Twinkies by Hostess Sponge Cake Recipe

Name: Twinkies by Hostess Sponge Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cake flour; 2 tbsp cake flour; 1 tsp plus1/8 baking powder; 1 tsp 3/8 salt; 1/2 cup milk; 1 1/2 tsp vanilla extract; 1 egg; 1 egg white; 8 tbsp butter (stick) softened; 3/4 cup sugar; 2 tbsp sugar; 6 tbsp unsalted butter softened; 1 1/2 cup confectioners sugar; 3/4 cup Marshmellow Fluff; 1 1/2 tbsp heavy cream

Servings: persons

1 cup cake flour
2 tbsp cake flour
1 tsp plus1/8 baking powder
1 tsp 3/8 salt
1/2 cup milk
1 1/2 tsp vanilla extract
1 egg
1 egg white
8 tbsp butter (stick) softened
3/4 cup sugar
2 tbsp sugar
6 tbsp unsalted butter softened
1 1/2 cup confectioners sugar
3/4 cup Marshmellow Fluff
1 1/2 tbsp heavy cream

1
preheat oven to 350F
2
generously spray cake pan with nonstick cooking spray
3
with electric mixer beat butter until smoothe about 2 minutes add sugar and continue beating about 5 minutes more.
4
combine egg and egg white and add in 2 batches beating well after each addition.combine milk and vanilla in a bowl, combine flour baking powder and salt in another bowl.
5
reduce mixer speed to lowand add flour mixture in 3 bbatches, alternating with the milk mixture begining and ending with the flour.Beat each addition just until incorporated, stopping the mixer to scrape sides of the bowl.
6
fill the wells of the.
7
special cake pan 1/2 full bake for 15 minutes, or until the center springs back or toothpick comes out clean.let cool about 15 minutes.invert onto rack tap pan gently and pull pan up.cool compleytly before filling.use a piping bag with a narrow tip and fill in 3 spots on top of cake.
8
Vanilla Fluff Filling
9
in a bowl beat the butter with confectiners sugar, marshmellow fluff.
10
and heavy cream at medium speed until fluffy
11
note: this is from a cildrens kit for making hostess brand cakes, for ages 6 and up.manufactured by Interstate bakeries corporation.

1068

kcal

Calories

Fat

152

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 cup cake flour, 2 tbsp cake flour, 1 tsp plus1/8 baking powder, 1 tsp 3/8 salt, and more.

Yes, Twinkies by Hostess Sponge Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Twinkies by Hostess Sponge Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions