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Twinkie Cake Recipe

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3.9 from 3 reviews

  • Author: Sara
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Description

This Twinkie Cake is a delightful twist on the classic treat, featuring a moist vanilla bundt cake infused with vanilla pudding for extra richness. It’s filled with a luscious marshmallow cream filling made from butter, marshmallow fluff, and powdered sugar, piped into deep pockets within the cake. Finished with a dusting of powdered sugar, this cake offers a fun and nostalgic dessert that’s perfect for any occasion.

Ingredients

Cake

  • 1 Box vanilla cake mix (13 ¼-Ounce)
  • 1 Box vanilla pudding mix (3.4-Ounce)
  • ½ Cup unsalted butter (melted and cooled)
  • 1 Cup milk
  • 4 large eggs

Cream Filling

  • ½ Cup unsalted butter (at room temperature)
  • 1 Jar marshmallow fluff (7-Ounce)
  • 2 ¾ Cups powdered sugar (plus more to dust)
  • 1 Teaspoon vanilla extract
  • 2 Tablespoons heavy whipping cream

Instructions

  1. Prepare the Cake: Preheat your oven to 350°F. Grease and flour a 12-cup bundt cake pan to prevent sticking and set it aside.
  2. Mix Cake Batter: In a large mixing bowl, combine the vanilla cake mix, vanilla pudding mix, melted and cooled butter, milk, and eggs. Using an electric mixer at medium speed, blend until the batter is smooth and all ingredients are well incorporated.
  3. Bake the Cake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 35 to 40 minutes, or until a thin knife inserted into the center of the cake comes out clean and the top is golden brown.
  4. Cool the Cake: Allow the cake to rest in the pan for 15 minutes post-baking. Then, carefully invert it onto a wire cooling rack to cool completely, which will take about 30 minutes.
  5. Prepare the Cream Filling: In a medium or large bowl, add the softened butter, marshmallow fluff, and vanilla extract. Mix with an electric mixer until smooth and creamy.
  6. Incorporate Powdered Sugar: Gradually add the powdered sugar about ½ cup at a time, mixing continuously until fully blended into the cream mixture.
  7. Add Heavy Cream: Pour in the heavy whipping cream and mix until the filling is smooth and well combined.
  8. Fill a Piping Bag: Transfer the prepared cream filling into a piping bag fitted with a large round tip for easy filling.
  9. Assemble the Cake: Carefully invert the cooled cake back into the bundt pan. Using a teaspoon or small melon baller, scoop out eight evenly spaced holes about 2 inches deep around the cake, reserving the cake bits removed from these holes.
  10. Pipe the Filling: Pipe the marshmallow cream filling into each hole until fully filled.
  11. Replace Cake Bits and Final Inversion: Place the reserved cake bits on top of the filled holes, then invert the cake carefully back onto your serving plate or cake stand.
  12. Finish and Serve: Dust the assembled cake generously with powdered sugar if desired. Slice and enjoy your indulgent Twinkie Cake.

Notes

  • Ensure the melted butter for the batter has cooled to prevent cooking the eggs prematurely.
  • Be gentle when removing the cake from the pan to avoid breaking the structure before filling.
  • The bundt pan size (12-cup) is important for the cake to bake evenly with the right thickness.
  • Piping the cream filling into holes adds a fun surprise element reminiscent of the original Twinkie snack.
  • The cake bits reserved after coring the holes help to maintain the cake’s smooth surface when replaced on top.
  • For best results, use fresh eggs and high-quality marshmallow fluff.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/twinkie-cake-recipe/