Indulge in a little nostalgia with this Copycat Zebra Cakes® recipe. Chef Eddy has updated the classic zebra cake with two layers of fluffy vanilla cake with a marshmallow buttercream filling and coated with a white chocolate glaze and dark chocolate drizzle. It's like a memory in every bite.
Little Debbie has nothing on us and our homemade Swiss rolls.
Who doesn't love indulging in a delicious, mini snack cake? Feel like a kid again with these copycat recipes for HoHo's, Oatmeal Creme Pies, Ding Dongs and more!
Little Debbie has nothing on us and our homemade Swiss rolls.
Though I was more a Yankee Doodle dandy, Drake’s being my choice in snack cakes as a child, Little Debbie holds a special place in my heart for her hexagonal twin cakes. The waxy white chocolate giving way to creme-filled yellow layers—pure nostalgia. And now, a vegan version here, from Read more…
This chocolate roll cake is filled with marshmallowy frosting and coated in a shiny chocolate glaze. Each slice is a perfect balance of tender cake and creamy frosting.
I think…or at least hope every one of you have at least tried a Little Debbie Swiss Roll at one point in your life. They are so nostalgic. Even though the ganache on the outside of a Little Debbie is almost waxy…? They are still somehow so delicious and nostalgic tasting. Luckily for all of...
These homemade Nutty Buddies are inspired by the classic Little Debbie treat! They are made with only a few easy ingredients. This no bake recipe has the classic peanut butter chocolate flavor. They are so fun for kids!
Infused with vanilla flavor and coated in white chocolate with dark chocolate stripes, these made from scratch copycat zebra cakes are dangerously good!
Follow my step-by-step guide for a zebra cake experience that's sure to delight taste buds and bring back sweet memories.
The BEST Lemon Hand Pies – Easy 3 ingredient oven-baked Lemon Hand Pies Recipe: flaky, baked hand pies with a sweet lemon […]
Little Debbie has nothing on us and our homemade Swiss rolls.
Moist, fluffy Biscoff cookie cake, cookie butter mousse, creamy vanilla frosting, and a cookie butter drip!
Oh yes, that's right. Homemade. Zebra. Cakes. Today is my Dad's birthday, and the originals are a long-time favorite of his. Pete always has a box of them stashed away at home and out at Lower Breaux Bridge. So, when it came time to ring in another year, I thought it would be perfect, and unexpected, to celebrate with my own little homemade recipe for these tasty little snacks. And they were definitely a hit! They turned out even cuter and tastier than I had imagined. Everyone had their own little mini cake to enjoy . . . and there are a few left over to fight over for the next few days. Although the process is a little bit intensive, it was a lot of fun to do with the family and totally worth the fuss. 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 Directions Yellow Cake Preheat oven to 350 degrees F. In a medium bowl, sift the flour with the baking powder and salt. Using a stand mixer with a paddle attachment, beat the butter until soft and creamy, about 1-2 minutes. Slowly add the sugar and beat until light and fluffy, about 3-5 minutes. Add egg yolks, in two batches, beating well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and beat until combined. With the mixer on low speed, alternately add the flour mixture (in three additions), and milk (in two additions), beginning and ending with the flour. Pour batter into a greased 15x10-inch jelly roll pan. Bake at 350 degrees F for 15-20 minutes. Place the cake on a wire rack to cool, in their pans, for about 10 minutes. Then remove the cake from the pan and place onto a greased rack to cool completely. Use a biscuit cutter or other round cutter to cut an even number of circles in the cake. Try to cut the circles close together to maximize the number of cakes. close together in the cake. * Yellow Cake recipe is adapted from the Joy of Baking. Filling While the cake is cooling, cream together butter and shortening until smooth. Slowly add the milk, sugar, and vanilla extract. Continue beating on medium speed until smooth and creamy. Place the flat side of one cake circle face down. Spread filling on the top. Top with another cake circle, flat side up. Repeat with all the cakes. Place the cakes on a baking sheet lined with wax paper and refrigerate for 30 minutes. White Chocolate Coating In a large microwave-safe bowl, melt the white chocolate chips and shortening, stopping to mix every 30 seconds. Once fully melted and combined, place a cake in the bowl and gently spoon the melted chocolate over the top. Slide a fork under the cake and lift it out, pausing to let the excess drip off. Place the cake back on waxed paper. Repeat with all the cakes, then let sit at room temperature until coating is set. * White Chocolate Coating recipe is adapted from the Confessions of a Cookbook Queen blog. Dark Chocolate Drizzle When the coated cakes have set, melt the dark chocolate in a microwave-safe bowl, stopping to mix every 30 seconds. Drizzle over the top of the cakes.
Follow my step-by-step guide for a zebra cake experience that's sure to delight taste buds and bring back sweet memories.
These Homemade Devil Snack Cakes probably won't sit in a vending machine unspoiled for months, but they taste at least as good as the real thing!
An easy-to-make snacking cake for every occasion (and time of day), this treat is spiced with fragrant cardamom, cinnamon, and lemon zest.
Remember zebra cakes? Those little striped cakes that came two to a pack and were next-level delicious? Well now we can make them at home! This recipe is surprisingly easy, has limited ingredients and will make you feel like you're eating the OG!
Watch out Little Debbie—this copycat recipe for Cosmic Brownies is a dead ringer for the original treat. The brownies are chewy and fudgy and topped with a melt-in-your-mouth ganache that will transport you back to childhood.
If you grew up in an area where Little Debbie cakes were available, many of these treats will have you drowning in a sea of nostalgia full of school cafeterias, after school snacks, and waiting
Aussie Aussie Aussie! Oi Oi Oi!
How excited would you be to find one of these roll-ups waiting in your lunchbox? I think very. And if you’re noting a striking resemblance to a certain Little Debbie snack cake that many of us know and love from our own time in grade school, you’re not imagining things. Shelly from the blog Cookies & Cups shows us how it’s done.To make these roll-ups, Shelly says we need a batch of brownies, a batch of frosting, and a rolling pin. Check!
Remember zebra cakes? Those little striped cakes that came two to a pack and were next-level delicious? Well now we can make them at home! This recipe is surprisingly easy, has limited ingredients and will make you feel like you're eating the OG!
