Twinkie Bundt Cake

Twinkie Bundt Cake requires around 1 hour and 35 minutes from start to finish. One serving contains 471 calories, 5g of protein, and 19g of fat. For 56 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. This recipe serves 12. It works well as a very reasonably priced dessert. 2393 people have tried and liked this recipe. Head to the store and pick up salt, unsalted butter, vegetable oil, and a few other things to make it today. It is brought to you by Leites Culinaria. Overall, this recipe earns a not so awesome spoonacular score of 19%. If you like this recipe, you might also like recipes such as Hostess Twinkie Sponge Cake, Toll House Cake (Layer Cake or Bundt Cake- You Pick), and Twinkie Sushi.

Servings: 12

Preparation duration: 25 minutes

Cooking duration: 70 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the cake1. 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.2. Sift together the flour, baking powder, and salt in a large bowl.3. 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.4. 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.5. 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 filling6. 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.7. 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. 8. 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.

 

Step by step:

1. Make the cake

2. 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.

3. Sift together the flour, baking powder, and salt in a large bowl.

4. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and vanilla on medium speed until smooth and creamy.

5. 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.

6. Add the eggs and egg yolks, 1 at a time, beating thoroughly after each addition.

7. Reduce the mixer speed to low. Alternately stir in the flour mixture and buttermilk in 3 additions each, ending with the buttermilk.

8. 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.

9. Pour the batter into the prepared pan.

10. 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.

11. Place the pan on a wire rack and let cool completely, about 2 hours.Make the cream filling

12. In the bowl of a stand mixer, beat together the marshmallow crème, butter, and vanilla until smooth.

13. 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.

14. 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.

15. 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.

Nutrition Information:

covered percent of daily need