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....
Making the Cake
First off, you'll make a yellow cake from a box. It doesn't get much easier than that, right?! Then instead of baking it in one pan, you'll evenly divide the batter between two pans. For one pan, you'll just grease it and for the other, you'll want to line it with parchment paper. This will help you remove that cake from the pan so it can be placed on top of the filling.
When the cakes come out of the oven, take a butter knife and go around the edges of each pan to make sure it doesn't stick. Once the cakes are 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 of cake with the parchment paper, hold it tight, and flip it over. Peel the parchment paper off.
Making Twinkie Cake Filling
To make the filling, you'll first whisk together the milk and flour. It'll get cooked on the stovetop, whisking constantly until thickened. If you do not whisk the entire time, you risk having lumps in your filling. Once it's thick, you'll remove it from the heat and refrigerate until it's completely cool.
Next, you'll add butter and shortening to the bowl of a stand mixer fitted with a whisk attachment. Once it's nice and smooth, you'll add the sugar, salt and vanilla. It'll be a bit gritty at this point - don't worry - this is how it's supposed to look!
Finally, add the cooled flour/milk mixture and whisk until smooth and creamy. This will take a few minutes. Once it's smooth, you're ready to put the cake together!
Scoop the filling over the cake layer that's still in the 9x13" pan. Use a spatula or spoon to spread it out into an even layer. Then carefully place the other cake (the one on the cooling rack) over the filling. 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! 😉
Other delicious cake recipes...
Swiss Cake Roll - A thin chocolate cake gets rolled up with a dreamy filling and is covered in a chocolate ganache to make the homemade version of a childhood classic - Swiss Cake Rolls (aka HoHo's)!
Raspberry Zinger Cake - Just like the Hostess packaged treat in 9x13 pan form! Moist white cake, smooth filling, a little coconut and a touch of raspberry flavor come together to make this dreamy dessert so so SO good!
Matilda Chocolate Cake - This homemade chocolate layer cake is perfectly moist, rich in flavor and adorned with a smooth, glossy chocolate frosting.
Ding Dong Cake - This Ding Dong Cake has chocolate cake layers, a creamy filling and is topped with a chocolate ganache. It’s like eating a Hostess Ding Dong….but better!
Lemon Blueberry Bundt Cake - This doctored-up lemon bundt cake recipe is moist, easy to make, bursting with lemon flavor and studded with blueberries!
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Twinkie Cake
Ingredients
- 1 box yellow cake mix (and ingredients noted on box)
- 5 tablespoons flour
- 1 cup milk
- ½ cup shortening
- ½ cup butter
- 1 cup sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
Instructions
- Mix the yellow cake according to the box instructions. Divide the batter evenly between two 9x13" pans (one greased with cooking spray, the other lined with parchment paper). Bake for 15 minutes or until cakes are done then 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 that's been baked in parchment-lined pan onto a cooling rack. Peel the parchment paper off.
- Spread filling over the cake (that's still in the 9x13" pan) and top with the other cake layer.
Heather Pritchett says
I dont have shortening. if I use coconut oil will it effect the cake flavor to much.
kelsey says
Hi Heather, I'm not sure as I've never tried that. However, I think it would create the correct texture but might have some added coconut flavor... If you give it a try, let me know how it turns out! -Kelsey