Description
This Twinkie Cake is a delightful homemade dessert inspired by the classic Twinkie snack. It features a moist vanilla cake base filled with a fluffy marshmallow cream center and topped with a smooth vanilla buttercream frosting. Perfect for celebrations or an indulgent treat, this cake combines the nostalgic flavors of vanilla, marshmallow, and cream in a visually striking and delicious dessert that serves 12.
Ingredients
Scale
Cake
- 1 box vanilla cake mix (or homemade vanilla cake recipe)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
Marshmallow Filling
- 1 cup heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup marshmallow fluff (or marshmallow creme)
Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to prevent sticking.
- Mix Ingredients: In a large bowl, combine the vanilla cake mix, water, vegetable oil, eggs, and vanilla extract. Beat on medium speed for about 2 minutes until the batter is smooth and well combined.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely in the pan.
- Prepare the Marshmallow Filling: In a medium bowl, whip the heavy cream with an electric mixer until soft peaks form. Add powdered sugar, vanilla extract, and marshmallow fluff. Continue whipping until the mixture is smooth and stiff peaks form.
- Create the Cake Cavity: Once the cake has cooled, carefully cut a rectangular hole in the center of the cake approximately 1 inch deep and wide, leaving about 1 inch of cake around the edges.
- Fill the Cake: Spoon and spread the marshmallow filling evenly into the cut-out cavity in the center of the cake.
- Make the Buttercream Frosting: In a separate bowl, beat the softened butter with an electric mixer until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth. Add heavy cream one tablespoon at a time until the frosting reaches your desired consistency.
- Frost the Cake: Spread the buttercream frosting over the entire cake, smoothing it out to cover the marshmallow filling and the rest of the cake.
Notes
- Ensure the cake is completely cooled before cutting and filling to prevent crumbling.
- You can substitute homemade vanilla cake batter if preferred instead of the boxed mix.
- Adjust the amount of powdered sugar in the frosting to achieve desired sweetness and consistency.
- For easier slicing, refrigerate the cake for 30 minutes after frosting before serving.
- Store the cake in the refrigerator for up to 3 days due to the dairy in the filling and frosting.
