Description
A nostalgic and creamy Twinkie Cake made with soft vanilla sponge and a fluffy marshmallow filling — a crowd-pleasing treat that brings back sweet memories.
Ingredients
Units
Scale
- 1 box vanilla cake mix (13.25 ounces)
- 1 box vanilla pudding mix (3.4 ounces)
- 1/2 cup unsalted butter, melted and cooled
- 1 cup milk
- 4 large eggs
- 1/2 cup unsalted butter (for filling), at room temperature
- 1 jar marshmallow fluff (7 ounces)
- 2 3/4 cups powdered sugar, plus more for dusting
- 1 teaspoon vanilla extract
- 2 tablespoons heavy whipping cream
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan and set it aside.
- In a large mixing bowl, combine the cake mix, pudding mix, melted butter, milk, and eggs. Beat with an electric mixer for about 2 minutes until smooth.
- Pour the batter into the prepared baking pan and smooth out the top.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- In a separate bowl, beat the softened butter until fluffy. Add marshmallow fluff, powdered sugar, vanilla extract, and heavy cream. Mix until the filling is light and smooth.
- Once the cake has cooled, carefully slice it horizontally or poke holes and spread the cream filling across the bottom layer. Replace the top layer.
- Dust with powdered sugar just before serving and refrigerate for at least 30 minutes to set.
Notes
- Make sure the cake is fully cooled before adding the filling to prevent melting.
- Chill the cake before slicing for cleaner, more defined layers.
- You can make the cake a day in advance — it tastes even better after sitting overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 360mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg