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Homemade Twinkies

Enjoy these soft sponge cakes filled with a light whipped cream filling, perfect for snacks or parties.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 cup all-purpose flour Sifted
  • 1 tsp baking powder Leavening agent
  • ¼ tsp salt Enhances flavor
  • ½ cup sugar Granulated
  • ¼ cup unsalted butter, softened At room temperature
  • 2 large eggs At room temperature
  • 1 tsp vanilla extract Pure extract
  • ½ cup milk At room temperature
For the filling
  • 1 cup heavy cream Chilled for whipping
  • ½ cup powdered sugar Sifted for less clumping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a Twinkie mold.
  2. In a bowl, mix the flour, baking powder, and salt.
  3. In another large bowl, cream the sugar and butter.
  4. Beat in the eggs one at a time, then add vanilla.
  5. Gradually add the dry ingredients, alternating with milk, until fully combined.
Baking
  1. Pour the batter into the mold and bake for 15-20 minutes until golden.
  2. Let the cakes cool completely.
Filling
  1. For the filling, whip the heavy cream with powdered sugar until stiff peaks form.
  2. Once the cakes are cool, fill them with the whipped cream using a piping bag.

Notes

Serve them at room temperature. Dust with powdered sugar if desired. Store in an airtight container in the fridge for up to 3 days.