Whenever I think of twinkies, I think of Zombieland! The spongy yellow delicious bastards that Tallahassee craved. Although the homemade hostess sponge 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.
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!
Why you will love this sponge cake?
- It mimics the real Twinkie, but in a giant version
- Will bring you back to your childhood
- Super moist
- Fun to make
Ingredients
- Cake flour
- Unsalted butter
- Granulated sugar
- Vegetable oil
- Marshmallow cream
- Pink food coloring
Step by step instructions
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!
Substitutions and variations
- Fill with traditional white cream filling versus the pink
- Drizzle with a vanilla glaze
- Make your own marshmallow fluff if you don't like the store bought kind
- Substitute with all-purpose flour if you don't have cake flour
Frequently asked questions
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!
Hostess sponge cake
Equipment
- Oster electric mixer
- Home Decor
- Measuring cups and spoons
- bundt pan
- Paring knife
- spatula
- Plastic reusable piping bag
- Baking sheet
Ingredients
Hostess sponge 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
Sponge 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
Amazing recipes to enjoy!
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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