Twinkie Bundt Cake: the flavorful recipe inspired by the famous snack

Twinkies are the stuff childhood memories are made of. Who doesn’t love the soft, tender crumb with a creamy filling in every bite! This Twinkie Bundt Cake is inspired by the classic Twinkie Snack—see it as a twinkie for adults. And this time, you have permission to have seconds!

With pantry staples like flour, baking powder, sugar, and eggs, you too can make this easy cake. But we added a secret ingredient to keep it nice and moist: buttermilk. It creates a delicate crumb that will transport you right back to the twinkies you had as a child. This might just be your new favorite cake recipe!

Tips For Easy Twinkie Bundt Cake

You can use vanilla boxed cake mix if you’re in a rush.

Filling variations. Get creative with fillings: try fruit preserves, vanilla pudding, custard, banana pudding, chocolate cream, marshmallow crème, and even homemade Nutella!

You can also make traditional mini twinkies or muffins. Simply use a mini loaf pan or muffin molds. Carefully hollow them out after baking, add the filling and enjoy!

Make a chocolate version, by adding cocoa powder to the cake batter!

How To Store Twinkie Bundt Cake

The Twinkie Bundt Cake can be stored at room temperature for up to one day, or in the fridge for up to 4 days. Because of the cream filling, it’s not suitable for freezing.

How To Make Twinkie Bundt Cake

Preheat the oven to 325 degrees, and grease a 12-cup Bundt pan with nonstick cooking spray. Sift flour, salt, and baking powder into a medium bowl and set aside.

In a stand mixer fitted with the paddle attachment, cream together butter, vanilla, and sugar on medium speed until very light and fluffy, about 3 to 4 minutes.

Add the canola oil and beat until light and fluffy. Next, add eggs and egg yolks one at a time, and beat until fully incorporated, about 1 minute.

Add the flour mixture and buttermilk to the batter in 3 alternating additions, starting and ending with the buttermilk. Beat just to combine.

Spoon the batter into the prepared pan using a spatula to smooth the top.

Bake for 60 minutes, or until a toothpick inserted into the cake comes out clean. Let cool in pan on a wire rack for 10 minutes, then invert onto rack, remove the pan and let cool completely. Once cooled, turn the cake upside down on a cutting board. Using a melon baller, scoop out several mounds of cake through the underside, being sure not to cut through the top or sides of the cake.

Using a large piping bag fill the hollowed-out sections of the cake with whipped cream.

Flip the cake onto a serving platter and dust with powdered sugar before serving.

Notes

Make sure to spray the Bundt Cake pan generously with cooking oil spray to prevent sticking. After the cake comes out of the oven, leave it in the pan for a few minutes to cool before you attempt to remove it.