Why You’ll Love This Recipe
This homemade version of classic Twinkies offers soft, moist cakes filled with a light and fluffy meringue cream. Baking them yourself means fresher, customizable sweetness and no preservatives. Plus, the vanilla cream filling is a delightful treat that’s both airy and indulgent.
ingredients
Cake
- 250 grams cake flour, sifted
- 225 grams granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 large eggs, room temperature
- 120 millilitres whole milk
- 160 millilitres vegetable oil
- 1 tablespoon vanilla extract
Filling
- 2 large egg whites, room temperature
- 135 grams granulated sugar
- 40 millilitres water
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
directions
- Preheat oven to 177°C (350°F). Generously spray Twinkie-shaped cake pans with non-stick baking spray.
- In a large bowl, whisk together sifted cake flour, sugar, baking powder, and salt.
- In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until thoroughly combined.
- Pour the egg mixture over the dry ingredients and whisk until smooth and lump-free.
- Spoon batter into prepared pans, filling each cavity about two-thirds full. Bake 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cakes and cool completely before filling.
- For the filling: Beat egg whites with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form.
- In a small saucepan, combine sugar and water; stir over medium-low heat until sugar dissolves. Increase heat and cook until syrup reaches 119°C–121°C (245°F–250°F).
- With mixer running on medium-high, slowly pour hot syrup into whipped egg whites. Beat on high until meringue cools to room temperature and becomes thick and glossy.
- Fill a piping bag fitted with a #10 round tip with the meringue.
- Turn cooled cakes over. Insert the piping tip into three evenly spaced points on the base of each cake and pipe filling into the center and both ends. Avoid overfilling.
Servings and timing
- Yield: 14 filled Twinkie-shaped cakes
- Prep time: 30 minutes
- Cook time: 30 minutes
- Total time: 60 minutes
Variations
- Substitute cake flour with all-purpose flour mixed with cornstarch (250 g flour + 32 g cornstarch).
- Use store-bought marshmallow fluff as a convenient filling alternative.
- Add a hint of lemon zest or almond extract to the filling for a flavor twist.
- Dust cakes lightly with powdered sugar before serving.
storage/reheating
- Store cakes in an airtight container at room temperature for up to 2 days.
- Best enjoyed fresh for fluffiest texture.
- Do not freeze the filled cakes as the filling texture may change.
FAQs
Can I use all-purpose flour instead of cake flour?
Yes, mix 250 grams all-purpose flour with 32 grams cornstarch to mimic cake flour.
How do I ensure stiff peaks for the meringue?
Make sure egg whites are free of yolk, beat at high speed, and slowly add the hot sugar syrup.
Can I make the filling ahead of time?
It’s best to fill cakes just before serving for the freshest texture.
What if I don’t have Twinkie-shaped pans?
Use small loaf pans or mini loaf pans and slice after baking.
Can I substitute vegetable oil?
Yes, any neutral oil or melted butter can be used.
How do I prevent sugar crystallization?
Use a wet pastry brush to wash down sugar crystals on the sides of the pan while cooking syrup.
Is it safe to eat the meringue filling?
Yes, the hot sugar syrup cooks the egg whites, making it safe to eat.
Can I add food coloring to the filling?
Yes, add a few drops of vanilla or any desired food coloring when beating the meringue.
Can I use an electric hand mixer instead of a stand mixer?
Yes, a hand mixer works well for beating the meringue and batter.
How should I clean the cake pans?
Use warm soapy water and a non-abrasive sponge to keep the pans non-stick.
Conclusion
These Homemade Twinkies Vanilla Cakes are a delightful nostalgic treat made fresh in your own kitchen. Soft, golden cakes paired with fluffy vanilla cream filling will bring smiles to every occasion, making them an irresistible dessert or snack for any time you crave something special.
Print
Homemade Twinkies Vanilla Cakes
- Total Time: 60 minutes
- Yield: 14 filled Twinkie-shaped cakes
- Diet: Vegetarian
Description
Fluffy golden snack cakes filled with airy vanilla meringue cream, homemade for fresher, customizable sweetness without preservatives.
Ingredients
- 250 grams cake flour, sifted
- 225 grams granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 large eggs, room temperature
- 120 millilitres whole milk
- 160 millilitres vegetable oil
- 1 tablespoon vanilla extract
- 2 large egg whites, room temperature (for filling)
- 135 grams granulated sugar (for filling)
- 40 millilitres water (for filling)
Instructions
- Preheat oven to 177°C (350°F). Generously spray Twinkie-shaped cake pans with non-stick baking spray.
- In a large bowl, whisk together sifted cake flour, sugar, baking powder, and salt.
- In a separate bowl, whisk eggs, milk, vegetable oil, and vanilla extract until thoroughly combined.
- Pour the egg mixture over the dry ingredients and whisk until smooth and lump-free.
- Spoon batter into prepared pans, filling each cavity about two-thirds full. Bake 15–20 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cakes and cool completely before filling.
- For the filling: Beat egg whites with an electric mixer fitted with a whisk attachment on high speed until stiff peaks form.
- In a small saucepan, combine sugar and water; stir over medium-low heat until sugar dissolves. Increase heat and cook until syrup reaches 119°C–121°C (245°F–250°F).
- With mixer running on medium-high, slowly pour hot syrup into whipped egg whites. Beat on high until meringue cools to room temperature and becomes thick and glossy.
- Fill a piping bag fitted with a #10 round tip with the meringue.
- Turn cooled cakes over. Insert the piping tip into three evenly spaced points on the base of each cake and pipe filling into the center and both ends. Avoid overfilling.
Notes
- Substitute cake flour with all-purpose flour mixed with cornstarch (250 g flour + 32 g cornstarch).
- Use store-bought marshmallow fluff as a convenient filling alternative.
- Add a hint of lemon zest or almond extract to the filling for a flavor twist.
- Dust cakes lightly with powdered sugar before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 130 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 70 mg
