Twinkles
Submitted by KKGG
Homemade Twinkle cake rolls with a fluffy vanilla cream filling made from butter, shortening, and evaporated milk. Bake in a sheet pan or potato tins, split, fill, and roll for a fun copycat treat.
YIELD
12 cake rollsPREP
20 minCOOK
35 minREADY
55 minThese little cream-filled cake rolls are basically DIY Twinkies with a homemade twist that makes the originals taste like cardboard.
A buttery vanilla cake bakes up tender in a sheet pan, then gets cut into small rectangles, split open, and stuffed with the fluffiest filling you’ve ever tasted.
The filling is a dream of whipped butter, shortening, sugar, evaporated milk, and a generous pour of vanilla, beaten until it’s as smooth as silk.
For that classic oblong shape, bake the batter in twice-baked potato tins for Twinkie-shaped perfection.
Chef Tips
- Twice-baked potato tins are the secret weapon for getting that authentic oblong Twinkie shape
- Beat the filling on medium-high for at least 4 minutes until it turns white and fluffy
- Let the cake cool completely before splitting or it will crumble and stick
- Use a sharp serrated knife for clean, even splits
- These freeze beautifully. Wrap individually in plastic wrap for grab-and-go snacking
Ingredients
Directions
Bake cake in a sheet at 325℉ (160℃) for 35 to 40 minutes.
Cut into small cakes, split, add filling OR bake in tins used for twice filled potatoes.
Add filling and roll.
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