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Copycat Little Debbie Zebra Cakes

Delicious homemade zebra cakes filled with creamy buttercream and drizzled with chocolate, reminiscent of the iconic Little Debbie treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box yellow cake mix (15 ounce box)
  • 3/4 cup milk
  • 1/2 cup unsalted butter (melted)
  • 1 tsp vanilla extract
  • 3 whole eggs
  • 1 yolk egg yolk
For the Buttercream Filling
  • 1/2 cup unsalted butter (softened to room temperature)
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 3 tbsp milk
For the Coating
  • 24 oz vanilla almond bark
  • 1/2 cup semi-sweet chocolate chips

Method
 

Cake Preparation
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
  2. In a large bowl, whisk together the yellow cake mix, melted butter, milk, eggs, and vanilla extract until well combined.
  3. Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
  4. Once the cakes are cool, level them off.
Buttercream Filling
  1. In a separate bowl, mix together the softened butter, powdered sugar, vanilla extract, and milk until fluffy.
Coating
  1. Melt the vanilla almond bark in a microwave-safe bowl in 30-second bursts, stirring between each until smooth.
  2. Melt the chocolate chips in the same manner for a glossy drizzle.
Assembly
  1. Layer the cakes with the buttercream filling, stacking them up.
  2. Pour the melted almond bark over the cakes, allowing it to run down the sides.
  3. Using a spoon, create swirls of melted chocolate on top.

Notes

Store in an airtight container at room temperature for up to 3 days or in the fridge for about a week. Let come to room temperature before serving.