Best Twinkie Bundt Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

TWINKIE BUNDT CAKE



Twinkie Bundt Cake image

Source: UnknownThis is a larger version of the iconic American snack cake, with the vanilla flavor ramped up and made with every day ingredients. It's golden and amazingly moist and it's cream filled cross section is an instant joy inducer.

Provided by Lynnda Cloutier

Categories     Cakes

Number Of Ingredients 14

3 cups cake flour
1 tbsp. baking powder
3/4 tsp. salt
6 tbsp. unsalted butter, room temperature
1 tbsp. pure vanilla extract
2 cups sugar
1/2 cup vegetable oil
3 large eggs, plus 4 large egg yolks, at room temperature
1 cup buttermilk, at room temperature
FOR THE FILLING:
1 jar marshmallow creme, 7.5 oz
1/2 cup unsalted butter, room temperature, 1 stick
1 tsp. pure vanilla extract
powdered sugar for dusting, optional

Steps:

  • 1. Position a rack in lower third of the oven and preheat oven to 325.Coat a 12 cup Bundt pan with nonstick cooking spray and dust it lightly with flour.
  • 2. Sift together flour, baking powder and salt into a large bowl.
  • 3. In the bowl of a stand mixer, fitted with paddle attachment, beat butter and vanilla extract on medium speed til smooth and creamy. Add sugar and beat til evenly mixed, about 1 minute. Slowly pour in oil. Beat til light and fluffy, about 2 minutes. add eggs and egg yolks, 1 at a time, beating thoroughly after each addition
  • 4. Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk and continue to mix on low speed til batter is smooth and no lumps remain.
  • 5. Turn off mixer and fold batter several times by hand to ensure everything is well mixed and then pour batter into prepared pan.Bake for 60 to 70 minutes til cake is golden,t op springs back when lightly pressed and cake tester inserted into center comes out clean. Put pan on wire rack and let cool completely, about 2 hours
  • 6. For filling, in bowl of stand mixer, beat together marshmallow creme and butter til smooth. Transfer to pastry bag fitted with large round tip.
  • 7. With cake still in pan, use a paring knife or an apple corer to cut 6 or 7 deep holes into bottom of cake, each about 3/4 inch in diameter; be careful not to cut through top of cake. Discard (or nibble) cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes.
  • 8. Insert the top of pastry bag into each hole and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into the horizontal tunnel through the cake. When cake is filled, sue a spatula to scrape away excess filling form the bottom of the cake. Quickly and carefully invert cake onto a serving platter. Dust with powdered sugar if desired and serve.

TWINKIE BUNDT CAKE



Twinkie Bundt Cake image

The name says it all. Preparation time includes cooling time before cake can be filled. Recipe is from the cookbook Pure Vanilla by Shauna Sever.

Provided by Pinay0618

Categories     Dessert

Time 4h10m

Yield 10 serving(s)

Number Of Ingredients 13

3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon table salt
6 tablespoons unsalted butter, at room temperature
1 tablespoon pure vanilla extract
2 cups granulated sugar
1/2 cup vegetable oil
3 large eggs plus 4 large egg yolks, at room temperature
1 cup buttermilk, at room temperature
1 (7 1/2 ounce) jar marshmallow creme
1/2 cup unsalted butter, at room temperature
1 teaspoon pure vanilla extract
confectioners' sugar, for dusting (optional)

Steps:

  • Position a rack in the lower third of the oven and preheat oven to 325°F Coat a 12-cup Bundt pan with nonstick cooking spray and dust it lightly with flour.
  • Sift together flour, baking powder, and salt into a large bowl.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat butter and vanilla extract on medium speed until smooth and creamy. Add sugar and beat until evenly mixed, about 1 minute. Slowly pour in oil. Beat until light and fluffy, about 2 minutes. Add eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
  • Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk, and continue to mix on low speed until batter is smooth and no lumps remain. Turn off mixer and fold batter several times by hand to ensure everything is well incorporated, and then pour batter into prepared pan.
  • Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Place pan on a wire rack and let cool completely, about 2 hours.
  • Beat all filling ingredients together in a large stand mixer; transfer to a pastry bag with a large round tip.
  • With the cake still in the pan, use a paring knife or apple corer to cut 6-7 deep holes in the bottom of the cake, each about 3/4" in diameter, being careful not to cut through top of the cake.
  • Discard cake scraps. With your fingers, gently burrow a horizontal tunnel around the center of the cake, connecting the vertical holes.
  • Insert the tip of the pastry bag into each hole and squeeze in filling, tilting pastry bag back and forth as you work to encourage filling into horizontal tunnel through the cake. When the cake is filled, use a spatula to clear away extra filling from bottom of cake.
  • Quickly and carefully invert cake onto a serving platter; sprinkle with powered sugar if desired.

Nutrition Facts : Calories 647, Fat 29, SaturatedFat 12.3, Cholesterol 99, Sodium 333.1, Carbohydrate 91.8, Fiber 0.7, Sugar 52, Protein 5.3

TWINKIE BUNDT CAKE RECIPE - (4.4/5)



Twinkie Bundt Cake Recipe - (4.4/5) image

Provided by á-25087

Number Of Ingredients 15

For the cake:
6 tablespoons (3 ounces) unsalted butter, at room temperature, plus more for the pan
3 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon vanilla extract
2 cups granulated sugar
1/2 cup mild vegetable oil, such as canola, grapeseed, safflower, or sunflower
3 large eggs plus 4 large egg yolks, at room temperature
1 cup buttermilk, at room temperature
For the cream filling:
1 7.5-ounce jar marshmallow crème
8 tablespoons (4 ounces) unsalted butter, at room temperature
1 teaspoon vanilla extract
Confectioners' sugar, for dusting (optional)

Steps:

  • Make the cake: Position a rack in the lower third of the oven and preheat the oven to 325°F (163°C). Coat a 12-cup Bundt pan with nonstick cooking spray or butter and dust it lightly with flour, tapping out any excess. Sift together the flour, baking powder, and salt in a large bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla on medium speed until smooth and creamy. Add the sugar and beat until evenly mixed, about 1 minute. With the machine still running, slowly pour in the oil and beat until light and fluffy, about 2 minutes. Add the eggs and egg yolks, 1 at a time, beating thoroughly after each addition. Reduce the mixer speed to low. Alternately stir in the flour mixture and buttermilk in 3 additions each, ending with the buttermilk. Mix on low speed just until the batter is smooth and no lumps remain. Turn off the mixer and gently fold the batter several times by hand with a spatula to ensure everything is incorporated. Pour the batter into the prepared pan. Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Place the pan on a wire rack and let cool completely, about 2 hours. Make the cream filling: In the bowl of a stand mixer, beat together the marshmallow crème, butter, and vanilla until smooth. Transfer to a pastry bag fitted with a large round tip or spoon it into a large resealable plastic bag with a bottom corner snipped off. While the cake is still in the pan, use a paring knife or an apple corer to make 6 or 7 deep, evenly spaced notches or holes in the bottom of the cake, each about 3/4 of an inch in diameter, being careful to cut no more than halfway through to the top of the cake. Discard-that is, nibble-any cake scraps. Using your fingertips, gently forge a horizontal tunnel through the cake that connects the vertical holes. Insert the tip of the pastry or plastic bag into each hole and squeeze in some of the filling, tilting the bag back and forth as you work to encourage the filling to make its way into the horizontal tunnel. When the cake is filled, use a spatula to scrape away any excess filling from the bottom of the cake. Quickly and carefully invert the cake onto a platter. Dust with confectioners' sugar, if desired. Slice and serve.

Related Topics