Homemade Twinkie

These back-to-school homemade Twinkies are soft, light sponge cakes filled with a smooth vanilla cream that tastes fresher and richer than the shop-bought version. The texture is tender and fluffy, with a gentle sweetness that feels comforting rather than cloying. This is an easy, beginner-friendly bake that comes together without fuss and feels like a special lunchbox treat. From start to finish, you are looking at about 1 hour including cooling and filling.

Ingredients

For the sponge cakes

• 3 large eggs, at room temperature
• 150 g caster sugar
• 120 ml whole milk
• 80 ml vegetable oil
• 1 tsp vanilla extract
• 180 g plain flour
• 1½ tsp baking powder
• ¼ tsp salt

For the vanilla cream filling

• 120 g unsalted butter, softened
• 120 g icing sugar, sifted
• 2 tbsp double cream
• 1 tsp vanilla extract

How to Make Back-to-School Homemade Twinkie

Prepare the oven and tins

Preheat the oven to 180°C or 160°C fan. Lightly grease a Twinkie pan or small oblong cake tin and line if needed. Set aside.

Mix the batter

In a large bowl, whisk the eggs and caster sugar until pale and slightly thickened. Add the milk, vegetable oil, and vanilla extract, then whisk until smooth. Sift in the flour, baking powder, and salt, and gently fold until you have a lump-free batter.

Bake the sponge

Pour the batter evenly into the prepared tin, filling each cavity about three-quarters full. Bake for 12 to 15 minutes, until the cakes are lightly golden and spring back when touched.

Cool completely

Remove from the oven and leave the cakes to cool in the tin for 5 minutes. Turn out onto a wire rack and allow them to cool completely before filling.

Make the cream filling

Beat the softened butter until smooth and creamy. Gradually add the icing sugar, beating well after each addition. Add the double cream and vanilla extract, then beat until light and fluffy.

Assemble the Twinkies

Spoon the cream filling into a piping bag fitted with a small round nozzle. Carefully pipe the filling into the base of each sponge cake until just filled.

Tips for Perfect Homemade Twinkies

Why did my sponge turn out dry?

Overbaking is the most common cause. Keep a close eye on the cakes and remove them as soon as they spring back to the touch.

How do I keep the cakes light and fluffy?

Make sure your eggs are at room temperature and avoid overmixing once the flour is added.

Can I fill them without a piping bag?

Yes. You can carefully cut a small slit in the base and spoon the filling inside using a teaspoon.

How do I get an even shape?

Filling the tin evenly and gently tapping it on the counter before baking helps remove air bubbles and keeps the shape neat.

Serving Suggestions

• Pack into lunchboxes with fresh fruit
• Serve with a glass of cold milk
• Dust lightly with icing sugar for a classic finish

Storage

Room temperature

Store in an airtight container for up to 2 days, away from direct heat.

Refrigerator

Keep refrigerated for up to 4 days. Bring to room temperature before serving for the best texture.

Freezing

Unfilled sponge cakes freeze well for up to 2 months. Defrost fully before filling.

Nutrition

• Calories: 280 kcal
• Carbohydrates: 32 g
• Protein: 4 g
• Fat: 15 g
• Saturated fat: 7 g
• Sodium: 120 mg

Nutritional values are estimates and can vary based on ingredients used.

FAQs

Can I make these without a Twinkie pan?

Yes, a small rectangular cake tin works well. Simply cut the sponge into individual portions once baked.

Can I use whipped cream instead of buttercream?

You can, but whipped cream is softer and best eaten the same day.

Are homemade Twinkies suitable for school lunches?

Yes, they are ideal for lunchboxes and feel like a special homemade treat.