Homemade Twinkies: Light, Fluffy, and Creamy

If you’ve ever wished for the perfect homemade Twinkies, this is your ultimate guide. Forget pre-packaged versions filled with preservatives—these Twinkies are soft, golden, and stuffed with a creamy, dreamy filling that melts in your mouth. Whether you’re preparing a nostalgic treat or planning a sweet snack for a special occasion, this recipe delivers classic flavor and that iconic pillowy texture.

Why Make Homemade Twinkies?

Twinkies have been an American favorite for decades, loved for their delicate sponge cake and sweet cream center. Making them at home lets you:

• Avoid artificial preservatives and flavors.
• Customize the filling (vanilla, chocolate, or even flavored creams).
• Impress friends and family with a dessert that looks store-bought but tastes better.

Homemade Twinkies are surprisingly easy to make once you understand the basic technique: a light sponge batter, proper folding to maintain airiness, and a simple whipped cream filling.

Ingredients

For the Sponge Cake:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 4 large eggs, separated
• 1 cup granulated sugar, divided
• 1/4 cup vegetable oil
• 1 tsp vanilla extract
• 2 tbsp milk

For the Cream Filling:

• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2–3 tbsp heavy cream or milk

Instructions

1. Preheat and Prepare:
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.

2. Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Beat Egg Yolks:
In a large mixing bowl, beat egg yolks with half the sugar (1/2 cup) until thick and pale. Add vegetable oil, milk, and vanilla extract, mixing until smooth.

4. Beat Egg Whites:
In a separate clean bowl, beat egg whites with the remaining 1/2 cup sugar until stiff peaks form.

5. Fold Batter:
Gently fold the dry ingredients into the yolk mixture. Then carefully fold in the egg whites, one-third at a time, ensuring you keep the batter airy.

6. Bake the Sponge:
Pour the batter into the prepared pan, spreading evenly. Bake for 12–15 minutes until golden and springy to the touch. Cool completely on a wire rack.

7. Cut and Shape Twinkies:
Once cooled, cut the sponge into rectangles approximately 4 inches long and 2 inches wide. Use a serrated knife for clean edges.

8. Make the Cream Filling:
Beat butter until fluffy. Gradually add powdered sugar and vanilla extract. Beat in cream one tablespoon at a time until the filling is smooth, light, and pipeable.

9. Fill the Twinkies:
Use a piping bag fitted with a round tip to inject cream into each sponge rectangle. Alternatively, slice a pocket along the side and fill with a spoon.

10. Serve or Store:
Serve immediately, or store in an airtight container for up to 3 days. For longer storage, refrigerate.

Tips for Perfect Homemade Twinkies

• Room Temperature Ingredients: Make sure eggs, butter, and milk are at room temperature to achieve maximum fluffiness.
• Folding Technique: Always fold gently to preserve air in the batter. Overmixing will result in dense cakes.
• Piping Bag Hack: If you don’t have a piping bag, use a small zip-top bag with one corner snipped off.
• Storage: Twinkies are best eaten within 24–48 hours for the softest texture.

Variations

• Chocolate Twinkies: Add 2 tbsp cocoa powder to the sponge batter.
• Strawberry Cream: Blend 2 tbsp strawberry puree into the cream filling.
• Mini Twinkies: Bake in mini muffin tins for bite-sized treats.
• Fruity Surprise: Add thin layers of jam along with the cream for a fruity twist.

Fun Facts About Twinkies

• Twinkies were invented in 1930 by James Dewar, who was inspired by strawberry shortcake.
• Originally, Twinkies were filled with banana cream, not vanilla.
• During World War II, Twinkies switched to vanilla cream due to banana shortages.
• Twinkies have become a cultural icon in American snack history, appearing in films, cartoons, and even Guinness World Records events.

Serving Suggestions

• Serve Homemade Twinkies with a glass of milk for classic comfort.
• Pair with coffee or tea for an afternoon indulgence.
• Dust with cocoa powder or powdered sugar for a decorative touch.
• Serve mini versions as part of a dessert platter at parties or family gatherings.

Making homemade Twinkies is not just a recipe—it’s an experience. The delicate sponge and rich cream filling bring nostalgia and joy with every bite. Once you master this classic, you’ll never go back to store-bought versions.

Homemade Twinkies

Soft, golden sponge cake filled with a creamy vanilla center—classic American snack at home.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 8 pieces

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 210

Ingredients

  

Sponge Cake

• 1 cup all-purpose flour
• 1 tsp baking powder
• 0.25 tsp salt
• 4 eggs separated
• 1 cup granulated sugar divided
• 0.25 cup vegetable oil
• 1 tsp vanilla extract
• 2 tbsp milk

Cream Filling

• 0.5 cup unsalted butter softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2-3 tbsp heavy cream or milk

Equipment

• Mixing bowls
• Baking sheet
• Wire rack
• Hand mixer or stand mixer

Method

 

1. Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
2. Whisk together flour, baking powder, and salt. Set aside.
3. Beat egg yolks with half the sugar until pale. Add oil, milk, and vanilla.
4. Beat egg whites with remaining sugar until stiff peaks form.
5. Fold dry ingredients into yolk mixture, then gently fold in egg whites.
6. Pour batter into prepared pan and bake 12-15 minutes until golden. Cool completely.
7. Beat butter until fluffy. Add powdered sugar and vanilla. Mix in cream to desired consistency.
8. Pipe or spoon filling into sponge rectangles. Serve immediately or store airtight.

Notes

Best served within 24-48 hours for peak freshness.