Twinkie Cake

Twinkie Cake

This layered Twinkie Cake starts with a yellow cake mix and is filled with a fluffy, creamy, not-too-sweet vanilla filling. Like the Twinkie you’ve grown up with, but better!

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Do you remember 2012?? Ya know, the year Twinkie production came to an abrupt halt?? I totally remember thinking there’s NO way the Twinkie will ever go extinct. It just can’t – I mean, it’s a classic!

Well, fortunately for all the Twinkie-lovers out there, Twinkie production started back up just 6 months later. I like Twinkies, but I have to admit, I’d take a slice of this Twinkie Cake over one of those cheap packaged goodies any day!

Mom has been making this cake for as long as I can remember. Us kids loved it…..and still do! This moist, fluffy yellow cake has a creamy vanilla filling, perfect for any ordinary day or big celebration. Mmmmm!

How do you make Twinkie Cake?

Are you looking at this cake thinking “how in the world am I going to get the filling in the middle of the cake without ruining it?!” Now, now, don’t let it freak you out! I’ll walk you through it….

First off, you’ll make a yellow cake from a box. It doesn’t get much easier than that! You’ll certainly want to grease the 9×13 pan as the instructions on the box say. If you want to be extra careful, you can line the bottom of the pan with parchment paper, which will help you get the cake out of the pan in one piece.

When the cake comes out of the oven, take a butter knife and go around the edges of the pan to make sure it doesn’t stick. Once the cake is cooled, you can take a spatula and go around the edges and loosen the cake up a bit, too.

Place a wire cooling rack on top of the pan, hold it tight, and flip it over. If you used parchment paper, this is when you’ll peel it off.

Next, take a serrated knife and slowly cut the cake into two layers. Take your time with this as you want them to be as even as possible. Carefully remove the top layer and set aside. Place the bottom layer back into the 9×13 pan.

Then, make the filling and place the top layer back on. Refrigerate until you’re ready to serve.

How do you store Twinkie Cake?

To store the twinkie cake, first, make sure the cake is tightly covered with a lid, foil or plastic wrap. Then, refrigerate until you’re ready to serve. The cake will last up to 5 days in the fridge….well, I doubt it’ll last that long before being devoured! ๐Ÿ˜‰

Other delicious cake recipes…

Homemade Chocolate Layer Cake – This homemade chocolate layer cake is perfectly moist, rich in flavor and adorned with a light and creamy chocolate buttercream.

Lemon Blueberry Bundt Cake – This doctored-up lemon bundt cake recipe is moist, easy to make, bursting with lemon flavor and studded with blueberries!

Hot Chocolate Poke Cake – This Hot Chocolate Poke Cake is filled with fluffy marshmallow filling, a layer of rich fudge and topped with a hot chocolate whipped topping. Finish it off with some mini marshmallows and fudge, and youโ€™ll be in hot cocoa heaven!!!

Get the recipe for Twinkie Cake below!

Twinkie Cake

Twinkie Cake

Kelsey
This layered Twinkie Cake starts with a yellow cake mix and is filled with a fluffy, creamy, not-too-sweet vanilla filling. Like the Twinkie you've grown up with, but better!
5 from 5 votes
Course Dessert
Servings 24

Ingredients
  

  • 1 box yellow cake mix (and ingredients noted on box)
  • 5 tbsp flour
  • 1 c milk
  • 1/2 c shortening
  • 1/2 c butter
  • 1 c sugar
  • 1/2 tsp salt
  • 1 tsp vanilla

Instructions
 

  • Prepare the yellow cake according to the box instructions in a 9×13 pan. Let cool completely.
  • In a saucepan, mix flour and milk with a whisk. Bring to a boil, stirring constantly, until thick. Remove from the heat and let cool.
  • In a large bowl (or stand mixer with a whisk attachment), beat the shortening, butter, sugar, salt and vanilla until fluffy.
  • Add the cooled milk mixture and beat until smooth.
  • Remove the cake from the pan and cut the cake into two layers.
  • Place the bottom of the cake back into the pan, spread filling over the cake and top with the other cake layer.
Keyword twinkie, yellow cake

37 Comments

  1. 5 stars
    This looks really good and my husband and son love Twinkies!! Do you think it would be ok to use a Butter Recipe Yellow cake mix, that’s all I have in cupboard.

  2. 5 stars
    I can’t wait to try this! I’m gluten free and can easily grab a gluten free cake mix, but what do I substitute the flour with. Should I use cornstarch or a gluten free flour mix?

    • Hi Allison! That’s a great question. I’ve never tried to make the filling GF, but have a couple recommendations. I would not use cornstarch as it may leak some liquid when it sets up, making the cake soggy. I’d be interested to hear how the GF flour mix works, so if you try that, you’ll have to let me know!! Here’s a recipe that uses marshmallow creme in the filling (along with a couple other ingredients, which might be a good option. https://www.food.com/recipe/gluten-free-twinkie-cake-210924 I hope you find something that works!! Have a great weekend. -Kelsey

    • You can use any gluten free flour. I use Pamelaโ€™s gluten free flour (you can buy on Amazon) for all cooking and baking and as a thickener. You can also use corn starch (you n my at need to adjust the amount)

  3. Sounds amazing! I don’t have any shortening on hand. Could I just double the amount of butter?

    • Hi Lydia! Yes, you can replace the shortening with butter. It will have more of a yellowish tint, but that’s no big deal. It might also firm up a bit more when it’s refrigerated. Therefore, I’d just recommend taking it out of the fridge 10-15 minutes before serving to let the filling soften up a bit! Enjoy! ๐Ÿ™‚

    • Yeah, you can certainly put this on top instead of in the center. It won’t be as “Twinkie-like” but it’ll still taste delicious!

  4. I have been making twinkie cake for years. Always a hit. I m in need of a light fluffy peanut butter filling , this would be great, if I d maybe 3/4 cup creamy peanut butter or less. What do you think?

    • I think you definitely could! I’d maybe start with mixing in 1/2 cup of creamy peanut butter and see how it is. Then, you can add more if needed. You’ll have to let me know how it works!!! -Kelsey

  5. My mother-in-law used to make this cake, so delicious! I have tried making it a couple of times since she passed away and itโ€™s good but not great. I end up with little lumps in the filling. I am guessing itโ€™s the flour. Any suggestions? Thank you!

    • You’re exactly right. It’s the flour clumping up. Here’s what I’d recommend… instead of dumping the flour into the milk all at once, use a spoon to sprinkle a little in at a time (whisking after each scoop). Then be sure to constantly whisk the mixture while it’s cooking. If it’s done cooking and doesn’t seem smooth, you could always put it in a food processor to get the clumps out! Hope that helps!! ๐Ÿ™‚ -Kelsey

      • Thanks for the suggestion. The clumps are super tiny so I am not sure the food processor would help but it wonโ€™t hurt to try next time. I did try sifting the flour slowly into the milk but that didnโ€™t help either. Does the cooking time/heat level make a difference? I feel like it gets very thick very quickly, maybe too thick. Looks like mashed potatoes but very thick, almost firm. Is that how it is supposed to look?

        • Yes, it should be thick like mashed potatoes, so you’re doing that part right! However, it should be smooth… ok, here’s a better idea. Place the milk and the flour in the food processor/blender before cooking. That’ll make it so there aren’t any clumps in the mixture when it goes on the stovetop. Then just be sure to whisk continuously while it cooks. Hopefully that’ll do the trick! Keep me posted.

  6. Hi there, I tried making this today but the end result was the filling looked like it wanted to seperate. Would you might know why this is?

    • Hi Jackie. I’m guessing that either the butter was too warm or the flour mixture was too warm when mixed with the butter/crisco. However, it’s totally fixable! Simply refrigerate the filling mixture for 30-60 minutes, then mix again and it’ll come together great! Hope that helps!

  7. Can I make this using a Bundt cake pan? Do you sprinkle powdered sugar or anything over the top of the cake?

    • Hi Ada – I’ve never tried making this in a bundt pan, so I’m not entirely sure. I’m guessing it would take longer to bake in a bundt pan, but should work. When the cake is done, remove it from the pan and slice in half horizontally. I hope that helps!
      -Kelsey

  8. 5 stars
    Tried this recipe for the first time tonight and my family says itโ€™s a winner! Delicious!!! Thank you so much!

    • I’m so glad you liked it! A couple things…. first off, was the flour/milk mixture nice and thick before you took it off the heat? And then did you let it cool completely? If it was still a little warm, it might have melted the shortening a bit and made it runny. Next time, if it seems a bit runny, you can place your bowl in the refrigerator for awhile then re-whip once it’s nice and chilled. I hope that helps!! ๐Ÿ™‚ -Kelsey

  9. 5 stars
    Made it was great but the filling was a bit gritty. I was thinking you use regular sugar, but maybe it was powdered?

    • Hi Betty! Regular (granulated) sugar is correct. I’m guessing you just needed to whip the filling a bit longer as it takes some time for the sugar to dissolve. I’m so glad you liked it. Next time, just let it whip a bit longer and it’ll be super duper smooth!! ๐Ÿ™‚

  10. This cake is amazing! This will be my go-to dessert from now on. Slices perfectly, so rich & creamy only takes a small portion to satisfy Twinkie craving!

  11. 5 stars
    Even though I have not baked this dessert, it does look like a 5 star and worth a try. One question……can this dessert be prepared ahead of time or frozen without the filling breaking down when thawed?

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