Zebra Cake with Cookies and Cream Frosting


  • Zebra Cake:
  • Duncan Hines Devil Food Cake Mix plus ingredients on back of box
  • Duncan Hines French Vanilla Cake Mix plus ingredients on the back of box
  • Frosting:
  • 1/2 Cup unsalted butter softened
  • 4 oz cream cheese softened
  • 1 tsp vanilla extract
  • 5 Cups powdered sugar
  • 2-3 Tbls milk
  • 8 chocolate sandwich cookies crushed fine


  • Preheat oven to direction on back of the boxes. Mix the two cake mixes separately adding an additional 3 Tbls of water to the vanilla cake mix (this helps it to spread easier).
  • Take 2 round cake pans and using 1/4th Cup of a cake mix at a time, add a scoop to the middle of the cake pan, wait until it spreads some about 10 seconds, add another 1/4 scoop of the other color cake batter. Keep doing this until the pan is 2/3 of the way full. Do this again with the other cake pan. Cook cakes to directions on the back of the box.
  • When cakes are done cooking, let sit in the pan for about 10 minutes, then transfer the cakes out of the pan onto a wire rack and let cool completely.
  • While the cakes are cooking and cooling make the frosting. Beat the butter, cream cheese and vanilla with a hand mixer for about 3 minutes until fluffy. Add the powdered sugar in batches and lastly the milk.
  • Add the crushed cookies into the frosting and mix again just until combined. Set aside until ready to frost.
  • Place one of the cake on the platter you are going to serve, top side up. Add a layer of frosting with a spatula, about 1 Cup of the frosting. Add the other cake on top, top side down. This will help the top of the cake be flat instead of domed.
  • Frost the outside of the cake on all sides, using the remaining frosting. Slice, enjoy and wow your guests!