Twinkies Cake is a homemade take on the classic Twinkies snack cakes, with a soft, fluffy yellow cake and a sweet, creamy filling. It has all the flavors you love in an easy-to-make dessert that's perfect for sharing. The cake is extra moist thanks to vanilla pudding, and the filling is light and buttery with marshmallow flavor - just like the real thing.
Whether you're making it for a party, a potluck, or just to satisfy a sweet craving, this cake is sure to be a hit. It brings back all the nostalgia of the classic treat but in a fun, homemade version that's even better!
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Step-by-Step Instructions to Make Homemade Twinkies
1. Prepare the Pans and Preheat
- Preheat your oven to 350°F (175°C).
- Grease and lightly flour one 10x15" jelly roll pan. Line a second jelly roll pan with parchment paper and spray with cooking spray, leaving some paper overhang on the sides for easy removal after baking.
2. Make the Cake Batter
- In a large mixing bowl, combine the cake mix, vanilla pudding mix, eggs, water, and oil.
- Beat with an electric mixer on medium speed for about 2 minutes, until the batter is smooth and well combined.
- Divide the batter evenly between the prepared pans, smoothing the tops with a spatula.
3. Bake the Cake
- Bake for 15-20 minutes.
- The cake is done when a toothpick inserted in the center comes out clean and the tops aren't sticky.
- Remove from the oven and let the cakes cool completely.
4. Make the Filling
- In a mixing bowl, beat the softened butter until smooth and creamy.
- Add the powdered sugar, vanilla, and a pinch of salt. Mix until well combined and creamy. Scrape the sides of the bowl.
- Pour in the heavy cream and whip for a minute or two until light and fluffy.
- Add the marshmallow creme and whip until fully incorporated.
💡 If you want a thicker layer of filling, you can double the filling recipe, although I feel like it might get pretty sweet.
- If you prefer to use filling without marshmallow fluff, check out my recipe for whoopie pie filling. It would work great with these homemade twinkies.
5. Assemble the Cake
- Use an offset spatula or butter knife to spread the filling evenly over the top of the cake in pan that wasn't lined with parchment.
- Carefully place the second cake layer on top.
- Slice and enjoy!
Storage
This Giant Twinkie Cake stays fresh at room temperature for up to 3-4 days when stored in an airtight container.
For longer storage, freeze the whole cake or individual slices in an airtight container for up to 2 months. Thaw at room temperature or in the fridge and enjoy a homemade Twinkies treat anytime!
Want a Thicker Cake?
If you prefer a thicker Twinkies Cake, bake it in two 9x13" pans instead of a jelly roll pan. Grease and flour one pan, and line the other with parchment paper for easy removal. Divide the batter evenly between the pans and bake at the same temperature for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Once cooled, layer with the filling as directed and enjoy a thicker, fluffier version of this delicious cake!
Why You'll Love This Giant Twinkie Cake
- Easy to Make: With just a few simple ingredients and minimal effort, you can make this cake in no time.
- Perfectly Sweet: The cake is soft and fluffy, and the filling is sweet without being overly sugary, making it the perfect treat.
- Fun and Nostalgic: It brings back the flavor of the classic Twinkie snack, but in cake form, for a fun twist on a childhood favorite.
- Versatile: Whether you want a thicker or thinner cake, this recipe offers the flexibility to use either 9x13 pans or 10x15" sheet pans.
- Great for Any Occasion: Perfect for birthday parties, potlucks, or a simple family treat-everyone will love a slice of this Twinkies-inspired cake!
We absolutely love this recipe for Twinkie Cake! The soft, fluffy yellow cake layered with a light and creamy filling tastes just like the classic snack cake! With its rich vanilla flavor and melt-in-your-mouth texture, this homemade version is even better than the real thing. Perfect for birthdays, parties, or just because! You won't be able to stop at one slice!
If you get to try this Amish twinkies recipe, I'd love it if you left a comment and star rating below. Thank you!
*I already know that some of you will be thinking, "But Amish ladies make cakes from scratch, not with cake mixes." True, a lot of Amish cakes are made from scratch, but Amish ladies also use cake mixes sometimes. And while this may not be a traditional Amish recipe, they also enjoy many modern day foods.
Check out my YouTube channel at MyAmishHeritage
📖 Recipe Card
Twinkies Cake Recipe
Ingredients
Cake:
- 1 (15.25-ounce) box yellow cake mix
- 1 (3.4-ounce) box instant vanilla pudding
- 4 large eggs
- 1 cup water
- ½ cup canola or vegetable oil
Filling:
- ½ cup butter, softened (1 stick)
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- pinch of salt
- 4 tablespoons heavy cream
- 3 - 4 tablespoons marshmallow creme
Instructions
Cake:
- Preheat oven to 350℉.
- Spray one 10x15" jelly roll pan with cooking spray, line a second jelly roll pan with parchment paper and spray with cooking spray.
- Add cake mix, instant pudding, eggs, water, and oil to a large mixing bowl. Mix, scrape down the sides, then beat on medium speed for 2 minutes.1 (15.25-ounce) box yellow cake mix, 1 (3.4-ounce) box instant vanilla pudding, 4 large eggs, 1 cup water, ½ cup canola or vegetable oil
- Divide the batter in half and spread evenly on each prepared baking pan.
- Bake for 15 - 20 minutes or until the top is dry to touch.
- Set aside to cool completely.
- Once the cakes are completely cool, spread the filling on top of the cake without parchment paper and top it with the second cake.
- Cut into squares and enjoy!
- Store in an airtight container at room temperature for up to four days. Freeze for longer storage - thaw and enjoy!
Filling:
- In a mixing bowl, beat the softened butter until creamy. Add the powdered sugar, vanilla, and a pinch of salt. Mix until creamy.½ cup butter, softened, 2 cups powdered sugar, 2 teaspoons vanilla extract, pinch of salt
- Add the heavy cream and whip for a minute or two until light and creamy.4 tablespoons heavy cream
- Add marshmallow cream and whip to combine.3 - 4 tablespoons marshmallow creme
- Evenly spread the filling on top of one of the cooled cakes and top with the second cake.
Anna
So spongey and delicious!!