Print

Copycat Zebra Cakes Recipe

Print Recipe

★★★★★

4.6 from 605 reviews

This Copycat Zebra Cakes recipe recreates the nostalgic treat of soft, rich cake rounds filled with a creamy vanilla filling and coated in a smooth chocolate shell. Perfect for an indulgent snack or dessert, these homemade zebra cakes combine a moist cake base, fluffy cream filling, and a delicious chocolate coating for a delightful layered texture and flavor.

Ingredients

Scale

Cake

  • 1 box of yellow cake mix (plus ingredients required on box: eggs, oil, water)

Cream Filling

  • 1 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

Chocolate Coating

  • 2 cups semi-sweet chocolate chips
  • 1 tablespoon vegetable oil or shortening (optional, for smoother coating)

Instructions

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Prepare the yellow cake mix according to the package instructions, combining the mix with required eggs, oil, and water, then mix until smooth.
  2. Bake the Cake: Using a cookie scoop or tablespoon, place small, evenly sized dollops of batter onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean. Remove the cakes and let them cool completely on a cooling rack.
  3. Make the Cream Filling: In a mixing bowl, beat the softened butter until creamy. Gradually add powdered sugar, mixing well after each addition. Pour in the heavy cream and vanilla extract and beat until the filling is light, fluffy, and spreadable.
  4. Assemble the Cakes: Pair up cakes of similar size. Spread or pipe a generous amount of cream filling onto the flat side of one cake, then sandwich with the second cake, pressing gently to secure.
  5. Prepare the Chocolate Coating: In a microwave-safe bowl, melt chocolate chips in 30-second intervals, stirring between each interval until smooth. Stir in the vegetable oil or shortening if using, to thin the chocolate for easy coating.
  6. Coat the Cakes: Dip each filled cake sandwich into the melted chocolate to completely cover, allowing excess chocolate to drip off. Place coated cakes on a parchment-lined tray to set. Refrigerate for 20-30 minutes or until the chocolate hardens.

Notes

  • You can use homemade cake batter if desired instead of boxed mix.
  • Ensure cakes are completely cool before filling to prevent melting the cream.
  • Add a tablespoon of shortening to chocolate to get a smoother and shinier coating.
  • Store finished cakes in an airtight container in the refrigerator for up to 5 days.
  • For a dairy-free version, substitute butter, cream, and chocolate with vegan alternatives.

Keywords: copycat zebra cakes, homemade zebra cakes, dessert snack, chocolate coated cakes, cream filled cakes

Find it online: https://recipeswithria.com/copycat-zebra-cakes-recipe/