra Cakes and think, "What a nice snack." Around here, we see a challenge. Those little cake squares have been skating around grocery store shelves acting like they're irreplaceable, and frankly, that's adorable.
These homemade Little Debbie Zebra Cakes have soft vanilla cake, fluffy cream filling, and a sweet white coating that puts the lunchbox legend on notice. I cut mine into stars and showered them with patriotic sprinkles because freedom tastes better covered in frosting, but you can make them the classic way just as easily. Either way, don't be surprised if the store-bought box starts gathering dust while everyone raids your kitchen instead.
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🥰 Is this homemade zebra cakes recipe for you?
This recipe might be perfect for you for you if...
- You believe childhood favorites deserve a glow-up with real butter, real vanilla, and a filling that doesn't require a microscope to find.
- You think the cream filling is the best part and wish the store-bought cakes were a little more generous with it.
- You want an easy copycat Little Debbie Zebra Cakes recipe that tastes homemade because, well... it is.
- You love desserts that can be customized for birthdays, baby showers, holidays, or any excuse involving frosting.
🎥 Video
🧾 Ingredients you'll need
You probably have most of these ingredients already. The only challenge is resisting the urge to eat the filling before it makes it between the cakes.
- White cake: Bake your favorite white cake recipe in a 12x18x1-inch sheet pan or high sided cookie sheet. Nice, thin layers are the secret to getting that classic snack cake look.
- Marshmallow cream: Gives the filling its signature fluffy, cloud-like texture.
- Heavy cream: Whips the filling into something worthy of eating straight off the spoon. (No judgment. We don't run that kind of establishment.)
- White candy melts: The easiest way to get that smooth, sweet coating without having to negotiate with temperamental chocolate.
- Crisco: Thins the candy coating just enough for easy dipping and a cleaner finish.
- Butter: Because homemade deserves real butter. It's non-negotiable around here.
- Vanilla extract: Brings warm, classic bakery flavor to every bite.
- Almond extract: Just a tiny splash gives these that unmistakable snack cake flavor people can't quite put their finger on.
- Powdered sugar: Sweetens the filling and keeps it silky smooth.
- Sprinkles (optional): I used patriotic sprinkles for a Fourth of July version, but classic chocolate zebra stripes are always in style.
- Large star cookie cutter (or any shape you like): Stars for summer, hearts for Valentine's Day, pumpkins for Halloween, or simple rectangles if you're chasing the classic Little Debbie look.
Don't forget to download and print the free copycat zebra cakes kitchen cheat sheet with extra storage, faqs, tips, and more.
📖 Recipe
Copycat Little Debbie Zebra Cake Recipe
Print Pin Recipe Rate RecipeIngredients
- 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.
Notes
- 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 Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
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🔪 How to make homemade Little Debbie zebra cakes
These come together in a few easy steps. Bake, fill, coat, decorate… then hide a couple for yourself.
- Beat the marshmallow cream, butter, vanilla, almond extract, powdered sugar, and heavy cream together until it's smooth, fluffy, and dangerously easy to "sample" with a spoon. Purely for quality control, of course.
- Slice each cake shape in half horizontally, spread a generous layer of filling on the bottom half, then settle the top back into place with a gentle hand. This isn't a roofing project.
- Melt the white candy melts with the Crisco until silky smooth.
- Set each cake on a wire rack over a baking sheet and spoon the coating over the top, letting it cascade down the sides until every inch is covered.
Decorate before the coating sets. Scatter on patriotic sprinkles for a festive version, drizzle with melted chocolate for the classic Zebra Cake look, or let your inner five-year-old make the executive decisions. Then let the coating harden before serving... if your household has that kind of self-control.
Marye's Kitchen Tip: Make sure you use a cookie cutter with wide sides and no top so it doesn't tear the cake. It took me a few tries to figure out what I was doing wrong!
😱 What can go wrong (and how to fix it)
⭐ The coating is too thick.
Stir a little more Crisco into the melted candy coating until it flows easily. You want it to drape over the cakes, not sit on top like a winter comforter.
⭐ The cakes crumble while you're filling them.
Make sure they're completely cool before cutting, and use a gentle sawing motion with a serrated knife. Cake gets dramatic when it's warm.
⭐ The filling squishes out the sides.
It's tempting to pile it on sky-high, but a generous, even layer works better than a mountain that tries to escape when you add the top.
⭐ The candy coating turns lumpy.
Melt it slowly and stir often. White candy melts are generally cooperative, but even they have limits.
⭐ The sprinkles won't stick.
Add them while the coating is still wet. Once it sets, those sprinkles have made other plans.
⭐ Your cakes stick to the rack.
Let the coating set completely before moving them, or place them on parchment paper if you'd rather skip the wire rack altogether.
⭐ Half the batch disappears before the coating hardens.
Unfortunately, this is a known side effect of homemade Zebra Cakes. The only proven solution is making a double batch.
👩🍳 FAQs
Yes. I haven't tried but you should be able to use a gluten-free cake mix. Marshmallow Fluff is gluten-free, too. Be sure to check the labels on the rest of your ingredients.
For this recipe, a 12x18x1-inch pan is best-these are often called jelly roll pans, but you can use a rimmed baking sheet, too. You'll end up with the perfect size for zebra cakes, with minimal cutting and fuss.
Insert a toothpick into the center to check. Any wet batter is a sign it needs to bake longer. You can also gently press the cake with your finger-if the cake bounces back quickly, it's most likely finished! An instant read thermometer will read 200F-205F.
Absolutely! Use a hegagon cutter or simply trim the cake into rectangles before filling and coating. Decorate with chocolate lines for the classic Little Debbie look, or use sprinkles for holidays and parties.
📚 More nostalgic desserts you'll love
Copycat Twinkie Cupcakes have that soft, fluffy cake and creamy filling that made lunchboxes feel like winning the lottery. One bite and you'll be checking to see if Saturday morning cartoons are on.
Copycat Lofthouse Sugar Cookies are impossibly soft, topped with a thick swirl of buttercream, and every bit as irresistible as the bakery cookies that somehow always followed you home from the grocery store.
White Texas Sheet Cake is buttery, tender, and blanketed with warm vanilla frosting that soaks into every bite. It's old-fashioned comfort baking at its finest, with absolutely no interest in counting calories.
✍🏻 A note from Marye...
July 2017
My almost 17-year-old son took one bite and declared these "Zebra Cakes on steroids." I consider that a five-star review.
I love making these for holidays because one recipe works for almost everything. Stars, hearts, pumpkins, Christmas trees... if you've got a cookie cutter, you've got a themed dessert.
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