Were you missing the 90s but still thinking they needed an update? Did you think that Little Debbies snacks could only come in pre-defined shapes inside plastic packaging? Did you think your childhood couldn't be combined with ridiculous trends that you joke are "OVER" but are still secretly eat at home, you dirty hipster, you? Y'all, don't you fret — because you can have your trendy Zebra Cakes and eat them, too.
We're all about putting things we love with other ridiculous things we love — you know, like Dunkaroo Pop Tarts. And you may know about our obsession with donuts — because not only are they cute as hell, but also because they are delicious sugar frosting on top of cakes that explode awesomeness into your mouth.
For my birthday, Theresa so sweetly bought me a donut pan. I was highly skeptical of these baked donut treats at first (donuts are obviously meant to be fried, not baked) and my first batch was a bit of a let down. But apparently when you take cake mix and then throw two layers of chocolate on it with a layer of frosting inside, it basically removes any semblance of the healthiness that being baked brings with it. So, Zebra Cake donuts have brought me back on the baked donut train.
These suckers were actually surprisingly easy to make. I mean, it involves cake mix, for crying out loud. Obviously, yes, you can show off and use homemade yellow cake, but almond bark is an ingredient, which nixes any of your fanciness, so just lean into the half-homemade side, please.
And GO NUTS WITH THESE DONUTS!
- Donut pan
- Yellow cake mix + all the stuff the cake mix calls for (oil, eggs, etc.)
- 1/2 cup butter, softened
- 1/4 cup marshmallow fluff
- 1/2 tsp vanilla
- 1 cup powdered sugar
- 1 T half & half
- 16 oz. vanilla almond bark (candy melts work, too)
- 1/2 cup dark chocolate chips (candy melts work for this, also)
Makes approximately 18 donuts
- Preheat oven according to cake mix directions.
- Mix yellow cake mix with the ingredients it calls for on the box, following the included directions. Grease your donut pan and pour the mix into the donut spaces, just under the lip of the donut space.
- Bake in the oven for 7-9 minutes, until a toothpick can be removed cleanly. Repeat as necessary until all cake mix is gone.
- Set aside to cool and then remove the donuts from the pan, placing them on wax paper. Use a spatula if the donuts get stuck to the pan. Once donuts are cool, slice them hamburger-style with a knife.
- In a small bowl, combine butter, fluff, vanilla, powdered sugar and half and half. Pick up the bottom half of the donut and using a knife or a small spatula, coat the donut with the marshmallow mixture. Place the top back on the donut and set aside. Repeat for all the donuts.
- Place donuts in freezer for one hour or overnight. This is so they don't fall apart when getting coated in chocolate.
- Melt the vanilla chocolate in a large bowl in the microwave for one minute, and then for 30-second increments until it is completely melted. You may also use a double-boiler. Remove the donuts from the freezer.
- Using two forks to support the donut, submerge it into the vanilla chocolate until it is completely coated. Use a spatula to spoon more chocolate over it if necessary. Lift the donut out of the chocolate with the forks and shake it gently so the excess chocolate falls off. Place coated donut on wax paper. Repeat for all the donuts and set aside until chocolate is set.
- Once the vanilla chocolate is set, in a small bowl, melt the dark chocolate in the same manner as the almond bark. Using a small spatula or a butter knife, drizzle the chocolate onto the donut in a zebra pattern (or just drizzle it, we're not judging). Repeat for all the donuts. Set aside until the chocolate sets and then eat and enjoy!
Recipe adapted from Confessions of a Cookbook Queen's homemade Zebra Cakes
Photos and text © Katie Currid. All rights reserved. Recipe adapted from Confessions of a Cookbook Queen.