Easy Homemade Twinkies Recipe | Fun & Nostalgic Cream-Filled Treats
Soft, golden sponge cakes filled with fluffy vanilla cream — these Homemade Twinkies are a fun, nostalgic treat that brings back childhood memories. Easy to make and irresistibly delicious, they’re perfect for parties, lunchbox surprises, or simply indulging your sweet tooth.
Equipment
- Twinkie pan, hot-dog bun pan, or DIY foil molds
- Stand/hand mixer
- Large mixing bowl
- Fine mesh sieve
- Kitchen scale
- Piping bags with Bismarck tip (or small round tip)
- Cooling rack
- Offset spatula
Ingredients
Sponge cake:
- 1 cup cake flour (or sifted all-purpose)
- 1 tsp baking powder
- Pinch of salt
- 3 large eggs, room temperature
- ¾ cup granulated sugar
- 2 tbsp neutral oil or melted butter
- 1 tsp vanilla extract
Filling (classic marshmallow cream):
- ½ cup unsalted butter, softened
- 1 cup marshmallow fluff
- 1 cup powdered sugar
- 1 tsp vanilla extract
- Pinch of salt
- Optional add-ins: vanilla bean paste, lemon zest, cocoa powder, sprinkles
Instructions
- Prep: Grease molds lightly, dust with flour. Preheat oven to 170–175°C (340–350°F).
- Dry mix: Sift flour, baking powder, salt.
- Wet mix: Whisk eggs, sugar, vanilla until pale. Slowly drizzle in oil/butter.
- Combine: Fold dry into wet gently. Optional: whip extra egg whites to soft peaks and fold in.
- Bake: Fill molds ⅔ full. Bake 12–16 minutes until tops spring back. Cool 5 minutes, then unmold to rack.
- Filling: Beat butter until fluffy. Add marshmallow fluff, powdered sugar, vanilla, salt. Mix until smooth.
- Pipe: Use Bismarck tip to inject 3 tunnels per cake. Fill until slightly heavier but not bulging.
- Finish: Chill 20–30 minutes to set filling. Optional: brush with vanilla syrup for moisture.
Notes
- Make-ahead: Bake sponges a day ahead; store airtight. Fillings can be mixed and chilled.
- Storage: Filled cakes last 2–3 days in fridge; best texture day 1–2.
- Freezing: Freeze unfrosted sponges up to 2 months; thaw in wrapping.
- Troubleshooting: Dense sponge = overmixed batter; dry cakes = overbaked.
- Variations: Chocolate sponge, lemon-berry filling, cinnamon sugar, or sprinkle birthday versions.
- Tip: Wrap individually for lunchboxes—keeps crumb moist and portable.