This recipe was born out of a sweet craving and a drawer full of fond memories. I grew up watching golden sponge cakes with a mysterious cream center disappear in a single sitting, and making them at home changed the experience entirely. These homemade Twinkies are a delicate balance of airy cake and silky filling, made with familiar pantry staples and a little patience. They bake quickly and fill with ease, and the result is a nostalgic treat that still tastes fresher and brighter than the packaged version. I discovered this combination one afternoon while experimenting with sponge techniques for a birthday tray. The batter whips up into a mousse like texture that traps delicate bubbles, giving the cakes their iconic light crumb. The filling is a whipped butter and marshmallow creme blend that stays silky even when piped into warm cakes. We served these at a casual family gathering, and watching everyone smile as they bit into the cream centered sponge reminded me why home baking is so satisfying.

Ingredients

• All purpose flour, 1 cup: Use a spoon and level method when measuring for accuracy. Cake flour will make the sponge even softer but stick with all purpose for the classic texture and sturdier shape. King Arthur or a trusted local brand works well.
• Baking powder, 1/2 teaspoon: Provides a gentle lift. Check the date on the can for strength. If it is older than six months, replace to ensure the cakes rise properly.
• Salt, 1/4 teaspoon: Enhances sweetness and balances flavor. Fine sea salt is ideal for even distribution.
• Large eggs, 4: Room temperature eggs whip more voluminously. Bring eggs out 20 to 30 minutes before starting for best aeration and structure.
• Granulated sugar, 2/3 cup: Provides structure and tender crumb. If you prefer a slightly less sweet cake, reduce by one tablespoon and taste the batter.
• Vanilla extract, 1/2 teaspoon: Pure vanilla lends warmth. If you have Madagascar or Nielsen Massey, the aroma will be noticeably richer.
• Milk, 2 tablespoons: Warm milk helps loosen the batter so it fills molds smoothly. Whole milk contributes richness, but 2 percent is fine.
• Unsalted butter, 1 tablespoon melted for batter: Adds tenderness and a hint of richness without weighing the sponge down.
• Unsalted butter for filling, 1/2 cup softened: Creamy base for the filling. Soften to room temperature but not oil slick, so it whips properly.
• Marshmallow creme, 1/2 cup: Gives a fluffy, cloudlike texture to the center. Brands like Jet Puffed are reliable for consistency.
• Powdered sugar, 1 cup: Provides sweetness and helps stabilize the filling. Sift if lumpy for a silky finish.
• Vanilla extract for filling, 1 teaspoon: Boosts the cream flavor and rounds the profile.
• Heavy cream, 1 tablespoon: Loosens the filling slightly while keeping it stable for piping.

Instructions

Prepare and preheat: Preheat the oven to 350 degrees Fahrenheit, ensuring the rack is centered. Grease a Twinkie pan or mini loaf pan well with butter or nonstick spray and dust lightly with flour. If using silicone, a light grease will prevent sticking without excess oil. This ensures even browning and easy release. Sift dry ingredients: In a small bowl, sift together the all purpose flour, baking powder, and salt. Sifting removes lumps and introduces tiny amounts of air which helps maintain the sponge lightness when folding into the whipped eggs. Whip eggs and sugar: In a large mixing bowl, beat the eggs with the granulated sugar using an electric mixer on medium high until the mixture is thick, pale, and has tripled in volume, about six to eight minutes. The ribbon stage is your visual cue, where the batter falls back slowly and leaves a faint trail on the surface. Fold in flavor and dry ingredients: Add the vanilla extract, then gently fold in the flour mixture in two or three additions, using a rubber spatula and careful strokes. Avoid vigorous stirring to keep the trapped air intact. Aim for just combined with no streaks of flour. Add milk and butter: Combine the warmed milk and melted butter, then fold into the batter in a single slow addition until uniform. The batter should be light and slightly billowy, not liquid. If it appears too stiff, one additional teaspoon of milk will help without collapsing the structure. Portion and bake: Fill each mold about three quarters full with batter. Smooth tops with a small offset spatula to ensure even rise. Bake for twelve to fifteen minutes or until the tops are golden and a toothpick inserted comes out clean. Rotate the pan at eight minutes for even color if your oven has hot spots. Cool and release: Allow the cakes to cool completely in the pan on a rack before removing. Warm cakes will break and tear when filled. Once cooled, gently run a thin knife around the edges if needed and invert the pan to release the cakes intact. Make the filling: Beat the softened butter until light and airy, then add the marshmallow creme, powdered sugar, vanilla extract, and heavy cream. Beat until smooth and pipeable. The filling should hold shape while still creamy enough to flow through a small round tip. Fill the cakes: Using a piping bag fitted with a small round tip, poke three small holes into the bottom of each cake. Gently insert the tip and dispense the cream to fill the interior. Stop when you feel a slight resistance which signals the cavity is full.

Storage Tips

Store the treats in a single layer in an airtight container in the refrigerator for up to three days. If stacking is necessary place parchment paper between layers to prevent sticking. For longer storage, flash freeze the filled cakes on a tray until firm, then transfer to a freezer safe bag. Thaw overnight in the refrigerator before serving, and refresh the surface by letting them sit at room temperature for 20 minutes. Reheat briefly in a warm oven for a few minutes if you prefer the sponge warmed, but avoid microwaving which can make the texture gummy.

Ingredient Substitutions

You can swap whole milk for non dairy milk for a slightly lighter profile but expect a small change in crumb richness. Unsalted butter can be replaced with salted butter if you reduce additional salt in other components. For a lighter filling use stabilized whipped cream combined with marshmallow creme instead of butter for a lower butter content. If you need a gelatin free marshmallow creme check labels or use a homemade marshmallow whip based on egg whites and sugar. Using cake flour will produce a silkier crumb, reduce the all purpose amount by two tablespoons if substituting.

Serving Suggestions

Serve these as part of a retro dessert board with petite cookies, fresh berries, and a small pitcher of coffee. Dust with a light sprinkling of powdered sugar for presentation or dip one end in melted chocolate for an upgraded finish. They pair especially well with cold milk or an espresso for contrast. For celebrations, pipe pastel colored icing dots on top to match party themes. These also make charming lunchbox treats when packed in a small airtight container.

Cultural Background

The golden sponge cake with a creamy center became an iconic American snack during the mid twentieth century and remains connected to nostalgic childhood moments. Over time, bakers and home cooks have reinterpreted the concept using fresher butter and real vanilla to elevate taste. Regional variations include chocolate encased versions, lemon filled in summer, and even matcha adapted versions in fusion kitchens. Making them at home highlights the craftsmanship and freshness lost in mass produced products.

Seasonal Adaptations

In spring swap the vanilla filling for a light lemon curd whipped into the buttercream for a bright finish. In autumn add a pinch of cinnamon and nutmeg to the batter and fold brown butter into the filling for warm spice notes. Holiday versions include adding peppermint extract and dipping the ends in dark chocolate with crushed candy cane for a festive touch. The sponge accepts fold in additions like mini chocolate chips but be careful not to weigh down the batter.

Meal Prep Tips

Prepare the sponge cakes a day ahead and store them in a single layer, wrapped in plastic, to allow flavors to settle. Make the filling the morning of serving and pipe just before guests arrive for best texture. For a grab and go option fill, freeze, then thaw in the refrigerator overnight when you need quick dessert portions. Use small disposable piping bags to portion and label if sending to events, and keep a small cooling rack and parchment on hand for quick assembly.

Whether you are making them to revisit a childhood memory or to impress friends with a whimsical homemade bite, these treats are comforting and surprisingly simple. They are an invitation to slow down, whisk thoroughly, and share something handmade. Give them a try and adapt the flavors to tell your own story.