Why You’ll Love This Recipe

Tastes just like a Twinkie but in cake form
Light and fluffy texture with a creamy filling
Perfect for special occasions or everyday treats
Easy to make with simple ingredients
A crowd-pleaser for both kids and adults

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake:

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Eggs
Vanilla extract
Milk

For the Cream Filling:

Unsalted butter
Marshmallow creme
Powdered sugar
Heavy cream
Vanilla extract

Directions

Preheat Oven: Set your oven to 350°F (175°C) and grease a Bundt pan with butter or non-stick spray.
Mix Dry Ingredients: In a bowl, whisk together the flour, baking powder, and salt.
Cream Butter and Sugar: In a separate large bowl, beat the butter and sugar until light and fluffy.
Add Eggs and Vanilla: Mix in the eggs one at a time, then add vanilla extract.
Combine Wet and Dry: Alternate adding the dry ingredients and milk, mixing until just combined.
Bake: Pour the batter into the prepared Bundt pan and bake for about 40-45 minutes or until a toothpick inserted in the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Filling: Beat the butter until smooth, then add marshmallow creme, powdered sugar, heavy cream, and vanilla, mixing until fluffy.
Fill the Cake: Use a piping bag with a long nozzle to inject the filling into several spots around the cake.
Serve: Slice and enjoy your homemade Twinkie Bundt Cake!

Servings and Timing

Servings: 10-12 slices
Prep Time: 20 minutes
Cook Time: 40-45 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 30 minutes

Variations

Chocolate Version: Add cocoa powder to the batter for a chocolate Twinkie cake.
Lemon Twist: Add lemon zest and lemon extract for a citrusy flavor.
Gluten-Free: Use a gluten-free flour blend to make it suitable for gluten-sensitive individuals.
Extra Filling: Double the filling recipe for an even creamier center.
Topping Ideas: Drizzle with caramel, chocolate ganache, or a dusting of powdered sugar.

Storage/Reheating

Room Temperature: Store in an airtight container for up to 2 days.
Refrigerator: Keep in the fridge for up to 5 days. Let it come to room temperature before serving.
Freezing: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.
Reheating: If desired, warm slices in the microwave for 10-15 seconds.

FAQs

How do I make the cake extra fluffy?

Be sure to cream the butter and sugar well, and don’t overmix the batter once you add the flour.

Can I use a different type of filling?

Yes! You can use whipped cream, pastry cream, or even a flavored buttercream.

Do I need a special piping tip for the filling?

A long, narrow piping tip works best, but you can also use a plastic squeeze bottle.

Can I make this cake ahead of time?

Yes! Bake the cake a day in advance and fill it before serving for the best texture.

What size Bundt pan should I use?

A standard 10-cup Bundt pan works best for this recipe.

Can I make this without a Bundt pan?

Yes, you can use a regular cake pan, but you may need to adjust the baking time.

How do I prevent the cake from sticking to the pan?

Grease the pan well and dust it lightly with flour before adding the batter.

Can I use cake flour instead of all-purpose flour?

Yes, cake flour will result in a softer texture. Use 1 cup + 2 tablespoons of cake flour for every cup of all-purpose flour.

How do I add more filling?

Inject the filling from multiple angles around the cake for even distribution.

Can I make this cake dairy-free?

Yes! Substitute plant-based butter, milk, and heavy cream for dairy-free alternatives.

Conclusion

This Homemade Twinkie Bundt Cake is the perfect way to enjoy the classic flavors of a Twinkie in a fun and elegant cake form. With its fluffy texture and creamy filling, it’s sure to be a hit at any gathering. Try it out and enjoy a nostalgic, homemade treat!

Homemade Twinkie Bundt Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Homemade Twinkie Bundt Cake is a fun twist on the classic snack cake! A moist vanilla bundt cake is filled with a fluffy, marshmallow-like cream filling, creating a nostalgic treat that tastes even better than the store-bought version. Perfect for birthdays, parties, or any sweet craving!

Author: Emily
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Cook Mode Prevent your screen from going dark

Instructions

Make the Cake:

Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each. Stir in vanilla extract.
Alternately add the flour mixture and milk, beginning and ending with flour. Mix until just combined.
Pour batter into the prepared bundt pan and smooth the top.
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Make the Cream Filling:

Beat butter and powdered sugar until smooth. Add marshmallow fluff, vanilla extract, and heavy cream. Beat until fluffy.

Assemble the Cake:

Once the cake is completely cool, use a long knife or piping tip to hollow out a small tunnel through the center of the cake.
Pipe or spoon the cream filling into the tunnel.
Slice and serve!

Notes

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
You can also use a pastry bag to inject the filling for a more authentic Twinkie-like texture.
For an extra touch, dust with powdered sugar before serving.