After Hostess shut down, it seemed like the internet exploded with homemade Twinkie recipes. As someone who doesn’t particularly like snack cakes and pretty much never eats them, I didn’t really see what the big deal was. I mean, there will still be knock-off Twinkies available for those people who are addicted, right? But nevertheless, I gave in and baked this Twinkie Bundt Cake =). This version uses a basic vanilla spongecake filled with a marshmallow cream filling. Since, I can’t remember ever eating an actual Twinkie, I have no idea if it tastes authentic but it was delicious! I changed the filling a little from the original recipe to suit my tastes, but otherwise I followed the recipe exactly. I’m pretty sure Twinkie-lovers and non-Twinkie-lovers will both love this recipe. Enjoy!
Twinkie Bundt Cake
For the Cake:
3 cups cake flour
1 tbsp baking powder
3/4 tsp salt
6 tbsp unsalted butter, at room temperature
1 tbsp pure vanilla extract
2 cups granulated sugar
1/2 cup vegetable oil
3 large eggs plus 4 large egg yolks, at room temperature
1 cup buttermilk, at room temperature
For the Filling:
1 (7.5 ounce) jar marshmallow creme
1/2 cup (1 stick) unsalted butter, at room temperature
2 cups powdered sugar
1-2 tbsp milk
1 tsp pure vanilla extract
For the Cake:
1. Position rack in the lower third of the oven and preheat oven to 325°F. Coat a 12-cup Bundt pan with nonstick cooking spray and dust it lightly with flour.
2. Sift together the flour, baking powder, and salt into a large bowl.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and vanilla extract on medium speed until smooth and creamy. Add sugar and beat until evenly mixed, about 1 minute. Slowly pour in oil. Beat until light and fluffy, about 2 minutes. Add eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
4. Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk, and continue to mix on low speed until the batter is smooth and no lumps remain. Turn off mixer and fold batter several times by hand to ensure everything is well incorporated, and then pour into prepared pan.
5. Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Place pan on a wire rack and let cool completely, about 2 hours.
For the Filling:
1. In the bowl of a stand mixer, beat together marshmallow creme and butter until smooth. Gradually add powdered sugar and vanilla and continue to beat until smooth. Add milk 1 tbsp at a time until you reach desired consistency. Transfer to a pastry bag fitted with a large round tip.
2. With the cake still in the pan, use a paring knife or apple corer to cut 6 or 7 deep holes into the bottom of the cake, each about 3/4 inch in diameter; be careful not to cut through top of cake. Discard cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes.
3. Insert the tip of the pastry bag into each hold and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into the horizontal tunnel through the cake. When cake is filled, use a spatula to scrape away excess filling from the bottom of the cake. Quickly and carefully invert cake onto serving platter. Dust with confectioners’ sugar, if desired, and serve.
*from Pure Vanilla: Irresistible Recipes and Essential Techniques by Shauna Sever.
