Twinkie Cake Recipe
Submitted by Hannibal
Chocolate Twinkie cake with a fluffy homemade cream filling sandwiched between layers of chocolate pudding cake. Uses a box mix for easy baking but the from-scratch filling is where the magic happens.
YIELD
1 cakePREP
30 minCOOK
30 minREADY
7 hrsRemember sneaking Twinkies out of the pantry as a kid? This cake captures that same guilty thrill, scaled up to party size.
A chocolate cake mix gets an extra dose of richness from chocolate pudding stirred right into the batter, creating layers that are dense, moist, and deeply chocolatey.
The star is the filling: a cooked flour-and-milk base whipped with butter, shortening, sugar, and vanilla until it’s so fluffy and light it could float off the counter.
Slather that cream between the layers, frost the whole thing with canned frosting, and let it sit for six hours while the flavors meld into pure nostalgia.
Pro Tips
- The filling must cool completely before you beat it, otherwise it won’t whip up fluffy
- Beat the cooled flour mixture for a solid 3 to 4 minutes until it looks like whipped cream
- Adding a pinch of baking powder to the canned frosting makes it spread smoother and fluffier
- Let the assembled cake rest for the full 6 hours. The filling needs time to set and the flavors need time to come together
- Refrigerate leftovers since the cream filling is perishable
Ingredients
Directions
Mix all ingredients together and bake cake according to package time and temperature.
Allow cake to cool, then split in half.
Filling: Mix milk and flour together in saucepan.
Boil until mixture is thick.
Cool.
Next beat this mixture with a mixer until fluffy.
Add remaining ingredients one at a time beating well after each addition.
Spread filling between cake layers.
Frost cake with entire can of ready to spread frosting.
You can add a pinch of baking powder to frosting before spreading.
Let cake stand at least 6 hours to develop flavor.
Comments
I went with a golden cake instead.
Looking yummy... Hmmm...