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Homemade Twinkies: Better Than the Original!

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These homemade sponge cakes feature a delicate, golden exterior and a tender, moist crumb. Each oblong cake is generously filled with a sweet, creamy vanilla filling, offering a delightful contrast in texture and flavor. A light dusting of powdered sugar adds a final touch of sweetness to this classic treat, baked to perfection.

Ingredients

Scale
  • For the Cakes:
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • For the Creamy Filling:
  • 1/2 cup unsalted butter, softened
  • 3 cups powdered sugar, sifted
  • 1/4 cup milk or heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • For Dusting:
  • Powdered sugar

Instructions

  1. Prepare the Cakes:
  2. Preheat your oven to 350°F (175°C). Grease and flour a 12-cavity Twinkie pan or similar oblong cake molds.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
  4. In a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3-4 minutes.
  5. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
  7. Spoon the batter evenly into the prepared molds, filling each about two-thirds full.
  8. Bake for 15-20 minutes, or until a wooden skewer inserted into the center of a cake comes out clean and the cakes are golden brown.
  9. Remove the cakes from the oven and let them cool in the pan for 5 minutes before inverting them onto a wire rack to cool completely.
  10. Prepare the Creamy Filling:
  11. In a large bowl, beat the softened butter with an electric mixer until creamy.
  12. Gradually add the sifted powdered sugar, beating on low speed until combined, then increase speed to medium and beat until smooth.
  13. Add the milk or cream, vanilla extract, and salt. Beat on medium-high speed for 2-3 minutes until the filling is light and fluffy.
  14. Assemble the Twinkies:
  15. Once the cakes are completely cool, use a small round piping tip or a skewer to poke three holes into the bottom of each cake.
  16. Transfer the creamy filling to a piping bag fitted with a small round tip.
  17. Insert the tip into each hole and gently squeeze to fill the cakes until you feel resistance or see a slight bulge.
  18. Arrange the filled cakes on a serving platter or wire rack.
  19. Lightly dust the tops of the homemade Twinkies with additional powdered sugar before serving.

Notes

Ensure all cold ingredients, especially butter and eggs, are at room temperature for a smoother batter and filling.

Do not overmix the cake batter; overmixing can lead to a tough cake.

If you do not have a Twinkie pan, you can use a mini loaf pan or even muffin tins, adjusting baking time as needed.

Cool the cakes completely before filling to prevent the filling from melting.

Store homemade Twinkies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Nutrition

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