The Ultimate Twinkie Cake Recipe

Name: The Ultimate Twinkie Cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: Yellow Cake Mix; 1 cup water; Vegetable Oil; Eggs; 1/4 cup all-purpose flour; 1 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 cup shortening; 1 cup (2 sticks) softened margarine

Get ready to wow your friends and family with this incredibly versatile and delicious Twinkie Cake! This recipe is incredibly customizable, allowing you to experiment with different cake flavors and fillings to create your perfect dessert. Whether you prefer classic vanilla, rich chocolate, or a vibrant strawberry, the possibilities are endless. Bake it in a 9x13 inch pan for a classic treat, or use mini loaf pans or muffin tins for adorable individual portions – perfect for parties, potlucks, or a delightful afternoon snack. Your kids will adore them! Prepare to be amazed by how easy it is to make this show-stopping cake.

Prep Time 30 mins

Cook Time 40 mins

Calories 267.4 kcal

Protein 4g

Rating 4.0 (5 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for The Ultimate Twinkie Cake

Yellow Cake Mix
1 cup water
Vegetable Oil
Eggs
1/4 cup all-purpose flour
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 cup shortening
1 cup (2 sticks) softened margarine

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How to Make The Ultimate Twinkie Cake

Preheat oven to temperature specified on your chosen cake mix box. Prepare your chosen pan (9x13 inch pan, mini loaf pans, or mini muffin tins) by lining it with wax paper.
Prepare your cake batter according to the instructions on your chosen cake mix box.
Pour batter into the prepared pan(s).
Bake according to the time specified on your chosen cake mix box (adjust baking time if using mini loaf pans or muffin tins). Insert a toothpick into the center; if it comes out clean, the cake is done.
Let the cake(s) cool completely in the pan before removing.
Once cooled, slice the cake lengthwise into two layers using a serrated knife or dental floss.
**Make the Filling:** In a medium saucepan, whisk together 1/4 cup all-purpose flour and 1 cup water until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Remove from heat and let cool completely in the refrigerator.
In a large bowl, cream together 1 cup (2 sticks) softened margarine, 1/2 cup shortening, 1 cup granulated sugar, and 1 teaspoon vanilla extract until light and fluffy.
Gradually add the cooled flour mixture to the creamed mixture, beating until well combined and fluffy. If the filling looks curdled, beat for a few more minutes until smooth.
Optionally, stir in 1/4 cup unsweetened cocoa powder or 1/2 cup strawberry jelly for extra flavor.
Spread the filling evenly between the cake layers.
Dust the top of the cake with powdered sugar just before serving (powdered sugar absorbs quickly).
For mini loaf pans or mini muffin tins, use a pastry bag or a ziplock bag with a corner snipped off to pipe the filling into the cakes.
Refrigerate leftover cakes; they are best enjoyed within a day or two.