Homemade Zebra Cakes

This recipe is part of my “the foods we grew up on” series I’ve been sharing on Instagram. I’ve been having so much fun recreating some of my favorite childhood recipes, like my better-for-you hamburger helper!

Of course, no childhood series is complete without some sweet treats. These homemade zebra cakes were one of the first things that came to mind! I grew up hooked on these little cakes and still love them today. This version has all the nostalgia, featuring soft yellow cake, a creamy filling, and a classic chocolate drizzle, but made with simple ingredients. They’re truly SO much better for you than the packaged kind and my kiddos love them too! Plus, they’re surprisingly easy to make and are honestly pretty fun to assemble. They’re perfect for parties, lunchboxes, and even afterschool snacks!

Why You’ll Love This Recipe

Better-For-You – Made with simple ingredients like almond flour and cottage cheese, they offer for a slightly more balanced treat, with more fiber, healthy fats, and protein than the original cakes.
Signature Zebra Cake Texture – The cake layers stay super soft and fluffy, and the buttercream provides an irresistible creamy filling.
Make-Ahead Friendly – A wonderful grab-and- go option for when you need that perfect party treat to bring! Just be sure to read how to store them properly in our tips section.
Family Favorite – Everyone in my house is OBSESSED with these! Handheld and fun to make, they’re the perfect treat.

RELATED: Gluten-Free Funfetti Cake

Ingredients

Yellow Cake

Flour – I use a combination of all-purpose flour and almond flour to give the cake extra structure while keeping it soft and fluffy. Swap the all-purpose flour with a 1:1 all-purpose gluten-free substitute if you need to keep your zebra cakes recipe gluten-free.
Sugar – Adds sweetness and structure.
Baking Powder – Make sure it’s fresh, or your cake won’t rise!
Salt
Olive Oil – Adds moisture along with some healthy fats.
Milk – Whole milk will create the most decadent flavor and the most tender crumb, but any milk you have on hand will work.
Cottage Cheese – Whole milk cottage cheese works best.
Eggs
Vanilla

Buttercream Filling

Unsalted Butter – Let it soften at room temperature for easy mixing.
Powdered Sugar – Adds sweetness, melting into the filling without making it grainy.
Milk – Again, whole milk will create the best taste, but any milk will work.
Vanilla Extract

Garnish/Outer Coating

White Chocolate Chips
Water – Substitute coconut oil if you plan on making your homemade zebra cakes in advance. It creates a sturdier coating that holds up a lot better!
Semi-Sweet Chocolate Chips – Substitute chopped chocolate if preferred.

How to Make Homemade Little Debbie Zebra Cakes

I recommend reading through the recipe card before you begin! These homemade zebra cakes require a little bit of planning but don’t worry, all the steps are super simple and surprisingly quick. You’ll need a 9×13 baking pan, a blender, a round cookie cutter, and a wire rack. Here’s how to make Copycat Little Debbie Zebra Cakes:

Prepare the cake batter – Whisk the dry ingredients in a large bowl. Then, blend the wet ingredients in a blender until smooth. Pour the liquid mixture into the bowl of dry ingredients, and whisk just until smooth.
Bake the cake – Pour the batter into a prepared cake pan, and bake until a toothpick inserted into the center comes out clean.
Cool the cake – Let the cake cool in the pan on a wire rack. Then, transfer it to the freezer to make it easier to slice.
Prepare the buttercream – While the cake cools, beat the softened butter until it’s light and fluffy. Then, add the powdered sugar. Once well combined, add the milk and vanilla, and beat again.
Shape the cake – Transfer the chilled cake to a large cutting board, and level it with a serrated knife. Then, use a cookie cutter to cut circles into the cake, and slice each circle in half lengthwise.
Layer – Spread a generous layer of frosting on one half of each cake round, and top them with a second circle of cake. Use a knife or your finger to smooth any icing that peeks out of the sides.
Freeze – Arrange the cakes on a baking sheet, and freeze to help the frosting set.
Prepare the chocolate coating – Bring water to a boil, and add white chocolate chips, stirring to melt the chocolate. The more you whisk, the smoother it will get! If the chocolate seizes, warm the mixture in the microwave, and stir to combine. Repeat as needed until the chocolate is smooth.
Dip the cakes – Set the cakes on a cooling rack over a piece of parchment paper. This makes cleanup super easy! Then, spoon the white chocolate over the tops, and spread it around the edges of each cake.
Melt the semi-sweet chocolate – Next, melt the semi-sweet chocolate in the microwave, stirring frequently to prevent it from seizing. Then, transfer the chocolate to a zip-lock bag with the end snipped off or a piping bag if you have one on hand.
Decorate – Drizzle the semi-sweet chocolate over the zebra cakes, creating the classic design. Let the cakes chill in the fridge until the chocolate is set, and enjoy!

Cake Pop Option

Don’t get rid of your scraps! There will be a decent amount of cake scraps and buttercream leftover. Rather than tossing them out, I love to use the leftovers to make zebra cake pops:

Crumble up the cake scraps, mix them well with the leftover buttercream, and then roll them into balls.
Set them on a baking sheet with parchment paper, put a treat stick through each one, and freeze for 15-20 minutes.
Melt 1 cup of white chocolate chips with 1 Tablespoon of coconut oil, mix until smooth, and then coat each cake pop.
Drizzle with chocolate for the “zebra” stripes and freeze for another15-20 minutes.
Enjoy!

Tips

Don’t overmix the batter. Mix just until the ingredients are combined to keep the cake soft and fluffy instead of dense.
Chill the cake before cutting. Freezing the cake for 20-30 minutes makes it much easier to cut clean, even circles, without it crumbling.
Wipe your knife between cuts. This helps keep the edges neat and prevents the cake from sticking.
Don’t overfill the centers. A generous layer of buttercream is great, but too much will spill out the sides when you sandwich the cakes.
Use coconut oil instead of boiling water to melt the chocolate. Melting the white chocolate with water creates the perfect ganache that falls beautifully over the cakes. However, after a day in the fridge, it doesn’t hold up super well. So, I recommend melting the chocolate with coconut oil to create a more stable ganache if you plan on storing your zebra cakes.

You’ll Also Love: Birthday Cake Protein Bites

Variations

Chocolate zebra cakes. Swap 1/4 to 1/2 cup of the all-purpose flour with unsweetened cocoa powder to make a rich chocolate cake base.

Strawberry zebra cakes. Add a thin layer of strawberry jam on top of the buttercream filling, or mix freeze-dried strawberry powder into the filling for a fruity twist.

Peanut butter filling. Replace part of the buttercream with creamy peanut butter or your nut butter of choice for a sweet, nutty flavor.

Dark chocolate coating. Use dark or semi-sweet chocolate instead of white chocolate for a less sweet, richer coating.

Mini or bite-sized. Use a smaller cookie cutter to make mini zebra cakes for parties or snacking.

Swap the buttercream. Feel free to use store-bought buttercream or whipped cream. I will say, though, this exact buttercream is perfectly light and fluffy (not heavy like store-bought) and is TOTALLY worth making for this cake recipe.

How to Store

Once set, transfer leftover homemade zebra cakes to an airtight container. They will keep fresh in the fridge for up to 4-5 days. You can also freeze leftovers for up to 2 months!

To serve, thaw frozen cakes in the fridge overnight. Then, bring them to room temperature for the best texture.

Copycat Recipes You’ll Love

Healthy Sweet Treat Recipes

Want to save this recipe? Enter your email below and I’ll send the recipe to your inbox. Plus you’ll get new healthy recipes every week!

Zebra Cakes Recipe

Table of Contents

Homemade Zebra Cakes

Why You’ll Love This Recipe