Best Zebra Cakes Recipes

ZEBRA CAKES

Steps:

• 1. Preheat oven to 350 degrees & grease and flour a 10x15x1 baking pan. Prepare cake as directed and spread evenly into the prepared pan. Bake about 17-20 minutes, until cake bounces back slightly when pressed in the center. Allow cake to cool completely before using a cookie cutter or other uniform cutting tool to cut out the cake pieces.
• 2. While the cake is baking and cooling, prepare the filling. Combine gelatin and cold water in a small saucepan. Let it rest until it is thick, then over low heat, stir constantly until the gelatin is completely dissolved. Remove from heat and allow to cool for a few minutes. In a bowl that has been in the freezer for at least 5 minutes, beat the whipping cream, sugar and vanilla/almond extract until it starts to thicken. On slow speed on the mixer, slowly add the gelatin to the mix. Beat on highest speed on mixer until filling is stiff. Refrigerate until ready to use.
• 3. When cake is cooled, using a cookie cutter or biscuit cutter, cut out an even number of pieces, as many as you can. Cut each piece in an even half lengthwise and place a layer of frosting on the bottom half. Gently press the top half onto the frosting so it comes to the edges without overflowing.
• 4. In a double boiler (or in the microwave if you prefer) melt together your vanilla almond bark and shortening, stirring frequently (especially if melting in the microwave). Once it is melted, pour some onto a plate and keep the rest in the boiler or bowl. Set each filled cake onto the plate with the bark and then carefully spoon over the melted bark from the bowl, so it coats the top and sides. Gently lift with a fork from the bottom and gently set on waxed paper to cool. Refrigerate for about 15 minutes, until the topping is set, then melt the chocolate chips/melting chocolate and drizzle over top. Because this recipe uses whipped cream filling, the do need to be kept in the fridge.
• 5. Marshmallow Fluff Filling: Ingredients: 1/2 cup shortening 1/4 cup marshmallow fluff 1 cup confectioners' sugar 1-2 Tbsp whipping cream Directions: In a large mixing bowl, beat shortening, vanilla and marshmallow fluff until well combined and fluffy. Add the powdered sugar and beat on a low speed until mixed. Add the whipping cream, 1 Tbsp at a time, beating on high until the filling is very light and fluffy.
• 6. This is the modeled after the Little Debbie Zebra Cakes, it would not be difficult to modify this recipe to fit personal taste. I personally plan on using different cake mixes and adding different flavor extracts into my filling. It will be fun!

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.

COPYCAT ZEBRA CAKES®

Steps:

• Heat oven to 350°F. Line a 17X12-inch jelly roll pan with aluminum foil. Set aside.
• In a mixing bowl, add butter and granulated sugar. With paddle attachment on, beat on low speed until light and fluffy, about 3-5 minutes.
• Add eggs, one at a time, mixing well after each addition. Beat in vanilla extract as well.
• Add flour, baking powder and salt alternately with milk to mixing bowl.Stir until just combined.
• Spoon cake batter into prepared pan.Bake in preheated oven for 11-12 minutes.
• Remove from oven and cool completely in pan.
• Once cake is cooled, using a 2-inch cookie cutter, cut cake rounds. Weused a 2-inch cookie cutter and ended up with 35 cake cutouts.
• Filling
• In a mixing bowl, add butter and marshmallow creme. Beat until combined.
• Stir in vanilla extract and powdered sugar. Stir until combined. Add few drops of heavy cream until filling is light and fluffy.
• Spoon filling into a bag and pipe it over half of cake cutouts. Place another cake on top.
• Refrigerate all cakes for 20-30 minutes.
• Chocolate Coating
• Add a little water into a small saucepan. Place a heatproof bowl on top of saucepan (make sure bowl does not touch water) and add chopped white chocolate to it. Heat white chocolate until melted stirring constantly with a small spatula.
• Place unsweetened chocolate in another heatproof bowl and heat over pot of simmer water until melted.
• To Decorate
• Take one cake at a time and dip it into white chocolate. Shake excess. Place it on a wire rack. Repeat until all cakes are coated.
• Drizzle a little bit of unsweetened chocolate over cakes. Gently tap the wire rack so that both chocolates blend in.
• Let chocolate coating set completely before serving.