Homemade Twinkie Cake Recipe

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!

What’s in a Twinkie Cake?

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.

Cake

Cake Flour: The base of the cake and what will make it so soft and tender. Granulated Sugar: Perfectly sweetens the cake without overwhelming the vanilla flavor. Baking Powder and Baking Soda: Ensures the cake bakes properly with just enough lift. Salt: Enhances the flavor. Buttermilk and Milk: A combination of the two for maximum moisture and fluffiness. Vanilla Extract: For that signature vanilla flavor. Vegetable Oil: Adds moisture and richness to the cake.

Cream Filling (Ermine Frosting)

Granulated Sugar: Sweetens the frosting to perfection! Flour: This is essential to make the filling incredibly smooth and creamy. Milk: Combines with the flour to make a luscious consistency. Unsalted Butter: For a rich, buttery taste. Vanilla Extract: A major flavor booster! Salt: Just a dash or two to bring the flavor together.

How to Make a Homemade Twinkie Cake

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!

Cake

Cream Filling

Using All-Purpose Flour: You may use all-purpose flour instead of cake flour, or you can make your own cake flour. Measure 2 ¼ cup of all-purpose flour and then remove ¼ cup + 1 ½ teaspoon of the flour. Replace it with ¼ cup + 1 ½ teaspoon of cornstarch and whisk until it’s fully combined with the flour. Baking Pan: Use a light-colored metal baking pan for the most even bake on your cake! Ceramic or glass will take longer to bake and dark metal will bake faster on the edges than in the middle. Lining the Pan: Line the baking pan with parchment paper to make it easy to remove the cake from the pan. Be sure you have at least a 1-inch overhang of parchment on either side of the pan, and be sure to spray the parchment paper with pan spray Use Butter: The vegetable oil may be replaced with ½ cup melted unsalted butter, but the texture of the cake will be slightly dense and the cake may not rise as much. Making the Frosting: Avoid soupy frosting by cooking the flour long enough! When it is ready to be chilled, it should be thick like pudding or greek yogurt. If it is still runny and doesn’t hold its shape, cook it a little longer. Let it cool completely before adding it to the whipped butter. Cream Filling Tip: Be sure to whip the butter until pale and fluffy before adding spoonfuls of the flour mixture. Scrape down the sides and the bottom of the bowl several times to make sure the frosting is fully incorporated.

In the Refrigerator: This cake is best stored in the fridge for up to 3 days. Store in an airtight cake container or wrapped in plastic wrap. In the Freezer: Individual Twinkie cake slices can be wrapped in plastic wrap and then placed in a ziplock bag and frozen for up to 3 months. Let the slices thaw overnight in the fridge before unwrapping them. The whole cake can be frozen, too! I recommend setting it on a parchment-lined baking sheet and freezing for 3-4 hours before removing it from the freezer and wrapping the whole thing in 2-3 layers of plastic wrap and then a layer of foil. Unwrap the cake and place on a parchment-line baking sheet or a serving plate before thawing for 2-3 hours in the refrigerator.