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Copycat Little Debbie Zebra Cakes

Recreate the beloved Copycat Little Debbie Zebra Cakes, featuring soft vanilla cake filled with creamy buttercream, topped with a luscious chocolate glaze and iconic zebra stripes.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 350
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 each eggs
  • 1 each egg yolk
For the buttercream filling
  • 1/2 cup unsalted butter (softened to room temperature)
  • 3 cups powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla extract
For the glaze
  • 24 oz vanilla almond bark
  • 1/2 cup semi-sweet chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
  2. In a large bowl, combine the yellow cake mix, melted butter, milk, vanilla extract, eggs, and egg yolk. Beat until you achieve a smooth, velvety texture.
  3. Pour the batter evenly into the prepared pans and bake for 25–30 minutes, or until a toothpick emerges clean and proud.
  4. Let the cakes cool in their pans for 10 minutes before releasing them onto a wire rack.
Buttercream Filling
  1. Beat the softened butter until it becomes creamy and ethereal.
  2. Gradually add the powdered sugar and milk, mixing until you have a fluffy cloud, and stir in the vanilla to bring it all together.
Assembling the Cakes
  1. Once the cakes have cooled completely, place one layer on a serving platter and generously spread it with the dreamy buttercream.
  2. Melt the vanilla almond bark gently, then stir in the chocolate chips until smooth.
  3. Pour this luscious glaze over the assembled cake and drizzle with any remaining melted chocolate to create the iconic zebra stripes.
  4. With a gentle hand, cut into squares or wedges to serve.

Notes

Serve slightly chilled for the best flavor. Store in an airtight container in the refrigerator for up to five days.