Twinkie Cake
This Twinkie cake is a fun dessert that brings the classic snack cake to life. With its fluffy vanilla sponge and creamy filling, it's sure to be a hit with everyone!
Servings: 16 servings
Ingredients
Cake
- 2 ¼ cup cake flour
- 1 ½ cups granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup milk
- 1 tablespoon vanilla extract
- ½ cup vegetable oil
- 3 large eggs, room temperature
Cream Filling (Ermine Frosting)
- 1 ½ cup granulated sugar
- ½ cup flour
- 2 cups milk
- 2 cups unsalted butter, room temperature
- 2 tablespoons vanilla extract
- 1-2 dashes salt
Instructions
Cake
- Preheat the oven to 350 degrees Fahrenheit and spray a 9x13 inch baking pan with pan spray.
- In a medium bowl, whisk together 2 ¼ cup cake flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- In a large bowl, whisk together 1 cup buttermilk, ¼ cup milk, 1 tablespoon vanilla extract, ½ cup vegetable oil, and 3 large eggs, . Add the dry ingredients to the wet ingredients and whisk until combined.
- Pour the batter into the prepared pan and bake for 35-40 minutes, until a toothpick comes out clean from the center of the cake.
- Let the cake cool completely before inverting on a cooling rack. Carefully slice the cake through the center, so the top and bottom create two layers.
- After the cream filling has been made, spread an even layer of filling between the two layers of cake, smoothing along the sides for clean edges.
Cream Filling
- Add ½ cup flour, 1 ½ cup granulated sugar, and 2 cups milk to a pan. Cook over medium heat while whisking constantly until thick like pudding, about 10 minutes.
- Remove from the heat and add to a heat-proof bowl or quarter sheet pan. Cover with plastic wrap so the plastic touches the top of the mixture and prevents a film from forming. Chill in the fridge for 40 minutes
- Add the room temperature 2 cups unsalted butter, to a stand mixer and whip with the whisk attachment for about 8 minutes, until the butter is light and fluffy.
- Add the flour mixture to the butter one scoop at a time until it is all incorporated, scraping down the sides and bottom of the bowl as needed.
- Scrape down the sides and bottom of the bowl and switch to the paddle attachment. Add 2 tablespoons vanilla extract and 1-2 dashes salt and beat on medium-high for 10-13 minutes until smooth and fluffy.
Nutrition
Calories: 523kcal | Carbohydrates: 56g | Protein: 4g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 164mg | Potassium: 155mg | Fiber: 1g | Sugar: 40g | Vitamin A: 790IU | Calcium: 92mg | Iron: 0.4mg
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