Twinkie Poke Cake
Twinkie Poke Cake is a yellow cake poked with marshmallow frosting then dusted with powdered sugar. It looks and tastes just like a Twinkie (but better!)
A POKE CAKE INSPIRED BY A SNACK CAKE
This Twinkie Poke Cake is the perfect dessert for any occasion! A delicious combination of a moist yellow cake filled with a creamy marshmallow frosting and topped with a dusting of powdered sugar to look just like a Twinkie. It’s the ultimate indulgence for those who love sweets! And trust me when I say, this tastes WAY better than an actual Twinkie!
FREQUENTLY ASKED QUESTIONS:
The marshmallow frosting truly steals the show in this cake. You’ll use a little over half of the frosting recipe for the holes. You can just make half this frosting recipe if you’d like. Or you can spread the remaining frosting on top and forgo the powdered sugar. Or you could even serve the extra frosting on each slice when serving. But if you only prefer enough for the holes, a half recipe will suffice.
As I stated above, this frosting recipe actually makes enough to put in the poked holes and frost the top. However, I actually think seeing the poked holes makes it look like a Twinkie. It’s your cake so you decorate it however you like.
The frosting is pretty thick. So I would suggest getting a large Ziploc bag and putting the frosting in that. Push all the frosting to one bottom corner then cut off the tip. Then proceed with filling the holes.
Did you know that the original flavor of the frosting for Twinkies was banana? So, I suppose if you want to throw back to this original snack cakes, you could add some banana extract instead of vanilla extract to the frosting.
Keep your leftover cake at room temperature for up to 2 days. But keep in mind that if this cake sits for a few hours, the powdered sugar will kind of melt on top of the cake and disappear, so if you want, you can add some more powdered sugar later for leftovers. You can also keep it covered in the fridge for up to 1 week or in the freezer for up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- yellow cake mix – I think this makes it look most like a Twinkie. I suppose you could use a butter cake mix as well.
- eggs, oil and water – you are going to use the amounts it calls for on the back of the box of the particular brand of cake mix you bought.
- salted butter – it’s really important you make sure it is softened to room temperature (not melted.) There are tricks on the internet to help this process go faster. I usually just put it out on my counter the night before I need it.
- marshmallow fluff – sometimes you might find this sold as “marshmallow cream or creme” – look at my ingredient photo below to see what to look for. Also, see my notes about the amount of frosting this makes.
- powdered sugar – not granulated sugar. If you use granulated sugar, your frosting will end up grainy.
HOW TO MAKE A TWINKIE POKE CAKE
Mix and prepare the cake per the directions on the back of the box. Allow the cake to cool completely. With the bottom of a wooden spoon or another similar object, poke holes about 1 inch apart all over the cake.
Once the cake is cool, make the filling by mixing together the butter and marshmallow cream in a large bowl with an electric hand mixer or in the body of a stand mix with the paddle attachment. Mix until smooth. Add the powdered sugar a little at a time until combined. Add the milk and the vanilla until smooth and set aside.
Place the frosting into a piping bag fitted with an open circle tip. Carefully place the tip of the piping bag into each hole and fill it with some of the frosting. Once you have filled all the holes, go back and use an offset spatula or regular spatula to press the frosting into the holes and scrape off any excess frosting. If you noticed any of the holes didn’t have enough frosting, add some more.
Dust heavily with powdered sugar, cut, and serve.
CRAVING MORE RECIPES?
Twinkie Poke Cake
Ingredients
For the cake
- 1 box yellow cake mix
- ingredients needed to make the cake: eggs, oil and water
For the frosting (this makes a double batch)
- 1 cup (2 sticks) salted butter, softened to room temperature
- 16 ounce container marshmallow fluff (or marshmallow cream)
- 3 cups powdered sugar, plus more for dusting on top
- 2 Tablespoons whole milk
- 1 teaspoon vanilla extract
Instructions
- Mix and prepare the cake per the directions on the back of the box. Allow the cake to cool completely.
- With the bottom of a wooden spoon or another similar object, poke holes about 1 inch apart all over the cake. You need it large enough for the frosting to get in.
- Once the cake is cool, make the filling by mixing together the butter and marshmallow cream in a large bowl with an electric hand mixer or in the body of a stand mix with the paddle attachment. Mix until smooth.
- Add the powdered sugar a little at a time until combined.
- Add the milk and the vanilla extract until smooth and set aside.
- Place the frosting into a piping bag fitted with an open circle tip.
- Carefully place the tip of the piping bag into each hole and fill it with some of the frosting.
- Once you have filled all the holes, go back and use an offset spatula or regular spatula to press the frosting into the holes and scrape off any excess frosting. If you noticed any of the holes didn’t have enough frosting, add some more.
- Dust heavily with powdered sugar, cut, and serve.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- You will use a little over half of the frosting recipe for the holes, however, if you wanted you can smooth the remaining frosting on top. That frosting is definitely the star of this cake. You can also serve the extra frosting on top of each slice while serving. But if you only want enough for the holes, then a half recipe will do.
- Keep in mind that the egg, oil and water needed will change based on the yellow cake mix that you choose.
- Keep at room temperature for up to 2 days. If this cake sits for a few hours, the powdered sugar will kind of melt on top of the cake and disappear, so if you want, you can add some more powdered sugar later for leftovers. Keep in the fridge for up to 1 week. Freeze for up to 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Oh my goodness, Brandie…I cannot wait until I have a stove so I can make this cake!!!!! Thanks (once again) for yet ANOTHER incredible recipe!!!!