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+ servings
two halves of twinkie stackes on parchment paper with more around, white flowers, and vase behind

Homemade Twinkies

Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Author: Traci
Everyone's favorite childhood treat...now made easily at home! These Twinkies are soft, fluffy, perfectly sweet, full of vanilla flavor, and SO much better than store-bought.



  • 2 cups cake flour sifted
  • 1 ⅛ cups granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 large eggs room temperature
  • ½ cup whole milk
  • cup vegetable oil
  • 1 Tablespoon vanilla extract


  • 2 large egg whites room temperature
  • cup granulated sugar
  • 2 ⅔ Tablespoons water



  • Heat oven to 350° F.
  • Spray cake pans with baking spray. Set aside.
  • In a large bowl, combine flour, sugar, baking powder, and salt. Set aside.
  • In a medium bowl, whisk together eggs, milk, oil, and vanilla.
  • Pour over dry ingredients.
  • Whisk until smooth.
  • Spoon into prepared pan, filling each cavity ⅔ full.
  • Bake for 15-20 minutes, or until done.


  • With an electric mixer fitted with a whisk attachment, beat egg whites to stiff peaks.
  • In a small saucepan, combine sugar and water.
  • Heat over medium low heat, stirring constantly, until sugar is melted.
  • Raise heat to medium.
  • Continue to cook until sugar reaches 246°-250° F.
  • With mixer running, slowly stream hot syrup into egg whites.
  • Beat until cool.

Putting It Together

  • Fit a piping bag with a #10 round tip.
  • Spoon meringue into a piping bag.
  • Turn cooled cakes over.
  • Pipe filling into the bottom of each cake, in the middle and on both ends.


  • If you don't have cake flour, you can mix all purpose flour with cornstarch. Measure out 2 cups of all-purpose flour and then remove 4 Tablespoons. Add 4 Tablespoons of cornstarch.
  • You can use store-bought marshmallow fluff to fill the cakes.
Expert Tips:
  • The cake flour NEEDS to be sifted.
  • When making the cake batter, be sure the batter is smooth! You don't want any lumps.
  • You may need to cut the bottoms of the cakes after baking and cooling. This helps them lay flat!
  • The egg whites for the filing need to be whipped to about stiff-peaks. Turn off the mixer and make your syrup. Once the syrup is at temperature, turn the mixer on high and slowly stream the syrup in.
  • Do NOT stir the syrup once the sugar is dissolved.
  • Keep a bowl of water and pastry brush nearby, You will need to brush the sides of the pan down to keep the sugar from crystalizing.
  • Beat the meringue until it’s completely cool. This takes about 5-10 minutes. You can feel the temperature of your mixing bowl to gage if the meringue is cool.
  • If you don't have a piping bag, you can use a zip top plastic bag to pipe in the filling.
  • To see if your Twinkie is properly filled, it should be quite heavy! Though, be careful about adding too much filling. Too much meringue and it will spill out!
  • If you don't have a piping tip, use a skewer or a knife to poke three holes to the middle of each cake. Then, snip the end off a zip top or piping bag and carefully fill each cake.


Serving: 1cake | Calories: 296kcal | Carbohydrates: 39g | Protein: 6g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 81mg | Sodium: 269mg | Potassium: 70mg | Fiber: 0.4g | Sugar: 26g | Vitamin A: 130IU | Calcium: 60mg | Iron: 1mg