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Twinkie Cake

This Twinkie cake is a fun dessert that brings the classic snack cake to life. With its fluffy vanilla sponge and creamy filling, it's sure to be a hit with everyone!

Prep Time
45 mins
Cook Time
45 mins
Total Time
1 hr 35 mins
Servings: 16 servings
Calories: 523 kcal
Course: Dessert
Cuisine: American

Ingredients

Cake
  • 2 ¼ cup cake flour
  • 1 ½ cups granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ¼ cup milk
  • 1 tablespoon vanilla extract
  • ½ cup vegetable oil
  • 3 large eggs, room temperature
Cream Filling (Ermine Frosting)
  • 1 ½ cup granulated sugar
  • ½ cup flour
  • 2 cups milk
  • 2 cups unsalted butter, room temperature
  • 2 tablespoons vanilla extract
  • 1-2 dashes salt

Instructions

Cake
    Cup of Yum
  1. Preheat the oven to 350 degrees Fahrenheit and spray a 9x13 inch baking pan with pan spray.
  2. In a medium bowl, whisk together 2 ¼ cup cake flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
  3. In a large bowl, whisk together 1 cup buttermilk, ¼ cup milk, 1 tablespoon vanilla extract, ½ cup vegetable oil, and 3 large eggs, . Add the dry ingredients to the wet ingredients and whisk until combined.
  4. Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick comes out clean from the center of the cake.
  5. Let the cake cool completely before inverting on a cooling rack. Carefully slice the cake through the center, so the top and bottom create two layers.
  6. After the cream filling has been made, spread an even layer of filling between the two layers of cake, smoothing along the sides for clean edges.
Cream Filling
  1. Add ½ cup flour, 1 ½ cup granulated sugar, and 2 cups milk to a pan. Cook over medium heat while whisking constantly until thick like pudding, about 10 minutes.
  2. Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes
  3. Add the room temperature 2 cups unsalted butter, to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
  4. Add the flour mixture to the butter one scoop at a time until it is all incorporated, scraping down the sides and bottom of the bowl as needed.
  5. Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add 2 tablespoons vanilla extract and 1-2 dashes salt and beat on medium-high for 10-13 minutes until smooth and fluffy.

Nutrition Information

Calories 523kcal (26%) Carbohydrates 56g (19%) Protein 4g (8%) Fat 32g (49%) Saturated Fat 17g (85%) Polyunsaturated Fat 5g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 67mg (22%) Sodium 164mg (7%) Potassium 155mg (4%) Fiber 1g (4%) Sugar 40g (80%) Vitamin A 790IU (16%) Calcium 92mg (9%) Iron 0.4mg (2%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 523

% Daily Value*

Calories 523kcal 26%
Carbohydrates 56g 19%
Protein 4g 8%
Fat 32g 49%
Saturated Fat 17g 85%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 67mg 22%
Sodium 164mg 7%
Potassium 155mg 3%
Fiber 1g 4%
Sugar 40g 80%
Vitamin A 790IU 16%
Calcium 92mg 9%
Iron 0.4mg 2%

* Percent Daily Values are based on a 2,000 calorie diet.