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
- Prepare the Cake: Bake the yellow cake in a 9×13-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.
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
Ingredients
Equipment
Method
- **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.
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