Behold! The Little Debbie Zebra Cakes of your childhood. These are an especially strong memory for me at elementary school lunch alongside Drake’s Yodels (which would take me 15 minutes to eat because I had to meticulously pick off all the chocolate shell and then attempt to unroll the cake without breaking it) bright pink coconut Hostess Snoballs. Of course I can’t forget local favorite TastyKakes of which I preferred the apple pie and butterscotch krimpets. So yeah, big snack cake gal over here!!
Zebra cakes consist marshmallow creme filling sandwiched between two layers of fluffy yellow cake and covered with a white chocolate shell and signature chocolate striped drizzle. Make sure you have a full day to make these, because there are several steps that involve freezing for several hours before reaching the next one. I would not have been able to make these without several helpful tools from Sur la Table like a Silpat mat, squeeze bottle, and candy dipping tools. In the end - it’s hard not to be proud of how striking these zebra cakes come out!! They look great and taste like #youth. What could be better?
Recipe Adapted from A Bajillion Recipes
Bake yellow cake on two sheet pans so they bake as a thin layer
Spread marshmallow filling over one cake layer, and then sandwich other layer on top
Freeze for 2 hours
Cut out rounds of the sandwiches with a biscuit cutter
Freeze sandwich rounds for 1 hour
Cover cakes with white candy melts
Freeze snack cakes for 30 minutes
Semi-sweet chocolate drizzle