Our Little Debbie Zebra Cakes Are Black & White Striped Nostalgia

Makinze Gore
·2 min read

Yields: 8 servings

Prep Time: 10 mins

Total Time: 2 hours 15 mins

Ingredients

  • Cooking spray

  • 1

    (13.25-oz.) box vanilla cake mix, plus ingredients called for on box

  • 1 c.

    (2 sticks) unsalted butter, softened

  • 1 c.

    (115 g.) confectioners' sugar

  • 1 c.

    Marshmallow Fluff

  • 1 tsp.

    pure vanilla extract

  • 12 oz.

    candy melts or white chocolate chips, divided

  • 4 tbsp.

    coconut oil, divided

  • 1/2 c.

    semisweet chocolate chips

Equipment Needed

  • A piping bag, a medium round tip, a 3" hexagon cookie cutter

Directions

  1. Preheat oven to 350°. Line an 18" x 13" baking sheet with parchment and grease with cooking spray. In a large bowl, prepare cake mix according to box directions. Spread batter into an even layer on prepared sheet.

  2. Bake cake until a tester inserted into the center comes out clean, 15 to 18 minutes. Let cool.

  3. In a large bowl, using a handheld mixer on medium-high speed, beat butter and confectioners’ sugar until smooth. Add Fluff and vanilla and beat until combined. Transfer to piping bag fitted with medium round tip.

  4. Using hexagon cookie cutter, cut out 24 pieces of cake and place on a wire rack. Pipe a thin layer of buttercream on each piece of cake. Place one piece of cake frosting side down on top of another. Repeat to make 12 total. Freeze for 15 minutes.

  5. In a medium heatproof bowl, microwave 8 oz. candy melts and 2 Tbsp. oil in 30-second increments, stirring between each, until melted and smooth, about 1 minute 30 seconds total.

  6. Working one at a time, roll sides of cakes in melted candy to coat. (You can remove any excess by running the cake on the side of the bowl.) Return to wire rack.

  7. In a small heatproof bowl, microwave remaining 4 oz. candy melts and 2 Tbsp. oil in 30-second increments, stirring between each, until melted and smooth, about 1 minute total.

  8. Spoon melted candy over top of each cake. Using an offset spatula, smooth top and push excess candy down sides of cakes. Smooth sides with offset spatula.

  9. In another small heatproof bowl, microwave chips in 30-second increments, stirring between each, until melted and smooth, about 1 minute total.

  10. Transfer to a small plastic bag and cut off a small corner. Pipe squiggly lines over top to look like zebra stripes. Refrigerate until chocolate is hardened, at least 30 minutes or up to 3 days.

  11. Using a paring knife or offset spatula, transfer cakes to a platter.

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