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We Just Discovered The Recipe For A Twinkie Bundt Cake And You’re Going To Want To Make This ASAP

recipes
September 06, 2017

If you grew up anything like me, Twinkies were a big deal. We didn’t have these deliciously fluffy treats around our home very often, so it was quite a delight when we could talk our parents into purchasing a box. We would savor each and every bite, making sure to enjoy it to its fullest extent. If we had a tall glass of ice cold milk, the experience was even more magical.

Though I have not had a Twinkie in a very long time, the thought of them still brings back fond memories. When I came across a recipe for a Twinkie-inspired bundt cake, I couldn’t believe my eyes! Could I truly make this iconic snack cake at home? Sign me up! The ingredients for this cake are rather simple and, in no time at all, you’ll have yourself a delicious copycat Twinkie cake recipe.

INGREDIENTS:
For Cake:
3 c. all-purpose flour
½ tsp. kosher salt
1 Tbsp. baking powder
½ stick unsalted butter, room temperature
1 Tbsp. vanilla extract
2 c. granulated sugar
½ c. canola or vegetable oil
3 large eggs plus 4 yolks, room temperature
1 c. low-fat buttermilk

For Filling:
2 large egg whites, room temperature
⅔ c. granulated sugar
¼ tsp. cream of tartar
1 tsp. vanilla extract

DIRECTIONS:

Preheat your oven to 325 degrees F. Grease a 12-cup bundt pan with nonstick cooking spray. In a medium bowl, sift together flour, salt, and baking powder. Set aside. In a stand mixer with a paddle attachment, cream together butter, vanilla, and sugar on medium speed until very light and fluffy (about 3-4 minutes). Add the canola oil and beat until fluffy. Add in eggs and egg yolks, one at a time, and beat until fully incorporated.

Add in the flour mixture and the buttermilk to the batter, alternately, starting and ending with buttermilk. Beat until just combined. Spoon the batter into the bundt pan and smooth the top with a spatula. Bake for 60 minutes or until a toothpick inserted comes out clean. Let cool in pan on a wire rack for about ten minutes. Place cake flat-side up, on the cooling rack. Using a melon baller, scoop out several mounds of cake and place in a bowl.

For the filling, combine egg whites, sugar, and cream of tartar together in a heat-safe medium bowl. Place the bowl over a double boiler and whisk constantly until sugar dissolves completely and the egg whites are just above room temperature (about 3 minutes). Remove from heat and use an electric mixer fitted with a whisk to blend the mixture until stiff, glossy peaks form (about 6 minutes).

Add vanilla and mix to combine. Using a large piping bag fitted with a large, round tip, fill the hollows of the cake with the filling. Top the filling with the leftover scooped out cake pieces. Flip cake over onto a serving platter and dust with powdered sugar before serving. Enjoy!

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