Copycat Zebra Cakes Recipes

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.

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.

ZEBRA CAKE III

Steps:

• Beat cream in a large glass or metal mixing bowl with an electric mixer. Gradually add confectioners' sugar and vanilla extract, continuing to beat until the cream holds stiff peaks. Lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape.
• Spread a generous teaspoon of whipped cream on each cookie. Press cookies together to make 3-inch stacks.
• Spread a 1-inch wide line of whipped cream down center of a serving platter. Assemble cookie stacks into a log on platter following the line of whipped cream.
• Frost cookie log with remaining whipped cream and sprinkle with grated chocolate.
• Cover tightly and refrigerate overnight.
• To serve, slice diagonally to create striped pieces.

ZEBRA CAKES RECIPE - (4.2/5)

Steps:

• Yellow Cake Preheat oven to 350 degrees F. In a medium bowl, sift the flour with the baking powder and salt. Using a stand mixer with a paddle attachment, beat the butter until soft and creamy, about 1-2 minutes. Slowly add the sugar and beat until light and fluffy, about 3-5 minutes. Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour. Pour batter into a greased 15x10-inch jelly roll pan. Bake at 350 degrees F for 15-20 minutes. Place the cake on a wire rack to cool, in their pans, for about 10 minutes. Then remove the cake from the pan and place onto a greased rack to cool completely. Use a biscuit cutter or other round cutter to cut an even number of circles in the cake. Try to cut the circles close together to maximize the number of cakes. close together in the cake. * Yellow Cake recipe is adapted from the Joy of Baking. Filling While the cake is cooling, cream together butter and shortening until smooth. Slowly add the milk, sugar, and vanilla extract. Continue beating on medium speed until smooth and creamy. Place the flat side of one cake circle face down. Spread filling on the top. Top with another cake circle, flat side up. Repeat with all the cakes. Place the cakes on a baking sheet lined with wax paper and refrigerate for 30 minutes. White Chocolate Coating In a large microwave-safe bowl, melt the white chocolate chips and shortening, stopping to mix every 30 seconds. Once fully melted and combined, place a cake in the bowl and gently spoon the melted chocolate over the top. Slide a fork under the cake and lift it out, pausing to let the excess drip off. Place the cake back on waxed paper. Repeat with all the cakes, then let sit at room temperature until coating is set. * White Chocolate Coating recipe is adapted from the Confessions of a Cookbook Queen blog. Dark Chocolate Drizzle When the coated cakes have set, melt the dark chocolate in a microwave-safe bowl, stopping to mix every 30 seconds. Drizzle over the top of the cakes.

GIANT ZEBRA 'BOX' CAKE RECIPE BY TASTY

Steps:

• Make the filling: In a large bowl, combine the whipped cream and marshmallow fluff. Beat with an electric hand mixer until stiff peaks form.
• Use a serrated knife to carefully remove the domed top from the cakes, leaving a flat, even surface. Save the scraps for later - you can eat them with leftover melted chocolate or crumbled over ice cream.
• Spread the filling over the bottom cake, leaving about ¾-inch (2 cm) border around the edge. Place the other cake upside down on top of the filling.
• Trim the cake into a hexagon. Transfer the cake to a wire rack set over a baking sheet.
• Make the coating: Fill a medium saucepan halfway with water. Bring to a boil, reduce the heat to medium-low. Combine the white chocolate chips and coconut oil in a medium heatproof bowl and set it over the pan (make sure the bottom of the bowl isn't touching the water). When the white chocolate and coconut oil begin to melt, mix together until smooth. Be careful, as the bowl will be very hot.
• Pour the melted white chocolate mixture over the cake. Use a knife to spread to the edges and down the sides. Once smooth, run a knife under the edges of the cake so it doesn't stick to the rack and place the cake in the refrigerator until the coating is set, 10-15 minutes.
• Transfer the melted dark chocolate chips to a piping bag or zip-top bag with a corner snipped off. Carefully pipe chocolate zebra stripes onto the cake. Return to the refrigerator to set for 10-15 minutes. Remove the cake once the stripes are dry.
• To serve, slowly and carefully slice with a serrated knife so the shell doesn't crack. Score the slices with a paring knife before cutting to make it easier, if needed.
• Enjoy!