Why You’ll Love This Twinkie Cake Recipe
Why will you love this Twinkie Cake recipe? Well, it combines the nostalgic flavor of classic Twinkies with a moist, fluffy cake that’s simply irresistible.
I promise, each bite melts in your mouth, thanks to the deliciously creamy filling. Plus, it’s surprisingly easy to make, which means you can whip it up for any occasion without a fuss!
This cake isn’t just a treat; it’s a conversation starter, bringing back sweet memories for everyone who tries it.
Everyone will be asking for seconds, and you’ll love sharing this delightful dessert that feels both familiar and indulgent.
Ingredients of Twinkie Cake
When it comes to baking a delightful Twinkie Cake, the ingredients play a starring role in creating that tender, fluffy texture and iconic flavor. You’ll want to gather everything you need so you can dive right into the mixing and baking, and trust me, you’ll be so glad you did!
This cake isn’t just a treat; it’s a chance to bring a little joy into your kitchen and your life. So, let’s make sure you have everything ready to go.
Ingredients for Twinkie Cake:
- 3 cups sifted cake flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shortening
- 2 cups granulated sugar, divided
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 6 egg whites, room temperature
- 1 teaspoon cream of tartar
- 2 teaspoons very hot water
- 1/2 teaspoon salt (for the filling)
- 2 cups marshmallow crème (1 jar, 7 ounces)
- 1/2 cup shortening (for the filling)
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla (for the filling)
Now, let’s talk about some considerations when it comes to these ingredients. First off, using cake flour is key for that light and airy cake texture—don’t skimp here.
And if you don’t have buttermilk, you can make your own by mixing regular milk with a teaspoon of vinegar or lemon juice and letting it sit for a few minutes. It’s a game-changer!
Also, remember to let your egg whites come to room temperature; this helps them whip up to those lovely, stiff peaks you want for that airy batter.
How to Make Twinkie Cake
Making a Twinkie Cake is like stepping into a world of sweet nostalgia, and trust me, the process is just as delightful as the finished product. First things first, preheat your oven to a cozy 350 degrees F. While that’s warming up, grab two 9-inch or three 8-inch round cake pans. Go ahead and grease the edges and line the bottoms with wax paper. This little trick will save you from the heartache of your cake layers sticking—nobody wants a cake mishap, right?
Now, let’s get mixing. In a medium bowl, whisk together 3 cups of sifted cake flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This is your dry mix, and it’s going to help give the cake that light texture we all love. In a large bowl, beat together 1 cup of shortening and 1 1/3 cups of granulated sugar until it’s light and fluffy, like a cloud. Then, alternate adding in the flour mixture with 1 cup of buttermilk, making sure to mix well after each addition. You’ll want to blend in 2 teaspoons of vanilla extract and 1/2 teaspoon of almond extract next. This is where the magic starts to happen; the aroma will make you feel like a baking superstar.
While that batter is coming together, take 6 egg whites (make sure they’re at room temperature, folks) and beat them in a separate bowl until they’re foamy. Then, add 1 teaspoon of cream of tartar and crank up the speed until you see soft peaks forming. Gradually add the remaining 2/3 cup of granulated sugar, beating until you achieve those stiff peaks that will elevate your cake to new heights.
Fold those airy egg whites into the batter gently—think of it as giving your cake a little lift. Pour the batter into your prepared pans, smooth it out, and then slide them into the oven. Bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the layers cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.
While you wait (impatience is a real struggle here, I know), whip up the Twinkie crème filling. Start by dissolving 1/2 teaspoon of salt in 2 teaspoons of very hot water and let that cool. In a medium bowl, mix together 2 cups of marshmallow crème, 1/2 cup of shortening, 1/3 cup of powdered sugar, and 1/2 teaspoon of vanilla with an electric mixer on high speed until fluffy and dreamy.
Finally, add in that cooled salt solution and mix until combined. This filling is what dreams are made of—so rich and creamy. Once your cake layers are cool, spread that heavenly filling between them, and you’ve got yourself a Twinkie Cake worth celebrating. Enjoy every bite, and don’t forget to share (or maybe not—no judgment here).
Twinkie Cake Substitutions & Variations
While the classic Twinkie Cake is undeniably delicious, you might want to shake things up with some substitutions and variations that cater to your taste buds.
For a gluten-free option, swap the cake flour with a gluten-free blend. If you’re looking for a different flavor profile, try adding lemon or orange zest to the batter.
You could also replace the buttermilk with yogurt for a tangy twist. For the filling, consider using whipped cream or flavored frosting instead of marshmallow creme.
Experimenting with these swaps can give your Twinkie Cake a unique flair that keeps everyone guessing!
Additional Tips & Notes
To guarantee your Twinkie Cake turns out perfectly, I recommend paying close attention to the temperature of your ingredients.
Make sure your egg whites are at room temperature; this helps them whip up to the right volume. When mixing, don’t be afraid to scrape down the sides of the bowl to confirm everything’s combined well.
If you want a richer flavor, consider adding a bit more almond extract.
Finally, let your cake layers cool completely before filling them with the Twinkie Creme Filling. This will help prevent melting and ensure your cake holds its shape beautifully.
Enjoy your baking!