Twinkie Layer Cake

What else do I need to say? This cake is a giant Twinkie. Yum! I used a box for the cake, don’t judge, but there’s extra pudding for more moistness, don’t judge me again. It’s a word. The frosting is one I’ve never made before and is super delicious! It’s made with marshmallow creme. I will definitely make it again for other cakes and cupcakes because it was so fun to make! I’m bringing this to a friend’s house to celebrate his birthday. I hope everyone likes it! Let’s go bake a Twinkie…

What you will need:

Two 9 inch (or 8 inch) round cake pans lined with parchment paper and sprayed with non-stick spray

For the cake batter:

1/2 cup unsalted butter melted and cooled slightly
4 large eggs lightly beaten
1 cup water
1 box yellow cake mix (I used Pillsbury)
5.1 oz box vanilla pudding

For the frosting/filling:

1/2 cup unsalted butter at room temperature
1 teaspoon vanilla extract
7 oz jar marshmallow creme
3 1/2 cups powdered sugar
1/4 cup heavy cream

To make the cake:

Preheat oven to 350 degrees fahrenheit. In a large bowl (or bowl of your electric mixer), beat eggs and butter until fluffy. Add water, pudding and cake mix and beat until smooth. Batter will be thick. Divide evenly between the prepared cake pans and bake for 22-25 minutes.

Let the cakes cool in pans for about 15 minutes before inverting on a wire rack to cool completely.

To make the frosting/filling:

In a large bowl (or bowl of your electric mixer), beat butter and vanilla. Add marshmallow creme and beat until smooth. Slowly add powdered sugar until combined. Add heavy cream and beat on high for 1 minute. Frosting should be smooth and fluffy.

Once cakes are completely cooled, spread just under half of the frosting on top of the bottom cake layer. Place the other cake on top, press lightly, and spread the rest of the frosting on top. Decorate to your liking, slice and enjoy!

Best if stored in refrigerator.

 

 

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