I Got It Right: Twinkie Bundt Cake + Homemade Marshmallow Creme

twinkie cake 4

So they say that blog readership declines in the summer. Something about people “getting outside,” and like, “enjoying life” or something? Cool, man, me too. Which is why I am writing this post a month prior to its publishing and enjoying the mid-July weather right now. This also means that you, a dedicated summer reader, will get to share in one of the biggest recipe joys/successes of my recent life, namely, HOMEMADE MARSHMALLOW CREME.

Stuffed in an ACTUALLY EXTREMELY DELICIOUS vanilla cake.

Making its TWINKIE-like characteristics extremely apparent.

Can she express this better? Probably, but I’m too overwhelmed with the below whisk/marshmallow creme shot.

twinkie cake 2

Guys, the marshmallow creme recipe I’ve linked below is the jam. Besides having to wait forever for the sugar solution to boil (my impatience was probably directly correlated to my desire for the finished product), the recipe was fairly simple. Now that I know I can have marshmallow creme whenever I need it, there are a host of recipes that have been opened up to me. Seriously, marshmallow creme is in a lot of toothsome things. More s’mores, anyone?

Oh, also the funnest part of this cake is getting to “tunnel” out the hole for the marshmallow creme. Cue cake-eating commencement.

twinkie cake 3

My auntie was half the inspiration for this recipe. We were chatting baking recently, and she was telling me how she used to love making Bundt cakes. It had been ages since I’d made one. Side fact of interest: she used to be a florist, and basically everything she touches ends up beautified.  I sprinkled on some sparkly pearls and made her have the first slice in appreciation.

twinkie cake 1

Lovely angel auntie. Thank you for everything! And thanks to all y’all who are sticking it out on the blog this summer. I mean, just because it’s summer doesn’t mean people don’t like cake, can I get a “Preach”?

twinkie cake 6

Appreciatively yours,

L

Twinkie Bundt Cake

Adapted from Pure Vanilla via Leite’s Culinaria

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

8 ounces marshmallow crème (I used this recipe.)
8 tablespoons (4 ounces) unsalted butter, at room temperature
1 teaspoon vanilla extract
sprinkles and confectioners’ sugar, for dusting (optional)

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.To make the filling, beat together the marshmallow crème, butter, and vanilla until smooth. Stir in sprinkles, if desired.
While the cake is still in the pan, use a knife 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. Eat the scraps. Using your fingertips, gently connect the holes, making a uniform tunnel in the cake.
Use a spoon to fill the tunnel with marshmallow creme, smoothing the filling up to the top of the tunnel. Quickly and carefully invert the cake onto a platter. Dust with confectioners’ sugar, if desired, or make a quick glaze with powdered sugar and milk to drizzle over the cake.
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7 Responses to “I Got It Right: Twinkie Bundt Cake + Homemade Marshmallow Creme”


  1. 2 Auntie Sharon July 15, 2013 at 12:07 pm

    Laurennnnnah! You are too sweet! And this cake was spectacularly delicious! I felt very honored to have enjoyed the first fluffy bite and I might add, I consumed (inhaled) every last crumb. I debated taking a second slice, however, it would not have been polite to deprive other guests of this special treat! Thank you for sharing your baking artistry with all of us. Love you always!

  2. 3 Sally Doughty July 15, 2013 at 12:41 pm

    Hey Lauren!

    Heather’s Mom here. Just thought I ‘d let you know I really do enjoy your summer blogs and recipes! I just wish I could bake all of them or at least photograph like you can! You are an amazingly talented lady and I want to eat everything you post! Oh, my! AnywayI did bake the feta biscuits you posted a few weeks past. However, due to no chives (sorry, you were so passionate about those chives!), I subbed in fresh rosemary. Man, we ate those up like no tomorrow. So, thanks for sharing your deliciousness.

    Have a wonderful day!~ Sally Doughty :)

  3. 4 Lauren July 15, 2013 at 1:18 pm

    Oh hi, Sally! You are so sweet–so glad you made those biscuits!! They are the best. Hope all’s well. :]

  4. 5 blog gratuit November 2, 2017 at 2:37 am

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  1. 1 FAIL WEEK: Meringuished S’mores Bars | piping dreams Trackback on January 14, 2014 at 9:01 am
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