Description
Delight in this homemade Copycat Zebra Cakes recipe featuring moist yellow cake layers sandwiched with creamy buttercream filling and coated with a smooth vanilla almond bark shell, finished with playful chocolate zebra stripes. Perfect for a nostalgic treat or a fun party dessert that’s as impressive as it is delicious.
Ingredients
CAKE
- 1 box yellow cake mix (15 ounce box)
- ¾ cup milk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 3 eggs
- 1 egg yolk
BUTTERCREAM FILLING
- ½ cup unsalted butter, softened to room temperature
- 1 teaspoon vanilla extract
- 3 cups powdered sugar
- 3 tablespoon milk
COATING
- 24 oz vanilla almond bark
- ½ cup semi-sweet chocolate chips
Instructions
- Prepare the Cake Batter: Preheat your 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 thoroughly until the batter is smooth with no lumps.
- Bake the Cake: Line a 9×13 baking dish with parchment paper and spray it with non-stick cooking spray. Pour the batter evenly into the dish. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for 15 minutes.
- Cool and Freeze the Cake: Place a fresh piece of parchment paper on a tray. Lift the cake out of the baking dish by the edges of the parchment paper, then flip it upside down onto the parchment on the tray. Place the baking dish on top of the cake and gently press down slightly to flatten. Allow the cake to cool completely, then transfer it to the freezer for 1 hour to firm up.
- Make the Buttercream Filling: In a large bowl, beat the softened butter with an electric mixer until fluffy and light. Add vanilla extract and powdered sugar one cup at a time, beating well after each addition. Once all sugar is incorporated, add the milk and beat again for 3 to 5 minutes until smooth and creamy. Transfer the buttercream into a large zip-top bag, seal it, and cut a small hole in one corner for piping.
- Assemble the Cake Sandwiches: Remove the cake from the freezer and cut into 3-inch circles using a cookie cutter or a straight-edged cup. Slice each circle in half horizontally. Pipe buttercream onto one half, then top with the other half, gently pressing to form sandwich cakes. Place them back on the parchment-lined tray and return to the freezer while preparing the coating.
- Melt the Coatings: Heat the vanilla almond bark in a large microwave-safe bowl in 30-second intervals, stirring between each, until fully melted. Similarly, melt the semi-sweet chocolate chips in a small bowl following the same process. Pour the melted chocolate into a small zip bag and cut a tiny hole in the corner for decorating.
- Coat the Sandwiches: Take the cakes from the freezer one by one. Holding the cake gently with your thumb underneath and index finger on top, dip the sides into the melted vanilla almond bark and twist to coat evenly. Place the coated cakes on the parchment paper. Use a spoon to drizzle almond bark over the tops and smooth lightly. Let it harden slightly.
- Decorate with Zebra Stripes: Using the bag of melted chocolate, pipe zebra-like stripes or wavy lines across the tops of the cakes. Allow the coating to harden completely before serving. Enjoy your homemade zebra cakes!
Notes
- Be sure the butter for the buttercream is fully softened at room temperature for smooth mixing.
- Freezing the cake before cutting helps to get neat, clean slices without crumbling.
- Use parchment paper for easy removal and transfer of the cake and finished cakes.
- If you don’t have a cookie cutter, a sturdy glass or cup can be used to cut cake circles.
- Adjust the thickness of the buttercream by adding a bit more milk if it feels too thick to pipe.
- For an allergy-friendly version, substitute almond bark with a suitable coating according to dietary needs.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
