Make a Giant Homemade Twinkie Cake For Supersized Celebration
Make this Twinkie cake for a delicious way to celebrate!
Were you a fan of Twinkies as a child?
There’s something so nostalgic and classic about that soft sponge cake with sweet creaming filling! Here’s how you can create your very own homemade giant Twinkie using a bundt cake pan. It’s a fun and fairly simple cake to bake at home and would make a great birthday cake or special occasion treat!
This Twinkie-inspired dessert is a moist vanilla pound cake with a creamy marshmallow filling that’s over the top delicious!
Hip Tips for this giant Twinkie cake:
- Don’t want to buy cake flour? DIY your own! For each cup of cake flour called for in your recipe, first, pour 2 tablespoons of cornstarch into the measuring cup. Then fill the rest of the cup with sifted all-purpose flour. Replacing some of the flour with cornstarch will produce a softer cake texture.
- Now’s your chance to use your bundt cake pan! This yields a large cake, so make sure to have a large 12-cup bundt cake pan.
- Let your cake completely cool. I actually was a little impatient and added my marshmallow cream filling while my cake was still a tad warm, and it melted a little. It was still very delicious, but I bet it would have looked more twinkie-ish if I waited a little longer.
- If you’re avoiding sugar, try using a sugar substitute like stevia or Swerve! You can also substitute coconut oil for vegetable oil instead.
- Don’t have time to enjoy it at all? This cake can be frozen! Slice it up, wrap tightly with plastic wrap, seal slices in freezer zip top bags, and preserve in the freezer for up to 3 months. When ready to eat, let the slices thaw on the counter for an hour.
Homemade Twinkie Bundt Cake
yield: 12 SERVINGS
prep time: 10 MINUTES
cook time: 55 MINUTES
total time: 1 HOUR 5 MINUTES
Here's a spongy vanilla bundt cake with a creamy filling, just like the nostalgic Twinkie snacks.
Ingredients
For the cake:
- 3 cups cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, room temperature
- 2 cups granulated sugar
- 1 tablespoon vanilla extract
- 1/2 cup coconut oil
- 4 eggs
- 3/4 cup sour cream
- 1/4 cup milk
For the filling:
- 7 oz. tub of marshmallow cream
- 1/2 cup butter, room temperature
- 1 cup confectioners sugar
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
Directions
1
Prep a bundt cake pan by greasing it. Move oven rack towards the bottom half of the oven. Preheat oven to 325 degrees.
2
In a medium sized bowl, whisk together cake flour, salt, and baking powder. Set aside.
3
In a large mixing bowl, use a hand mixer or stand mixer to cream together butter, granulated sugar, and vanilla until smooth. Add the eggs one at a time to incorporate. Add the oil, sour cream, and milk. Mix until smooth.
4
Add the flour mixture a little at a time and mix for a few seconds until combined. Pour the cake batter into the greased bundt cake pan, and evenly smooth with a spoon.
5
Bake the cake in the oven for about 55-60 minutes until a toothpick inserted into middle of cake comes out clean.
6
Let cake completely cool for a couple of hours.
7
Place marshmallow filling ingredients in a medium sized bowl, and use a hand mixer to blend together until smooth. Place the mixture into a plastic freezer bag.
8
With the cake still in the bundt pan, make about 6-7 round holes scooping out the cake. Be careful not to puncture all the way through the cake. Use your finger to carefully make a tunnel between each hole in the middle of cake. Cut one end of the freezer bag and pipe in the filing into each hole.
9
Invert the cake onto a cake plate. Dust the top with a little extra powdered sugar, serve, and enjoy!
We loved this ultimate Twinkie-inspired cake!
My kids were super impressed, and my favorite part was the awesome buttery filling. I could eat that out of the bowl. LOL, my advice is to make sure you have a crowd of people eating this, or else you’ll want the entire thing for yourself! Ha!
This looks delish! I just can’t handle all of the sugar in this recipe. I may give it a try using a sugar substitute like stevia 😋
It’s the same thing…
Great, thank you!
Sure – enjoy!
Can I use marshmallow fluff instead? I already have some at home..
Yes! Perfect 👌
I made this just now Lina and it is terrific will be making again
Oh yay! I’m so glad Julie!
Marshmallow cream and Marshmallow fluff are the same thing. 😁
I have a recipe using a bundt pan where you carefully cut the top off, hollow out the inside just leaving walls, and fill it with a mixture of the scooped out cake, condensed milk and strawberries. You then replace the top and frost with cool whip. Very rich, but very good.
Ooh yum! Would you mind sharing? My boys love strawberries and cake so this would be perfect!❤️
Here is something I made but I did not put sugar on top. https://www.youtube.com/watch?v=waE1mqYrk2c&list=PLAv2UbDc4VoTpH4syooUevy59hxe0_ogF&index=1&t=3s
I so loved Twinkies back in the day! This would be so fun when my high school friends and I get together! Thanks so much!!! I bet chocolate cake filled and topped with chocolate ganache would be like a Swiss roll too…..I may just have to try both!💕
Yes! That sounds yummy too!
I don’t understand how scooping cake out BETWEEN the holes would make the center be empty?
That’s how filling would be in each slice between spaces of the holes. You could skip that part but then may not get filling in each slice when you serve it.
Just wondered why you didn’t tunnel the whole cake out around, instead of scooping then tunneling between?
Can you substitute the coconut oil for another type.
So good but very rich! I did use a box yellow cake mix and doctored it up. Definitely a keeper. Thank you for sharing!
Yay!! That’s so great! Thanks Sharon!
I just can’t do the open bottom cake, lol, the mess would drive me crazy! I think I’m going to try this as cupcakes and just make a core from the top then fill them so it overflows onto the top like frosting…
You could also slice this in half (like slicing a bagel) and do the filling that way. I think that would be a little easier and less messy.
Hi. Could you bake the cake in regular 8inch pans? And if so, do you have a recommended bake time?
Since it’s a little more shallow of a pan I would start checking after 40 minutes.
Thank you!