Zebra Cake with Cream Cheese Cookies and Cream Frosting
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Zebra Cake with Cream Cheese Cookies and Cream Frosting
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Homemade Zebra Cake, with Cookies and Cream Frosting, has beautiful swirled chocolate and vanilla layers that create a zebra stripe effect in this layer cake.
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Ingredients
For the cake:
- 1 box white cake mix
- 1 cup whole milk
- 1/2 cup vegetable oil
- 4 large egg whites
- 1/4 cup unsweetened cocoa powder
For the frosting:
- 16 Oreos
- 1 cup unsalted butter softened
- 8 ounces cream cheese softened
- 8 cups sifted powdered sugar
- 6 tablespoons heavy cream
- 2 teaspoons vanilla extract
Garnish
- Mini Oreos for garnish optional
Instructions
- Preheat the oven to 350°F. Spray 2 9-inch cake pans with cooking spray. Add a circle of parchment paper to the bottom and spray the top with more cooking spray, set aside.
- In a large bowl with an electric hand mixer, stir the cake mix, milk, oil, and egg whites for 30 seconds until it comes together. Mix on medium speed for 2 minutes.
- Take half of the cake batter and put it into a medium-sized bowl.
- To the remaining cake batter, add the cocoa powder and stir it in until just combined.
- Working with both cake pans, add about ¼ cup of the white cake batter to the center of each pan. Add about ¼ cup of the chocolate batter into the center of the white batter in each pan. Keep doing this until all of the batters are used up and the cakes should have an even amount of cake batter in each pan.
- If you find the batter isn’t spreading you can tilt the baking pan until it fills out the bottom of the pan, this will not mess up the zebra design.
- Bake for 22-25 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans.
- While the cakes are cooling, make the frosting by placing the Oreos into a food processor and process into crumbs, set aside.
- Place the softened butter and cream cheese into the body of a stand mixer with the paddle attachment, and cream together until smooth.
- Add the powdered sugar a little at a time until fully combined, and scrape down the sides as needed.
- Add the heavy cream and vanilla, and stir it in until combined. Place the mixer on medium-high speed and whip for 3 minutes until light and fluffy.
- Add the cookie crumbs and stir them in until combined. I like to then use a spatula to mix it a little more by hand to make sure the cookie crumbs are evenly distributed.
- Cut any doming off the cakes so the tops are flat. Put one of the cakes bottom side down onto your serving platter. Add about 1 cup of the frosting and smooth it out to the edge.
- Place the second cake top side down onto the frosting. Add a thin layer of frosting over the whole cake. Place in the fridge for 1-2 hours to set up.
- Add another layer of frosting around the whole cake. Take the remaining frosting and decorate as you wish, and add mini Oreos if desired. Cut and serve immediately.
Notes
- Make Ahead - Yes, you can make it ahead of time, but be careful to avoid the dreaded gray frosting. It's extremely important to wait to add the cookie crumbs to the frosting until just before assembling the cake. If added too soon, they will soften and combine with the frosting to turn the frosting gray.
- Make Ahead - Yes, you can make it ahead of time, but be careful to avoid the dreaded gray frosting. It's extremely important to wait to add the cookie crumbs to the frosting until just before assembling the cake. If added too soon, they will soften and combine with the frosting to turn the frosting gray.
- To Decorate or Not - If you only want to frost the cake and not decorate it, then you can make only half the amount of the frosting listed in the recipe.
- To Decorate or Not - If you only want to frost the cake and not decorate it, then you can make only half the amount of the frosting listed in the recipe.
- Storing The Cake - This cake requires refrigeration due to the cream in the frosting.
- Storing The Cake - This cake requires refrigeration due to the cream in the frosting.
- Serving The Cake - The is best served at room temperature. Allow it to come to room temperature for serving, and place any leftover cake back in the refrigerator. Storing The Cake - Store the cake in an airtight container, or cover it with plastic wrap in the refrigerator for up to 7 days. The cream cheese frosting requires refrigeration. Freezing The Cake - Wrap the cake or cake slices in plastic wrap and place in a freezer-safe, airtight container in the freezer and freeze for up to 3 months.
- Serving The Cake - The is best served at room temperature. Allow it to come to room temperature for serving, and place any leftover cake back in the refrigerator.
- Storing The Cake - Store the cake in an airtight container, or cover it with plastic wrap in the refrigerator for up to 7 days. The cream cheese frosting requires refrigeration.
- Freezing The Cake - Wrap the cake or cake slices in plastic wrap and place in a freezer-safe, airtight container in the freezer and freeze for up to 3 months.
- Change The Frosting: You don't have to use the Oreo frosting. Instead, you could use either vanilla or chocolate buttercream, peanut butter frosting, caramel frosting, or plain cream cheese frosting.
- Change The Frosting: You don't have to use the Oreo frosting. Instead, you could use either vanilla or chocolate buttercream, peanut butter frosting, caramel frosting, or plain cream cheese frosting.
- Change The Oreos: Instead of adding crushed Oreos to the frosting, you could add chocolate sprinkles, shavings, or a melted chocolate drizzle.
- Change The Oreos: Instead of adding crushed Oreos to the frosting, you could add chocolate sprinkles, shavings, or a melted chocolate drizzle.
Nutrition Information
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Calories
781kcal
(39%)
Carbohydrates
130g
(43%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
65mg
(22%)
Sodium
453mg
(19%)
Potassium
180mg
(5%)
Fiber
2g
(8%)
Sugar
105g
(210%)
Vitamin A
786IU
(16%)
Vitamin C
0.1mg
(0%)
Calcium
157mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 781 kcal
% Daily Value*
| Calories | 781kcal | 39% |
| Carbohydrates | 130g | 43% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 453mg | 19% |
| Potassium | 180mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 105g | 210% |
| Vitamin A | 786IU | 16% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 157mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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