Twinkie Cake: A Nostalgic Slice of Sweet Simplicity

I remember summer days spent at my grandmother’s, the air thick with humidity and the promise of something sweet. While she was a master of pies and cobblers, it was the simple, store-bought Twinkie that held a special place in my heart. There was something so irresistibly comforting about that golden sponge and creamy filling. This Twinkie cake recipe captures that same nostalgic magic, transforming a childhood treat into a shareable, celebratory dessert. Get ready for a taste of pure, unadulterated happiness!

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 30-35 minutes
• Total Time: 60-65 minutes
• Servings: 12-16
• Yield: One 9-inch two-layer cake or one 8-inch three-layer cake
• Dietary Type: Not specified

Ingredients

• 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
• 1/2 teaspoon almond extract
• 6 egg whites, room temperature
• 1 teaspoon cream of tartar

For Twinkie Creme Filling:

• 2 teaspoons very hot water
• 1/2 teaspoon salt
• 2 cups marshmallow creme (1 7-ounce jar)
• 1/2 cup shortening
• 1/3 cup powdered sugar
• 1/2 teaspoon vanilla

Equipment Needed

• Two 9-inch or three 8-inch round cake pans
• Wax paper
• Medium bowl
• Large bowl
• Electric mixer
• Small bowl
• Cake spatula
• Wire racks

Instructions

1. Preheat oven to 350 degrees F.
2. Grease the edges of two 9-inch OR three 8-inch round cake pans and line the bottoms with wax paper. This ensures the cake releases easily and prevents sticking.
3. Combine flour, baking soda and salt in a medium bowl. Whisk together to evenly distribute the baking soda and salt throughout the flour. This is crucial for even rising and flavor.
4. Beat shortening and 1 1/3 cups granulated sugar in a large bowl until light and fluffy. Use an electric mixer on medium speed for about 3-5 minutes. Properly creaming the shortening and sugar incorporates air, contributing to a light and tender cake crumb.
5. Add flour mixture alternately with buttermilk, beating well after each addition. Begin and end with the flour mixture. This ensures even mixing and prevents the gluten in the flour from overdeveloping, which can lead to a tough cake.
6. Blend in vanilla and almond extract. Don’t skip the almond extract; it adds a subtle, characteristic flavor that elevates the cake.
7. Beat egg whites in a separate bowl at medium speed with an electric mixer until foamy.
8. Add cream of tartar and beat at high speed until soft peaks form. Cream of tartar stabilizes the egg whites, helping them hold their volume.
9. Gradually add remaining 2/3 cup granulated sugar, beating until stiff peaks form, and fold into batter. It’s important to add the sugar gradually to prevent deflating the egg whites. The stiff peaks should stand up straight when the beaters are lifted. Gently fold the egg whites into the batter in two or three additions, being careful not to overmix. Overmixing will deflate the batter.
10. Pour batter evenly into prepared pan and smooth with cake spatula. Ensure the batter is evenly distributed for uniform baking.
11. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Start checking for doneness at 30 minutes. A few moist crumbs clinging to the toothpick are okay, but the batter should not be wet.
12. Cool layers in pans on wire racks for 10 minutes. This allows the cakes to set slightly before removing them from the pans.
13. Loosen edges and remove to racks to cool completely. Run a thin knife or spatula around the edges of the pans to help release the cakes. Cool completely before frosting to prevent the frosting from melting.
14. Fill layers with Twinkie Creme Filling.

For Twinkie Creme Filling:

1. Combine the salt with the hot water in a small bowl and stir until salt is dissolved. Let this mixture cool. Dissolving the salt in hot water ensures it is evenly distributed in the filling.
2. Combine the marshmallow creme, shortening, powdered sugar, and vanilla in a medium bowl and mix well with an electric mixer on high speed until fluffy. This creates the signature creamy texture.
3. Add the salt solution to the filling mixture and combine.

Makes 1-1/2 cups of creme filling.

Expert Tips & Tricks

• Room Temperature Matters: Using room-temperature egg whites allows them to whip up to a greater volume.
• Sifting is Key: Sifting the cake flour is essential for a light and airy cake. It removes any lumps and aerates the flour, preventing a dense texture.
• Don’t Overbake: Overbaking will result in a dry cake. Start checking for doneness at the 30-minute mark.
• Even Layers: For perfectly even cake layers, use a kitchen scale to weigh the batter before dividing it between the pans.
• Make Ahead: The cake layers can be baked a day ahead, wrapped tightly in plastic wrap, and stored at room temperature or in the refrigerator. The filling can also be made a day ahead and stored in the refrigerator.
• Leveling Layers: Use a serrated knife to trim any doming from the tops of the cake layers to ensure they sit flat and even.

Serving & Storage Suggestions

Serve the Twinkie Cake chilled or at room temperature. For an extra touch, dust the top with powdered sugar or drizzle with melted white chocolate. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The cake can also be frozen for up to 2 months; wrap individual slices tightly in plastic wrap and then in foil. Thaw in the refrigerator before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	750 kcal	38%
Total Fat	35g	54%
Saturated Fat	12g	60%
Cholesterol	2mg	1%
Sodium	450mg	19%
Total Carbohydrate	100g	33%
Dietary Fiber	1g	4%
Sugars	60g	N/A
Protein	5g	10%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Substitute the cake flour with a gluten-free all-purpose blend.
• Dairy-Free: Use a dairy-free buttermilk alternative made by combining non-dairy milk with lemon juice or vinegar. Substitute the shortening with a vegan butter alternative.
• Chocolate Twinkie Cake: Add 1/4 cup of cocoa powder to the dry ingredients for a chocolatey twist.
• Lemon Twinkie Cake: Add the zest of one lemon to the batter for a bright, citrusy flavor.
• Coconut Twinkie Cake: Replace the almond extract with coconut extract and sprinkle shredded coconut between the layers.

FAQs (Frequently Asked Questions)

Q: Can I use regular all-purpose flour instead of cake flour?
A: While you can, cake flour is preferred for its lower protein content, which results in a more tender and delicate crumb. If you use all-purpose flour, the cake might be slightly denser.

Q: Why is it important to use room temperature egg whites?
A: Room temperature egg whites whip up to a greater volume than cold egg whites, creating a lighter and airier cake.

Q: Can I make this cake without buttermilk?
A: Yes, you can make a buttermilk substitute by combining 1 tablespoon of lemon juice or white vinegar with enough milk to measure 1 cup. Let it sit for 5 minutes before using.

Q: How do I prevent the cake layers from sticking to the pan?
A: Thoroughly grease the cake pans with shortening and line the bottoms with wax paper. This will ensure the cakes release easily.

Q: My filling is too runny. What did I do wrong?
A: Ensure the salt solution is cooled before adding it to the filling. Also, make sure the shortening is at room temperature. If the filling is still too runny, add a tablespoon of powdered sugar at a time until it reaches the desired consistency.

Final Thoughts

This Twinkie Cake is more than just a dessert; it’s a trip down memory lane, a celebration of simple pleasures, and a testament to the power of nostalgic flavors. Gather your loved ones, bake this delightful treat, and watch their faces light up with every bite. Don’t be afraid to experiment with variations and make it your own. And most importantly, share the sweetness! This cake is perfect with a glass of cold milk, a scoop of vanilla ice cream, or even just a cup of hot coffee. I encourage you to try this recipe and let me know what you think. Happy baking!