twinkie bundt cake

so i’m not a fan of the dentist.

like i’m not “scared” of the dentist, i’m just not a fan.

i mean i really like my dentist. he’s a nice guy and i really like my hygienist. but you go in there and they poke around in your mouth and then there’s a filling. and getting a filling… well i’m just a big fat ninny when it comes to it. it makes my mouth hurt. like worse than i remember my mouth ever hurting with braces.

and let me tell you… they aren’t lying when they tell you that you should eat soft foods. but that’s hard when you’re a meat eating girl so i figured i’d run over to whole foods and get one of their juices for lunch.

dude for real.

if you’re one of those people who “juice”, good for you. but forget it. in like 2.5 seconds, i could have eaten one of my coworkers.

juicing is for the birds.

give me cake. and how about cake with a soft filling. doubly works for me.

this recipe comes from my new favorite cookbook that has seen it’s fair share of recipes crop up on here. the cake portion of this recipe is a light and fluffy cake without being fussy like an angel food cake. it’s not dense but remains true to the cakey portion of the all american treat that it’s named after. same holds true for the creamy filling. it’s not a dense buttercream but rather light and fluffy vanilla cream filling.

twinkie bundt cake

twinkie bundt cake

  • 3 c cake flour
  • 1 tbs baking powder
  • 3/4 tsp salt
  • 6 tbs unsalted butter, room temp
  • 1 tbs vanilla
  • 2 c sugar
  • 1/2 c vegetable oil
  • 3 large eggs plus 4 large egg yoks, room temp
  • 1 c buttermilk, room temp
  • vanilla cream filling, recipe below
  1. preheat oven to 325F and position a rack in the lower third of the oven. coat a 12 c bundt pan with cooking spray.
  2. sift together flour, baking powder and salt; set aside
  3. beat together the butter and vanilla until smooth and creamy. add sugar and beat until evenly mixed, about 1 min. slowly add in the oil; beat until light and fluffy, about 2 min. add in the eggs and egg yolks, 1 at a time, beating throughly after each addition.
  4. reduce mixer speed to low. in 3 alternating additions, add in the flour mixture and the buttermilk, ending with the buttermilk. continue to mix on low until the batter is smooth and not lumpy. turn off the mixture and fold batter to ensure that everythis is well incorporated; pour batter into a prepared pan.
  5. bake 60-70 min, until the cake is golden and the top springs back lightly when touched. place pan on a wire rack and let cool completely, about 2 hours.
  6. with the cake still in the pan, use a pairing knife (or an apple corer) to cut 6 or 7 deep holes into the bottom of cake, each about 3/4 in in diameter (be careful not to cut all the way through). be sure to space them out so the holes aren’t right next to each other. using your fingers, burrow a tunnel around the cake to connect the vertical holes.
  7. make your filling and put it into a piping bag (or a large ziploc with the tip cut off). insert the tip of the piping bag into the vertical holes and tilt it back and forth to encourge the filling to move throughout the horizontal tunnel. when the cake is filled, use a spatula to scrape excess filling from the bottom of the cake. quickly invert the cake onto a serving platter and dust with powdered sugar.

vanilla cream filling

  • 1 (7.5 oz) jar of marshmallow creme
  • 1/2 c (1 stick) unsalted butter, room temp
  • 1 tsp vanilla
  1. beat together the marshmallow creme, butter and vanilla until smooth. transfer to a piping bag and fill the cake.

in case you need another reason to go and make this cake this weekend, it won a nod of approval from my 86 year old aunt.

kisses.

recipe from: pure vanilla

this post is linked up to these fun link parties! what’s cookin’ wednesdays, what’s in your kitchen wednesdays, taste and tell thursdays

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2 thoughts on “twinkie bundt cake

  1. Pingback: What's In Your Kitchen Wednesday - Kitchen Meets Girl

  2. Pingback: Chicken Tortilla Stack |

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