This post may contain affiliate links.

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!

Jump to Recipe
twinkie cake on a wooden plate with a gold fork

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!

close-up photo of twinkie cake on a wooden board

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.

two 9x13" pans with yellow cake in them

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.

the beginning stages of twinkie cake filling

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!

a stand mixer with a whisk attachment with twinkie cake filling on it

Scoop the filling over the cake layer that’s still in the 9×13″ 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.

filling being spread onto a yellow cake

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! 😉

Fork with a bite of twinkie cake on it

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 9×13 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!

piece of twinkie cake with a gold fork next to it on a wooden board

Connect with Dance Around the Kitchen!

Follow on PinterestInstagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen!  -Kelsey

twinkie cake on a wooden plate with a gold fork
5 from 10 votes

Twinkie Cake

Author: Kelsey
Prep Time 30 minutes
Cook Time 30 minutes
Cool Time 2 hours
Total Time 3 hours
24 servings
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!

Ingredients
 

  • 1 box yellow cake mix (and ingredients noted on box)
  • 5 tablespoons flour
  • 1 cup milk
  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla

Instructions

  • Mix the yellow cake according to the box instructions. Divide the batter evenly between two 9×13" 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 9×13" pan) and top with the other cake layer.

Video

Nutrition

Calories: 242.32kcal | Carbohydrates: 24.1g | Protein: 2.02g | Fat: 15.56g | Saturated Fat: 5.33g | Polyunsaturated Fat: 3.43g | Monounsaturated Fat: 6.05g | Cholesterol: 34.23mg | Sodium: 178.48mg | Fiber: 0.24g | Sugar: 8.85g | Calcium: 41.28mg
“Dance Around the Kitchen” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

did you love this recipe?

Share it with me on Facebook and find more recipes on Pinterest for more!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




56 Comments

  1. Heather Pritchett says:

    I dont have shortening. if I use coconut oil will it effect the cake flavor to much.

    1. 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

  2. 5 stars
    I’ve made this recipe many times now. Excellent! Usually make a 9X13” pan but also have made cupcakes, layer cakes, & 8×8”. ALWAYS have a few pieces wrapped up & stored in ziploc in freezer. Perfect with morning coffee.

  3. This is(was) fantastic. My family ate the whole cake in ONE night ! Thank you for sharing 😊

  4. 5 stars
    Filling is so light and fluffy. Love it!

  5. Terri White says:

    5 stars
    I read all the instructions first, which made it easier to understand the recipe, so thank you for the extra info. I followed the instructions and recipe exactly and let me tell you, this cake was phenomenal! I posted to my Instagram EatGr8Food and tagged your website. I will definitely make this again. Tonight I’m going to do the Ding Dong cake. I may leave off the ganache and call it Suzy Q cake. Remember those? Yum! Thanks again!

  6. Terri White says:

    5 stars
    I made the Twinkie Cake and the Suzy Q Cake (Ding Dong cake sans ganache) both were astounding and yummy.

  7. Nicole M Krause says:

    Using one box of cake mix? Doesn’t that make the two 9×13 pans too thin?

    1. It makes two thin cakes, but they’re sandwiched together! 🙂