Twinkie Cake

4.87 from 15 votes

This Twinkie Cake is a spongy yellow cake layers with a thick layer of cream filling. It will bring out your inner child with its nostalgic flavors!

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: homemade cake, layer cake

Servings:

Calories: 560kcal

Author: Julie Clark

Ingredients

For the cake:

1 box yellow cake mix 15.25 ounces
4 large eggs
1 cup unsalted butter melted
1 ¼ cups 2% milk

For the filling:

5 tablespoons all purpose flour
1 cup 2% milk or whole milk
1/2 cup shortening
½ cup unsalted butter room temperature
½ teaspoon salt
1 teaspoon vanilla extract
1 cup granulated sugar
Powdered sugar for dusting

Instructions

Make the cake:

Preheat the oven to 325º Fahrenheit for dark pans or 350º Fahrenheit for light or glass pans. Spray the bottom of 2 9” square cake pans with cooking spray, then line the pans with parchment paper to ensure the cake comes out cleanly. You can also line the outside of the pans with aluminum foil. This helps the cake layers bake evenly.
Mix cake mix, eggs, butter and milk in a large bowl using a mixer on medium speed. Scrape the bowl as needed. Beat for about two minutes. 1 box yellow cake mix, 4 large eggs, 1 cup unsalted butter, 1 ¼ cups 2% milk
Divide the batter evenly between the two prepared pans. Bake for 30 minutes or until the center of the cake springs back when you touch it.
Allow the cakes to cool in the pan for 5 minutes, then remove them to a wire rack to cool completely.

Make the frosting:

In a small saucepan over medium low heat, cook the flour and milk together, whisking constantly, until the mixture thickens to a pudding consistency. 5 tablespoons all purpose flour, 1 cup 2% milk,
Remove from the heat and allow the mixture to cool completely. (Move the mixture to another bowl and place it over a bowl of ice for it to cool more quickly.)
Using a mixer, cream the butter, shortening, salt and vanilla until smooth. Scrape the sides of the bowl as needed. 1/2 cup shortening, ½ cup unsalted butter, ½ teaspoon salt, 1 teaspoon vanilla extract
Add in the sugar and beat for 2 minutes. 1 cup granulated sugar
Add in the cooled flour mixture. Use a mixer and beat until the mixture becomes fluffy like whipped cream. This may take a couple of minutes.

Assemble the cake:

If the cakes have domes, use a large knife to level them off so they are somewhat even.
Place one cake layer on a plate. Spread all of the whipped frosting over the first cake layer.
Then place the second cake layer on top. Dust with powdered sugar. Powdered sugar
Slice and serve.

Video

Notes

Store in the refrigerator in an airtight container for up to 5 days. This cake also freezes well.

The calories shown are based on the cake being cut into 12 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition