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twinkie cake on a wooden plate with a gold fork

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!
5 from 6 votes
Prep Time 30 mins
Cook Time 30 mins
Cool Time 2 hrs
Total Time 3 hrs
Course Dessert
Cuisine American
Servings 24 servings


  • 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


  • 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.


Keyword cake, dessert, twinkie, yellow cake
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