Name: Copycat Little Debbie Zebra Cakes Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 2 h
Cuisine: American
Ingredients: 1 box yellow cake mix (*15 ounce box); 3/4 cup milk; 1/2 cup unsalted butter (*melted); 1 tsp vanilla extract; 3 eggs; 1 egg yolk; 1/2 cup unsalted butter (*softened to room temperature); 1 tsp vanilla extract; 3 cups powdered sugar; 3 tbsp milk; 24 oz vanilla almond bark; 1/2 cup semi-sweet chocolate chips

Jump to Recipe

Imagine biting into a tender, buttery cake layered with fluffy vanilla cream and cloaked in a glossy white shell with those iconic chocolate stripes — that’s exactly what awaits when you make Copycat Little Debbie Zebra Cakes at home! These charming treats capture the joyful nostalgia of the beloved snack cake, but with a fresh, homemade spin that makes every bite extra special. Whether you’re recreating your childhood lunchbox favorites or surprising guests with an impressive dessert, these homemade zebra cakes deliver all the flavor, fun, and satisfaction of the original.

Ingredients You’ll Need

Copycat Little Debbie Zebra Cakes Recipe - Recipe Image

Ingredients You’ll Need

You won’t believe how straightforward these Copycat Little Debbie Zebra Cakes are to make, thanks to a handful of accessible ingredients. Each one is carefully chosen for the authentic taste, texture, and whimsical look we all crave in a zebra cake, transforming simple baking staples into something magical.

Yellow cake mix (15 oz box): The foundation for a soft, buttery cake that perfectly mimics the original zebra cake’s texture.
Milk (3/4 cup): Adds richness and moisture, keeping the cake tender rather than dry.
Unsalted butter (1/2 cup, melted): Brings deep flavor to the cake and helps achieve that soft crumb.
Vanilla extract (2 tsp, divided): Essential for enhancing both cake and buttercream with classic bakery aroma.
Eggs (3 whole) + 1 egg yolk: Provides structure and extra moisture; that yolk makes the cake extra lush.
Unsalted butter (1/2 cup, softened): The base of a creamy, dreamy buttercream filling.
Powdered sugar (3 cups): Sweetens and thickens the buttercream, giving it that classic fluffy texture.
Milk (3 tbsp, for filling): Smooths out the buttercream for easy piping between cake layers.
Vanilla almond bark (24 oz): Creates the signature white coating that sets up crisp and shiny (yet easy to bite into).
Semi-sweet chocolate chips (1/2 cup): Melts down into the rich, bold stripes that give these zebra cakes their unmistakable look.

How to Make Copycat Little Debbie Zebra Cakes

Step 1: Prepare the Cake Batter

Start by grabbing a large mixing bowl and adding your yellow cake mix, milk, melted butter, vanilla, eggs, and that extra egg yolk. Mix everything until the batter is silky smooth and free of lumps — this is key for creating a cake that bakes up even and succulent. Line your 9×13 baking dish with parchment, coating it with a bit of non-stick spray so nothing sticks, and pour in your batter. The aroma at this stage is already nostalgic!

Step 2: Bake and Cool the Cake

Bake your cake at 350°F for 25-30 minutes, or until a toothpick comes out clean from the center. Once baked, let it cool for about 15 minutes. Then, lift the cake from the pan with the parchment and flip it onto a fresh sheet on a tray. To ensure the cake is perfectly flat (just like the store-bought version), gently press the 9×13 dish on top. Let it finish cooling completely, then pop it in the freezer for an hour. Freezing makes it much easier to slice and assemble without crumbs everywhere!

Step 3: Make the Buttercream Filling

While your cake cools, beat the softened butter until it’s light and fluffy. Add vanilla and gradually work in the powdered sugar. Keep beating until it’s whipped and cloudlike, then mix in the milk for spreadability. Transfer the buttercream to a zip-top bag and snip the corner — you’ve just made your own easy piping bag! This filling is heavenly sweet and creamy, the perfect counterpoint to soft cake layers.

Step 4: Cut and Fill the Cakes

Once your cake is frozen and firm, use a cookie cutter or a straight-edged glass to punch out 3-inch circles. Gently slice each circle in half horizontally, creating a top and bottom. Pipe a generous swirl of buttercream on the bottom layer, then carefully return the top, pressing lightly to form a dainty sandwich. Place the assembled cakes back on the parchment and give them another quick freeze — this makes coating way easier!

Step 5: Coat with Almond Bark and Add Stripes

Melt your vanilla almond bark in 30-second bursts in the microwave, stirring frequently until smooth. In a separate bowl, melt the chocolate chips the same way, then transfer to a zip-top bag for striping. One by one, dip the sides and tops of the sandwich cakes in the almond bark, setting each on parchment as you go. While the white coating sets, snip a tiny hole in your chocolate bag and start swooping those signature zebra stripes across the top. Let everything set until firm — then get ready to swoon!

How to Serve Copycat Little Debbie Zebra Cakes

Garnishes

A sprinkle of edible glitter or white nonpareils makes these Copycat Little Debbie Zebra Cakes party-ready, but honestly, their chocolate-striped tops are already showstoppers. For special occasions, you can dust with a bit of powdered sugar or add a glossy cherry on top for a charming bakery touch.

Side Dishes

Pair these nostalgic cakes with a tall glass of cold milk for the ultimate comfort treat. If you’re serving them at a gathering, they’re delightful with fresh strawberries or alongside a scoop of simple vanilla ice cream, which balances their sweetness without overpowering their classic flavor.

Creative Ways to Present

Show off your Copycat Little Debbie Zebra Cakes on a tiered dessert stand, nestled in festive cupcake liners, or boxed up with ribbon for a memorable homemade gift. For parties, arrange them in neat rows to mimic a classic snack cake display — they’ll disappear faster than the originals ever did!

Make Ahead and Storage

Storing Leftovers

These Copycat Little Debbie Zebra Cakes hold up beautifully for several days. Keep them in an airtight container at room temperature for up to 2 days or refrigerate them if your kitchen is warm. Just be sure to separate the layers with wax or parchment paper to keep the chocolate stripes pristine.

Freezing

You can easily freeze these cakes for longer storage! Simply arrange the finished zebra cakes on a tray, freeze until solid, then wrap each one tightly in plastic wrap before transferring to a resealable freezer bag. They’ll keep their flavor and texture for up to 2 months, making them perfect for planning ahead or portion control.

Reheating

There’s no need to reheat; just let your frozen Copycat Little Debbie Zebra Cakes thaw at room temperature for about half an hour. If you like a super-soft filling, you can microwave them for a few seconds (no more than 10!) but be careful not to melt the chocolate stripes.

FAQs

Can I use homemade cake batter instead of a cake mix?

Absolutely! A homemade yellow cake batter works just as well for these Copycat Little Debbie Zebra Cakes. Just be sure it bakes up soft and sturdy enough to hold the cream filling and coating.

What if I can’t find vanilla almond bark?

White candy melts or good-quality white chocolate are great substitutes for vanilla almond bark. They both melt smoothly and firm up with that delicious snappy coating.

How do I make the zebra stripes look neat?

For the cleanest zebra stripes, fill a zip-top bag or small piping bag with melted chocolate, snip a very tiny corner, and move your hand quickly back and forth to create those signature wavy lines.

Can I make these gluten free?

Definitely! Just swap out the standard yellow cake mix for your favorite gluten-free blend, and check that your almond bark and other ingredients are gluten-free, too. The process is exactly the same.

How far ahead can I make these for a party?

You can bake, assemble, and coat Copycat Little Debbie Zebra Cakes up to 2 days in advance. For ultimate freshness, store them in the fridge until party time and let them come to room temp before serving.

Final Thoughts

There’s something so satisfying about creating Copycat Little Debbie Zebra Cakes from scratch – they’re every bit as fun to make as they are to eat! Gather your favorite people, whip up a batch, and see just how quickly they become the star of your dessert table. You may find yourself making these again and again, for birthdays, bake sales, or just because. Enjoy!

Copycat Little Debbie Zebra Cakes Recipe

★★★★★

4.7 from 14 reviews

Author: lilan
Total Time: 2 hours
Yield: Makes about 12 cakes 1x
Diet: Vegetarian

Print Recipe

Description

Learn how to make your own homemade version of the popular Little Debbie Zebra Cakes with this easy-to-follow copycat recipe.

Instructions

CAKE – Preheat the oven to 350°F. Mix cake mix, milk, melted butter, vanilla, eggs, and egg yolk until smooth. Bake in a 9×13 dish. Cool and freeze.
BUTTERCREAM FILLING – Beat softened butter until fluffy. Add vanilla, powdered sugar, and milk. Pipe onto cake circles.
COATING – Melt almond bark and chocolate. Dip cake sandwiches in almond bark, top with chocolate stripes. Let harden and serve.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, Freezing, Melting
Cuisine: American