Happy July! Since it’s my birthday month, I’m doing an ode to all of my favorite goodies. This week I decided to finally test out making a giant Little Debbie Zebra Cake. Zebra Cakes have been on my testing list ever since I tried making homemade Girl Scout cookies, so it only seemed fitting to do it in July. I use the same vanilla almond cake recipe as my Lemon Berry Cake, with a marshmallow buttercream frosting adapted from the Squeaky Mixer. I top the whole thing in melted vanilla bark and drizzle some dark chocolate for the signature zebra look. You can also opt to cut the edges of the cake to replicate the hexagonal shape of an actual zebra cake, though round works just fine.
This cake is extremely quick and simple to make thanks to its small size. The cake layer can be made ahead of time and kept in the freezer. The marshmallow buttercream only takes about 5 minutes to whip up, thanks to the marshmallow fluff. Once both are made, simply sandwich the filling between the two cake layers and top with the melted candy coating. After the coating is set, in about 5-10 minutes, the cake is ready. Just ensure that the cake layers have returned to room temperature by the time you add the coating if you plan on indulging straight away. Otherwise, set in the fridge for 10 minutes to set, then bring back to room temperature before serving. It typically takes about 1-2 hours for the cake to come to room temperature if the layers were straight out of the freezer.
I also love making this cake with jam in the center. A tart fruit jam like blackberry or raspberry adds balance to the sweet filling and coating while also being more adult-friendly. If you do this, make a well in the center of the frosting as shown above. Then you can spread the jam slightly towards the edges, leaving a raised edge of buttercream. Either way, this zebra cake for two is sure to be a hit. Enjoy!
Copycat Zebra Cake for Two
Recipe by
Servings
1, 4″ cake
Prep time
25 min
Cooking time
20 min
Indulge in a large-scale version of one of the best childhood treats with this copycat Zebra Cake for two. You can be nostalgic and leave the cake as is, or add a sophisticated twist by filling with jam in addition to the traditional marshmallow buttercream. Enjoy it as a late at night snack or a pick-me-up after a long day of work.
Vanilla Almond Cake
- 1 Cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- ½ Cup granulated sugar
- ½ Cup vegetable or canola oil
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- ½ Cup buttermilk (whole)
- 2 Tbsp
- 1/4 lb Vanilla candy melts
- 1/4 Cup Dark Chocolate Candy Melts
Marshmallow Buttercream
- ½ Cup marshmallow fluff
- 4 Tbsp butter, softened
- 1 Cup powdered sugar
- ½tsp vanilla extract
Directions
- Cake: Preheat oven to 350 degrees F.
- Mix Dry Ingredients: Whisk together the flour, baking powder, and salt. Set aside.
- Combine Egg and sugar: Add eggs to a medium bowl. Using an stand or hand-mixer, whip for 30 seconds on low, then on medium for 1 minute. Slowly add in the sugar, while continuously mixing. Continue to whip for 2 more minutes, or until pale and fluffy.
- Add Oil and Extracts: Add in the oil and extracts and mix until fully incorporated.
- Mix in Dry Ingredients and Milk: Pour in 1/2 of the dry ingredients and beat until combined. Scrape the sides of the bowl and beat in the buttermilk. Finally, pour in the remaining dry ingredients. Mix just until combined.
- Bake: Bake the cake at 350 degrees for 12-22 minutes, depending on size (cupcakes = 12 mins, 4″ layers= 15-18 mins, 6″= 18-22 mins). To test for doneness, the center of the cake should bounce back when pressed, and a toothpick should come out clean. Cool for 15 minutes before removing from pan. Chill on wire rack until cool.
- Chill: Wrap the cake tightly in plastic wrap and chill until ready to frost, at least 1 hour.
- Filling: In a chilled mixing bowl, whip the butter and marshmallow fluff until smooth. Add in the powdered sugar slowly, beating until smooth and fully incorporated. Scrape the sides of the bowl often. Start the mixer on low, then turn to high for one minute after all powdered sugar is added. Add in vanilla extract and beat on low until mixed through and fluffy, 1-2 more minutes.
- Layer Cake: Place the first cake layer onto a cake board or plate. Scoop the buttercream into the center of the cake layer, spreading in towards the edges. Leave a slight gap to ensure to frosting oozes once the second layer is added. Top with second cake layer and slightly press down. Use any remaining frosting to lightly crumb coat the edges of the cake. Place in the fridge for 15 minutes to chill the frosting. Remove cake from fridge at set on a wire rack over a baking sheet (to catch excess chocolate).
- Coat with Vanilla and Chocolate Candy Melts: Melt the candy coating according to the package. Pour the melts on top of the cake, smoothing it out on top and over the edges with a spatula. Melt the dark chocolate in the same fashion. Place in a small piping bag or Ziploc bag. (If using Ziploc, snip one corner and use that to pipe on the chocolate). Pipe zig-zags across the cake. Let set in the fridge for 10 minutes. Serve at room temperature.
- Store: This cake is best served right away. It can be stored covered, on the counter for up to 2 days, or in the fridge for 3.
Notes
1. If adding jam, or any other additional fillings to your zebra cake, ensure you create a well in the center of the buttercream. Add about 2 Tbsp of filling to the center of the cake. Lightly press down the second layer.
2. It is not necessary to crumb coat the entire cake with frosting. This is done mostly to retain moisture in the cake and use up extra frosting.
The Whisking Tree 
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