Little Debbie Zebra Cakes Recipe

Zebra cakes are hands down one of the most fun Little Debbie treats to recreate at home!

Here’s what you need to know… The cake itself is super light and fluffy, so don’t overmix your batter or you’ll end up with dense little pucks.

I use a simple vanilla cake with cream filling in the middle and a white chocolate coating drizzled with chocolate stripes for that signature look.

They’re way more moist than even the packaged version!

Chill them after assembling so the coating sets properly and you get that satisfying crack when you bite into one!

How to Make Little Debbie Zebra Cakes Recipe

Ingredients

• 1 box Vanilla Cake Mix (13.25 oz.)
• 1 cup Unsalted Butter (softened)
• 1 cup Confectioners Sugar
• 1 cup Marshmallow Fluff
• 1 tsp Vanilla Extract
• 12 oz White Candy Melts
• 4 tbsp Coconut Oil
• 1/2 cup Semi-Sweet Chocolate Chips
• Cooking Spray

Step-by-Step Instructions

Step 1:

Bake the vanilla cake in a thin, even layer on a lined sheet pan.

Thin layers make stacking and cutting way easier.

Step 2:

Let the cake cool all the way, then cut out small rounds with a cutter.

That keeps the size consistent and edges tidy.

Step 3:

Mix butter, sugar, marshmallow fluff, and vanilla until smooth.

Pipe the filling onto half the cake rounds.

Step 4:

Sandwich the cakes, press gently, and chill them for a bit so they stay firm for coating.

Step 5:

Melt white candy melts with coconut oil and coat the cakes, smoothing as you go. 

Step 6:

Melt the chocolate chips, pipe thin stripes across the tops, and chill until set.

Tips and Tricks for Making This Recipe

Thin Cake Layers

I always bake the cake thin.

Thicker layers just slide around and make the filling uneven.

Short Freezing Time

I chill the assembled cakes for a short time.

Cold cakes coat better and don’t shed as many crumbs.

Candy Melt Control

I melt candy melts in small batches.

That way, the coating stays smooth and doesn’t pick up crumbs.

Stripe Precision

I use a small bag with a tiny snip at the end for the stripes.

Thinner lines just look more like the real thing.

Storage Advice

I pop finished cakes in an airtight container in the fridge.

They keep their texture and flavor for several days; if they last that long.

What to Serve with Little Debbie Zebra Cakes Recipe

Cold Milk

You can’t really go wrong with a cold glass of milk.

It balances the sweet coating and creamy filling.

Honestly, I always reach for milk when I eat these cakes!

Fresh Berries

Fresh strawberries or raspberries work well here.

Their acidity cuts through the sweetness, and it keeps each bite from feeling too heavy.

Sometimes I just scatter berries on the plate for color, too.

Hot Coffee or Unsweetened Tea

A mug of black coffee or plain tea is perfect.

The bitterness offsets the sugar, and I like this combo when serving the cakes after dinner.

Vanilla Ice Cream

Add a scoop of vanilla ice cream on the side if you want.

The cold ice cream with the cake crumbs? That’s pretty good.

Salted Pretzels

Salted pretzels are a fun surprise.

The crunch and salt really play off the sweetness.

I didn’t expect to like it as much as I did the first time I tried it.

Variations and Substitutions

You can tweak little Debbie zebra cakes easily, and I often swap ingredients depending on what’s in the pantry or who’s coming over.

Dairy-Free Options

If you need dairy-free cakes, go for plant-based butter and coconut milk.

I’ve baked them this way plenty of times.

Pick a dairy-free white chocolate for the coating. Melt it gently; otherwise it can separate and get weird.

Gluten-Free Options

Use a one-to-one gluten-free blend instead of regular cake flour.

I add an extra egg for structure.

It helps to bake the gluten-free version a bit longer, since those batters hold more moisture.

The texture comes out better that way.

Flavor Changes

Try flavoring the filling with a little strawberry powder or citrus zest.

I like to keep the flavors subtle so nothing overpowers the cake.

For the stripes, use dark, milk, or even tinted cocoa butter.

I usually stick with thin lines for a clean look.

How to Store Leftover Little Debbie Zebra Cakes Recipe

If you’ve got extras from this little debbie zebra cakes recipe, storing them right keeps them tasting fresh!

Room Temperature Storage

I usually keep the cakes at room temperature in an airtight container.

They stay good for about three days.

Just make sure the container’s out of direct sun or heat; otherwise, the coating softens faster than you’d like.

Refrigerator Storage

If your kitchen’s on the warm side, stash the cakes in the fridge inside a sealed container for up to five days.

The filling does get a bit firmer when chilled, so the bite’s denser than room temp. Not bad, just different.

Freezer Storage

For longer storage, freeze the cakes individually wrapped, then toss them in a freezer-safe bag.

I do this if I’m baking ahead.

The cakes hold up well for about two months in the freezer.

Common Mistakes to Avoid

Overmixing the Cake Batter

If you mix the batter too much, you knock out the air.

I’ve learned the hard way; dense cakes aren’t what you want for this recipe!

Rushing the Cream Filling

Don’t spread the marshmallow filling while the cakes are warm.

It melts and slides right off.

I always wait until the cakes feel completely cool to the touch.

Overheating the White Chocolate Coating

If you hurry through melting the coating, it just turns grainy or seizes up; frustrating, right?

I’d say stick with low heat and keep stirring.

That way, you’ll get a nice, smooth finish that’s actually easy to use.