If you grew up loving colorful childhood treats, these Lisa Frank–inspired Zebra Cakes are a playful, nostalgic twist on a classic snack. We transformed a simple layer cake into bright, striped cakes with a vibrant interior and a smooth candy-coated exterior. They’re whimsical, easy to customize with your favorite colors, and — most importantly — they really do taste like the original Zebra Cakes, according to our official taste tester.
Lisa Frank Zebra Cakes
Ingredients
- For the cake:
- 3/4 cup unsalted butter softened
- 3 cups sugar
- 5 eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups milk
- Food coloring
- White candy melts about 4 cups + Colored or Black Candy Melts
- For the buttercream filling:
- 1/2 cup unsalted butter softened
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
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For the cake: Butter and flour two 9-inch round baking pans. Preheat the oven to 350°F (175°C).
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Cream the butter and sugar together until light and fluffy.
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Add the eggs one at a time, mixing fully between each addition. Stir in the vanilla.
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Whisk the flour, baking powder, and salt together in a separate bowl.
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Alternately add the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Scrape the bowl and mix just until combined.
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Divide the batter into separate bowls according to how many colors you plan to use. Reserve just under half the batter for your base color (black or white), then divide the remaining batter evenly among the bright colors. For a rainbow effect use a white base plus pink, orange, yellow, neon green, blue, and purple.
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Layer the batter in each pan by placing a scoop of the base color in the center, then a slightly smaller scoop of a bright color on top. Continue alternating base and bright colors, stacking them in the center like a target until all batter is used. Gently drop the pans on the counter to help the batter settle.
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Bake 25–30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then turn them out and cool completely on a wire rack.
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For the buttercream: Beat the butter until smooth. Add the vanilla, powdered sugar, and milk, and beat about 3 minutes until fluffy. Tint the buttercream if desired.
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To assemble: Cut hexagon shapes from the cooled cake layers using a knife or cookie cutter. Carefully slice each hexagon horizontally into two layers. Pipe or spread about 2 tablespoons of buttercream onto the bottom half, then sandwich the top layer back on, aligning the edges.
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Melt the white candy melts using a double boiler or microwave in 30-second intervals until smooth and warm, not hot. Reheat as needed if they begin to firm up.
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Place the assembled hexagons on a wire rack set over a baking sheet. Pour the white candy melts over each cake to coat the sides and top, using an offset spatula to smooth the coating. Drizzle with colored candy melts or use black candy melts to create zebra stripes on top. Allow the coating to set before serving.
Photos by Jeff Mindell | Recipe by Theresa Rountree
Did you love Zebra Cakes as a kid? Even if you didn’t, these colorful versions are fun to make and perfect for parties, bake sales, or any nostalgic craving. If you enjoy playful desserts, try swapping colors or experimenting with different candy coating patterns to make the design your own.
p.s. Try our tie-dye s’mores for another colorful treat idea.