Twinkie Cake – Light, Creamy, and Nostalgically Sweet

Twinkie Cake is a fun and easy dessert that captures the nostalgic flavors of everyone’s favorite snack cake.

Layers of light sponge cake, fluffy cream filling, and a hint of vanilla come together in this no-fuss treat that’s perfect for parties, potlucks, or a sweet indulgence at home.

Kitchen Equipment Needed

• 9×13-inch baking dish
• Mixing bowls
• Electric mixer or whisk
• Spatula
• Knife for spreading

Ingredients

For the Cake:
1 box yellow cake mix (plus ingredients listed on the box, typically eggs, oil, and water)

For the Cream Filling:
1 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 jar (7 oz) marshmallow creme
1 tsp vanilla extract

For the Topping:
1 container (8 oz) whipped topping (e.g., Cool Whip)
Sprinkles or crushed Twinkies (optional, for garnish)

Directions

1. Prepare the Cake: Bake the yellow cake in a 9×13-inch baking dish according to the package instructions. Let the cake cool completely.
2. Make the Cream Filling: In a mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Add the marshmallow creme and vanilla extract, mixing until smooth and creamy.
3. Layer the Cake: Once the cake is cooled, use a sharp knife to slice it in half horizontally, creating two layers. Carefully lift off the top layer and set it aside.
4. Add the Filling: Spread the cream filling evenly over the bottom layer of the cake. Gently place the top layer of the cake back on.
5. Add the Topping: Spread the whipped topping evenly over the top of the cake.
6. Decorate: Sprinkle with sprinkles or crushed Twinkies for a decorative touch.
7. Chill: Refrigerate the cake for at least 1 hour before serving to let the layers set.

Prep Time

20 minutes

Cook Time

25 minutes

Total Time

45 minutes (+1 hour chilling time)

Nutrition (Per Serving, based on 12 servings)

Calories: 320
Protein: 3g
Carbohydrates: 36g
Fat: 18g
Sugar: 27g

Expert Tips

Chill for Easier Slicing: Refrigerate the cake for an hour or more to make slicing cleaner and easier.

Customize the Flavor: Add a layer of sliced bananas or strawberries for a fruity twist.

Make it Fancy: Use a piping bag to pipe whipped topping for a decorative finish.

FAQs

Can I use homemade cake instead of a mix?
Yes, a homemade yellow or vanilla sponge cake works wonderfully in this recipe.

What’s a substitute for marshmallow creme?
You can use whipped cream cheese or a similar spread, but the texture and flavor will vary slightly.

Can I freeze this cake?
It’s best enjoyed fresh or refrigerated, but you can freeze individual slices wrapped tightly in plastic wrap for up to 2 months.

Storing & Reheating

Refrigerator: Store the cake in an airtight container for up to 3 days.

Freezer: Freeze slices individually wrapped for up to 2 months. Thaw in the refrigerator before serving.

Substitutions & Variations

Chocolate Version: Use a chocolate cake mix and sprinkle chocolate shavings on top for a rich twist.

Low-Sugar Option: Opt for sugar-free whipped topping and reduced-sugar cake mix.

Nutty Twist: Add a layer of crushed nuts or peanut butter to the cream filling for added crunch.

Twinkie Cake

Twinkie Cake is a fun and easy dessert that captures the nostalgic flavors of everyone's favorite snack cake.

Print Recipe Pin Recipe

Equipment

• - 9x13-inch baking dish
• Mixing bowls
• - Electric mixer or whisk
• Spatula
• - Knife for spreading

Ingredients

  

• **For the Cake:**
• 1 box yellow cake mix plus ingredients listed on the box, typically eggs, oil, and water
• **For the Cream Filling:**
• 1 cup unsalted butter softened
• 1 1/2 cups powdered sugar
• 1 jar 7 oz marshmallow creme
• 1 tsp vanilla extract
• **For the Topping:**
• 1 container 8 oz whipped topping (e.g., Cool Whip)
• Sprinkles or crushed Twinkies optional, for garnish

Instructions

 

• **Prepare the Cake:** Bake the yellow cake in a 9x13-inch baking dish according to the package instructions. Let the cake cool completely.
• **Make the Cream Filling:** In a mixing bowl, beat the softened butter and powdered sugar until light and fluffy. Add the marshmallow creme and vanilla extract, mixing until smooth and creamy.
• **Layer the Cake:** Once the cake is cooled, use a sharp knife to slice it in half horizontally, creating two layers. Carefully lift off the top layer and set it aside.
• **Add the Filling:** Spread the cream filling evenly over the bottom layer of the cake. Gently place the top layer of the cake back on.
• **Add the Topping:** Spread the whipped topping evenly over the top of the cake.
• **Decorate:** Sprinkle with sprinkles or crushed Twinkies for a decorative touch.
• **Chill:** Refrigerate the cake for at least 1 hour before serving to let the layers set.