...
Go Back
Homemade Twinkies arranged on wire cooling rack, featuring golden oval-shaped sponge cakes dusted with powdered sugar, two cut in half to display piped white cream filling through the center of tender yellow cake

Homemade Twinkies

Fluffy, golden Homemade Twinkies filled with a sweet marshmallow cream center. A fun, nostalgic baking project that tastes incredibly fresh and tender.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 10 people
Course: Breakfast, Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cake flour Sifted for lightness
  • 1 teaspoon baking powder For lift
  • 4 large eggs Separated into yolks and whites
  • ½ cup milk Whole milk preferred
  • 1 teaspoon vanilla extract For the cake batter
  • ¾ cup granulated sugar Divided use
  • ½ cup marshmallow creme For the filling
  • ¼ cup butter Softened for the filling
  • ½ cup powdered sugar For filling and dusting

Equipment

  • 1 Twinkie mold pan For baking the classic shape
  • 1 Stand mixer For whipping egg whites
  • 1 Piping bag Fitted with a round tip for filling
  • 1 Wire cooling rack For cooling the cakes

Method
 

  1. Whisk the cake flour and baking powder together in a bowl to distribute the leavening agent evenly so the cake rises beautifully.
  2. Mix the egg yolks, milk, and vanilla extract until smooth to create the liquid base so the batter remains tender.
  3. Beat the egg whites vigorously while streaming in the sugar to create a stiff meringue so the sponge becomes airy.
  4. Fold the fluffy egg whites gently into the yolk mixture to combine the batters so you do not deflate the air.
  5. Spoon the airy batter into a greased Twinkie pan to shape the cakes so they bake into uniform nostalgic logs.
  6. Bake at 350 degrees for twelve minutes to set the sponge so the tops turn a light beautiful golden brown.
  7. Whip the marshmallow creme, butter, and powdered sugar together to make the filling so it becomes perfectly smooth and sweet.
  8. Pipe the sweet cream into the bottom of each cooled cake to fill the centers so every bite is deliciously creamy.

Notes

Make sure your egg whites are completely free of any yolk before whipping; even a tiny drop of fat will prevent them from reaching stiff peaks.