Homemade Twinkies – Soft Golden Sponge Cakes with Classic Cream Filling
Few desserts trigger nostalgia quite like a Twinkie. That iconic golden sponge, light as air, paired with a smooth vanilla cream filling has been a lunchbox legend, road-trip hero, and late-night indulgence for generations. But while store-bought Twinkies are famous for their shelf life, homemade Twinkies are famous for their flavor — fresher, softer, richer, and infinitely more satisfying.
Making Twinkies at home may sound intimidating, but it’s surprisingly achievable with basic pantry ingredients and the right technique. The result is a bakery-quality snack cake that tastes like childhood memories upgraded for grown-up taste buds. This recipe focuses on balance: a tender sponge that doesn’t crumble, a filling that’s creamy but not overly sweet, and a structure that holds beautifully without preservatives.
In this deep-dive guide, you’ll learn not only how to make Homemade Twinkies, but why each step matters, how to troubleshoot common mistakes, and how to customize them for modern tastes — from chocolate-dipped versions to fruit-infused fillings.
Before we bake, let’s talk about what truly defines a great homemade Twinkie.
A perfect Twinkie sponge is light but resilient, sweet but not cloying, and moist without being greasy. Achieving this texture relies on properly whipped eggs, gentle folding, and baking just until set. The filling should melt into the cake slightly when bitten, not sit stiffly in the center. Homemade versions shine because you control sweetness, vanilla intensity, and freshness.
Whether you’re baking for nostalgia, content creation, or a standout dessert table, these Homemade Twinkies deliver every time.
INGREDIENTS
Sponge Cake
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 3 large eggs, room temperature
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup whole milk
- 2 tbsp unsalted butter, melted and cooled
Vanilla Cream Filling
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tbsp heavy cream or milk
- Pinch of salt
INSTRUCTIONS
- Preheat your oven to 350°F (175°C). Lightly grease a Twinkie pan or small loaf-style cavities and set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat eggs and granulated sugar on high speed for 5–6 minutes until pale, thick, and tripled in volume.
- Gently mix in vanilla extract.
- Warm the milk slightly and stir in the melted butter. Slowly fold this mixture into the egg batter.
- Sift the dry ingredients over the batter and fold gently until just combined, preserving as much air as possible.
- Spoon batter into prepared molds, filling each about ¾ full.
- Bake for 10–12 minutes, or until lightly golden and springy to the touch.
- Remove from oven and cool completely before filling.
- For the filling, beat butter until smooth and creamy. Add powdered sugar gradually, then vanilla, salt, and cream until fluffy and pipeable.
- Use a piping tip or skewer to create small holes in the bottom of each cake.
- Pipe filling generously into each Twinkie until slightly heavy.
- Serve immediately or chill briefly for a firmer filling.
Homemade Twinkies
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C) and grease molds.
- Whisk dry ingredients together and set aside.
- Beat eggs and sugar until thick and pale.
- Fold in vanilla, milk, butter, then dry ingredients.
- Fill molds and bake until lightly golden.
- Cool completely before filling.
- Beat filling ingredients until fluffy.
- Pipe filling into cakes and serve.
