Introduction

These easy homemade Twinkies bring back sweet memories with their soft, golden cake and creamy filling. Perfect for a nostalgic treat, they’re simple to make and delightfully satisfying.

Two golden brown sponge cakes are stacked, each filled with a rich white creamy filling visible at the cut ends. The top cake rests slightly off-center on the bottom one, showing a light, fluffy texture with tiny crumb details. Soft steam rises from the cakes, highlighting their freshness. The background and surface have a white marbled texture, adding gentle contrast to the warm colors of the cakes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ cups All-Purpose Flour (can substitute with gluten-free flour blend)
1 cup Granulated Sugar (adjust for a lower-sugar option)
1 tbsp Baking Powder (acts as a leavening agent)
½ tsp Salt (enhances the overall flavor)
½ cup Unsalted Butter (can be swapped with coconut oil for dairy-free)
3 large Eggs (can use flax eggs for a vegan option)
½ cup Milk (opt for dairy-free milk if lactose intolerant)
1 tsp Vanilla Extract (essential for the filling taste)
1 cup Powdered Sugar (creates a sweet, smooth filling)
1 cup Heavy Cream (use a plant-based heavy cream for dairy-free)
1 tsp Additional Vanilla Extract (use pure vanilla for best taste)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly grease a Twinkie mold or baking tray to prepare.
Step 2: In a mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.
Step 3: Using an electric mixer, cream the unsalted butter and sugar in a separate bowl until light and fluffy.
Step 4: Add the eggs, milk, and vanilla extract to the butter mixture, mixing thoroughly until fully combined.
Step 5: Gradually add the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing.
Step 6: Pour the batter into the prepared molds, filling each cavity about halfway full.
Step 7: Bake in the preheated oven for 15–20 minutes, until the cakes are golden brown and a toothpick comes out clean.
Step 8: Let the cakes cool in the mold for 5 minutes, then transfer them to a wire rack to cool completely.
Step 9: Whip the heavy cream with powdered sugar and additional vanilla extract until stiff peaks form.
Step 10: Fill a piping bag with the cream mixture and pipe the filling into the cooled cakes evenly.

Tips & Variations

For a dairy-free version, substitute butter with coconut oil and use plant-based milk and cream.
To make vegan Twinkies, replace eggs with flax eggs and use appropriate dairy alternatives.
Add a pinch of cinnamon or nutmeg to the batter for a warm spice twist.
Use fresh fruit puree mixed into the filling for a fruity variation.

Storage

Store homemade Twinkies in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving or warm briefly for a soft texture. They are best enjoyed fresh but can be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

Two golden yellow cake rolls are stacked on top of each other on a white marbled surface. Each roll has a soft, spongy texture with a slightly browned outer layer. Inside, there is a thick, fluffy, white cream filling that is smooth and airy. Around the rolls, small, colorful sugar sprinkles in pastel pink and yellow are scattered, adding a playful touch to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular baking tray instead of a Twinkie mold?

Yes, you can bake the batter in a greased baking tray and cut the cakes into desired shapes once baked and cooled.

How do I make the filling stable so it doesn’t get runny?

Whip the heavy cream thoroughly to stiff peaks and chill the filling before piping it into the cakes to help it hold its shape well.