The OG Snack Cake

The story of my life with sweets started with an auspicious meeting with Twinkies. I would never presume to create anything as iconic as the original, but these homemade Twinkies are freakin' delicious.

Rating

5 stars (12 reviews)

Ingredients

3/4 cup + 2 Tbsp (110g) all-purpose flour
3/4 cup (150g) granulated sugar (divided)
1 tsp baking powder
1/2 tsp kosher salt
3 eggs, separated* (at room temperature)
1/4 cup (60ml) mild flavored oil (such as vegetable (or olive oil if you want a stronger flavor))
1/4 cup (60ml) fresh squeezed orange juice
1 tsp orange zest
1 tsp vanilla extract
2 egg whites* (at room temperature)
1/2 tsp cream of tartar
1 1/2 cups (180g) confectioners’ sugar
6 tbsp (83g) unsalted butter (at room temperature)
1/2 tbsp vanilla extract
1/4 tsp almond extract
pinch kosher salt
1-2 tbsp (15 to 30 ml) heavy whipping cream

Steps

Preheat oven to 350°F / 175°C. Lightly grease a nonstick hot dog-bun pan.
In a large bowl, whisk together the flour, 1/2 cup / 100g of the sugar, baking powder, and salt until combined. Set aside.
In a separate bowl, stir together the egg yolks, oil, orange juice, orange zest, and vanilla.
Add the dry ingredients to the egg yolk mixture and whisk together until smooth. Set aside.
In a stand mixer fitted with the whisk attachment, combine the egg whites (5 total) and cream of tartar and beat on high speed until medium peaks form, about 2 minutes. Turn the speed to medium-low and slowly sprinkle the remaining 1/4 cup / 50g sugar to create a French meringue. Turn the speed to high and beat until stiff, glossy peaks form, 1 to 2 minutes more.
Stir 1/3 of the meringue mixture into the egg yolk mixture to loosen it up. Then, using the whisk attachment or a rubber spatula, fold the remaining meringue into the yolk mixture.
Fit a 16-inch / 40cm pastry bag with a large round tip (Ateco #9807), pour the batter into the bag, and then pipe into the prepared pan, filling each mold only 2/3 full.
Bake until golden and a tester comes out clean, 15 to 20 minutes. Invert the pan and tap gently to remove the cakes onto a sheet of parchment paper. Let cool completely.
American Buttercream
- In a stand mixer fitted with the paddle attachment, combine the confectioners’ sugar and butter and beat on low speed until combined.
- Turn the mixer speed to medium and beat until a thick paste forms. Scrape down the bowl and paddle, then add the vanilla, almond extract and salt and beat for a few seconds more.
- With the mixer on low speed, add enough of the cream, a little at a time, to make the frosting spreadable. Use immediately.
Assembly
- Fit a 12-inch/30-cm pastry bag with a Bismark piping tip (Ateco #230) and fill with the frosting. Inject the frosting from the bottom of each cake by poking the tip into it about 3/4 of the way through—fill until the cake begins to bulge. Repeat injecting the frosting every 1/2 inch / 1.3 cm.
- Serve the cake immediately or store in the refrigerator, covered, up to 24 hours. If refrigerated, bring the cake to room temperature before serving.

Reviews

Heidelind on 2025-08-09 (5 stars):
Fantastic! I’ve made other Twinkie recipes that use marshmallow fluff for the filling, but these are way better!
Maggie Hunstiger on 2024-05-22 (5 stars):
I bought a silicone hotdog bun mold to use for this recipe and also use it for my banana bread and pumpkin bread recipes too. It was an inexpensive and nice addition to my kitchen. I have the Zoe bakes cakes, and the Holiday book. My 12 yr old Granddaughter and I baked our way thru the Holiday book together and she made the raspberry braided recipe on her own! The OG cake is one of many that I have baked from the cake book for our neighbor ladies covid Thursday get togethers. The rich flavor and moist pretty little cakes were a big hit! Beverage in one hand and snack cake in the other!
Faith VanDusen on 2024-05-22 (5 stars):
Twinkies…but elevated! These put a smile on everyone’s face. So yummy. Here are a couple comments for what they’re worth… -buy a pan that yields 16 (what the recipe makes) or 2 that yield 8. I only had a pan for 8 so had to bake in batches (not as ideal) -Use a LARGE bowl for egg yolks or else there isn't enough room to fold in all the whites -gently tap on pan after the batter is piped in to take care of any large air bubbles that might have formed -15 or 16 minutes to bake Thank you Zoe, for another stellar recipe!!
Faith V. on 2024-05-22 (5 stars):
Love this Recipe! It is whimsical, light and always brings a smile to everyone's face when served. Here are a couple of things I learned while making: - My pan only bakes 8 so had to wait to add second batch of batter. Best to buy a pan that has 16 or another pan of 8 so they can bake altogether -Make sure to use a LARGE bowl for the egg yolks otherwise it is tight to mix in all the whites - I gently tapped pan after adding batter to make sure there were no large air pockets -My baking time was 15 min Thank you Zoe! You are the BEST!!!!
Christy A Morgan on 2024-05-21 (5 stars):
Hi. When do you add the remaining 1/4 cup +2 tablespoons of flour?
Christy A Morgan on 2024-05-21 (5 stars):
How many does this recipe make?