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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 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.
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 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!
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Follow on Pinterest, Instagram 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
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.
This is a great recipe. Not too sweet and you can make it with a chocolate mix and you have a Suzie Q cake.
I love that idea!! Thanks, Sondra!
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.
Yes, I think that would be just fine!! I hope you love this Twinkie Cake as much as we do!! 🙂
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 Pamela’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)
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! 🙂
Can you make the filling as a frosting instead?
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!
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
What kind of Shortening?
Hi Elizabeth – I use Crisco All-Vegetable Shortening. Hope that helps! 🙂
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 it’s good but not great. I end up with little lumps in the filling. I am guessing it’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!! 🙂 -Kelsey
Thanks for the suggestion. The clumps are super tiny so I am not sure the food processor would help but it won’t hurt to try next time. I did try sifting the flour slowly into the milk but that didn’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.
Try using Wondra by Gold Medal. It’s in a blue can by the flour. It completely dissolves in liquid.
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!
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
Tried this recipe for the first time tonight and my family says it’s a winner! Delicious!!! Thank you so much!
So good to hear!! It’s a family favorite of ours too! 🙂 -Kelsey
I tried this recipe tonight and everyone loved it but my filling was kinda runny.. what did I do wrong?
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!! 🙂 -Kelsey
Thanks I will definitely try this again. My mixture was nice and thick I think I probably just did’t let it cool completely. thanks for the tip! And thanks again for the reciepe!!!
You’re so welcome. Have a great weekend!!!
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!! 🙂
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!
So glad you liked it, Margaux!! One of my favorites – gotta love that creamy filling!
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?
Yes!! I’ve done this a time or two and thought it was just as good after thawing! 🙂
Hi there, just wondering if the filing can sit out for several hours? I want to use it as a filling for cupcakes for a birthday, but the cupcakes are going to sit out for several hours.
Hi Malena – I actually enjoy the filling best at room temperature. I’d just keep them refrigerated until you go to the party, and having them set out for a few hours shouldn’t be a problem at all. Enjoy!! 🙂 -Kelsey
My filling is sooo loose !
Hi Sue! Hmmmm….I’m not sure why that would be! Did your milk/flour mixture get super thick? And was it completely cool before you added it to the butter/shortening/sugar mixture? I hope we can figure out what happened, because when it’s the right texture, it’s SOOO good! 🙂 -Kelsey
What could you instead of shortening what about applesauce I can’t have shortening I would like this recipe
Hi Michele – I’m not sure there’s a good replacement for the shortening. Applesauce wouldn’t work as the texture is different. Sorry, I’m not much help with this question! -Kelsey
I’ve made both the yellow and chocolate versions. I just got some Orange cake mix (not available here in Canada….sis brought me some from a trip to U.S.) Hoping it will taste like creamsicle. Note: the cake tastes better after it ‘mellows’ for a day.
Ohhhhh I LOVE the idea of a dreamsicle cake! I’m not sure I’ve seen an orange cake mix either….maybe I could create one using a white cake mix and other orange ingredients… tempting! 🙂
Great to make with some pretty simple ingredients and it tastes great but it certainly does not taste like Twinkies it tastes close but it’s a little to salty I would probably suggest cutting salt in half and maybe do 3/8s a cup of shortening could possibly fix this
Fantastic!!! I just made this and doubled the recipe. Two 9 by 13s and twice the filling. 😋 Thanks so much for sharing!
Love it!!! So happy you enjoyed it! 🙂 Thanks so much for the rating and review – it helps so much!! 🙂 -Kelsey