Description
Twinkie Cake is a delightful dessert inspired by the classic Twinkie snack. This easy-to-make vanilla cake is baked from a box mix, filled with a luscious marshmallow cream center, and topped with a smooth homemade buttercream frosting. Perfect for gatherings and celebrations, it combines airy cake and fluffy filling for a nostalgic treat everyone will love.
Ingredients
Scale
Cake Ingredients
- 1 box of vanilla cake mix (or use a homemade recipe for vanilla cake)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Marshmallow Filling
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup marshmallow fluff (or marshmallow creme)
Buttercream Frosting
- 1/2 cup unsalted butter (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking. In a large mixing bowl, combine the vanilla cake mix, water, vegetable oil, eggs, and vanilla extract. Using an electric mixer, beat on medium speed for about 2 minutes until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared baking pan, smoothing the surface. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely in the pan.
- Make the Marshmallow Filling: In a medium bowl, whip the heavy cream using an electric mixer until soft peaks form. Add the powdered sugar, vanilla extract, and marshmallow fluff. Continue whipping until the mixture becomes smooth and stiff peaks form, indicating it is thick and fluffy enough for piping.
- Core the Cake: Once the cake has fully cooled, carefully cut a rectangular hole in the center measuring about 1 inch wide and 1 inch deep, leaving roughly 1 inch of cake around the edges intact. This hollow will hold the marshmallow filling.
- Fill with Marshmallow Cream: Spoon the prepared marshmallow filling into the hollowed center of the cake, spreading it evenly to fill the space completely without overflowing.
- Prepare the Buttercream Frosting: In a separate bowl, beat the softened unsalted butter with an electric mixer until creamy and smooth. Gradually add the powdered sugar and vanilla extract, mixing thoroughly. Add the heavy cream one tablespoon at a time, continuing to beat until the frosting reaches your desired consistency—smooth, spreadable, and fluffy.
- Frost the Cake: Spread the buttercream frosting evenly over the entire surface of the cake, covering the marshmallow filling and edges. Smooth out the frosting with a spatula for a clean finish.
- Serve and Enjoy: Once frosted, slice the cake into 12 portions and serve this nostalgic Twinkie Cake to your guests. Store leftovers in the refrigerator to keep the frosting firm and the cake fresh.
Notes
- You can substitute the box cake mix with your favorite homemade vanilla cake recipe for a more personalized taste.
- Allow the cake to cool completely before cutting and filling to avoid melting the marshmallow cream.
- To make cutting easier, chill the cake slightly before filling and frosting.
- If you prefer a less sweet frosting, reduce the powdered sugar amount slightly.
- For a decorative touch, garnish the frosted cake with toasted coconut or sprinkles.
