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Vanilla Twinkie Bundt Cake

This cake is the queen of all bundt cakes. Innocent and regal on the outside, with a secret tunnel of marshmallow filling on the inside. Dig in.
By Dianna Muscari

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Bundt cakes are the ultimate sharing food, aren’t they? I mean, most bundt recipes are pretty basic, but they always turn out so good and so pretty. {Unless you don’t grease your pan well, and end up with bundt crumbs. So don’t do that.}

This bundt cake is the queen of all bundt cakes. Because just beyond its plain and innocent exterior, it harbors a naughty little secret: A tunnel of creamy, marshmallowy filling. Go ahead and say it, it’s basically a Twinkie. Ain’t nothin’ wrong with that.

Imagine the surprise when your guests cut into it! I mean, pure wonderment, right?

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Vanilla Twinkie Bundt Cake
 
This cake is the queen of all bundt cakes. Innocent and regal on the outside, with a secret tunnel of marshmallow filling on the inside. Dig in. Hardly adapted from Pure Vanilla by Shauna Sever
Author:
Recipe Type: Baking
Ingredients
Cake
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 6 tablespoons butter, softened
  • 1 tablespoon vanilla extract
  • 1 teaspoon vanilla bean paste {optional}
  • 2 cups sugar
  • ½ cup vegetable oil
  • 3 eggs + 4 egg yolks
  • 1 cup buttermilk
For Marshmallow Filling
  • 1 stick butter, softened
  • 1 7.5 ounce container of marshmallow creme
  • 1 teaspoon vanilla extract OR vanilla bean paste if you like the little specks like I do.
Instructions
Cake
  1. Preheat oven to 325. Prepare a bundt pan by spraying with non-stick cooking spray or brushing with melted butter. Set aside.
  2. In a medium bowl, stir together flour, baking powder and salt.
  3. In the bowl of a stand mixer {or a large bowl}, beat together butter, vanilla extract and vanilla bean paste until smooth. Slowly pour in sugar until well combined and fluffy.
  4. Add vegetable oil and beat until incorporated. One by one, add eggs and egg yolks, beating well after each addition.
  5. Carefully add ⅓ of the flour mixture to the wet mixture, then ⅓ of the buttermilk, alternating until all of the flour and buttermilk is added. Mix until just smooth and incorporated.
  6. Pour or spoon batter into prepared bundt pan evenly. Smooth out the top. Bake for 60 to 70 minutes or until the top is golden brown and a skewer or knife inserted in the center comes out clean.
  7. Remove from oven and allow to cool for about 45 minutes to an hour before attempting to remove from pan. There have been many a bundt cake casualty from impatient bakers trying to flip over a still-warm bundt.
Filling
  1. Beat all ingredients together until well mixed. Transfer to a piping bag with a round tip, or a zip top plastic bag with one corner snipped.
Assembly
  1. This cake isn't hard to assemble, but it is messy. Do yourself a favor and do this over a sheet pan so you don't have cake crumbs all over your kitchen. The idea is to create 6 or 7 deep holes in the bottom of the cake. I find that the easiest way is to use an apple corer. Be careful not to poke all the way through the cake.
  2. Once the holes are made, use the best kitchen tools you've got: Your hands! Burrow your fingers into the holes and create a tunnel from hole to hole. Do this carefully so you don't split the cake. {Like I might have.} Carefully flip the cake over to clear the holes. Flip back over again and get ready to fill.
  3. Using the marshmallow filling {you haven't eaten it all yet, have you?}, stick the piping bag into each hole and squirt the filling in until you get some resistance. Don't overdo it because, again, you can bust the cake open. We don't want that. Make sure that the filling is getting into the main tunnel and not just each hole.
  4. When you've used up all the filling, flip the cake over {carefully!!!} onto your serving dish. Sprinkle the whole bundt with powdered sugar before serving. Then sit back and watch your guests ooh and ahh over your surprise Twinkie cake.

 


Dianna Muscari

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

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Originally Published: June 11, 2014

One Response to Vanilla Twinkie Bundt Cake

  1. sara Reply

    June 13, 2014 at 9:19 am

    OMG, this is amazing! I must make it!

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