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Twinkie Cake with Vanilla Sponge and Cream Filling Recipe

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3.9 from 13 reviews

This Twinkie Cake recipe transforms the nostalgic classic snack cake into a luscious homemade dessert featuring a fluffy vanilla sponge cake layered with creamy Ermine frosting filling. It’s perfect for gatherings or special occasions, delivering a soft, moist cake with a rich, silky filling that mimics the original Twinkie flavor in a bigger, more indulgent form.

  • Total Time: 1 hour 35 minutes
  • Yield: 16 servings

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

  1. Prepare the Cake Batter: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with baking spray. In a medium bowl, whisk together the dry ingredients: cake flour, granulated sugar, baking powder, baking soda, and salt. In a large bowl, whisk the wet ingredients: buttermilk, milk, vanilla extract, vegetable oil, and eggs. Gradually add the dry ingredients to the wet mixture, whisking until just combined to form a smooth batter.
  2. Bake the Cake: Pour the batter into the prepared pan, spreading evenly. Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool completely. Once cooled, invert the cake on a cooling rack and carefully slice horizontally through the middle to create two even layers.
  3. Make the Cream Filling (Ermine Frosting): In a medium saucepan, combine flour, sugar, and milk. Cook over medium heat, whisking constantly until the mixture thickens to a pudding-like consistency, about 10 minutes. Remove from heat and transfer to a heat-proof bowl. Cover the surface with plastic wrap directly on top to prevent skin from forming. Chill in the refrigerator for 40 minutes until fully cooled.
  4. Whip the Butter: Place the room temperature unsalted butter in a stand mixer fitted with the whisk attachment. Beat on medium-high speed for about 8 minutes until the butter becomes light and fluffy.
  5. Combine Pudding and Butter: Using the paddle attachment, add the chilled flour mixture to the whipped butter in small scoops, beating well after each addition. Scrape down the bowl to ensure even mixing.
  6. Finish the Frosting: Add vanilla extract and salt to the frosting and beat on medium-high speed for 10-13 minutes until the frosting is smooth, fluffy, and creamy.
  7. Assemble the Cake: Spread an even layer of the Ermine frosting between the two cake layers and smooth the sides for a clean finish. Chill the cake slightly to set the filling before serving.

Notes

  • Room temperature ingredients help ensure a smooth batter and better rise.
  • Be sure to cover the hot pudding mixture tightly with plastic wrap to avoid skin forming on the custard.
  • The Ermine frosting is less sweet than traditional buttercream, giving a balanced taste with the cake.
  • You can store the cake in the refrigerator for up to 3 days; bring to room temperature before serving for the best texture.
  • Use a serrated knife and a gentle sawing motion to slice the cake layers evenly.
  • Author: Daisy
  • Prep Time: 45 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/twinkie-cake-with-vanilla-sponge-and-cream-filling-recipe/