Twinkie CakeTwinkie Cake

 

“Let’s face it, a nice creamy chocolate cake does a lot for a lot of people; it does for me.” –Random

Cake! The most irresistible word in the dictionary! You can get butterflies in the stomach just after hearing it, not only love can make you feel that way.

Homemade twinkie cake is one of the best cake recipes, delicious and easily made with few ingredients; all you need is to follow the tips we gently wrote, jot things down and add a little spoon of love to the batter to give birth to an amazing cake!

“You can have your cake and eat it too and follow your passions, have a family, and be happy.” — Ayesha Curry

How to section

My friend, wear your apron and follow my lead! Your kitchen is about to get messy with a smell of delicacy.

RED FLAG:

Be careful while buying your ingredients, buy only known brands to avoid a lot of issues while baking.

Simple Steps:

According to package direction, prepare the cake and cool completely (you can put it in the freezer for a couple of minutes).

Take your saucepan, add milk and flour, combine well and cook under medium heat and whisk until thickened.

Stir in vanilla and cool.

Combine butter with sugar in a mixing bowl, beat for about 5 minutes then add the milk mixture.

On a cake plate, place your first layer of cooled cake; pour the cream and add another cake layer.

Top with powdered sugar, and serve!

Ingredients 

For the cake:

1 box cake mix

1 can of frosting

For the filling:

5 tablespoons of flour

1 cup of milk

¼ teaspoon of salt

1 cup of granulated sugar

1 teaspoon of vanilla

½ cup of margarine

½ cup of shortening

½ teaspoon of salt

Homemade Twinkie Cake Recipe

Prep time: 20 minutes

Baking time: 20 minutes

Total time: 40 minutes

Servings: 15 slices

I’m pretty sure you enjoyed this delicious fluffy cake, did your folks ask for the recipe? Tell us more in the comments down below!

Serving Ideas

This type of cakes goes with many drinks (hot and cold), starting from different kinds of juices to wine and coffee!

You can also add fruit slices on the top of your twinkie cake, it gives an incredible extra look to it!

How to store Twinkie Cake?

PLASTIC WRAP is the answer! Cover your leftover slices of cake with foil very well then refrigerate. It will keep up to 5 days in the fridge!

HOW TO MAKE IT :  

First, Bake cake according to package directions, when the cake is completely cooled, turn the cake out of the pan onto a large plate or platter or cutting board.

Cut the thickness of the cake in half with a large knife or cake leveler. Using a second plate, remove the top of the cake and set aside. Flip the bottom half of the cake back into the cake pan.

For this part, you can make the cake all fancy and do multiple layers if you want to.

In a medium saucepan cook 5 tablespoons flour, 1 cup milk, 1/4 teaspoon salt until thick or the consistency of a thin gravy. When it is too thick it doesn’t beat up as nicely in the end. Remove from heat and add 1 teaspoon vanilla. Let cool completely.

In a medium bowl combine cream together, 1 cup of granulated sugar, 1/2 cup of Crisco, 1/2 cup of margarine and 1/2 teaspoon of salt.

When the “gravy” is cooled completely, add it to the bowl of creamed ingredients and beat for 10 minutes. It should be fluffy and the consistency of a Twinkie filling.

This recipe makes around 2 cups of fluff. It is enough to have a 1/2-inch of filling in a 9×13-inch cake.

Spread the cream filling on the bottom cake layer, leaving 1/4-inch of space around the outside of the cake. The cream will spread out when the top layer is put back on.

Carefully flip the top layer back onto the cake. Frost as you normally would. If you are going to do a cake with multiple layers, I would recommend putting the cake in the freezer so the Twinkie filling sets up and does not mix with the frosting if it squeezes out of the sides.

Serve immediately.

This cake would definitely bring old memories to the memory! Enjoyed your twinkie cake? We’ll be happy to hear about your journey with us!

Enjoy your meal folks!

Nutrition:

Calories: 481.9, Total Fat: 19.2g, Saturated Fat: 3g, Trans Fat: 0g, Unsaturated Fat: 2g, Cholesterol: 38mg, Sodium: 482mg, Carbohydrates: 75g, Fiber: 0.4g, Sugar: 57g, Protein: 3g