Go Back
+ servings
The best twinkie cake

The best Twinkie cake

A moist yellow cake stuffed with a creamy vanilla frosting and dusted with confectioner's sugar.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Kitchen
Cuisine American
Servings 12 people
Calories 495 kcal

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

Serving: 12peopleCalories: 495kcalCarbohydrates: 58gProtein: 7gFat: 26gSaturated Fat: 17gCholesterol: 149mgSodium: 346mgPotassium: 82mgFiber: 1gSugar: 35gVitamin A: 601IUCalcium: 105mgIron: 1mg
Tried this recipe?Let us know how it was!