There’s something undeniably magical about biting into a soft, golden Twinkie, where light sponge cake envelops a rich, creamy filling. While store-bought Twinkies are nostalgic for many, making them at home elevates this classic American snack to a fresh, indulgent level. Homemade Twinkies are perfect for afternoon treats, parties, or just a cozy night in with a cup of tea or coffee.

This recipe shows you how to recreate the iconic golden sponge cake and luscious vanilla cream filling step by step. It’s approachable, fun, and entirely satisfying. From selecting the right ingredients to mastering the piping technique, you’ll have bakery-quality Twinkies from the comfort of your kitchen.

Ingredients

Sponge Cake:

3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
4 large eggs, separated
1/2 cup granulated sugar
1 tsp vanilla extract
2 tbsp milk

Vanilla Cream Filling:

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

Instructions

Preheat the oven: Set to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease.
Prepare dry ingredients: In a medium bowl, sift together flour, baking powder, and salt. Set aside.
Whip egg yolks: In a large bowl, beat egg yolks with half of the sugar (1/4 cup) until pale and fluffy. Mix in vanilla extract and milk.
Beat egg whites: In a separate clean bowl, beat egg whites until soft peaks form. Gradually add remaining sugar and continue beating until stiff peaks form.
Fold together: Gently fold egg whites into yolk mixture in three additions, then carefully fold in the dry ingredients. Be careful not to deflate the batter; light and airy sponge is key.
Bake sponge: Spread batter evenly in the prepared pan. Bake for 12–15 minutes until golden and springy to touch. Allow to cool slightly.
Trim and cut: Remove parchment, trim edges, and cut sponge into 4×2-inch rectangles.
Prepare filling: Beat softened butter with powdered sugar and vanilla until smooth and fluffy. Add cream 1 tbsp at a time until desired consistency is reached.
Pipe filling: Transfer cream into a piping bag fitted with a round tip. Pipe filling into the center of each sponge rectangle, making sure it’s evenly distributed.
Assemble Twinkies: Fold sponge over filling gently. Chill for 15–20 minutes before serving for easier handling and enhanced flavor.
Serve and enjoy: Homemade Twinkies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.

Tips for Perfect Homemade Twinkies

Don’t overmix: To maintain a light sponge, fold ingredients gently.
Room temperature eggs: These whip better and create a fluffier cake.
Chill before slicing: Slight chilling reduces crumbs when cutting sponge.
Use piping bag: Ensures consistent and neat filling.

Variations

Chocolate Twinkies: Add 2 tbsp cocoa powder to the sponge for a chocolate twist.
Strawberry-filled Twinkies: Swap vanilla cream for strawberry buttercream.
Mini Twinkies: Use a mini loaf pan for bite-sized treats.

Fun Facts and Cultural Context

Twinkies were first created in 1930 by James Dewar of the Continental Baking Company.
Originally filled with banana cream, modern Twinkies use vanilla cream.
Twinkies have inspired movies, snacks, and even quirky world records for their shelf life.

Serving Suggestions

Pair with a glass of cold milk or a cup of coffee.
Decorate with powdered sugar or drizzle with chocolate for festive occasions.
Serve alongside fresh berries or whipped cream for a dessert platter.

Homemade Twinkies combine nostalgia with fresh, bakery-quality indulgence. Once you’ve tried this recipe, you’ll never look at store-bought Twinkies the same way again. They’re fluffy, creamy, and delightfully sweet—the perfect dessert or snack for any occasion.