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Twinkie Bundt Cake

Twinkie Bundt Cake

When I was a teenager I was obsessed with the hot pink hostess snowballs. Pink coconut with chocolate cake and creamy vanilla filling. It checked all the boxes for me, pink and delicious. I absolutely have a soft spot for that filling. I recreated it for my Faux Red Velvet Hostess Cupcakes.

Twinkie Bundt Cake

Pure Vanilla has a wealth of information on vanilla, it’s uses and varieties. This particular cake uses the type of vanilla everyone is probably most familiar with. Madagascar Vanilla Extract.

Twinkie Bundt Cake

The cake was light and airy and I loved the method of digging a “secret tunnel” inside the cake to get the filling in.

Twinkie Bundt Cake

1 cake

Twinkie Bundt Cake

Ingredients

Cake

2 cups cake flour

1 tbs baking powder

3/4 tsp salt

6 tbs unsalted butter, at room temperature

1 tbs vanilla

2 cups sugar

1/2 cup vegetable oil

3 eggs, at room temperature

4 egg yolks, at room temperature

1 cup buttermilk, at room temperature

Filling

1 jar marshmallow fluff

1/2 cup unsalted butter, at room temperature

1 tsp vanilla

icing sugar, for dusting

Instructions

  1. Lower your oven rack to the lower one third of the oven. Preheat the oven to 325 F/165 C and grease a 12 cup bundt pan.
  2. Sift together the flour, baking powder and salt in a medium bowl and set aside.
  3. In a large bowl beat together the butter and vanilla until creamy. Add the sugar and beat until fluffy. Slowly pour in the oil and beat for two minutes. Add in the eggs and egg yolks one at a time, beating after each addition.
  4. With the mixer on low speed add in the flour and buttermilk in three additions ending with the buttermilk. Beat until there are no more lumps.
  5. Pour the batter into the prepared pan and bake for 60-70 minutes until golden and a cake tester inserted in the middle comes out clean. Leave to cool for 2 hours.
  6. For the filling beat together the marshmallow full and butter until smooth. Pour the filling into a pastry bag with a round tip.
  7. Once the cake is cooled. Cut 5 or 6 cone shaped funnels around the bottom of the cake (save the top of each "cap" and eat the rest). Don't pierce the top of the cake. Using a spoon or clean fingers tunnel through the cake horizontally connecting the holes to make a tunnel.
  8. Place the tip of the pastry bag in each hole and squeeze the filling in. Tilt the pastry bag to fill in the tunnel. Place each reserved cake cap over top the holes.
  9. Quickly invert the cake onto a plate and dusting with icing sugar.

Notes

Find out how to make cake flour.

Recipe from Pure Vanilla

http://www.americancupcakeabroad.com/cake/twinkie-bundt-cake

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4 Comments

  1. Susie @ Fold in the Flour

    Ooh, this looks great – love the idea of filling in every slice! :)

  2. This looks delicious – I love the perfect cream pocket in the centre. Coincidentally, Hostess has just announced they’re closing down their business so Twinkies may be a thing of the past :-( Did you stock up on them while you were home? Supposedly they’re going for bog money on eBay due to panic buying lol.

  3. I received the pure vanilla cookbook in a giveaway. I have had my eye on this cake. I’ll have to give it a try since it was a hit.

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