Description
This Twinkie Cake recipe transforms the classic Twinkie snack into a delightful homemade dessert with moist yellow cake layers filled and frosted with a fluffy marshmallow cream. It combines a simple yellow cake mix with a luscious whipped marshmallow filling for a crowd-pleasing treat perfect for gatherings and celebrations.
Ingredients
Scale
Cake
- 1 box yellow cake mix (approximately 15.25 oz)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup milk
- 1 teaspoon vanilla extract
Filling and Frosting
- 1 cup powdered sugar
- 1 cup heavy cream
- 1 cup marshmallow fluff
Instructions
- Prepare the cake batter: In a large bowl, combine the yellow cake mix, eggs, vegetable oil, milk, and vanilla extract. Mix until the batter is smooth and well blended.
- Bake the cakes: Grease and flour two 9-inch cake pans. Divide the batter evenly between the pans and bake them at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Make the marshmallow cream filling: While the cakes bake, whip the heavy cream in a chilled bowl until soft peaks form. Gradually add the powdered sugar and gently fold in the marshmallow fluff until the mixture is smooth and fluffy.
- Assemble the cake: Once the cakes have completely cooled, place one cake layer on a serving plate. Spread the marshmallow cream filling evenly over the top.
- Frost the cake: Place the second cake layer on top of the filling. Use the remaining marshmallow cream to frost the top and sides of the cake evenly.
Notes
- Ensure the cakes are completely cooled before frosting to prevent the marshmallow cream from melting.
- You can substitute heavy cream with whipping cream if preferred, but results may vary slightly.
- For extra flavor, add a teaspoon of lemon zest or almond extract to the batter.
- Store the cake refrigerated in an airtight container for up to 3 days.
- Allow the cake to reach room temperature before serving for the best texture and flavor.
