• Rabab Awada

Twinkies Bundt Cake


Dry ingredients

  • 190 grams (1.50 cups) All purpose flour

  • 2 tsp (2 tsp) Coffee instant

  • 3/4 tsp (0.75 tsp) Beijing soda

  • 1/2 tsp (0.5 tsp) Baking powder

  • 1/4 tsp (0.25 tsp) Salt

Wet Ingredients

  • 50 grams (0.50 cups) Cocoa powder

  • 120 ml (0.50 cups) Water hot

  • 220 grams (1 cups) Light brown sugar

  • 120 ml (0.50 cups) Cooking oil

  • 2 large (2 large) Eggs

  • 2 tsp (2 tsp) Vanilla extract

  • 120 ml (0.50 cups) Sour cream

For Marshmallow Filling

  • 1 stick butter softened

  • 1 7.5 ounce container of marshmallow creme

  • 1 teaspoon vanilla extract

For the Ganache

1/2 cup whipping cream

1 cup semi sweet chocolate chips or chopped chocolates

1 tsp vanilla extract

1 tsp of light corn syrup ( optional)



  • Preheat Oven to 170 C / 340 F.Grease and dust an 8 inch (6 cups) bundt pan with cocoa powder.

Combine dry ingredients

  • Combine flour, baking powder, baking soda, and salt.

  • Set aside until ready to use.

Combine some wet ingredients

  • Add boiling water to the cocoa powder and coffee.Stir to combine making sure there are no lumps. Add the sugar and stir until sugar is almost dissolved.Then add the oil. Followed by the eggs.Lastly, add the vanilla extract.

Combine wet and dry ingredients

  • Add the wet ingredients to the dry ingredients.Use a whisk to ensure there are no more lumps.Lastly, add the sour cream - combine well. (we add it now to prevent lumps)


  • Pour batter into the prepared pan. Bake in the center rack for about 50 to 60 minutes or until a skewer inserted into the center comes out clean.

  • Remove from oven and allow to cool for about 45 minutes to an hour before attempting to remove from pan. There have been many a bundt cake casualty from impatient bakers trying to flip over a still-warm bundt.

  • For Filling: Beat all ingredients together until well mixed. Transfer to a piping bag with a round tip, or a zip top plastic bag with one corner snipped.

  • For Assembly:This cake isn't hard to assemble. Create 6 or 7 deep holes in the bottom of the cake. I find that the easiest way is to use an apple corer. Be careful not to poke all the way through the cake.

  • Once the holes are made, use the best kitchen tools you've got: Your hands! Burrow your fingers into the holes and create a tunnel from hole to hole. Do this carefully so you don't split the cake. {Like I might have.} Carefully flip the cake over to clear the holes. Flip back over again and get ready to fill.

  • Using the marshmallow filling {you haven't eaten it all yet, have you?}, stick the piping bag into each hole and squirt the filling in until you get some resistance. Don't overdo it because, again, you can bust the cake open. We don't want that. Make sure that the filling is getting into the main tunnel and not just each hole.

  • When you've used up all the filling, flip the cake over {carefully!} onto your serving dish.


  • Combine all glaze ingredients in a microwave-safe bowl.Melt at 50% power until smooth and velvety.Pour glaze over the cooled bundt cake.Leave to set for a few minutes before you serve.Enjoy!