Copycat Little Debbie Zebra Cake Recipes

COPYCAT LITTLE DEBBIE ZEBRA CAKE

Steps:

• Preheat the oven to 350º Fahrenheit. Grease two 8" cake pans with shortening, then dust with flour. You can also line the bottom of the pans with parchement paper so they come out easily.
• In the bowl of a stand mixer, combine the cake mix, eggs, butter and milk. Using the whisk attachment, beat on medium speed for 2-3 minutes until well combined. Scrape the sides of the bowl as needed.
• Divide the batter evenly between the two pans.
• Bake for 20-25 minutes until the top springs back when you touch it.
• Allow the cakes to cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely.
• Start making the filling while the cakes are baking because it will have to cool.
• In a small saucepan over medium low heat, cook the flour and milk together, whisking constantly, until the mixture thickens to a pudding consistency. The amount of time this takes will depend on your pan and stovetop. Don't turn the heat up too high or the milk may scorch.
• Remove from the heat and allow the mixture to cool completely. (Move the mixture to another bowl and place it over a bowl of ice for it to cool more quickly.)
• While the mixture is cooling, place the sugar in a food processor and pulse several times to make the granules a little finer.
• Using a mixer, cream the butter, shortening, salt and vanilla until smooth. Scrape the sides of the bowl as needed.
• Add in the processed sugar and beat for 2 minutes.
• Add in the cooled flour mixture. Use a mixer and beat until the mixture becomes fluffy like whipped cream. This may take a couple of minutes.
• Place one cake layer on a cake plate. Place parchment paper under the edges of the cake so that the plate doesn't get messy when you are drizzling the glaze over the cake.
• Spread the whipped filling over the cake.
• Place the second cake layer on top.
• Melt the white chocolate and shortening together in the microwave in 30 second increments. Stir in between each interval.
• Allow the mixture to sit for 3-5 minutes to cool slightly.
• Slowly pour the glaze over the cake, working quickly to push it to the sides so that it runs over the edges and covers them. Be sure to work quickly because the chocolate may set quickly as it touches the cooler cake.
• Remove the parchment paper from under the edges of the cake. If the chocolate has hardened, you may need to use a knife to cut around the bottom edge of the cake so the chocolate doesn't pull off.
• Melt the semi-sweet chocolate chips in a microwave safe bowl. Stir every 15 seconds until they are melted.
• Place the chocolate in a small zippered bag and snip the corner of the bag.
• Squeeze to make zebra cake lines over the top of the cake.
• Store the cake in the refrigerator in an airtight container.

COPYCAT LITTLE DEBBIE ZEBRA CAKE RECIPE

Steps:

• 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.
• 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.
• 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.
• 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.

HOMEMADE LITTLE DEBBIE ZEBRA CAKES

Steps:

• Preheat oven to 350 degrees and line jellyroll pan with parchment paper.
• With an electric mixer, beat butter and sugar until well combined and light in color. (About 5-7 minutes.)
• Add one egg and 3 egg yolks and mix until combined. Add vanilla. In a separate bowl, combine flour, baking powder, and salt.
• Alternate adding dry mixture and milk to the mixing bowl ending with the dry ingredients. Do not overmix or cake will be tough.
• Spread cake batter evenly and thinly into jellyroll pan. Bake for 15-20 minutes until toothpick comes out of cake clean.
• Remove from oven and cool in pan for 10 minutes before removing from pan. After cake fully cools, cut into 2 inch squares.
• Whisk egg whites and cream of tartar with electric mixer until light and fluffy and forms stiff peaks. While egg whites are mixing, continue to the next step.
• Place water, sugar, and light corn syrup into a medium sized saucepan. Stir over medium heat until sugar is dissolved. Insert candy thermometer into side of pan.
• Bring mixture to 240 degrees and stir occasionally only in the center of pan. Touching sides will create crystals.
• Remove mixture from heat once temperature is reached. Allow to rest for 3-5 minutes. Turn electric mixer (on medium speed) with whisk attachment and slowly stream cooked mixture into the egg whites. Make sure to add to center of bowl.
• Once all the cooked mixture has been added continue to whisk on medium speed for 5-7 minutes or until the filling is glossy. Add vanilla. Add filling on the top of one cake square and sandwich with another. When all are assembled, refrigerate cakes for 30 minutes before adding icing. (Remaining filling will store nicely for 5-7 days in an airtight container.)
• Place white chips into a microwave safe bowl and select the melt setting. Stop and stir every 30 seconds to avoid overcooking. When white chocolate is fully melted, take a frosting spreader or butter knife, and thinly add a layer over each cake. The chocolate will harden quickly, so you may have to reheat.
• After the white chocolate has set, melt the dark chocolate in another bowl and pipe lines over white cakes. Zebra cakes can be stored in an airtight container for up to 7 days. Enjoy!