Twinkie Bundt Cake

By á-25087

This cake is essentially an enormous from-scratch version of the iconic American snack cake made with pronounceable ingredients. It’s golden and terrifically moist and its cream-filled cross section is an instant joy-inducer

Leitesculinaria

Ingredients

• 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)

Preparation

Step 1

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.