Whenever I think of twinkies, I think of Zombieland! The spongy yellow delicious bastards that Tallahassee craved. Although the Best Twinkie cake doesn't come in a plastic wrapping and does have an expiration date, it's still yummy!
It is a super moist yellow cake filled with a creamy pink marshmallow cream (daughter requested pink) and dusted with confectioner's sugar. Serve it with whipped cream or ice cream and you have the perfect dessert!
Other desserts to check out are my blueberry orange shortbread cake and king cake whoopie pies.
The best twinkie cake
A Twinkie is a traditional oblong yellow sponge cake that is filled with vanilla cream. It was made by Hostess and marketed for younger kids and perfect for school lunches.
This recipe worked well and the sponge cake came out perfect after being baked in a bundt pan. The pink vanilla flavored frosting was light and made my daughter happy!
Tips for making the best Twinkie Cake
- I recommend using the Wilton Bundt pan. You do need to grease the heck out the pan with non-stick cooking spray as it makes it easier for removal from the pan. You can also use Crisco or melted butter.
- A plastic piping bag or ziplock bag with tip cut to inject filling into the cake
- An apple corer or paring knife to create the holes in the cake that need to be filled
Marshmallow fluff vs. marshmallow frosting
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People will always debate about this, but I personally prefer the Marshmallow fluff and have since I was a kid. However, I am sure the frosting would still taste delicious and work just as well for the filling.
I used the jar of marshmallow fluff, but if you prefer to make your own marshmallow fluff be sure to check out King Arthur Flour's recipe. It is awesome. Desserts that I have made for my kids in the past that required "the fluff"was made from their recipe!
how to make the best twinkie cake
- Make the sponge cake: Prepare and grease the bundt pan. Mix all the ingredients together and transfer batter to bundt pan. Bake for 45-50 minutes. Cool completely before removing from pan.
- Make the marshmallow filling: Mix all the ingredients together and transfer to a piping bag.
- Assemble the cake: Once cake has cooled, cut holes around the cake and pipe filling inside. Once filled, invert cake and sprinkle with confectioner's sugar. Slice and enjoy!
cake recipes to enjoy!
The best Twinkie cake
Equipment
- Oster electric mixer
- Home Decor
- Measuring cups and spoons
- bundt pan
- Paring knife
- spatula
- Plastic reusable piping bag
- Baking sheet
Ingredients
Twinkie Cake
- 3 cups cake flour
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 6 tablespoon butter softened
- 1 tablespoon vanilla extract
- 1 teaspoon vanilla bean paste optional
- 2 cups granulated sugar
- ½ cup vegetable oil
- 3 large eggs whole
- 4 egg yolks
- 1 cup buttermilk
Pink Marshmallow filling
- ½ cup unsalted butter softened
- 1 7.5 oz marshmallow creme
- 1 teaspoon vanilla extract
- wilton pink gel food coloring
Instructions
Twinkie Cake
- Preheat oven to 350°. Prepare a bundt cake pan by spraying it with non-stick spray. Set aside.
- In a medium mixing bowl, whisk together flour, baking powder, and salt.
- With your electric hand mixer, beat together the butter, vanilla extract and paste until smooth. Slowly pour in the sugar until well combined and fluffy.
- Add the vegetable oil and beat until incorporated. One at a time add the whole eggs and egg yolks. Beat well after each addition.
- Slowly add in the flour and buttermilk. Alternating between the two until it has all been added and mixture is smooth.
- Pour batter into prepared bundt pan evenly. Bake for 50 minutes or until the top is golden brown in color and a knife or cake tester comes out clean.
- Remove from the oven and let cool for about 45 minutes before attempting to remove from pan.
Marshmallow filling
- Beat the butter, marshmallow creme filling, and pink gel food coloring and beat until creamy and smooth. Transfer to a piping bag and cut hole at the tip. Set aside.
Assembly of the cake
- Place cooled cake on a baking sheet as this can get messy. Using your paring knife, cut 5-6 holes around the cake. Make sure not to cut through the whole cake.
- Once the holes are made, use your hand to create a tunnel from hole to hole. Do this carefully so you don't split the cake. Flip the cake over carefully to clear the holes. Flip back over again and get ready to fill.
- Using the marshmallow filling, stick the piping bag into each hole and add filling in until you get some resistance. Make sure the filling is getting into the main tunnel and not just each hole.
- Once you have used all the filling up, flip the cake over again. Sprinkle the confectioner's sugar over the entire bundt cake. Serve and Enjoy!
Nutrition
fun fact of the day!
Honey is the only food that doesn't spoil. I actually think I already knew that, but in case you didn't!
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