If you grew up loving Twinkies, you’re in for a treat! These Homemade Twinkies have a light, golden sponge cake with a rich, creamy filling that melts in your mouth. Unlike the store-bought version, these are made with real ingredients, no preservatives, and taste 10x better!
Whether you want a nostalgic bite of childhood or just love soft, fluffy snack cakes, this recipe is easy, fun, and totally worth making from scratch. Let’s get baking!
Recipe Overview
Servings: 10 Twinkies
Prep Time: 25 minutes
Cook Time: 15 minutes
Cooling Time: 30 minutes
Total Time: ~1 hour 10 minutes
Ingredients
For the Sponge Cake:
- 4 large eggs (room temperature)
- 1 cup granulated sugar
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
For the Cream Filling:
- 1/2 cup unsalted butter (softened)
- 1/2 cup marshmallow fluff
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
How to Make Homemade Twinkies
Step 1: Prepare the Twinkie Molds
- If you don’t have a Twinkie mold, create DIY molds by rolling aluminum foil around a spice jar to form boat-shaped molds.
- Grease the molds with cooking spray for easy removal.
- Preheat oven to 350°F (175°C).
Step 2: Make the Sponge Cake Batter
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another large bowl, beat eggs and sugar for about 3-5 minutes until pale and fluffy.
- Add milk, vegetable oil, and vanilla extract and mix until combined.
- Gently fold in the dry ingredients using a spatula—be careful not to deflate the air in the batter!
Step 3: Bake the Cakes
- Pour batter into the molds, filling them 3/4 of the way full.
- Tap the molds gently on the counter to release any air bubbles.
- Bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the molds for 10 minutes, then transfer to a wire rack to cool completely.
Step 4: Make the Cream Filling
- Beat butter and powdered sugar until light and fluffy.
- Mix in marshmallow fluff, vanilla extract, and heavy cream until smooth.
- Transfer the filling to a piping bag fitted with a small round tip.
Step 5: Fill the Twinkies
- Use a small knife or a chopstick to poke three small holes in the bottom of each Twinkie.
- Pipe the cream filling into each hole, filling the cakes until slightly puffed.
- Wipe off any excess filling and let the Twinkies set for a few minutes.
Troubleshooting Tips
1. My sponge cake is too dense.
- Make sure to beat the eggs and sugar properly until pale and fluffy. This helps incorporate air.
- Don’t overmix the batter once you add the flour—fold gently!
2. My cakes deflated after baking.
- Your oven temperature may be too low. Try increasing it slightly and making sure the cakes are fully baked before removing them.
3. The cream filling is too runny.
- If it’s too thin, refrigerate it for 10-15 minutes before piping.
- Add more powdered sugar if needed for a firmer consistency.
4. I don’t have a Twinkie pan.
- You can DIY molds using foil wrapped around a spice jar! It’s a bit of extra work, but it totally works.
How to Store Homemade Twinkies
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap individually in plastic wrap and freeze for up to 2 months. Let thaw at room temperature before eating.
Why You’ll Love This Recipe
✅ No Preservatives – Unlike store-bought Twinkies, these are made fresh with real ingredients.
✅ Soft & Fluffy Texture – The sponge cake is light, airy, and delicate.
✅ Delicious Cream Filling – The marshmallow buttercream makes it extra rich and nostalgic.
✅ Fun to Make – Perfect for baking with kids or recreating a childhood favorite.
Serving Suggestions
🍵 Enjoy with a cup of Vietnamese coffee or a tall glass of milk.
🍓 Serve with fresh strawberries for a fruity twist.
🍫 Dip in melted chocolate for an indulgent treat.
Final Thoughts
Making Homemade Twinkies is so rewarding—you get that same sweet, nostalgic flavor but with real ingredients and better texture. Plus, they’re surprisingly easy to make!
If you try this recipe, let me know in the comments! Tag me on Instagram or drop a review! Happy baking! 🎂✨
How to make Homemade Twinkies
Course: DessertCuisine: AmericanDifficulty: Medium10
servings25
minutes18
minutesIngredients
- For the Sponge Cake:
4 large eggs (room temperature)
1 cup granulated sugar
1/4 cup whole milk
1/4 cup vegetable oil
1 tsp vanilla extract
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
- For the Cream Filling:
1/2 cup unsalted butter (softened)
1/2 cup marshmallow fluff
1/2 cup powdered sugar
1 tsp vanilla extract
2 tbsp heavy cream
Directions
- Prepare the Twinkie Molds
If you don’t have a Twinkie mold, create DIY molds by rolling aluminum foil around a spice jar to form boat-shaped molds.
Grease the molds with cooking spray and line them with parchment paper for easy removal.
Preheat oven to 350°F (175°C). - Make the Sponge Cake Batter
In a bowl, whisk together flour, baking powder, and salt. Set aside.
In another large bowl, beat eggs and sugar for about 3-5 minutes until pale and fluffy.
Add milk, vegetable oil, and vanilla extract and mix until combined.
Gently fold in the dry ingredients using a spatula—be careful not to deflate the air in the batter! - Bake the Cakes
Pour batter into the molds, filling them 3/4 of the way full.
Tap the molds gently on the counter to release any air bubbles.
Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
Let cakes cool in the molds for 10 minutes, then transfer to a wire rack to cool completely. - Make the Cream Filling
Beat butter and powdered sugar until light and fluffy.
Mix in marshmallow fluff, vanilla extract, and heavy cream until smooth. Transfer the filling to a piping bag fitted with a small round tip. - Fill the Twinkies
Use a small knife or a chopstick to poke three small holes in the bottom of each Twinkie.
Pipe the cream filling into each hole, filling the cakes until slightly puffed. Wipe off any excess filling and let the Twinkies set for a few minutes.
