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Homemade Twinkies

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Homemade Twinkies

Yield10 Twinkies

Prep45 minutes

Bake12 minutes

LevelIntermediate

Texture goal

A light, airy sponge cake filled with fluffy vanilla cream.

Bring back the nostalgia with these homemade Twinkies, a soft, golden sponge cake filled with a fluffy vanilla cream. Perfect for lunchboxes or as a sweet treat anytime.

Why you'll want it now, Experience the nostalgic joy of biting into a homemade version of this iconic snack cake.

Why this recipe works

This recipe uses a light sponge cake batter made with whipped egg whites for a tender, airy texture, and a creamy filling that's just the right balance of sweet and fluffy, thanks to a blend of butter and marshmallow fluff.

Equipment

Mixing bowls
Electric mixer with whisk attachment
10 x 15 in (25 x 38 cm) jelly roll pan
Parchment paper
Cooling rack
Pastry bag with round tip

How to make it

Preheat your oven to 350°F (175°C). Line a 10 x 15 in (25 x 38 cm) jelly roll pan with parchment paper.
In a bowl, combine flour, baking powder, and salt. Set aside.
In a large bowl, beat egg yolks with 1/2 cup sugar (100 g) until thick and pale. Stir in milk and vanilla.
In another bowl, whip egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form.
Gently fold the egg whites into the yolk mixture, then fold in the flour mixture until just combined.
Spread the batter evenly in the prepared pan. Bake for 10-12 minutes or until the cake springs back when lightly touched.
Transfer the cake to a cooling rack. Once cooled, cut into rectangles about 4 x 1.5 in (10 x 4 cm).
For the filling, beat butter until creamy. Gradually add powdered sugar, then mix in marshmallow fluff and vanilla until smooth and fluffy.
Using a pastry bag, pipe the filling into the bottom of each cake rectangle.

Enjoy these homemade Twinkies as a delightful throwback to a beloved classic snack.

How you'll know it's ready

The cake is ready when it springs back lightly when touched and the edges start to pull away from the pan.

Convection oven? (and if you don't have one)

If using a convection oven, lower the temperature to 325°F (160°C) and check the cake a few minutes early, as convection ovens bake faster.

Frosting, filling & glaze notes

The filling should be smooth and fluffy, holding its shape when piped.

Troubleshooting

If the cake cracks, ensure it's rolled while slightly warm.
For runny filling, chill it briefly to firm up before piping.
If the cake is dense, ensure egg whites are whipped to stiff peaks.
For uneven cakes, spread batter evenly before baking.

Storage

Store Twinkies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.

Make ahead

The sponge cake can be baked a day in advance and stored tightly wrapped. Fill just before serving or storing.

Variations

Add a chocolate coating for a twist on the classic.
Use almond extract in the filling for a different flavor.
Try adding a layer of fruit jam inside for a fruity surprise.

Frequently asked questions

How do I prevent the cake from cracking?

Roll the cake while it's still slightly warm to prevent cracking.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend as a substitute.

What's the best way to pipe the filling?

Use a pastry bag with a round tip to pipe evenly into the cakes.

How can I store leftover Twinkies?

Keep them in an airtight container at room temperature or freeze for longer storage.

This homemade recipe is inspired by nostalgic snack-style desserts and is not affiliated with any brand.

Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.