Twinkie Bundt Recipe

Twinkies are an iconic American snack cake. They’ve honestly never been available here in Denmark, but I tried them. They seem very factory-like, but I like the idea of delicious cake with a fluffy marshmallow filling, so I decided to make my own in the style of a bundt cake. Here is my Twinkie Bundt Recipe.

The Twinkie backstory

Twinkies were invented by a man named James Dewar in 1930 and were originally filled with banana cream. During the second world war, bananas were rationed, so a switch was made to vanilla filling, which proved to be very popular.

Twinkies have a long list of credits in popular culture. A favorite of mine is Sergeant Al Powell in the most iconic Christmas movie of all time: Die Hard. He really loves Twinkies. WALL-E and Ghostbusters also have great references. “That’s a big Twinkie.

A big twinkie bundt cake recipe
“A big Twinkie”

There’s even a judicial concept called “The Twinkie Defense” meaning an improbable legal defense. It stems from the press coverage of the Harvey Milk assassination trial. It was argued that the defendant had been at “diminished capacity” because of his unhealthy diet.

The batter in this Twinkie Bundt Recipe

The batter in this Twinkie Bundt recipe is a classic yellow cake, with a dash of added vanilla.

Ad links! Links for ingredients in this section are affliate links, which means that I will a commission if you purchase the product!

Be sure to use a pure vanilla extract, and not an imitation one. The imitation vanilla is actually made from an extraction from a gland near the beavers anus.

I wonder if that is a job? “Yeah, I milk beaver glands for fake vanilla extract”.

A slice of Twinkie bundt cake

The filling is made from a Swiss meringue that is stabilized by a little bit of gelatin. I found that if you didn’t put that in, the filling would leak out when you cut the cake, and that didn’t seem so nice.

Two sheets of gelatin made almost a stable marshmallow, but one sheet was perfect. Stable, but still nice and fluffy. Foodgeek is always experimenting for the good of… awesome cakes!

American palette vs. European palette in this Twinkie Bundt Recipe

This is a very sweet cake and that is what a Twinkie is. I know there is a big difference from what Europeans except from a dessert and what Americans expect from a dessert.

An awesome Twinkie bundt cake recipe

If you feel like this may be a little too much sweet for you, I’d recommend putting in a bit of a tart black currant jam in the bottom of the cavity, before putting in the filling.

It pairs absolutely awesomely with the fluffy filling.

Please share on social media

This is my recipe for a Twinkie-inspired Bundt Cake. I hope you will try it. If you make it and post it on Instagram, please tag me as @foodgeek.dk so I can see your creations. That will make me happy.

Ad links! The links in the recipe for ingredients are affiliate links, which means that I get some commission if you purchase the product!

Print Recipe
5 from 1 vote

Twinkie Bundt Cake

Twinkies are iconic snack cakes from the United States. This is a bundt cake inspired by Twinkies with a delicious soft yellow cake and a gorgeous glossy marshmallow filling
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Baked Goods, Cake, Dessert
Cuisine: American
Keyword: bundt, cake, dessert, twinkies
Servings: 12 pieces of cake
Calories: 448kcal
Author: Sune Trudslev

Ingredients

Cake

  • 225 g butter
  • 350 g sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1 tsp fine salt
  • 240 ml buttermilk
  • 315 g all-purpose flour

Filling

  • 3 egg whites
  • 200 g powdered sugar
  • 1 tsp lemon juice
  • 1 sheet gelatin or 1/3 tsp powdered gelatin
  • 1 tsp vanilla extract

Special items

  • bundt pan
  • stand mixer
  • heat proof bowl
  • piping bag
  • 8″ cake cardboard

Instructions

Preparations

  • Take all the ingredients for the cake out of the fridge and let them come up to room temperature for about 30 minutes.
  • Heat the oven to 180°C/350°F/Gas Mark 4. I use fan assisted.
  • Grease your bundt pan liberally. I like to use an oil based spray, but if you can get a baking spray with flour that works great too.
  • Using a sieve sprinkle the pan with lots of flour. It’s important that the pan is properly coated for it to release the cake without problems.
  • Turn the pan upside down and tap it to remove excess flour.

Making the batter

  • Add sugar and butter in cubes to the bowl of your stand mixer.
  • Using the whisk attachment, cream the butter until pale and fluffy.
  • While the mixer is running on medium speed add the eggs on by one, pausing to make sure each is incorporated before adding the next.
  • Stop the mixer and sprinkle baking powder and fine salt over the top of the dough. Run the mixer to combine.
  • Then add ⅓ of the flour. Mix until combined. 10-15 seconds.
  • Add ½ of the milk. Mix until combined.
  • Add another ⅓ of the flour. Mix until combined.
  • Add the last of the milk. Mix until combined.
  • Add the last of the flour. Mix until combined.
  • Dollop the batter into the bundt pan. Try to get it in as evenly as possible. Use a wet spatula to even the top.
  • Bake for 40-45 minutes until golden brown and a toothpick comes out cleanly. Make sure you stick the toothpick in somewhere where the top of the dough is cracked so the crust of the dough doesn’t scrape off batter that might stick to the toothpick.
  • Remove from the oven and let cool on a write rack for 15 minutes.
  • Put the wire rack on top of the pan and invert it and let the cake come out naturally. Cool completely before proceeding.

Preparing the cake for the filling

  • Soften your gelatin sheet in a lot of water. If you are using powdered gelatin dissolve ⅓ tsp into 1 tbsp of water. Leave to bloom for 10 minutes.
  • Using a paring knife, you need to make a cavity in the cake. Cut near the outer perimeter of the cake with the knife slanting inwards at about a 45° angle. Then cut the inner perimeter with the knife slanting outwards at a 45° angle. See the video for details.
  • Remove the cake from the cavity with your fingers. If any of it slips into your mouth at this point, that’s totally acceptable 😉
  • Then use a tablespoon to make the cavity rounded. Make sure you tap out excess crumbs when you are finished.

Making the filling

  • In a heat proof bowl combine egg whites, powdered sugar and lemon juice.
  • Put the bowl over a pot of simmering water. The water should not be touching the bowl.
  • While whisking, heat the mixture to 79°C/174°F.
  • Once it hits the temperature, take it off the heat.
  • Wring out your gelatin sheet and add to the warm mixture. Stir until completely dissolved.
  • Add the mixture to the bowl of your stand mixer.
  • Using the whisk attachment, turn the speed up gradually until whisking at full speed.
  • Whisk until you have stiff peaks (10-15 minutes)
  • Add the meringue to a piping bag, close it at the top and cut a generous hole.
  • Add the filling to the cake.
  • Put a cake cardboard over the top of the cake and invert it onto the serving platter or cake stand
  • Dust the cake with powdered sugar using a sieve, where you tap it lightly on the side to make a beautiful coating.

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