Homemade Little Debbie Snack Cakes Recipes

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!

HOMEMADE LITTLE DEBBIE SNACK CAKES

Steps:

• Preheat oven to 350°F. Line a 15x10x1-inch baking sheet with parchment paper. Set aside.
• In a large mixing bowl, combine cake ingredients and beat for 2-3 minutes. Pour into prepared baking sheet.
• Bake for 17-19 minutes, until cake is fully cooked. Allow to cool. Using a 2 inch cookie cutter, cut desired shape snack cakes.
• Place cakes on a wire rack. Slice in half horizontally.
• In a mixing bowl, beat powdered sugar, marshmallow cream and heavy cream until smooth. Spoon filling over bottom half of each cake and add the top of the cake.
• Add one can of frosting to a microwave safe bowl. Heat in microwave for about 1 minute, stir until smooth and heat an additional 30 seconds until frosting is liquidy. Add one drop of pink food coloring and stir until smooth. Place wire rack of cakes over parchment paper. Drizzle melted frosting over each cake.
• Repeat with second can of frosting.
• Spoon all the remaining frosting on the parchment paper into the microwave safe bowl. Heat until liquidy again (about a minute). Pour over cakes one more time.
• Drizzle melted white chocolate over cakes. Allow cakes to set, about 30 minutes. Refrigerate and enjoy!

HOMEMADE LITTLE DEBBIES

Steps:

• Preheat oven to 350 degrees
• Cream together sugar with the butter and shortening..
• Add eggs beating well, add vanilla and dry ingredients and beat together.
• Bake for 9-12 minutes until done but soft.
• FILLING:
• Beat egg whites (reserving yolks for another recipe) then once fluffy add vanilla and milk.
• Beat in powdered sugar, shortening and flour.
• Beat until light and frosting like.
• Once cookies are cool frost one and sandwich with another one.

LITTLE DEBBIE CAKES

Steps:

• Make the cake mix as directed on the box, but instead of making in cake pan, bake in a jelly roll pan to make the layers. Cut with cookie cutters when cool. Store the leftover crumbs in a zip top bag for other uses.
• While the cakes are baking, make the middle. Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between two cut-outs.
• Stir together all the icing ingredients. Place the cut-outs on a wire rack above a pan or plate to catch the drippings. Spoon the icing over the cake and let it drizzle over the sides, making sure to coat all the surfaces.
• Decorate while still "wet" before it sets.

GIANT BROWNIE SNACK CAKE

Steps:

• For the brownie cake: Preheat the oven to 350 degrees F. Coat a 10-inch springform pan with cooking spray.
• Melt the semisweet chocolate chips and butter in a medium saucepan over low heat, stirring until smooth, about 5 minutes. Off the heat, whisk in both sugars; cool slightly. Whisk in the eggs, one at a time, and the vanilla until smooth. Stir in the flour and salt until just smooth and combined (do not overmix).
• Add the batter to the prepared pan and spread evenly with an offset or rubber spatula. Bake until the top is glossy and a toothpick inserted into the center comes comes out with only a few moist crumbs attached, about 50 minutes. Cool completely on a rack.
• For the ganache and decorating: Put the semisweet chocolate chips and cream in a medium heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water) and heat until chocolate is melted and mixture is smooth, stirring occasionally, about 4 minutes. Pour the ganache over the cooled brownie and spread into an even, smooth layer. Sprinkle immediately with the candy-coated chips. Refrigerate until set, about 30 minutes.
• Remove the outer ring to unmold the cake. Cut into slices and serve.

LITTLE DEBBIE-INSPIRED CHRISTMAS TREE CAKES RECIPE BY TASTY

Steps:

• Make the cake: Preheat the oven to 350°F (180°C). Spray 2 9 x 13-inch rimmed baking sheets with nonstick spray and line with parchment paper.
• in a large bowl, use an electric hand mixer on medium speed to cream together the butter, sugar, baking powder, salt, vanilla, and almond extract until light and fluffy, about 5 minutes.
• With the mixer running on medium speed, add the egg yolks, 1 at a time, beating between each addition until fully incorporated.
• Add a third of the flour and continue mixing until just incorporated. In a small bowl, combine the milk and rum, if using. Add half of the milk mixture to the batter and mix until nearly combined. Continue alternating additions of the flour and milk, using a rubber spatula to finish bringing the batter together.
• Divide the batter between the prepared baking sheets, spreading evenly all the way to the edges. Bake for 10 minutes, rotating the pans halfway through, until the cakes are pale golden brown and the edges begin to pull from the sides of the pans. Remove from the oven and let cool.
• Meanwhile, make the filling: Fill a large pot with 1 inch of water. Set a large heat-safe bowl over the pot, making sure the bottom is not touching the water. Add the egg whites, sugar, and salt to the bowl and whisk together until homogenous. Turn the heat to medium and continue whisking until the mixture thickens. When you lift the whisk, the mixture should fall into the bowl in ribbons that hold their shape for a moment before disappearing.
• Remove the bowl from the heat and place on a towel on a flat surface. With an electric hand mixer on medium-high speed, whip the egg white mixture until doubled in volume, about 5 minutes. Reduce the mixer speed to medium and, with the mixer running, add the butter, a cube at a time. As you add the last piece of butter, the mixture will look broken; don't worry! Continue mixing until the mixture smooths out again, about 1 minute. Add the vanilla and almond extract and mix until just incorporated.
• Assemble the cakes: Invert a cake onto a cutting board with a piece of parchment on top and peel away the parchment from the bottom of the cake. Carefully flip the cake over so the flat side is on the bottom again. Spread the filling evenly over the cake, then invert the remaining cake on top of the filling. Peel off the parchment from the top of the cake. Transfer the cutting board with the cake to the freezer and freeze until the cake is hardened, but not completely frozen, about 1 hour.
• Line a baking sheet with parchment paper.
• Remove the cake from the freezer. Use the Christmas tree-shaped cookie cutter to cut out 8 cakes and place on the prepared baking sheet. Discard (or snack on) the cake scraps. Chill the cakes in the refrigerator while you prepare the decorations.
• Add the candy melts to a microwave-safe bowl and microwave according to the package instructions until melted.
• Dip each cake in the melted candy, using a fork to flip until completely coated. Carefully lift the cake out of the candy and gently scrape the bottom across the side of the bowl to remove any excess. Return the coated cake to the baking sheet. Repeat with the remaining cakes.
• Sprinkle the cakes lightly with the green sanding sugar, and then decorate with the red cookie icing. Refrigerate until the candy shell hardens, about 5 minutes.
• Enjoy!