Zebra Cakes Bliss: How to Make the Best Homemade Version Ever

Zebra Cakes: A Childhood Classic Reimagined Remember those iconic Zebra Cakes from your school lunchbox days? Yep, the ones with the soft vanilla layers, fluffy marshmallow filling, and that irresistible chocolate drizzle. Well, I’ve got great news: you can now make Zebra Cakes at home—and honestly, they taste even better from scratch. This recipe has all the charm of your childhood favorite, with a few elevated touches to make them truly bakery-worthy. And the best part? They’re surprisingly doable, even for a weeknight project or a weekend baking session with the kids.

Whether you’re reliving snack-time memories or introducing these sweet treats to a new generation, this homemade Zebra Cakes recipe is about to become a family favorite.

Why You’ll Love These Zebra Cakes

Let’s start with the obvious: they’re adorable. But beyond their eye-catching stripes, these Zebra Cakes are made with real ingredients you can feel good about. Soft, vanilla cake layers? Check. Marshmallowy buttercream filling? Double check. A sweet, satiny coating with that iconic chocolate drizzle? You betcha.

These cakes are fun to make, freezer-friendly, and a total hit at birthday parties, bake sales, or, let’s be honest, just for you and your coffee.

Ingredients for the Perfect Zebra Cakes

Here’s the rundown, broken into three simple parts:

For the Cake:

• 1 box vanilla cake mix (Betty Crocker Super Moist Vanilla Cake works great)
• 1 tbsp corn starch
• ½ tsp kosher salt
• 1 cup granulated sugar
• 1 ⅓ cups water
• 3 eggs (room temp)
• 1 tbsp vanilla extract
• 2 tbsp vegetable oil
• 1 cup full-fat sour cream
• 1 cup all-purpose flour

For the Filling:

• 7 oz marshmallow creme (or fluff)
• ¾ cup salted butter (room temp)
• 2 cups powdered sugar
• 1 ½ tsp vanilla extract
• ¼ tsp kosher salt
• 2–4 tbsp heavy cream (room temp)

For the Coating:

• 32 oz almond bark
• 3 tbsp Crisco (or vegetable oil or butter)
• ⅓ cup milk chocolate melting wafers (or chocolate chips/bars)

How to Make Zebra Cakes from Scratch

Step 1: Bake the Cake Layers

Preheat your oven to 350°F. Spray and line two half sheet pans (18×13-inch) with parchment paper.

In a large mixing bowl, combine the cake mix, corn starch, sugar, water, eggs, vanilla, and oil. Beat for about 1 minute. Add the flour, salt, and sour cream, and continue mixing until smooth—2 to 3 minutes should do it.

Divide the batter evenly between the two pans. It’ll be thin, and that’s exactly what we want! Bake for 15–18 minutes or until set. Let the cakes cool for 30 minutes at room temp, then pop them into the fridge for another 30–60 minutes to firm up.

Step 2: Make the Filling

In a stand mixer (or with a hand mixer), beat the marshmallow creme and butter together until silky smooth. Add in the powdered sugar, vanilla, salt, and 2 tbsp of cream. Beat on medium until smooth. Add more cream if needed—it should be thick but spreadable, like soft frosting.

Step 3: Cut and Fill

Using a 2-inch cookie cutter (hexagon-shaped if you want that classic look), cut out 32 cake pieces. Pro tip: dip your cutter in flour between cuts to keep things clean.

Spread the marshmallow filling on half the cutouts, then sandwich them with the remaining cake pieces. Place the sandwiches on a parchment-lined pan and freeze for at least 1 hour (or overnight!). The firmer they are, the easier they’ll be to dip.

Step 4: Dip and Decorate

Melt the almond bark in a heatproof bowl, microwaving 30 seconds at a time and stirring until smooth. Stir in the Crisco until everything’s silky. Let it cool for 3–5 minutes before dipping.

Melt the milk chocolate wafers separately and pour into a piping bag with a small round tip.

Dip each frozen cake into the almond bark, then set on wax paper. After 10 minutes, drizzle the tops with arched lines of melted chocolate for that signature Zebra pattern.

Quick Tips for the Best Zebra Cakes

Keep It Clean with a Floured Cutter

Use flour on your cookie cutter—it really does make a huge difference. Dipping the cutter in a little flour between each press keeps the cake from sticking and tearing. This is especially helpful with soft, delicate sponge like this.

Chill Time Is Key

We know—you’re excited to get to the dipping and decorating (we are too!). But chilling the cakes in the fridge after baking, and again in the freezer before dipping, is crucial. Cold cakes are much easier to cut, stack, and coat in chocolate without falling apart or crumbling.

Have Fun with Shapes

Hexagons are traditional, but who says you can’t get creative? Circles are classic, stars are festive, and hearts are adorable for Valentine’s Day or birthday parties. You can even let the kids help pick the shapes for a fun twist.

Perfect Your Chocolate Drizzle

Want those clean, Insta-worthy zebra stripes? Use a piping bag with a small round tip for precise lines. No piping bag? No problem—snip a tiny corner off a sandwich bag and it’ll work in a pinch.

Let the Coating Set

Once dipped and drizzled, don’t rush to move the cakes. Give them at least 10–15 minutes at room temperature to set. This prevents smudging and helps the chocolate keep its shape.

Storage Tips

Store your Zebra Cakes in an airtight container in the fridge for up to 5 days. They also freeze beautifully! Just thaw overnight in the fridge and they’ll taste as fresh as the day you made them.

Try Some Flavor Fun

Want to put your own twist on these? Add a layer of strawberry or raspberry jam with the marshmallow filling. Or tint the white coating with food coloring for themed parties and holidays. The possibilities are delicious!

And hey, if you’re looking for more kid-friendly bakes that pack just as much fun as flavor, check these out:

👉 4 Ingredient Banana Bread That Will Wow Guests — A soft, golden sponge with that nostalgic creamy center. Think Zebra Cakes’ lighter cousin.

👉 Brookie Bars with Brownie Mix: How to Make Them Extra — Because sprinkles just make everything better.

FAQs About Homemade Zebra Cakes

Can I substitute the marshmallow creme?
Yes! Marshmallow fluff works just as well, or you can try Magical Marshmallow Desserts if you’re feeling adventurous.

How long do Zebra Cakes last?
Store them in an airtight container in the fridge for up to 5 days, or freeze for up to 1 month. Just let them thaw a bit before serving.

Do I have to use almond bark?
Not at all! You can use white chocolate chips or candy melts—just add a little oil or butter to help with smoothness.

Whether you’re baking for a special event or just want to feel like a kid again, these Zebra Cakes deliver big on flavor, fun, and nostalgia. They’re a labor of love, but totally worth the effort—and way more satisfying than grabbing a plastic-wrapped pack from the grocery aisle.

So grab that apron, turn up your favorite playlist, and let’s get baking. Your inner child will thank you.

And if you’re looking for more throwback-inspired treats, don’t miss our roundup of Retro Dessert Recipes You’ll Love.

Craving more creative bakes? Check out our recipe hub for fresh ideas and sweet inspiration every week.

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