Cakes & Cupcakes • Currently Craving • Seasonal
Twinkie Cake
June 30, 2024
It’s hard to think of a more quintessential all-American snack than the Twinkie. It’s what childhood dreams are made of. […]
It’s hard to think of a more quintessential all-American snack than the Twinkie. It’s what childhood dreams are made of. But the thought of all those crazy chemicals and peculiar preservatives makes me question what exactly is in that cake. I’ll take a homemade Twinkie Cake over the store-bought version any day!
This light and airy cream filled Twinkie Cake rivals the real deal made by Hostess and it’s so easy to make from scratch. Everyone will love it!
Why I love this cake
Twinkies were one of my favorite childhood treats. I didn’t get them often, but when I did, my sweet tooth was happy! These days, I prefer homemade desserts and this frosting filled golden bundt cake has become a family favorite. Here’s a few reasons why I love this cake:
A classic! Tastes just like your favorite childhood treat, but better! A super soft yellow cake with a tunnel of fluffy cream filling.
Delicious Twinkie flavor and texture. Inspired by the beloved Hostess snack cakes, this made-from-scratch Twinkie bundt will satisfy all of your cake cravings.
Easy to make. As easy as 1-2-3. Just mix, bake and fill!
Ingredients
Just a handful of simple ingredients stand between you and this super delicious (and super nostalgic!) twinkie cake. Here’s what you’ll need:
- Flour – use all-purpose flour or sub cake flour for a super fine crumb.
- Sugar – the recipe calls for both granulated sugar and powdered sugar.
- Butter – believe it or not, there is no butter in the cake, only in the twinkie filling!
- Heavy whipping cream – rather than using butter or oil, this bundt cake relies on heavy whipping cream for a light crumb and rich flavor.
- Eggs – adds richeness and texture to the cake.
- Vanilla & almond extract – the perfect blend of flavors for a deliciously nostalgic dessert.
- Marshmallow fluff – makes the base of our irresistible twinkie filling. I use Jet Puffed Marshmallow Creme.
How to make twinkie cake
This homemade Twinkie Cake is so simple to make and far more delicious than the real thing. While developing this recipe, I was looking for a cake that had the flavor of a pound cake but with a lighter, airier texture. Rather than using butter or oil, this old-fashioned whipped cream cake relies on heavy cream as the base which gives it an extra light and tender crumb. Follow this step-by-step guide and check the recipe card below for ingredients and detailed instructions.
Step 1: Mix the whipping cream with a hand mixer until stiff peaks form.
Step 2: Whisk together the eggs, egg whites, vanilla and almond extract.
Step 3: Add the egg mixture to the whipping cream and mix until incorporated.
Step 4: Gradually add the granulated sugar and mix until thick and creamy.
Step 5: Add the dry ingredients to the whipping cream mixture in 3 additions.
Step 6: Use a spatula to fold the mixture together, being careful not to over mix the batter.
Step 7: Transfer the batter to a greased bundt pan, leveling the top with a spatula.
Step 8: Bake at 375°F for 32 to 35 minutes or until a toothpick inserted into the cake comes out clean or with a few crumbs remaining. Remove the cake from the oven and cool for exactly 10 minutes before inverting the cake onto a wire rack to cool completely.
Filling
This filling so simple and tastes just like the inside of a twinkie – but wayyyy better! To make the filling, combine all of the ingredients in a large bowl and use a hand mixer to mix on medium-high speed until light and fluffy. Transfer the filling to a large piping bag and snip off the tip of the bag with scissors. You can even use a plastic bag – no need to use a piping tip!
Pro-tip: When ready to add the filling, invert the cooled cake and carefully place it back into the clean bundt pan. This will help the cake remain stable as you carve the holes into the bottom. Use a pastry tool or cupcake corer (or a tiny spoon) to make about 10 holes in the bottom of the cake. Pipe the twinkie filling into the holes, filling to the top.
Carefully invert the cake once more onto a cake platter or plate. Dust the top of the cake with powdered sugar and tah-dah, Twinkie Cake! So easy and so pretty!!
Tips for the best twinkie cake
Follow these tried and true tips and tricks for the perfect cake every time.
Use cold whipping cream. Start with a cold bowl and cold beaters for best results. I won’t bore you with all the scientific details of whipping cream, but basically, if the cream gets too warm the fat melts and the air in the cream escapes. For maxiumum volume, use heavy cream straight from the fridge.
Do not over bake. An over baked cake is a dry cake. Begin checking the cake at 30 minutes and remove the cake from the oven when the cake springs back to the touch and a toothpick inserted in the center of the cake comes out clean or with a few crumbs remaining.
Cool the cake completely. Repeat after me….the cake must be completely cool before adding the twinkie filling. Otherwise, the cake will crumble when you carve the holes in the bottom of the bundt.
How to store
The words twinkie cake and leftovers don’t exactly belong in the same sentence, but if you do have a slice or two to save, store them tightly covered in the refrigerator for up to 3 days. Any longer and the cake will begin to dry out.
If you want to freeze the cake, I recommend freezing the bundt whole. Wrap in two layers of plastic wrap and a layer of aluminum foil before freezing. Defrost at room temperature before carving out the holes in the bottom of the cake and add the filling before serving.
Happy baking!
Looking for more easy and delicious cake recipes? Give these a try:
Twinkie Cake
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 12 to 14 slices 1x
- Category: Cakes & Cupcakes
- Method: Baking
- Cuisine: American
Description
Inspired by the beloved Hostess snack cakes, this light and airy twinkie cake is filled with a tunnel of fluffy creme filling. Tastes just like your favorite childhood treat, but better!
Ingredients
Cake
- 2 cups (260 g) all-purpose flour (or 2 1/4 cups cake flour), spooned and leveled
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 1 1/2 cups heavy whipping cream, chilled
- 2 large eggs, room temperature
- 2 large egg whites, room temperature
- 1 teaspoon vanilla
- 1/8 teaspoon almond extract
- 1 cup plus 2 tablespoons (225 g) granulated sugar, pulsed into superfine sugar*
- 1/4 cup (32 g) powdered sugar, for dusting
Twinkie Filling
- 1/2 cup (113 g) unsalted butter, room temperature
- 3/4 cup marshmallow fluff (I use Jet)
- 2 1/2 – 3 cups (310 – 375 g) powdered sugar, sifted
- 1 teaspoon vanilla
- 4 to 5 tablespoons heavy cream
Instructions
Cake
- Preheat the oven to 375°F.
- Using a food processor, pulse the sugar 10 to 12 times to transform the sugar into superfine sugar. Set aside.
- In a medium bowl, sift together the flour, baking powder and salt.
- In a large bowl, use a hand mixer to beat the heavy cream to stiff peaks. Be sure to stop once the cream is firm, but soft and not curdled.
- In a small bowl, whisk together the eggs, egg whites, vanilla and almond extract.
- Add the egg mixture to the whipped cream. Mix on medium speed until thick, about 1 to 2 minutes.
- Slowly add the superfine sugar, mixing on medium high speed until thick and smooth, about 2 minutes.
- Use a large spatula to fold the dry ingredients into the cream mixture in 3 additions. Fold together until fully incorporated, being careful not to over mix.
- Generously spray a 10-cup bundt pan with non-stick baking spray. Cover the bottom and sides of the pan, being careful that too much oil does not pool in the bottom of the pan.
- Transfer the batter to the prepared pan, gently leveling the top with a spatula. Place the bundt pan on top of a large baking sheet.
- Bake in the center of the oven for 32 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean or with a few crumbs remaining. The cake should spring back when touched lightly.
- Remove the cake from the oven and set a timer for exactly 10 minutes. After 10 minutes, invert the cake onto a wire rack or cake platter in one 180° motion. The cake should release easily. Cool completely before adding the filling.
Twinkie Filling
- In a large bowl using a hand mixer, beat together the butter and marshmallow fluff until light and fluffy, about 1 minute.
- Add the powdered sugar in two additions, mixing until well combined.
- Add the vanilla, mixing until incorporated.
- Add the heavy cream, 2 tablespoons at a time until the filling is the desired consistency. It should be firm enough to hold it’s shape, but not stiff.
- Transfer the filling to a large piping bag. Snip the bottom of the piping bag off with scissors.
Assembly
- Once the cake is cooled completely, flip it over 180° so that the bottom of the cake is facing up. It’s helpful oto place the cake back into the clean bundt pan or this step. Use a pastry tool or small teaspoon to scoop about 10 holes in the bottom of the cake.
- Pipe the Twinkie filling into the holes, filling completely. Invert the cake once more onto a cake platter and dust with powdered sugar.
- Slice and serve, adding more filling on each slice, if desired.
Notes
Store tightly covered in the refrigerator for up to 3 days.
To freeze the cake, freeze whole. Cover in two layers of plastic wrap followed by one layer of aluminum foil. Freeze for up to 3 months. Defrost at room temperature before adding the filling.
*Bundt cake recipe from Better Homes & Gardens.
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