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Copycat Zebra Cakes®
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Copycat Zebra Cakes®
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Indulge in a little nostalgia with this Copycat Zebra Cakes® recipe. Two layers of vanilla cake with a marshmallow cream filling and coated in white and dark chocolate. 

Prep time
Bake/Cook time
0:11 to 0:12
16 - 18 zebra cakes
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Copycat Zebra Cakes®
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Prep time :
Bake/Cook time :
0:11 to 0:12
Yield :
16 - 18 zebra cakes



  • 3/4 cup unsalted butter, room temperature
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 4 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour*
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup whole milk



  • 4 (4 oz) white chocolate baking bars, roughly chopped
  • 1 (4 oz) unsweetened chocolate baking bar, roughly chopped

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Heat oven to 350°F. Line a 17X12-inch jelly roll pan with aluminum foil. Set aside.
  2. In a mixing bowl, add butter and granulated sugar. With paddle attachment on, beat on low speed until light and fluffy, about 3-5 minutes.
  3. Add eggs, one at a time, mixing well after each addition. Beat in vanilla extract as well.
  4. Add flour, baking powder and salt alternately with milk to mixing bowl. Stir until just combined.
  5. Spoon cake batter into prepared pan. Bake in preheated oven for 11-12 minutes.
  6. Remove from oven and cool completely in pan.
  7. Once cake is cooled, using a 2-inch cookie cutter, cut cake rounds. We used a 2-inch cookie cutter and ended up with 35 cake cutouts.


  1. In a mixing bowl, add butter and marshmallow creme. Beat until combined.
  2. Stir in vanilla extract and powdered sugar. Stir until combined. Add few drops of heavy cream until filling is light and fluffy.
  3. Spoon filling into a bag and pipe it over half of cake cutouts. Place another cake on top.
  4. Refrigerate all cakes for 20-30 minutes.

Chocolate Coating

  1. Add a little water into a small saucepan. Place a heatproof bowl on top of saucepan (make sure bowl does not touch water) and add chopped white chocolate to it. Heat white chocolate until melted stirring constantly with a small spatula.
  2. Place unsweetened chocolate in another heatproof bowl and heat over pot of simmer water until melted.

To Decorate

  1. Take one cake at a time and dip it into white chocolate. Shake excess. Place it on a wire rack. Repeat until all cakes are coated.
  2. Drizzle a little bit of unsweetened chocolate over cakes. Gently tap the wire rack so that both chocolates blend in.
  3. Let chocolate coating set completely before serving.


Recipe developed for Imperial Sugar by Roxana Yawgel at a TrEATS Affair. 

Little Debbie® Zebra Cakes®  is a registered trademark of the McKee Foods Corporation. 

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