Mouthwatering Copycat Zebra Cakes

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Mouthwatering Copycat Zebra Cakes Recipe

These mouthwatering Copycat Zebra Cakes are sure to make your Christmas dinner with family and friends even more festive and special! Merry Christmas Everyone!

Please scroll down below to see the full printable recipe for this delicious dessert recipe!




Here is the video guide for this mouthwatering recipe! Watch how quick and easy it is made!




Mouthwatering Copycat Zebra Cakes Recipe

Cake

  • 3/4 cup unsalted butter, (room temperature)
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 4 eggs, (room temperature)
  • vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 2/3 cup whole milk

Filling

  • 3/4 cup unsalted butter, (room temperature)
  • 3/4 cup marshmallow creme
  • 1 teaspoon vanilla extract
  • 1 1/2 cups Imperial Sugar Confectioners Powdered Sugar
  • 1-2 tablespoons heavy cream

Coating

  • 4 (4 oz) white chocolate baking bars, (roughly chopped)
  • 1 (4 oz) unsweetened chocolate baking bar, (roughly chopped)

  1. Heat oven to 350°F. Line a 17X12-inch jelly roll pan with aluminum foil. Set aside.

  2. In a mixing bowl, add butter and granulated sugar. With paddle attachment on, beat on low speed until light and fluffy, about 3-5 minutes.

  3. Add eggs, one at a time, mixing well after each addition. Beat in vanilla extract as well.

  4. Add flour, baking powder and salt alternately with milk to mixing bowl. Stir until just combined.

  5. Spoon cake batter into prepared pan. Bake in preheated oven for 11-12 minutes.

  6. Remove from oven and cool completely in pan.

  7. Once cake is cooled, using a 2-inch cookie cutter, cut cake rounds. We used a 2-inch cookie cutter and ended up with 35 cake cutouts.

Filling

  1. In a mixing bowl, add butter and marshmallow creme. Beat until combined.

  2. Stir in vanilla extract and powdered sugar. Stir until combined. Add few drops of heavy cream until filling is light and fluffy.

  3. Spoon filling into a bag and pipe it over half of cake cutouts. Place another cake on top.

  4. Refrigerate all cakes for 20-30 minutes.

  5. Chocolate Coating

  6. Add a little water into a small saucepan. Place a heatproof bowl on top of saucepan (make sure bowl does not touch water) and add chopped white chocolate to it. Heat white chocolate until melted stirring constantly with a small spatula.

  7. Place unsweetened chocolate in another heatproof bowl and heat over pot of simmer water until melted.

To Decorate

  1. Take one cake at a time and dip it into white chocolate. Shake excess. Place it on a wire rack. Repeat until all cakes are coated.

  2. Drizzle a little bit of unsweetened chocolate over cakes. Gently tap the wire rack so that both chocolates blend in.

  3. Let chocolate coating set completely before serving.
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Recipe from: imperialsugar.com