This Twinkie Layer Cake is a tribute to the ever popular Hostess Twinkie snack cake. It has three fluffy layers of fluffy sponge cake filled with homemade marshmallow filling.

I took a bit of a cheat here by adding a couple of store bought Twinkies, but if you’re feeling adventurous feel free to make homemade Twinkies here.

Vanilla Sponge Cake Ingredients

• Cake flour: has a low protein content (6 to 8 percent) which helps to create cakes with a fine delicate crumb.
• All-purpose flour: has a bit higher protein content (10 to 12 percent)than cake flour which helps to give cakes a firm structure.
• Baking powder: is a mixture of baking soda and cornstarch. Baking powder is activated when it comes into contact with a liquid and again when it comes into contact with heat.
• Salt: enhances flavor.
• Granulated sugar: is perfect for baking because it incorporates well with butter during the creaming process.
• Unsalted butter: helps with flavor and the cakes texture. Using unsalted butter is best because different brands of butter have different salt content. Unsalted butter allows you to have more control of your cake.
• Vegetable oil: butter is best for flavor but oil is great for keeping cakes moist and tender.
• Egg yolks: helps to thicken and emulsify.
• Whipped egg whites: are used as a leavener. When the egg whites are whipped the trapped air expands in the oven giving the cake its lift. For tall cake layers be sure to whip egg whites to soft peaks before gently folding into the batter.
• Vanilla extract: helps enhance flavor.
• Whole milk: helps thin out the batter and generates steam while baking which helps produce a cakey crumb.
• Cream of tartar: helps stabilize whipped egg whites and prevents sugar from crystalizing. It also acts as a leavener in cakes.

Whipping And Folding Egg Whites

Delicate cakes like sponge or chiffon cakes require whipped egg whites as a leavener. When the air in the egg whites gets trapped they expand while baking giving the cakes lift. However, both the texture of the egg whites and the folding into the batter can have a huge impact on the overall texture and height of the cake.

To ensure a tall sponge cake, whip the egg whites to soft peaks before folding them gently into the cake batter.

Twinkie Layer Cake Marshmallow Filling And Frosting

This marshmallow filling and frosting is best used as soon as it’s made. Be sure you have all your equipment and supplies ready to go. Timing is everything here.

Cake Assembly

• Center one of the cake layers on an 8-inch round cake board and place on a cake turntable with a nonslip mat. 
• Spread 3/4 cup marshmallow filling on top in an even layer spreading all the way to the edges. Top with another cake layer and apply another 3/4 cup filling and spread in an even layer all the way to the edge. Place the last cake layer on top (bottom side up) and apply a thin layer of marshmallow frosting over the top and sides of the cake creating a cake crumb. Chill the cake in the refrigerator or freezer for 15 to 30 minutes. 
• Apply a generous amount of frosting on top of the chilled cake, spreading in an even layer all the way out to the edges. Apply more frosting to the sides of the cake, making sure the bottom cake board is completely covered in frosting. 

Cake Decorating Tools

• 3 8-inch round cake pans
• Nonstick baking spray
• Stand mixer
• Hand mixer
• Candy thermometer
• 8-inch round cake board
• Cake turntable
• Nonslip mat
• Small offset cake spatula

Twinkie Layer Cake Baking Schedule

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