Calling all snack cake lovers—do I have the BEST copycat recipe for you!
My husband always makes fun of me because, although I’m a baker, when I’m craving something sweet or want to treat myself, I’ll sneak a box of Zebra Cakes into the cart at the grocery store. I don’t know what it is about them, but they’ve always been my favorite. When the seasonal Spring Cakes roll around with their pastel sprinkles and white chocolate coating, it’s game over for me. This recipe is based off my copycat zebra cake recipe!
So, naturally, I had to try making them at home. And oh my gosh… these are SO good. Light vanilla cake, fluffy marshmallow cream filling, and a sweet white chocolate shell covered in pink, green, and blue sprinkles—just like the ones you find in those little cellophane wrappers, only better. And bonus: this recipe makes WAY more than what comes in a box!
Why You’ll Love These Copycat Spring Cakes
- They’re soft, sweet, and filled with nostalgic flavor.
- Made with Betty Crocker Super Moist Vanilla Cake for ease and amazing texture.
- Freezer-friendly for easy prep ahead.
- Perfect for spring birthdays, baby showers, Easter, or anytime you want to feel like a kid again!
Recipe Tips
Use room temperature ingredients: This helps everything mix more smoothly and gives you a better-textured cake and filling.
Sheet pans: You’ll divide the batter between two half sheet pans (18×13-inch). It might seem thin, but trust the process—you want those thin cake layers for stacking.
Freeze the cakes: This step is key! After you sandwich the cakes with filling, freeze them solid. If they’re soft, dipping them in chocolate becomes a mess. Frozen = success.
Almond bark vs. white chocolate: Almond bark is much easier to work with and doesn’t seize up like real white chocolate. You can usually find it in the baking aisle near the chocolate chips.
Cookie cutters: I used a 2-inch hexagon cookie cutter to get that classic shape. You can grab a set online, or use any shape you like!
Sprinkles: After dipping, immediately top with pastel colorful sprinkles!
Storage Tips
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze fully assembled and coated cakes in a single layer, then transfer to a freezer bag for up to 2 months. Thaw at room temperature before serving.
Final Thoughts
Is it easier to just buy a box at the store? Sure. Will I still grab a box of Zebra Cakes now and then? Absolutely. But dare I say… these are even better than the original. You get that nostalgic taste plus the satisfaction of knowing you made them from scratch (well, semi-scratch thanks to Betty Crocker 😉).
Try them out and let me know what you think—I’d love to hear if they transport you straight back to childhood too! If you’re looking for more copycat recipes, click here!
Copycat Little Debbie Spring Snack Cakes
Ingredients
For the cake:
- 1 box Betty Crocker Super Moist Vanilla Cake Mix
- 1 tbsp corn starch
- 1 cup granulated sugar
- 1 ⅓ cups water
- 1 tbsp vanilla extract
- 2 tbsp vegetable oil
- 3 eggs room temperature
- 1 cup full fat sour cream room temperature
- 1 cup all-purpose flour
- ½ tsp kosher salt
For the filling:
- 7 oz marshmallow creme or marshmallow fluff
- ¾ cup salted butter room temperature
- 2 cups powdered sugar
- 1 ½ tsp vanilla extract
- ¼ tsp kosher salt
- 2-4 tbsp heavy cream room temperature
For the coating:
- 32 oz white almond bark
- 3 tbsp crisco
- ½ cup pastel sprinkles
Instructions
For the cake:
- Preheat oven to 350°F. Spray and line two half sheet pans (18×13") with parchment. In a large bowl, mix the cake mix, cornstarch, sugar, water, eggs, vanilla, and oil until just combined. Add in sour cream, flour, and salt. Mix on medium speed until smooth, about 2–3 minutes.
- Divide batter evenly between both pans and smooth the tops. The batter will be thin! Bake for 15–18 minutes, until the cakes are set and lightly golden. Cool for 30 minutes at room temperature, then chill in the fridge for 30–60 minutes.
For the filling:
- In a mixing bowl, beat together marshmallow creme and butter until smooth and fluffy. Add powdered sugar, vanilla, salt, and 2 tbsp cream. Beat until smooth, adding more cream as needed until spreadable but not runny.
For assembly:
- Once the cakes have cooled, use a 2-inch hexagon cookie cutter (or shape of choice) to cut out 36 cake pieces. Spread a layer of filling on half of the pieces and sandwich with the other half. Place on a parchment-lined baking sheet and freeze for at least 1 hour (or overnight).
To decorate:
- In a microwave-safe bowl, melt almond bark in 30-second intervals, stirring between each until smooth. Stir in Crisco until fully incorporated. Let cool for 3–5 minutes.
- Dip each frozen cake sandwich into the coating and place on parchment to set. Immediately top with the sprinkles before the coating sets. Allow to harden fully before serving or storing.
I noticed that the Ingredients don’t include eggs but the Cake section says to add eggs. I’m guessing it’s like the zebra cake recipe and calls for 3 eggs.
Yes 3 eggs!
Hola: Mymessykitchenn
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