Why You’ll Love this Twinkie Cake Recipe
If you’re looking for a dessert that combines nostalgia with a delightful twist, you’re going to love this Twinkie Cake recipe. It brings back childhood memories of those iconic snacks while elevating them into a stunning cake.
The soft, fluffy layers melt in your mouth, and the marshmallow cream filling adds a sweet, creamy touch that’s hard to resist. Plus, it’s surprisingly easy to make, so you won’t spend hours in the kitchen.
Whether for a birthday, celebration, or just because, this cake is sure to impress and satisfy everyone’s sweet tooth. Trust me, you won’t regret making it!
Ingredients of Twinkie Cake
When it comes to baking, the right ingredients can make all the difference. This Twinkie Cake recipe is no exception. With a delightful combination of fluffy cake layers and a sweet marshmallow filling, it’s the kind of dessert that brings a smile to your face.
So, let’s gather what we need to make this scrumptious treat. You might find yourself getting a little excited as you check off each ingredient. After all, who doesn’t want to whip up a cake that tastes like a nostalgic childhood snack?
Here’s what you’ll need to make the 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, at room temperature
- 1 teaspoon cream of tartar
- 2 teaspoons very hot water
- 1/2 teaspoon salt (for the filling)
- 2 cups marshmallow creme (that’s 1 jar, 7 ounces)
- 1/2 cup shortening (for the filling)
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract (for the filling)
Now, let’s talk about some considerations when you’re gathering these ingredients. Freshness matters, especially when it comes to your eggs and buttermilk. Room temperature eggs whip up better, giving you those lovely fluffy peaks.
And if you don’t have buttermilk on hand, you can make a quick substitute by mixing regular milk with a splash of vinegar or lemon juice—easy peasy! Plus, don’t skip the almond extract; it really adds that special touch that makes this cake sing.
How to Make Twinkie Cake
Making a Twinkie Cake is like taking a delightful trip down memory lane, and trust me, it’s totally worth it. First things first, let’s get that oven warmed up to 350 degrees F. You don’t want to rush this—nobody likes a cold cake.
While that’s happening, grab your two 9-inch (or three 8-inch) round cake pans. Grease the edges, and don’t forget to line the bottoms with wax paper. That little step will save you from the horror of a stuck cake later. We all know the panic of trying to pry a cake out, right? Let’s just avoid that drama.
Now, in a medium bowl, mix together 3 cups of sifted cake flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. It’s like a little party in the bowl.
In a large bowl, take 1 cup of shortening and beat it with 1 1/3 cups of granulated sugar until it’s light and fluffy. You’ll want to really get in there, like you’re trying to fluff up some clouds. Once that’s done, alternate adding the flour mixture and 1 cup of buttermilk, making sure to mix well after each addition. The batter should start to take shape here, and oh boy, it’s starting to smell good already.
Blend in 2 teaspoons of vanilla and 1/2 teaspoon of almond extract. Those extracts are like the secret agents of flavor; they make everything better.
Next up, let’s tackle those egg whites. You’ll need 6 egg whites at room temperature for this. Beat them in a separate bowl until they’re foamy. Then, add 1 teaspoon of cream of tartar and crank up the speed to high. You’re looking for soft peaks here, which is a fancy way of saying they should look like they’re ready for a cake party.
Gradually add the remaining 2/3 cup of granulated sugar, and keep beating until those peaks are stiff and proud. Now, gently fold those egg whites into your batter. This is where the magic happens; it’s what gives your cake that delightful fluffiness.
Pour the batter evenly into your prepared pans, smooth it out, and pop them in the oven for about 30 to 35 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Once baked, cool the layers on wire racks for about 10 minutes before transferring them to cool completely.
While you’re waiting, let’s whip up that Twinkie Creme Filling that makes this cake so special. In a small bowl, combine 1/2 teaspoon of salt with 2 teaspoons of very hot water until the salt dissolves, and let it cool.
In another medium bowl, mix 2 cups of marshmallow creme, 1/2 cup of shortening, 1/3 cup of powdered sugar, and 1/2 teaspoon of vanilla extract on high speed until fluffy. Once your salt solution is cool, add that in and mix it all together. It’s sweet, it’s creamy, and it’s exactly what you want between those cake layers.
Once everything is cooled, stack those beautiful layers, slather on the filling, and enjoy the nostalgia of your homemade Twinkie Cake. It’s a sweet treat that’s sure to brighten any day.
Twinkie Cake Substitutions & Variations
While I love the classic Twinkie Cake, sometimes it’s fun to switch things up with substitutions and variations. For a healthier twist, I’ve used Greek yogurt instead of shortening in the batter and replaced some sugar with honey.
If you’re feeling adventurous, try adding chocolate or lemon zest to the batter for extra flavor. You can also swap the marshmallow crème filling with whipped cream or a fruit puree for a lighter option.
Don’t forget about gluten-free flour if you’re catering to dietary needs! Each variation brings its own charm, making the cake uniquely yours. Enjoy experimenting!
What to Serve with Twinkie Cake
Twinkie Cake pairs beautifully with a variety of accompaniments that can enhance its delightful flavors.
I love serving it with fresh berries, like strawberries or raspberries, which add a tart contrast to the sweetness. A scoop of vanilla ice cream is another favorite of mine; it melts into the cake, creating a deliciously creamy experience.
For a touch of elegance, I often drizzle some chocolate sauce on top. And if I’m feeling adventurous, a sprinkle of toasted coconut gives it a tropical twist.
Each of these additions brings something special, making every slice even more enjoyable!
Additional Tips & Notes
To guarantee your Twinkie Cake turns out perfectly, I’ve found a few essential tips that can make a big difference.
First, make certain your egg whites are at room temperature; this helps achieve those fluffy peaks.
Also, don’t skip the wax paper in the pans; it guarantees easy removal.
When mixing your batter, alternate adding the flour and buttermilk to keep things smooth.
If your cake layers crack while baking, a simple glaze can hide imperfections.
Finally, let the cake cool completely before frosting to prevent melting.
Trust me, these small details make a huge impact on your cake!