Oh yes, that’s right – Homemade Zebra Cakes! Today is my Dad’s birthday, and these cakes are a long-time favorite of his. He always has a box stashed away, so I thought it would be the perfect surprise to celebrate with my own homemade version. And they were a huge hit! Not only did they turn out cuter than I imagined, but they were also incredibly delicious. Everyone enjoyed their own mini cake, and we even had a few leftovers to savor over the next few days.
While the process is a bit intensive, it’s a fun family activity that’s totally worth the effort. Plus, the end result is so rewarding! Below, you’ll find the full recipe, complete with step-by-step instructions and a dedicated ingredients section for easy reference.
Ingredients
Yellow Cake
- 3 cups cake flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, room temperature
- 1 1/3 cups sugar
- 6 large egg yolks
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
Filling
- 12 tablespoons unsalted butter, room temperature
- 1/2 cup vegetable shortening
- 1/4 cup milk
- 1 teaspoon pure vanilla extract
- 3 cups confectioners’ sugar
White Chocolate Coating
- 16 oz. white chocolate melting chips
- 1/2 cup vegetable shortening
Dark Chocolate Drizzle
- 4 oz. dark chocolate melting chips
Preparation
Yellow Cake
- Preheat oven to 350°F.
- Sift flour, baking powder, and salt in a medium bowl.
- Beat butter until creamy (1-2 minutes) using a stand mixer with a paddle attachment.
- Slowly add sugar and beat until light and fluffy (3-5 minutes).
- Add egg yolks in two batches, beating well after each addition. Scrape bowl as needed.
- Add vanilla extract and beat until combined.
- Alternate adding flour mixture (three additions) and milk (two additions), starting and ending with flour.
- Pour batter into a greased 15×10-inch jelly roll pan.
- Bake at 350°F for 15-20 minutes.
- Cool in pan for 10 minutes, then transfer to a greased rack to cool completely.
- Use a biscuit cutter to cut an even number of circles, maximizing the number of cakes.
Filling
- Cream butter and shortening until smooth.
- Slowly add milk, sugar, and vanilla extract.
- Beat on medium speed until smooth and creamy.
- Spread filling on one cake circle (flat side down) and top with another circle (flat side up).
- Repeat with all cakes and refrigerate for 30 minutes.
White Chocolate Coating
- Melt white chocolate chips and shortening in a microwave-safe bowl, mixing every 30 seconds.
- Spoon melted chocolate over each cake, letting excess drip off.
- Place cakes on waxed paper and let set at room temperature.
Dark Chocolate Drizzle
- Melt dark chocolate in a microwave-safe bowl, mixing every 30 seconds.
- Drizzle over the coated cakes.
Enjoy your homemade zebra cakes – perfect for birthdays, family gatherings, or any special occasion!
