Revisit a childhood favorite treat, but with a new twist – Sourdough Twinkies! Fluffy, sweet chiffon cake, filled with whipped filling, just like Hostess Twinkies, but made with wholesome ingredients and the goodness of sourdough.
Craving a nostalgic treat with a big difference? Dive into the world of homemade Sourdough Twinkies – the sweet, airy delights filled with a luscious whipped vanilla cream filling.
Crafted from sourdough discard, these golden brown cakes evoke the beloved flavors of childhood Hostess snacks, but with a wholesome twist.
Imagine sinking your teeth into that familiar taste, now elevated by the tangy goodness of sourdough.
What sets these apart is not just their simplicity and wholesomeness, but the unmistakable touch of sourdough that adds depth and character to every bite.
Whether it’s an after-school pick-me-up or a standout dessert for a birthday bash, these homemade Sourdough Twinkies promise a delightful experience that’s both familiar and refreshingly different.
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Why You’ll Love This Recipe:
Easy
Making Twinkies from scratch may seem overly complicated but this is far from true! The batter and frosting comes together quickly with the help of a stand mixer- plus you’ll have less of a mess after since there’s not frosting or decorating required!
Fun
Imagine surprising your loved ones or guests with this childhood favorite! Reminsce while biting into these simple and sweet treat.
Delicious
This homemade Twinkies recipe is not only easy to do, but super delicious! Airy, sweet sourdough sponge cake filled with whipped vanilla buttercream – simple, but oh so heavenly.
Ingredients
Sourdough Twinkies
Flour – I used all-purpose flour for this recipe.
Sugar – I used white sugar for the recipe, but it can be substituted with cane sugar.
Baking Powder – Since this recipe is made with leftover sourdough discard, we will need a leavener to help these twinkies rise. Double-check that your baking powder is not expired, otherwise, the cake will not rise properly.
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Oil – Adding a neutral oil, like vegetable oil, to this cake batter makes it super moist and fluffy.
Sourdough Discard – Active sourdough starter or discard sourdough starter can be used for this recipe. I prefer to use sourdough discard that is no older than 2 weeks for sweet treats like this delicious dessert!
Eggs – Brings moisture and structure to the cake.
Cream of Tarter – Cream of tarter helps the cake rise while baking, but this can be eliminated if preferred.
Vanilla Extract – Use pure vanilla extract, rather than imitation vanilla, for the best flavor!
Vanilla Buttercream
Butter – For easy mixing, use room temperature butter.
Powdered Sugar
Heavy Cream – This can be substitued with whole milk.
Vanilla – For the best flavor, opt for pure vanilla extract over imitation.
Salt – Just a pinch of salt to balance the sweetness from the confectioner’s sugar.
Supplies
Electric Hand Mixer or Stand Mixer
Large Piping Bag and 5-star Tip
How to Make Sourdough Twinkies
Preheat oven to 350 degree F. Lightly grease a Twinkie cake pan and set aside.
In a large bowl, whisk together the flour, 1/2 c sugar (110g), baking powder, and salt until combined. Set aside.
Separate the egg yolks and egg whites in two bowls.
In a large glass measuring cup, mix the sourdough discard, oil, egg yolks, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until smooth and combined.
In a bowl of a stand mixer with the whisk attachment, beat the egg whites and cream of tarter on high speed until soft peaks form (about 1-2 minutes). Lower the speed to low and slowly pour 1/4 c sugar (55g). Turn the speed to high and continue to beat the egg whites until stiff peaks form (1-2 additional minutes).
With a rubber spatula, mix a third of the egg whites in the cake batter to create a slightly looser consistency, Then, gently fold the remaining egg whites in the batter until the whipped whites just disappear.
Scoop the batter into a large pastry bag with a large pastry tip (this set, the same one I used for my Sourdough Churros, worked perfectly!). Pipe the Sourdough Twinkie batter into the prepared baking pan 2/3 the way full.
Bake for 15-20 minutes, or until a toothpick comes out clean and the Twinkies are golden brown. Place a piece of parchment paper on top of the baking pan, flip it over, and gently tap the pan to release the baked Sourdough Twinkies. Leave to cool completely before filling each Twinkie with the creamy filling.
Vanilla Buttercream
In a bowl of a stand mixer with the whisk attachment, whip the room temperature butter on medium-high speed for 2-3 minutes, or until light and creamy. Lower the speed to medium-low and gradually add a 1/2 c of powdered sugar at a time. Once fully combined, add the vanilla extract, heavy cream, and salt and mix. Stop to scrape the sides of the bowl to ensure all the ingredients are mixed fully.
Assemble
Fit a large pastry bag with a medium piping tip (like this one!) and fill it with the frosting.
Inject the frosting from the bottom of each Sourdough Twinkie Cake by inserting the tip into it about 3/4 of the way through. Fill each hole with the Twinkie filling until the cake begins to bulge and the frosting pours out. Repeat injecting the vanilla buttercream every 1/4 -1/2 inch.
How to Store
Store leftover Sourdough Twinkies in an airtight container or ziplock bag in the fridge for 2-3 days. Allow them to come to room temperature for at least an hour before serving these snack cakes.
FAQs:
What are some common mistakes to avoid when making sourdough Twinkies?
It is crucial to not over mix the whipped eggs in the cake batter. The egg whites help this yellow sponge cake to rise while it bakes. If it is over-mixed, then the homemade Twinkies will be flat and dense.
Can I add different flavors or fillings to sourdough Twinkies?
Absolutely! Give this Sourdough Twinkie recipe an update by incorporating a variety of different cream fillings! Some examples could include chocolate, strawberry, or lemon buttercream!
Happy baking!
More Recipes Like This:
Sourdough Lemon Cake with Lemon Buttercream Frosting
Easy Sourdough Vanilla Cupcakes
Sourdough Chocolate Espresso Cupcakes
The Best Homemade Sourdough Twinkie Recipe (Discard)
Revisit a childhood favorite treat, but with a new twist - Sourdough Twinkies! Fluffy, sweet chiffon cake, filled with whipped filling, just like Hostess Twinkies, but made with wholesome ingredients and the goodness of sourdough.
Ingredients
Sourdough Twinkies
- 3/4 c all-purpose flour (105g)
- 3/4 cup sugar, divided (165g)
- 1 teaspoon baking powder (3g)
- 1/4 teaspoon salt (2g)
- 1/4 cup vegetable oil (60g)
- 1/2 cup discard (140g)
- 1 teaspoon vanilla (3g)
- 5 eggs, separated
- 1/2 teaspoon cream of tarter (3g)
Whipped Filling
- 3 tablespoons butter , room temperature (43g)
- 3/4 cup confectioner's sugar (100g)
- 1/2 teaspoon vanilla (1g)
- 1-2 Tablespoon heavy cream (17-34g)
- pinch of salt
Instructions
1. Preheat oven to 350 degree F. Lightly grease a Twinkie cake pan and set aside.
2. In a large bowl, whisk together 3/4 c flour (105g), 1/2 c sugar (110g), 1 tsp baking powder (3g), and 1/4 tsp salt (2g) until combined. Set aside.
3. Separate the egg yolks and egg whites in two bowls.
4. In a large glass measuring cup, mix 1/2 c sourdough discard (140g), 1/4 c oil (60g), 3 egg yolks, and 1 tsp vanilla extract (3g). Pour the wet ingredients into the dry ingredients and mix until smooth and combined.
5. In a bowl of a stand mixer with the whisk attachment, beat 5 egg whites and 1/2 tsp cream of tarter (3g) on high speed until soft peaks form (about 1-2 minutes). ** See note below** Lower the speed to low and slowly pour 1/4 c sugar (55g). Turn the speed to high and continue to beat the egg whites until stiff peaks form (1-2 additional minutes).
**Cream of tarter helps the egg whites remain stiff, which helps the cakes rise while baking. However, it can be omitted, if preferred.
6. With a rubber spatula, mix a third of the egg whites in the cake batter to create a slightly looser consistency, Then, gently fold the remaining egg whites in the batter until the whipped whites just disappear.
7. Scoop the batter into a large pastry bag with a large pastry tip (this set, the same one I used for my Sourdough Churros, worked perfectly!). Pipe the Sourdough Twinkie batter into the prepared baking pan 2/3 the way full.
8. Bake for 15-20 minutes, or until a toothpick comes out clean and the Twinkies are golden brown. Place a piece of parchment paper on top of the baking pan, flip it over, and gently tap the pan to release the baked Sourdough Twinkies. Leave to cool completely before filling each Twinkie with the creamy filling.
Vanilla Buttercream
1. In a bowl of a stand mixer with the whisk attachment, whip 3 T room temperature butter (43g) on medium-high speed for 2-3 minutes, or until light and creamy.
2. Lower the speed to medium-low and gradually add a 3/4 c of powdered sugar (100g) at a time. Once fully combined, add 1/2 tsp vanilla extract (1g), 1-2 T heavy cream (17-34g), and a pinch of salt and mix. Stop to scrape the sides of the bowl to ensure all the ingredients are mixed fully.
Assemble
1. Fit a large pastry bag with a medium piping tip (like this one!) and fill it with the frosting.
2. Inject the frosting from the bottom of each Sourdough Twinkie Cake by inserting the tip into it about 3/4 of the way through. Fill each hole with the Twinkie filling until the cake begins to bulge and the frosting pours out. Repeat injecting the vanilla buttercream every 1/4 -1/2 inch.
Notes
How to Store
Store leftover Sourdough Twinkies in an airtight container or ziplock bag in the fridge for 2-3 days. Allow them to come to room temperature for at least an hour before serving these snack cakes.
FAQs:
What are some common mistakes to avoid when making sourdough Twinkies?
It is crucial to not over mix the whipped eggs in the cake batter. The egg whites help this yellow sponge cake to rise while it bakes. If it is over-mixed, then the homemade Twinkies will be flat and dense.
Can I add different flavors or fillings to sourdough Twinkies?
Absolutely! Give this Sourdough Twinkie recipe an update by incorporating a variety of different cream fillings! Some examples could include chocolate, strawberry, or lemon buttercream!
Have you tried freezing them?
I have not, but they should freeze (without the frosting) just fine!
where did you buy the Twinkie pan?
From Amazon! Here’s the link – https://urlgeni.us/amzn/jF03T