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busycooking.com – Cream Filled Yellow Cake {Twinkies Copycat}


Cream Filled Yellow Cake is a moist bundt cake that is filled with a marshmallow and whipped topping filling to remind you of a Twinkie. If you love yellow cakes, be sure to try my homemade yellow cake mix.

Cream Filled Yellow Cake {Twinkies Copycat}

If you love the cream-filled snack cakes known as Twinkies, why not make an entire cake with the creamy filling?!? This dessert is a yellow bundt cake filled with a marshmallow and cool whip filling that will remind you of the popular treat in every bite!

Slice of Cream Filled Yellow Cake {Twinkies Copycat}

Cream Filled Yellow Cake Ingredients

Yellow Cake Mix: It doesn’t get much easier than using a box mix for this recipe. 

Eggs: Room temperature eggs are best.

Marshmallow Fluff: Use half of a 7-ounce jar of marshmallow fluff (about 3 1/2 ounces) to mix with the whipped topping.

Whipped Topping: Make your own whipped topping to use in this recipe, or you can use cool whip.

Confectioners’ Sugar: I sprinkled confectioners’ sugar on the top of the cake before cutting and serving. This is optional.

Cream Filled Yellow Cake {Twinkies Copycat} from Overhead

How to Make the Yellow Cake

To get this treat made, first, bake the cake in a 9-inch bundt pan. Be sure to spray the pan with nonstick cooking spray. Or, you could prepare it with butter and flour or GOOP (Homemade Pan Release). In a large bowl, combine the cake mix, eggs, water, and oil. Mix until well blended. Having a few lumps is okay.

Next, pour the batter into the prepared bundt pan and bake the cake for 25-35 minutes at 350°F, making sure not to overbake. The cake is done when an inserted toothpick comes out clean with no wet batter. You can also test the doneness of the cake by gently pressing on the cake; it should spring back when done. Once the cake is done baking, let it cool completely in the pan. 

Adding Cream to Cream Filled Yellow Cake {Twinkies Copycat}

How to Make The Cake

After the cake has completely cooled, it’s time to get it filled with that filling that Twinkies are known for! Before you make the filling, poke holes in the cake. While the cake is still in the pan (and not inverted, yet), use a handle of a wooden spoon (or even your finger) to poke the holes. Every 1/2 inch or so, make a hole almost to the bottom (which will be the top) of the cake.

Once the holes have been made, make the filling by mixing together the marshmallow fluff and whipped topping. Place the filling in a piping bag fitted with a tip. You could also get away with using a plastic sandwich bag with a corner tip cut off. Pipe the filling into each hole of the cake. Get the filling as far down as you can.

Finally, carefully invert the filled cake onto a large plate or serving platter. Sprinkle with confectioners’ sugar before cutting and serving the cake. Store the cake, covered in plastic wrap, in the refrigerator for 4-5 days.

Sliced Into Cream Filled Yellow Cake {Twinkies Copycat}

Looking for More Cake Recipes?

Snack Cake with Salted Caramel Frosting

WASC Cake

Chocolate Bundt Cake with Cream Cheese Filling

Vanilla Pound Cake

Cream Filled Yellow Cake is a moist bundt cake that is filled with a marshmallow and whipped topping filling to remind you of a Twinkie.

Course:

Dessert

Cuisine:

American

Keyword:

Cream Filled Yellow Cake {Twinkies Copycat}

Servings: 12

Calories: 149 kcal

Author: Amanda Rettke–iambaker.net

  • 1
    box
    (15.25 ounces) yellow cake mix
  • 3
    large
    eggs,
    room temperature
  • 1
    cup
    water
  • ½
    cup
    vegetable oil
  • ½
    jar
    (approximately 3½ ounces) marshmallow fluff
  • 1
    cup
    whipped topping,
    like cool whip
  • nonstick cooking spray
  • confectioners’ sugar,
    optional for topping
  1. Preheat oven to 350°F. Prepare a large bundt pan with butter and flour or by spraying with non-stick cooking spray.

  2. In a large bowl, combine the cake mix, eggs, water, and oil. Mix until well blended (a few lumps are okay).

  3. Pour batter into prepared bundt pan. Bake for 25-35 minutes, making sure to not overcook. As soon as an inserted toothpick comes out clean, remove it from the oven and let cool completely in the pan.

  4. Once the cake has cooled completely (still in the pan), use a handle of a wooden spoon to make holes. Get almost all the way to the bottom (which will be the top of the cake once inverted). Every ½ inch, poke another hole, continuing around the entire cake. Make sure the holes are wide enough to hold the marshmallow and whipped topping filling.

  5. In a small bowl, mix together the marshmallow fluff and whipped topping.

  6. Place the filling in a piping bag fitted with a tip. (You could also use a zipped plastic bag with a corner tip cut off.) Pipe the filling into each hole of the cake. Be sure to get the filling as far down each hole as possible.

  7. Carefully invert the cake onto a large plate or serving platter. Top with confectioners’ sugar before cutting and serving.

meet
Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.





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