If you’re a fan of the classic Twinkie snack, you’ll love this homemade Very Vanilla Twinkie Bundt Cake! It takes all the nostalgic flavors of the beloved Twinkie—a light, buttery vanilla cake and creamy filling—and transforms it into an elegant bundt cake. This recipe is the perfect indulgence for both Twinkie lovers and dessert enthusiasts looking for something a little different.
Ingredients:
For the Cake:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
For the Cream Filling:
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
Directions:
Preheat and Prepare:
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly to prevent sticking.
Mix the Dry Ingredients:
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this aside.
Cream Butter and Sugar:
In a large bowl, beat together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla:
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that signature vanilla flavor.
Incorporate Dry Ingredients and Milk:
Gradually add the dry ingredients to the wet mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix just until combined to avoid overmixing.
Bake the Cake:
Pour the batter into the prepared Bundt pan, smoothing the top. Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Cream Filling:
In a medium bowl, beat together the butter, vegetable shortening, powdered sugar, vanilla extract, and heavy cream until the mixture is light and fluffy.
Fill the Cake:
Once the cake is fully cooled, use a piping bag with a long tip to pipe the cream filling into the bottom of the Bundt cake, mimicking the iconic Twinkie filling.
Serve and Enjoy:
Slice the cake and enjoy the perfect combination of light vanilla cake and creamy filling!
Serving Tips:
Best served fresh: For optimal flavor and texture, serve this cake the same day it’s baked.
Garnish for extra flair: Dust with powdered sugar or top with whipped cream and fresh berries for a decorative touch.
Pair with beverages: Serve with a glass of cold milk, hot coffee, or tea to complement the cake’s rich vanilla flavor.
Storage Tips:
Room Temperature: Store the cake in an airtight container at room temperature for up to 2 days. This prevents the cake from drying out and maintains its softness.
Refrigeration: If you’d like to extend the cake’s freshness, store it in the refrigerator in an airtight container for up to 5 days. Let it come to room temperature before serving for the best texture.
Freezing: You can freeze the cake (without the cream filling) for up to 3 months. Wrap it tightly in plastic wrap and then aluminum foil or place it in a freezer-safe bag. Thaw in the refrigerator overnight, and pipe the filling before serving.
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FAQs:
Can I make the cake ahead of time?
Yes! You can bake the bundt cake a day in advance. Store it in an airtight container at room temperature. Prepare and pipe the cream filling right before serving to keep it fresh and delicious.
Can I substitute the vegetable shortening in the cream filling?
Yes, you can substitute the shortening with an equal amount of butter for a creamier texture. However, using shortening helps to stabilize the filling, especially if you’re storing the cake at room temperature.
How do I prevent the bundt cake from sticking to the pan?
To avoid sticking, generously grease the Bundt pan with butter or nonstick spray, making sure to get into all the crevices. Dust the pan with flour or use a baking spray that contains flour for added assurance.
Can I use a different flavor for the cake?
Absolutely! You can easily modify the flavor by adding lemon zest, almond extract, or other flavorings to the batter. Just keep the base recipe the same for the best texture and results.
Conclusion:
Whether you’re a die-hard Twinkie fan or just looking to recreate a fun, nostalgic treat, this Very Vanilla Twinkie Bundt Cake is the perfect dessert to impress your friends and family. It’s light, fluffy, and filled with a sweet cream center that takes you back to simpler times. Enjoy!
📖 Recipe:
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Very Vanilla Twinkie Bundt Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
This Very Vanilla Twinkie Bundt Cake is a delightful homemade twist on the classic Twinkie snack cake. Featuring a soft, buttery vanilla cake and filled with a creamy vanilla filling, this bundt cake captures the nostalgic flavors of Twinkies in an elegant and shareable dessert. It’s the perfect treat for parties, gatherings, or any special occasion. Try this easy Twinkie bundt cake recipe today!
Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
For the Cream Filling:
1/2 cup unsalted butter, softened
1/2 cup vegetable shortening
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to the wet mixture, alternating with the milk, beginning and ending with dry ingredients. Mix until just combined.
- Pour batter into the prepared Bundt pan, smooth the top, and bake for 50-55 minutes.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the cream filling, beat together butter, shortening, powdered sugar, vanilla extract, and heavy cream until light and fluffy.
- Use a piping bag with a long tip to pipe the cream filling into the bottom of the cooled Bundt cake.
- Slice and serve!
Notes
Ensure all ingredients are at room temperature for the best results.
If you prefer, you can substitute the vegetable shortening in the cream filling with more butter, though this may slightly alter the texture.
The cake must be completely cooled before adding the cream filling to avoid melting the filling.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 450 kcal
