Easy Homemade Twinkie Cake Recipe From Scratch

Twinkie Cake Recipe


Did you know that the iconic Hostess Twinkie was actually an old fashioned sponge cake mix which was baked into individual snacks and coupled with that glorious Twinkies vanilla cream filling?

From the time they were introduced back in the 1930s to today, the sweet taste for those Hostess Twinkies have survived even though their company may have moved on.

Twinkie Cake Recipe

Free image courtesy of FreeDigitalPhotos.net

But do not fear!  If you liked that special taste and the feel of vanilla cream filling in your mouth, this Twinkie cake recipe will make your day!

You don’t need Hostess Twinkies to make this this work.  You just need a good, old fashioned, basic sponge cake recipe with a slight lemony taste (which we can make easily with a cake mix and some lemon extract), a homemade Twinkie filling recipe, and a little insight for how to put a Twinkie cake together.

If you want to go all the way, add some sugared  strawberries for an easy strawberry shortcake too!

Easy Homemade Twinkie Cake Recipe From Scratch

Easy sponge cake recipe component:


  • 1 box yellow cake mix
  • 1 cup water
  • 1/4 cup vegetable or canola oil
  • 3 eggs
  • 1 tsp. lemon extract
  • 1 (3-ounce) package vanilla pudding mix
  • A little confectioners sugar to sprinkle on top when done.


  1. Preheat oven to 350 degrees
  2. Grease and flour a 9 x 13 inch pan, and set aside until ready for use.
  3. In a large bowl, combine cake mix, water, canola or vegetable oil, eggs, and lemon extract.
  4. Beat with electric mixer on low for about 1 minute.
  5. Add the dry pudding mix and beat on high for an additional 2 – 3 minutes.
  6. Let the mixture set in the bowl for 2 – 3 more minutes before pouring the cake batter into the prepared pan.
  7. After allowing the cake mix to set for a couple minutes, pour into the prepared 9 x 13 inch pan and bake in a 350 degree oven for 30 to 35 minutes or until a toothpick inserted into the middle of the pan comes out clean.
  8. When done, pull out of the oven, and set the pan on a wire rack to cool.
  9. Remove cake from pan 10 to 15 minutes after initial rack cooling, and then allow to cool completely on the serving cake plate or board.

Now for the Twinkie filling recipe to go with your Twinkie cake!

Twinkie Filling Recipe for Twinkie Cake


Recipe for Twinkie Cake Filling Component:


  • 1 cup milk
  • 5 Tbsp. flour
  • 1/2 cup unsalted butter, room temperature is best
  • 1/2 cup vegetable shortening
  • 1 cup sugar
  • 1 1/2 tsp. pure vanilla extract
  • 1/2 tsp. almond extract
  • 1/8 tsp. salt


  1. Heat milk and flour on stove top on low heat until milk is almost to a boil.  Stir almost constantly while heating this mixture, and keep watch so as not to let milk get too hot or boil over.
  2. Set heated milk-flour mixture aside to cool.
  3. In a large bowl, combine butter, shortening,  and sugar, and beat with an electric mixer on high until light and fluffy.  Add cooled milk-flour mixture, vanilla extract, almond extract, and salt, and whip a little more.

To assemble the Twinkie cake:

  1. Cut completely cooled cake in half.  This can be done with a sharp knife or even string or dental floss.
  2. Gently set top aside with cut section on bottom and uncut section on top.
  3. Spread total amount of cream filling on the bottom part of the cake.
  4. Reset the top of the cake back on top of the bottom, the two cuts sides together.
  5. Sprinkle a little confectioners sugar (powdered sugar) on top.

There you have it… A great cake recipe for kids, and a great Twinkie cake to enjoy on your family’s dinner table!

THEN:  If you want to turn this into an easy strawberry shortcake, just pour a cup of sugar over a big bowl of strawberries, stir until well mixed, and keep covered in the refrigerator until ready to put on top of your homemade Hostess Twinkie cake.  Combining the sugar with the strawberries and giving them time to set a while in the refrigerator will give you a nice bowl of strawberries with bunches of natural strawberry syrup to scoop on top of individual slices of your cake.

This combination of Twinkie sponge cake, Twinkies cream filling, and strawberries is an awesome treat you’ll never forget!

ADDITIONAL HINT:  With or without the strawberries, this recipe for Twinkie cake makes a great birthday cake recipe too for those who enjoy that old fashioned Hostess Twinkies taste!

We have lots of other cake recipes at padoozles.com along with tons of other recipes, financial resources, healthy living info, and articles too!   Check us out and see what you can find for YOUR family!

Vegan Twinkies Recipe – Vegan Treats for Hostess Enthusiasts

Vegan Twinkies Recipe
Vegan Twinkies Recipe

Free image courtesy of FreeDigitalPhotos.net

For those vegans who enjoy the memories of the Hostess Twinkie years and who want to have that creamy, sweet moistness again, this vegan Twinkies recipe may perk your spirits a little.  In fact, since Twinkies weren’t really pure vegan treats to begin with, you might just be jumping for joy to have a vegan cake recipe that will be more suited to your family’s daily menu plan.

Whether you are a vegan, a vegetarian, or just like to change up recipes once in a while so you can serve healthy desserts to your kids and spouse, this homemade Twinkies recipe is a good one to keep on file.

Originally from the vegan recipe blog “Big City Vegan” and written for health conscious cooks, this is a fantastic option for those seeking healthy Twinkie recipes for their family.

A word of note before you begin:  You will need a food processor for the vegan cream filling in this Twinkie cream filling recipe.  If you don’t have a food processor, a blender with a similar function may work.

The point is to process the tofu in these vegan treats well enough that the cream filling is very smooth and mixed well enough that it is void of any tofu flavor.

Vegan Twinkies Recipe

The following recipe is adapted from http://www.bigcityvegan.com/blog/food-and-drink/vegan-twinkie-recipe and was brought to my attention by an old friend, Tammy Fleming, who is one of the best cooks and moms I have ever known.

Makes 24 small Twinkie cakes.


For the cakes:


  • 1 cup whole wheat pastry flour
  • 1 cup unbleached white flour
  • 6 Tbsp. organic light cane sugar
  • 1 tsp. aluminium free baking powder
  • 1 tsp. baking soda
  • 1/3 cup expeller pressed canola oil
  • 3/4 cup plus 2 Tbsp. dark amber maple syrup
  • 3/4 cup vanilla rice milk 
  • 2 Tbsp. pure vanilla extract
  • 2 1/2 tsp. apple cider vinegar



  1. Preheat oven to 350 degrees.
  2. Spray Twinkie pans, cream canoe pans, or lady finger pans with canola nonstick spray, and set aside.
  3. Place a whire mesh strainer over a medium bolw.  Add the pastry flour, white flour, light cane sugar, baking powder, baking soda, and salt into the strainer.
  4. Tap the strainer against the palm of your hand to sift the ingredients into the bowl, and stir with a whisk to distribute the ingredients and add air.
  5. In a separate bowl, whisk the oil, maple syrup, soymilk or rice milk, vanilla extract, and vinegar until well blended.
  6. Pour the liquid mixture into the dry mixture, and stir with a whisk until the batter is smooth.
  7. Fill each cake cup until about 1/3 full, and bake for 16 to 17 minues or until the cakes are golden brown and a toothpick inserted comes out clean.
  8. Cool the cakes in the pan for 5 minutes; then run a knife between the cakes and the inside of the cake cups to loosen.
  9. Lift the cakes from the pan and then cool completely.  Chill before filling.


For the cream filling:


  • 7 ounces firm tofu, drained (after simmering in water for 5 minutes)
  • 4 tsp. expeller pressed canola oil
  • 2 Tbsp. dark amber maple syrup
  • 3 Tbsp. raw light agave syrup
  • 6 Tbsp. organic light cane sugar
  • 3/4 tsp. very finely grated lemon zest
  • 1/2 tsp. fine sea salt
  • 4 tsp. pur vanilla extract
  • 1/2 tsp. pure coconut extract
  • 1/4 tsp. pure almond extract
  • 1 1/2 ounces vegan white chocolate, melted
  • 2 Tbsp. arrowroot dissolved in 6 Tbsp. soy creamer


  1. Crumble the drained tofu into a food processor and process for 1 minute.
  2. Add the oil and process another minute.
  3. Then add the rest of the ingredients except the arrowroot, and process 3 to 4 minutes or until the mixture is very smooth and creamy.
  4. Wipe the sides of the processor with a rubber spatula, and add any more optional sugar to desired sweetness and process to mix.  Set aside.
  5. In its separate bowl, stir the dissolved arrowroot (which has been dissolving in water) to release the starch that has settled to the bottom.
  6. Pour arrowroot with water into a small saucepan and cook, whisking frequently over medium heat until the mixture reaches a full boil.  It will be thick and gummy.
  7. Remove the saucepan from the stove; then add to the processed cream and pulse to incorporate.
  8. When mixed, process a little more until the cream is once again very smooth.
  9. Spoon the cream into a container.  Cover and refrigerate for at least 2 hours.  This allows the flavors to blend well and thicken a little.

 To assemble the cakes:

With a pastry bag or cake decorating bag, poke 3 holes into the bottom flat part of the homemade Twinkies.

Fill the pastry or cake decorating bag with cooled filling, moving the tip around sideways a little to distribute cream filling throughout the cake.

Refrigerate the filled cakes in a covered container.

Serve at room temperature.

HINT:  For something a little special or to satisfy a chocolate craving, you can place your Twinkie on a plate and drizzle a tiny bit of dairy free vegan chocolate syrup on top before serving.




Get the healthiest canola oil for your vegan recipes!  

When purchasing canola oil, look for the words “unrefined” or expelled”.  Those won’t have the chemicals that come from refined canola oil which is processed with tons of yucky chemicals.  

Also make sure you purchase canola oil that is labeled as non-GMO.  Many canola oil products are made with genetically modified organisms, reported by many to have many health risks.

Be safe, and stay healthy!  

Here’s a good canola oil for your vegan baking needs!


Solio Family Canola Oil Non Gmo Expelled



Cake recipes like this may take a little more effort, but when you see the kids smiling as they eat their homemade Hostess Twinkies, and you know you’ve just made a healthy dessert recipe or healthy snack for them, the effort you put into these little homemade snack cakes will be worth it all.

If you are interested in checking our traditional homemade Twinkie recipe or a sugar free, gluten free, or low carb Twinkie recipe, go here:  “Twinkie Recipes You Can Make at Home”, or check our other posts here at padoozles.com for a variety of foods, information, and insight for your family.

Hostess Twinkie Recipes You Can Make at Home

Hostess Twinkie Recipes

I remember riding in the back seat of my parents car as we drove past the Hostess Bakery in Wheeling, WV when I was just a little girl with little plaid dresses and cur-lie cue hair .  I don’t think there will EVER be any smell-related memory I will cherish as much as those few moments driving past that big old building.

Now with the bankruptcy of the Hostess Bakery Company, we are left to only memories such as the one I listed above.

One of the other lost cherished memories America is loudly mourning over is the loss of the Hostess Twinkie.

However, while we say good bye to a great American icon, we can still enjoy the great taste of those Twinkies and that mouthwatering Twinkie filling we crave from time to time (or will when we think about our loss).  In fact, we can even take it one step further with some updates that make them perhaps a little more healthy and, more importantly, homemade.  Did you even know what ingredients were in those cakes anyway?  I’m not sure any of us want to know!  LOL

Still, we love those golden cake wonders, but I guess if we have to lose something we love as much as Hostess Twinkies, there is nothing better to replace them with than homemade love.

Hostess Twinkie Recipes

Good bye dear Hostess Twinkie friend.

With respect for an American icon, the Hostess Twinkie, and an eye for the future without those old, dear friends sitting on the grocery store shelf, here are some Hostess Twinkie recipes that can help you fill that void in addition to filling your kids (and your) tummies!

Choose the homemade Twinkie recipe below that most suits your family or your family’s nutritional lifestyle.  We’ve got healthy gluten free Twinkies which make great lower carb, low glycemic Twinkies, traditional copycat Twinkies to choose from, and homemade Vegan Twinkies.  We’ll be posting some other alternative Twinkie desserts too soon for those on a self-proclaimed Twinkie diet plan, if only until the mourning subsides!

Traditional Copycat Twinkie Recipe From Scratch

Makes 10.


  • 2 cups all purpose flour
  • 3 tsp. baking powder
  • 1/4 tsp. salt
  • 10 Tbsp. unsalted butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/8 tsp. almond extract
  • 1 cup milk


  1. Preheat oven to 350 degrees.
  2. Mix flour, baking powder, and salt in a bowl, and whisk with a fork to fluff air into the mixture.  Set flour mixture aside.
  3. In a large bowl, beat butter and sugar with an electric mixture at medium high speed about 3 minutes.
  4. Beat in eggs, one at a time, beating for one additional minute each time an egg is added.
  5. Beat in vanilla and almond extract.
  6. Reduce beater speed to low, and add flour mixture alternatively with milk, mixing just until mixed.
  7. Spray prepared Twinkie pans, cream canoe pans, or lady finger pans, and add batter.
  8. Bake at 350 degrees for 15 minutes or until golden brown in color and toothpick comes out clean.
  9. Let cool.
  10. When cool, turn upside down, and pipe cream (see immediately below) into the bottom with a pastry bag or cake decorating bag.

Traditional Copycat Twinkie Filling Recipe


  • 2 tsp. very hot water
  • 1/4 tsp. salt
  • 2 cups marshmallow cream (7 ounce jar)
  • 1/2 cup shortening
  • 1/3 cup powdered sugar
  • 1/2 tsp. vanilla extract


  1.  Combine salt in hot water until dissolved.  Set aside to let cool.
  2. In a medium to large bowl, combine marshmallow cream, shortening, powdered sugar, and vanilla extract.  Beat with an electric mixture until fluffy.
  3. Add salt-water mixture, and beat with electric mixture, and continue to beat a couple more minutes until very fluffy.
  4. Scoop cream into a pastry bag or a cake decorating bag, and pipe into cooled Twinkie cakes in three spots on the flat bottom side.
  5. Wrap in plastic wrap when filled.


Hostess Healthy Twinkie Recipe 

(Low Glycemic, Gluten Free, Dairy Free, Sugar Free, and Low Carb)

Also great for diabetics!

Makes 8.


  • 3 eggs, separated
  • 1/4 cup grapeseed or coconut oil
  • 1/4 cup agave nectar (use sugar free honey for an even lower carb count)
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. lemon juice
  • 6 Tbsp. coconut flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt


  1. In a large bowl, whip egg whites to stiff peaks.  Set aside.
  2. In a medium bowl, whip egg yolks until pale yellow.  Whip in grapeseed (or coconut oil) and agave nectar (or sugar free honey for the low carb Twinkie recipe).
  3. Whip vanilla extract and lemon juice into the egg yolk-oil-nector mixture.
  4. In a third bowl, combine coconut flour, baking soda, and salt.
  5. Blend flour mixture into egg yolk-oil-nectormixture, and whip until smooth.
  6. Gentle fold in egg white mixture, stirring very gently.
  7. Spray Twinkie pans (or cream canoe or lady finger pans), and sppon batter onto the molds.
  8. Bake at 350 degrees for 11 – 12 minutes or until light golden brown and a toothpick comes out clean.
  9. Remove from oven, and cool completely.
  10. Fill with gluten free cream below.

Low Glycemic – Low Carb Filling Recipe

  • 2 egg whites
  • 1/4 cup agave nector (or sugar free honey)


  1. Whip egg whites to stiff peaks with electric mixer on high speed.
  2. Gently stir in agave nectar (or sugar free honey), and re-whip with mixer on high speed.
  3. Scoop cream into a pastry bag or cake decorating bag, and insert into the bottom side of homemade cakes when cool, piping in three spots on flat bottom side.
HINT!  When using this whipped-egg-white recipe for Twinkies cream, you are better off filling IMMEDIATELY before serving as this egg white mixture has a habit of soaking into the cake.

Note:  If you have never used agave nectar before, you’re in for a real treat!  It is low on the Glycemic Index, and its taste is sweet with absolutely no bitter taste whatsoever.  It is sweet like honey but not as strong.  

Some on low carb diets will incorporate agave nectar into the recipes on a regular basis, others occasionally and for holiday or special treats sometimes if they are on an extremely disciplined low carb diet.  Those concerned with using agave nectar with its slightly higher carb count can substitute sugar free honey, Splenda, or Stevia into their recipes instead.   Diabetics should check with their doctors, but many enjoy agave nectar as an low GI sweetener in their chemically sugar-free diet.  

If you can sweeten your recipes with agave nectar, you’re in for a real treat.  

It’s great for ice tea too, by the way!


Check out next post for a great Vegan Twinkies Recipe we think you’ll enjoy! 

So there you go…  DIY Twinkies that will not only bring joy to your family but which can be included in your healthy dessert recipes list as well!

We may still miss those much celebrated and now much missed Hostess Twinkie cakes, but with our own Twinkie cake recipes that we can make right in our very own home, we can feel better that there really are still good eats and good memories ahead for us all.

Other than our Twinkie cake recipes here and forthcoming, we have some other homemade cake recipes you might be interested in which include our Chocolate Cake Recipe with Honey with Chocolate Cinnamon Frosting and our Ultimate Banana Cake Recipe with Buttercream Icing.  We’ve got more great cake recipes for the family throughout our site as well.  Enjoy!

Easy Peach Cake With Pineapple Frosting

Easy Peach Cake

Just saw this easy peach cake recipe on Grandma’s Vintage Recipes and wanted to share it with you.

Easy Peach Cake

Don’t forget some pineapple frosting with that peach cake!
Free image courtesy of RGBStock.com

OK, maybe I wanted to just make sure I had it for myself, an easy cake recipe I can make on a day I’m allowing myself a little ah……  ah……..   “flexibility” in my diet.  It looks pretty good actually, in taste AND in health.  Well, mostly.  Enough.  What I meant is that it looks MORE than enough in taste and enough in health.

Come to think of it, it looks REALLY tasty and really healthy too!  How can one lose when it includes both peaches and pineapple!  A healthy cake recipe!  Just make sure you limit yourself to one piece if you are trying to enjoy good food and watch your weight at the same time.  No eating the entire cake at one sitting, even if you’re tempted!  Ya hear?  🙂

Easy Peach Cake with Pineapple Frosting

Cake Ingredients:

  • 1 box plain yellow cake mix (no pudding added)
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1/3 cup orange juice
  • 1 1/2 cups fresh peaches, peeled & chopped in the blender or food processor

Cake Directions:

  1. Mix all the above ingredients together, except peaches, beating about 2 minutes.
  2. Add the peaches and beat another minute.  Bake according to the cake package directions depending on the size of the pan you use.
  3. Cool.

Pineapple Frosting

Frosting Ingredients:

  • 1 can (15-oz) crushed pineapple, not drained
  • 1 package vanilla instant pudding mix
  • 1 carton (8-oz) whipped topping

Frosting Directions:

  1. Mix together the pineapple with juice and the pudding mix.  Let stand for about 5 minutes.
  2. Fold the whipped topping into the pineapple mixture and use to frost the cake.  Sprinkle with some coconut if desired.
  3. Serve or refrigerate until ready to serve.

For more really neat, old fashioned recipes, see Grandma’s Vintage Recipes at:  http://grandmasvintagerecipes.blogspot.com/

Did I say how much I like this easy cake recipe?  Oh yes, I think I did!  OK, I have not tried it yet.  Like I mentioned above, when I saw this peach cake recipe, I just knew I had to keep it somehow so I COULD try it.

I already know I’m going to use a clear, glass baking dish though.  I LOVE using clear baking dishes when a recipe has such pretty, natural ingredients or when there is fruit involved.*

*Note that when you use glass bakeware, most recipes suggest you bake your food items at 25 degrees lower than otherwise suggested.  Check at the same time, but be prepared to adjust time a little then if necessary.

I’ll let you know what I think when I make it, or any one of you can let us know if you make a cake first!  It sure does look good though.

Check our cookies, cake recipes, and other dessert recipes at our website, and let us know if YOU have any great recipes to share with us as well!