Homemade Twinkies Vanilla Cakes Recipe
If you’ve ever longed to recreate that iconic treat from your childhood, you’re in for a real delight with this Homemade Twinkies Vanilla Cakes Recipe. Light, airy vanilla sponge cakes filled with the creamiest, fluffiest meringue filling make every bite a nostalgic journey wrapped in homemade goodness. This recipe takes the familiar golden snack to a whole new level, with a tender crumb and a sweet, cloud-like center that will have you reaching for seconds — maybe even thirds. Whether you want to impress friends or gift a tray to family, these classic cakes are absolutely worth every minute spent making them from scratch!
Ingredients You’ll Need
Good homemade treats start with simple but purposeful ingredients that build flavor and texture in perfect harmony. For this recipe, each component plays an essential role: from the lightness of the cake flour to the richness of whole milk and oil, right to the delicate meringue filling that brings it all together.
- 250 grams cake flour: Sifted for a smooth, tender cake without heaviness.
- 225 grams granulated sugar: Sweetens the cake to just the right level and helps with a golden crust.
- 2 teaspoons baking powder: Gives the batter a gentle rise, ensuring those iconic fluffy cakes.
- 1 teaspoon salt: Balances sweetness and enhances all the other flavors.
- 6 large eggs, room temperature: Adds structure, moisture, and richness for a soft crumb.
- 120 millilitres whole milk: Keeps the cake moist and tender with creamy notes.
- 160 millilitres vegetable oil: Adds moisture without weighing down the delicate texture.
- 1 tablespoon vanilla extract: Infuses the batter with that unmistakable warm vanilla flavor.
- 2 large egg whites, room temperature (for filling): For a light, fluffy meringue filling with perfect volume.
- 135 grams granulated sugar (for filling): Creates the sweet syrup that stabilizes the meringue.
- 40 millilitres water (for filling): Helps dissolve sugar creating the syrup for a glossy filling.
How to Make Homemade Twinkies Vanilla Cakes Recipe
Step 1: Get Ready with Your Pans and Oven
Preheat your oven to exactly 177°C (350°F) so it’s primed to bake these delicate cakes perfectly. Grease your specially shaped Twinkie cake pans generously with non-stick spray to ensure your cakes pop out easily once baked. Trust me, this prep is key to that iconic Twinkie shape we all adore.
Step 2: Mix the Dry Ingredients with Care
In a large bowl, whisk together the sifted cake flour, sugar, baking powder, and salt thoroughly. This step ensures everything is evenly combined for a consistent rise and sweetness in each bite. Sifting that flour is my secret weapon to keeping the cakes airy and light.
Step 3: Whisk the Wet Ingredients Separately
In another bowl, whisk together the eggs, whole milk, vegetable oil, and vanilla extract until fully blended. Mixing these separately helps them come together smoothly when combined with the dry ingredients, creating a velvety batter that bakes up just right.
Step 4: Bring the Batter Together
Pour the egg mixture into the bowl with the dry ingredients and whisk gently until smooth and lump-free. The batter should have a lovely flowing texture, luscious and thick enough to hold some air without being heavy.
Step 5: Bake the Cakes
Spoon the batter evenly into each cavity of the prepared pans, filling about two-thirds full to allow the cakes to rise beautifully. Bake for 15 to 20 minutes — keep an eye for when a toothpick inserted in the center comes out clean. This means your cakes are perfectly done, soft but not undercooked.
Step 6: Cool Completely Before Filling
Once out of the oven, let the cakes cool entirely in the pans before removing them. Filling warm cakes could cause the meringue to melt or seep out, and nobody wants that! Patience here pays with a neat filling and perfect texture.
Step 7: Whip Up the Fluffy Meringue Filling
Attach the whisk to your electric mixer and beat the two large egg whites on high speed until stiff peaks form, showing brilliant volume and stability needed for the filling. This fluffy base is where the magic happens.
Step 8: Create the Sugar Syrup
In a small saucepan, combine the granulated sugar and water. Keep stirring over medium-low heat until the sugar dissolves completely, then turn up the heat to get the syrup to exactly 119°C–121°C (245°F–250°F). Using a candy thermometer here is a game changer for perfect consistency.
Step 9: Combine Syrup with Egg Whites
With your mixer running at medium-high speed, slowly pour the hot syrup into the stiff egg whites. Keep beating on high until the mixture cools to room temperature and transforms into a thick, glossy meringue — silky and smooth, ready to fill your cakes.
Step 10: Fill Your Twinkies Like a Pro
Fit a piping bag with a #10 round tip and fill it with the meringue. Flip your cooled cakes over and carefully insert the tip into three evenly spaced points on the base of each cake. Pipe filling gently into the center and both ends to replicate that classic creamy core without overstuffing.
How to Serve Homemade Twinkies Vanilla Cakes Recipe
Garnishes
While these cakes are perfect all on their own, a light dusting of powdered sugar or a drizzle of melted chocolate adds a lovely finishing touch that’s both pretty and delicious. Fresh berries on the side also contrast nicely with the sweet, creamy center.
Side Dishes
Pair your Twinkies with a scoop of vanilla ice cream or a bright, tangy fruit compote to balance the sweetness. A cup of rich coffee or tea makes for a beautifully comforting combo that elevates this classic snack to a memorable treat.
Creative Ways to Present
Instead of serving whole, slice these cakes into smaller portions for a fun party platter. You could also dip one end lightly into melted chocolate and sprinkle with crushed nuts or coconut flakes for an irresistible twist. Presentation is a fun way to make this recipe your own!
Make Ahead and Storage
Storing Leftovers
Keep your homemade Twinkies in an airtight container at room temperature for up to two days to maintain freshness. They tend to taste best when enjoyed within this window, as the meringue maintains its light texture.
Freezing
If you want to prepare these cakes ahead of time, wrap each one individually in plastic wrap and store them in a freezer-safe bag. They freeze beautifully for up to a month without losing their delicate texture or flavor. Just thaw in the fridge overnight before serving.
Reheating
Reheating isn’t typically necessary for this recipe since these cakes are best enjoyed cool. However, if you prefer a slightly warmer bite, a few seconds in a microwave (wrapped loosely with a paper towel) can soften them gently. Avoid overheating to keep the filling intact.
FAQs
Can I make this recipe without specialized Twinkie pans?
Yes! While Twinkie-shaped pans give you the classic shape, you can use small loaf or mini cake pans. Just adjust baking time accordingly and fill with the same meringue filling for a similar experience.
Why is it important to use room temperature eggs?
Room temperature eggs incorporate air better, leading to a lighter and fluffier cake. Cold eggs can make the batter denser and affect rising, so warming them slightly helps the texture tremendously.
Is the meringue filling safe to eat since it contains egg whites?
Because the sugar syrup is cooked to a precise temperature before being mixed with egg whites, it effectively “cooks” the meringue, making it safe to consume raw. This Italian meringue method is commonly used in many desserts.
Can I substitute cake flour with all-purpose flour?
You can, but the texture will be slightly less tender because cake flour is lighter and lower in protein. If using all-purpose flour, consider removing a tablespoon for every cup to imitate cake flour’s softness.
How should I pipe the filling to avoid overfilling?
Insert the piping tip into three spots along the bottom of the cake and gently squeeze just enough filling to feel resistance but not bulging out. Practice helps, and you’ll soon get a sense of the perfect amount for creamy centers without mess.
Final Thoughts
There’s something truly special about making treats like these yourself from scratch, and this Homemade Twinkies Vanilla Cakes Recipe delivers nostalgia, flavor, and fun all wrapped into one. Whip up a batch, indulge in the soft vanilla goodness and creamy filling, and share the joy with everyone around you. Once you try these, you’ll see why Twinkies have been beloved for generations — and now you have the secret to a homemade version that’s even better!
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Homemade Twinkies Vanilla Cakes Recipe
- Total Time: 1 hour
- Yield: 14 servings 1x
- Diet: Vegetarian
Description
This Homemade Twinkies recipe guides you through baking soft, golden vanilla cakes filled with a fluffy, sweet meringue cream. Perfect for recreating a nostalgic treat, these Twinkies offer a deliciously light texture with a rich vanilla flavor and an irresistibly creamy inside.
Ingredients
Cake Ingredients
- 250 grams cake flour, sifted
- 225 grams granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 6 large eggs, room temperature
- 120 millilitres whole milk
- 160 millilitres vegetable oil
- 1 tablespoon vanilla extract
Filling Ingredients
- 2 large egg whites, room temperature
- 135 grams granulated sugar
- 40 millilitres water
Instructions
- Preheat and prepare pans: Preheat the oven to 177°C (350°F). Generously spray Twinkie-shaped cake pans with non-stick baking spray to ensure easy cake release.
- Mix dry ingredients: In a large bowl, whisk together the sifted cake flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine wet ingredients: In a separate bowl, whisk the eggs, whole milk, vegetable oil, and vanilla extract thoroughly until the mixture is smooth and homogeneous.
- Make batter: Pour the wet ingredients over the dry ingredients and whisk until the batter is smooth and free of lumps, ensuring a light texture for the cakes.
- Fill pans and bake: Spoon the batter into the prepared Twinkie pans, filling each cavity about two-thirds full. Bake for 15–20 minutes or until a toothpick inserted in the center comes out clean, indicating the cakes are cooked through.
- Cool cakes: Remove the cakes from the oven and allow them to cool completely in the pans before removing and filling to avoid breaking.
- Prepare meringue filling: Using an electric mixer with a whisk attachment on high speed, beat the egg whites until stiff peaks form, creating the base for the creamy filling.
- Make sugar syrup: In a small saucepan, combine the sugar and water and stir over medium-low heat until the sugar dissolves. Increase the heat and cook the syrup until it reaches 119°C–121°C (245°F–250°F), forming a perfect sugar syrup for the meringue.
- Combine syrup and egg whites: With the mixer running on medium-high, slowly pour the hot syrup into the whipped egg whites. Continue beating on high speed until the meringue cools to room temperature and becomes thick and glossy, ensuring a stable, sweet filling.
- Prepare to fill cakes: Fill a piping bag fitted with a #10 round tip with the prepared meringue to allow precise injection of the filling into the cakes.
- Fill the Twinkies: Turn the cooled cakes over and insert the piping tip into three evenly spaced points on the base of each cake. Pipe the filling into the center and both ends carefully, avoiding overfilling to maintain the cake’s structure.
Notes
- Room temperature eggs help to incorporate air for fluffier cakes and stiffer meringue.
- If you do not have Twinkie-shaped pans, you can use small loaf pans or cupcake molds but adjust baking time accordingly.
- The sugar syrup temperature is crucial for stable meringue; use a candy thermometer for accuracy.
- Ensure cakes are completely cooled before filling to prevent the filling from melting.
- Store filled Twinkies in an airtight container in the refrigerator for up to 3 days for best freshness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
