Here's a Quick Way to Prepare a Treat That Would Make Any Sweets Lover Go Crazy
You will love this copycat zebra cakes recipe made completely from scratch. This cake recipe is infused with vanilla flavor and coated in white chocolate with dark chocolate stripes. This dessert recipe is made from scratch which makes this copycat zebra cake recipe even better! You won't believe how good these little cakes look!The best part about this cake recipe is the white chocolate coating with the addition of the dark chocolate stripes. You could just go and use the candy melts that are widely available and easy to work with, but the white chocolate coating takes this zebra cakes recipe to a whole new level.
A little recipe tip in case you're wondering how to make the chocolate stripes to blend in with the white chocolate coating, it is easy. Once you drizzle the dark chocolate stripes, you will want to tap the wire rack a couple of times. The chocolate will blend in.The ingredients you will need for the cake recipe include room temperature unsalted butter, extra fine granulated sugar, room temperature eggs, vanilla extract, all-purpose flour, baking powder, salt and whole milk. For the filling recipe, you will need room temperature butter, marshmallow creme, vanilla extract, confectioners powdered sugar, and heavy cream. For the chocolate coating recipe you will need white chocolate bars roughly chopped, and unsweetened chocolate baking bar roughly chopped. Another little recipe tip for measuring the flour is by using the spoon and sweep method. Use a spoon to fill the measuring cup with flour until the required amount is obtained. Did you know that scooping the measuring cup directly into the flour bag will firmly pack the flour resulting in too much flour required for the recipe?
To make the filling recipe, you will add the butter and marshmallow creme into a mixing bowl, and beat until combined. Then stir in the vanilla extract and the powdered sugar. Stir until combined and add a few drops of heavy cream until the filling is light and fluffy. Then spoon the filling into a bag and pipe it over half of cake cutouts. Place another cake on top. Then refrigerate all the cakes for approximately 20 to 30 minutes.Then to decorate, take one cake at a time and dip it into the white chocolate. Shake off the excess, and place it on a wire rack. Repeat this step until all the cakes are coated. Then drizzle a little bit of unsweetened chocolate over the cakes and gently tap the wire rack so that both chocolates blend in. Let chocolate coating set completely before serving.
The creator of Roxana’s Home Baking site is Roxana; she is also known as GreenGirl. She has a passion for baking as you will see from taking a look around this recipe site. She is a self-taught baker and finds herself learning more with every cup of flour she uses. Baking not only brings her joy but completes her as well. She is a self-proclaimed chocoholic, especially when it’s combined with cheesecake, and there’s nothing better to her than freshly baked homemade bread. And although she loves baking, her most important roles have nothing to do with food at all, as she is a wife and mother first and foremost. She is a 34-year-old, stay-at-home mom to the most adorable (and spoiled) four-year-old, and has been blessed with the most wonderful husband. On the site, you will find a variety of recipes to try from cookies and bar recipes, cupcake to pie recipes, cake to frozen recipes and more.
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