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This Twinkie cake is a fun dessert that brings the classic snack cake to life. With its fluffy vanilla sponge and creamy filling, it’s sure to be a hit with everyone!
I love recreating my childhood favorite snacks, and making them taste even more delicious than what I remember. If you were obsessed with sweet snacks as a kid, you’ve got to try my Ding Dong Cake, Ho Ho Cake and Swiss Roll Cake. Oh and don’t forget the Cosmic Brownies!
It looks like a long list but many of the ingredients are pantry staples that you probably already have in your kitchen. You can find all of the exact measurements are in the recipe card below.
Even though there are quite a few steps, they are simple and straightforward. Follow the instruction and you’ll end up with a perfect dessert that’s sure to become a favorite!
Let me help you make the best Twinkie dessert ever! Follow my tips and tricks below to give you the most success.
If you have leftover Twinkie cake, it definitely won’t last long! It’s so irresistible, you won’t be able to stop taking bites! Follow my tips below for storing leftover cake in the refrigerator and freezer.
Elevate any occasion with one of our tried and true cake recipes! We have a variety of different cakes, from strawberry cake to ricotta cake. They’re all moist, tender and and have incredible flavor that will have you coming back for more. Which one are you going to try first?
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Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 inch baking pan with pan spray.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a large bowl, whisk together the buttermilk, milk, vanilla, oil, and eggs. Add the dry ingredients to the wet ingredients and whisk until combined.
Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick comes out clean from the center of the cake.
Let the cake cool completely before inverting on a cooling rack. Carefully slice the cake through the center, so the top and bottom create two layers.
After the cream filling has been made, spread an even layer of filling between the two layers of cake, smoothing along the sides for clean edges.
Add the flour, sugar and milk to a pan. Cook over medium heat while whisking constantly until thick like pudding, about 10 minutes.
Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes
Add the room temperature butter to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
Add the flour mixture to the butter one scoop at a time until it is all incorporated, scraping down the sides and bottom of the bowl as needed.
Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add the vanilla and salt and beat on medium-high for 10-13 minutes, until smooth and fluffy.
Calories: 523kcalCarbohydrates: 56gProtein: 4gFat: 32gSaturated Fat: 17gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 67mgSodium: 164mgPotassium: 155mgFiber: 1gSugar: 40gVitamin A: 790IUCalcium: 92mgIron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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