This 9×13 Zebra Cake is a simplified version of the popular individual Little Debbie-style zebra cakes. Two moist yellow cake layers are filled with fluffy vanilla buttercream, topped with more frosting and finished with chocolate “zebra” stripes for an easy, crowd-friendly treat.
Why I Love This 9×13 Zebra Cake
- Much easier than the individual cakes. You get the same classic zebra-cake flavor without cutting, dipping, or assembling dozens of small cakes—perfect when you want the result with far less effort.
- Super moist cake. Using butter and milk in place of oil gives the cake a richer, more tender crumb than the standard boxed-cake instructions.
- Fluffy real buttercream filling. This homemade filling is simple to make and far tastier than store-bought frosting.
- Great for parties. The 9×13 size is ideal for serving a crowd and makes a fun centerpiece for a zoo- or safari-themed birthday.
Tips & Ingredient Notes
The full ingredient list and exact quantities are provided in the recipe card below.
- Yellow cake mix: A Super Moist style mix works best for flavor and texture. Avoid following the back-of-box instructions—this recipe replaces those liquids for a better result.
- Butter: Melted unsalted butter replaces oil to give a slightly richer, denser crumb—use real butter for best flavor.
- Milk: Milk adds a touch more fat than water would and helps create a bakery-style texture.
- Eggs: Extra egg yolk contributes fat and structure for a tender, slightly denser cake.
- Powdered sugar: Needed for the buttercream; don’t substitute granulated sugar.
- Vanilla extract: Regular vanilla works fine; use clear vanilla if you want a bright white buttercream.
- Chocolate chips + shortening: Melted together for easy piping of the stripes; a teaspoon of shortening or a little oil thins the chocolate for a smooth drizzle.
Make it gluten-free: Substitute a trusted gluten-free yellow cake mix. Note: gluten-free cakes can be crumblier—consider frosting only the top or making and stacking two cakes for stability.
How to Make Zebra Cake (9×13)
Below is a step-by-step overview. Refer to the recipe card for exact amounts and full instructions.
Step 1: Make the Cake
In a large bowl, combine the dry yellow cake mix with melted unsalted butter, milk, vanilla extract, and eggs (3 whole eggs plus 1 extra yolk). Pour the batter into a greased and parchment-lined 9×13 light-colored metal pan, smooth the surface, then tap the pan on the counter about 20 times to release air bubbles. Bake at 350°F for 20–22 minutes or until a toothpick inserted in the center comes out clean.
Step 2: Flip and Cool
Allow the cake to cool in the pan for about 10 minutes. Carefully invert the cake onto a wire rack or a sheet of parchment. If it domes slightly, place the pan back over the cake to help flatten it while it finishes cooling. Once cooled, return the cake to the pan and freeze for 30–60 minutes—this firms the cake so it’s easier to slice in half cleanly.
Step 3: Slice and Fill
Using a serrated knife, carefully slice the chilled cake lengthwise into two even layers. Pipe half of the buttercream onto the bottom layer—using a piping bag or a zip-top bag with the corner snipped makes this easier—then spread gently with an offset spatula. Place the top layer over the filling and press lightly to adhere.
Step 4: Frost and Drizzle
Pipe and spread the remaining frosting across the top in a smooth, even layer. Melt chocolate chips with a teaspoon of shortening (or a small amount of coconut or vegetable oil) in 30-second intervals at 50% power, stirring between intervals until smooth. Transfer the melted chocolate to a piping bag or zip-top bag and pipe thin zebra stripes across the top. Allow the chocolate to set, then slice into squares and serve.
Storage & Freezing
Storage: Refrigerate the cake, covered tightly, for 3–4 days. Individual slices can be stored in an airtight container.
Freezing: Wrap tightly or place in an airtight container and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Yes. This recipe uses butter and milk instead of oil, so no oil is needed.
Yes. Swap the yellow cake mix for a chocolate cake mix and follow the same method.
Traditionally, zebra cakes are two layers of vanilla yellow cake with a cream filling and a white chocolate coating topped with chocolate drizzle. This version keeps the layered cake and buttercream filling and omits the external coating for a simpler make-at-home option.
9×13 Zebra Cake
Ingredients
- 15.25 oz dry yellow cake mix (do not use the back-of-box instructions)
- 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 (use clear vanilla for whiter frosting)
- 4½ cups powdered sugar
- 3–4 teaspoons milk, as needed
- ¼ cup milk or semi-sweet chocolate chips, melted
- 1 teaspoon shortening (optional, to thin chocolate)
Instructions
- In a large bowl, combine the dry cake mix, melted butter, milk, vanilla, and eggs. Pour into a greased, parchment-lined 9×13 light-colored metal pan. Tap the pan on the counter to remove air bubbles.
- Bake at 350°F for 20–22 minutes or until a toothpick comes out clean. Cool 10 minutes in the pan, invert onto a rack or parchment, and flatten with the pan if needed while cooling. Freeze 30–60 minutes to firm.
- Cream ¾ cup softened butter and ¼ teaspoon salt on high for 2 minutes. Gradually add 4½ cups powdered sugar (about ½ cup at a time), add 1 tablespoon vanilla, and beat on medium-high for 5–8 minutes until light and fluffy. Add 3–4 teaspoons milk if needed to reach spreadable consistency.
- Transfer frosting to a piping bag or a zip-top bag with a large corner cut off.
- Cut frozen cake lengthwise with a serrated knife into two even layers.
- Pipe half the frosting on the bottom layer, spread gently, then place the top layer on and press lightly.
- Pipe the remaining frosting on top and smooth. Melt ¼ cup chocolate chips with 1 teaspoon shortening at 50% power in 30-second intervals, stirring until smooth. Pipe thin stripes across the top to create the zebra pattern. Let chocolate set, slice, and serve.
Notes from Melissa
Storage: Refrigerate covered for 3–4 days or store individual slices in an airtight container.
Freezing: Wrap well or use an airtight container and freeze up to 2 months. Thaw overnight in the refrigerator before serving.
Nutrition
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