Description
Homemade Twinkies are a nostalgic dessert made better with real ingredients. Soft golden sponge cakes are filled with fluffy marshmallow cream for a classic treat that’s fresher, richer, and made from scratch.
Ingredients
For the Cakes
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs, room temperature
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons milk
1 tablespoon unsalted butter, melted
For the Filling
1/2 cup unsalted butter, softened
1/2 cup marshmallow creme
1 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon heavy cream
Instructions
Preheat oven to 350°F (175°C). Grease a Twinkie pan or mini loaf pan.
In a small bowl, whisk together flour, baking powder, and salt.
In a large bowl, beat eggs and sugar for 6–8 minutes until thick and pale.
Add vanilla, then gently fold in dry ingredients in batches.
Stir milk and melted butter together, then gently fold into batter.
Fill molds 3/4 full and bake 12–15 minutes, until golden and set.
Cool completely before removing from pan.
Beat filling ingredients until light and smooth.
Pipe filling into cooled cakes through small holes in the bottom.
Notes
Be gentle when folding to keep the cakes light and fluffy.
Allow cakes to cool fully before filling to prevent melting the cream.
Store refrigerated in an airtight container for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 270
- Sugar: 22 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 95 mg