This 9×13 Zebra Cake is an easier, larger version of the classic individual Zebra Cakes. Two moist layers of cake are filled with a light vanilla buttercream, then the top is frosted and finished with chocolate “zebra” stripes for a nostalgic and crowd-pleasing dessert.
Why I Love This 9×13 Zebra Cake
- Simpler than the individual versions. This 9×13 format keeps the same flavor and cream filling without the cutting, dipping, and coating steps required for small, individually assembled zebra cakes.
- Extra moist texture. Using real butter and milk instead of oil gives the boxed cake mix a richer, bakery-style crumb.
- Fluffy, real buttercream. The homemade filling is an upgrade over store-bought crème centers — it whips up quickly and tastes fresh.
- Great for parties. The 9×13 pan serves a crowd and can easily be dressed up for a zoo- or safari-themed birthday.
Fan of Little Debbie remakes? Try homemade versions of other nostalgic treats for more copycat baking fun.
Tips & Ingredient Notes
The full ingredient list and measurements are shown in the recipe card below.
- Yellow cake mix: I prefer a sweet “Super Moist” style mix for the classic zebra flavor. Use your favorite brand if desired.
- Butter: Melted unsalted butter replaces oil to deepen flavor and improve texture. Use real butter for best results.
- Milk: Milk adds richness and makes the cake slightly denser and more tender than if water were used.
- Extra egg yolk: Adding 3 whole eggs plus an extra yolk increases fat and gives a more tender, bakery-style cake crumb.
- Powdered sugar: Required for the buttercream; it gives the filling its smooth, fluffy texture.
- Vanilla extract: Regular vanilla is fine, but clear vanilla keeps the frosting bright white if that matters for presentation.
- Salt: A small amount balances the sweetness in the buttercream.
- Chocolate for stripes: A small amount of melted milk or semi-sweet chocolate plus a teaspoon of shortening (or a little oil) makes a smooth drizzle that sets nicely.
Gluten-free option: Swap the boxed mix for a gluten-free yellow cake mix. Depending on texture, you may choose to frost only the top or bake two cakes to stack for easier slicing.
How to Make Zebra Cake (9×13)
Below is a concise step-by-step overview. The full recipe card further down includes exact measurements and timing.
Step 1: Make the Cake
In a large bowl combine the dry yellow cake mix with ½ cup melted unsalted butter, ¾ cup milk, 1 teaspoon vanilla extract, 3 large eggs, and 1 extra egg yolk. Mix until just combined.
Pour the batter into a greased, parchment-lined 9×13 light-colored metal pan. Smooth the top with a spatula and tap the pan on the counter several times to remove air bubbles. Bake at 350°F for about 20–22 minutes, or until a toothpick inserted near the center comes out clean.
Step 2: Cool and Chill
Allow the cake to cool for 10 minutes, then carefully flip it onto a wire rack or a piece of parchment. If the top has a small dome, you can place the pan on top to flatten it gently as it finishes cooling.
Once at room temperature, return the cake to the pan and freeze for 30–60 minutes. Chilling makes it easier to slice the cake cleanly for the filling step.
Step 3: Slice and Fill
Use a serrated knife to cut the chilled cake lengthwise into two even layers. Take your time and slice slowly for the cleanest results.
Fit half of the buttercream into a piping bag (or a zip-top bag with the corner cut off) and pipe the filling across the bottom layer, then spread it evenly with an offset spatula. Placing the cake in the freezer beforehand helps the frosting spread without pulling crumbs.
Step 4: Finish and Drizzle
Place the top layer over the filling. Pipe and spread the remaining buttercream across the top in a smooth, even layer.
To make the stripes, microwave ¼ cup chocolate chips with 1 teaspoon shortening (or 1 teaspoon oil) at 50% power in 30-second intervals, stirring between each. When smooth, transfer the chocolate to a small bag, snip a corner, and pipe stripes across the top. Allow the chocolate to set before slicing.
Slice into squares and serve.
Storage & Freezing
Refrigerate: Store the cake covered in the refrigerator for 3–4 days. Keep it tightly wrapped or place individual pieces in airtight containers to preserve freshness.
Freeze: Wrapped well or stored in an airtight container, the cake freezes for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Yes. This recipe intentionally replaces oil with butter and milk to create a moister, richer cake.
Absolutely. Substitute a chocolate boxed mix for the yellow mix and follow the rest of the directions the same way.
Traditional Zebra Cakes are two layers of vanilla-flavored yellow cake with a cream filling, coated in white confectionery coating and drizzled with chocolate. This 9×13 interpretation keeps the layered cake and filling but skips the full coating for a simpler assembly.
9×13 Zebra Cake
Ingredients
- 15.25 oz dry yellow cake mix (do not follow the package directions)
- ½ cup unsalted butter, melted
- ¾ cup milk
- 1 teaspoon vanilla extract
- 3 large eggs + 1 egg yolk
- ¾ cup unsalted butter, softened
- ¼ teaspoon salt
- 1 tablespoon vanilla extract (clear vanilla keeps frosting whiter)
- 4½ cups powdered sugar
- 3–4 teaspoons milk, as needed
- ¼ cup milk or semi-sweet chocolate chips, melted
- 1 teaspoon shortening (optional, helps thin the chocolate)
Instructions
- Preheat oven to 350°F. In a large bowl combine the dry cake mix, melted butter, milk, vanilla, eggs, and extra yolk until just combined. Pour into a greased, parchment-lined 9×13 pan and tap to remove bubbles.
- Bake 20–22 minutes or until a toothpick comes out clean. Cool 10 minutes, then invert onto a rack or parchment and flatten gently if needed. Freeze 30–60 minutes to firm.
- With an electric mixer, beat softened butter and salt on high for 2 minutes until creamy. Gradually add powdered sugar, ½ cup at a time, then vanilla. Beat on medium-high for 5–8 minutes until fluffy. Add milk, 1 teaspoon at a time, if needed to reach spreadable consistency.
- Transfer frosting to a piping bag or zip-top bag with a large corner cut off.
- Remove chilled cake from the freezer and slice lengthwise into two even layers with a serrated knife.
- Pipe half of the frosting on the bottom layer, spread evenly, then place the top layer on and gently press. Pipe and smooth the remaining frosting over the top.
- Melt chocolate chips with shortening or a little oil in short bursts, stir until smooth, then pipe zebra stripes over the top. Let set before slicing.
Notes from the Recipe Author
Storage: Keeps in the refrigerator 3–4 days when covered. Transfer slices to an airtight container for best results.
Freezing: Freeze well-wrapped or in an airtight container up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition
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