Homemade Cream-Filled Sponge Cakes Recipe - Allrecipes.com
Homemade Cream-Filled Sponge Cakes Recipe
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Homemade Twinkies
See how to make this classic snack cake from scratch! See more
  • READY IN 3+ hrs

Homemade Cream-Filled Sponge Cakes

Recipe by  

"My homemade take on the traditional Twinkies® and Raspberry Zingers®, two recipes in one. A bit time-consuming, but oh so delicious!"

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Ingredients Edit and Save

Original recipe makes 16 cakes Change Servings
  • PREP

    1 hr
  • COOK

    15 mins

    3 hrs 15 mins


  1. Preheat an oven to 325 degrees F (165 degrees C).
  2. Cut a 12x14-inch sheet of aluminum foil. Fold it in half lengthwise, then in half again widthwise.
  3. Wrap the foil partially around a spice jar lengthwise, bringing foil up around the jar and crushing the foil around the ends of the jar to make a boat-shaped baking form about 4 inches long, 2 1/2 inches tall, and 1 1/2 inch wide. Repeat with 15 more pieces of foil to make 16 boat-shaped baking forms. Shape the bottoms of the forms to be slightly flat so forms can stand up.
  4. Spray the forms with cooking spray, and place onto a baking sheet.
  5. Mix together 1 cup water, eggs, and vegetable oil in a bowl with an electric mixer set on low speed.
  6. Beat in yellow cake mix on medium speed for 2 minutes.
  7. Beat in the vanilla pudding mix until smooth, about 3 minutes more.
  8. Divide the batter evenly into the prepared aluminum foil baking forms, filling each form about 1/2 full.
  9. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 15 minutes. Cool in the forms for 10 minutes before removing to cool completely on a wire rack.
  10. Beat together the butter, shortening, vanilla extract, and salt in a bowl with an electric mixer until smooth, about 3 minutes.
  11. Beat in the confectioners' sugar on low speed, gradually increasing speed to high until frosting is smooth and fluffy.
  12. Mix in the marshmallow fluff, beating on high speed until light and airy.
  13. Spoon frosting into a pastry bag equipped with a round pastry tip.
  14. Remove the cakes from the baking forms.
  15. With a sharp knife, cut a 2-inch slit lengthwise on the flat bottom side of a cake.
  16. Pipe a generous amount of the frosting into the slit, holding the shape of the cake with your hand to prevent splitting. Repeat with the remaining cakes.
  17. For the coconut-raspberry variation: Bring 2 cups water and raspberry gelatin mix to a boil in a saucepan until the gelatin dissolves, about 5 minutes.
  18. Pour mixture into a shallow dish and refrigerate until thickened but not set, about 15 minutes.
  19. Place coconut flakes in a food processor. Pulse until flakes are finely chopped.
  20. Transfer the coconut to a shallow dish and stir in enough cornstarch to achieve a loose texture.
  21. Dip a filled cake in the thickened gelatin, turning to coat all sides; roll the cake in the coconut mixture. Repeat with remaining cakes.
  22. Arrange the coconut-coated cakes on a wire rack until gelatin and coconut are set, about 2 hours.
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Reviews More Reviews

Mar 10, 2012

I made these for dessert yesterday and hubby is still raving this morning! Seven people ate these and all seven absolutely loved them. Many comments... "the best"... "much, much better than store bought"..."so good...moist, not too sweet and great flavor", etc... I agree with every compliment. They are perfect! Followed the recipe except used a canoe pan and didn't chop the coconut in the processor. Excellent recipe with great instructions. I'm looking forward to making these often. Thanks for sharing, Caroline!

Mar 24, 2012

I'm giving this five stars just for the gelatin idea alone. Fabulous! However, I did make minor changes. These were interesting to make. For our taste, we thought the cake was a bit too sweet as written, so I made it again using just the yellow cake mix and 1 tb. meringue powder. Worked great. I quickly rolled them in the gelatin mixture (not to overly absorb.) The outer edge seems a bit soft at first but firms-up nicely after gelatin sets. I froze them in a square cake carrier with some plastic wrap lightly covering them for added protection and put on the lid too. I can take-out however many I need to defrost at room-temp. about 15 minutes. Makes for an unexpected treat for company. Everyone I've served them to, thought they were extremely tasty. For a faster fix can pump-in whipped topping for the filling, (if desired.) Won't be as flavorful but very good still and lite. Thank-you for the recipe.


8 Ratings

Mar 05, 2012

Tastes great! I used chocolate cake and chocolate pudding (that's all I had) but they made it so good. VERY time consuming it took me at least 1 hour to make the boat like fixtures. I filled each half way but still had 4 tin foil boat things. Very delicious especially with cream on top. YUMMMMMMYYY!

Mar 14, 2013

I made this tonight ! OMG Excellent !!!! I did 2 round pans and cut each layer in half. Put Jello on crumb side and frosted the other with the cream filling, as I assembled the cake. Then just sprinkle coconut on the frosted parts, making sure to save some for the top of cake. This recipe is well worth the effort !!! Thank You for sharing. P.S.Instead of the jello you can use raspberry (seedless) jelly Add small amt. of water to thin it out and paint it on with a pastry brush. Muffin pan is much quicker if in a hurry....

Nov 22, 2012

This is a MUST save recipe! Especially since Hostess has announced it is going out of business.

Jun 29, 2014

Loved this recipe!next time I think I'll try lemon jello

May 01, 2014

This is a really good recipe, however, mine came out tasting like a cake and icing in the shape of Twinkies. I was a great treat and fun to make. Will definitely make more and may play with a chocolate version like another review mentioned.

Mar 09, 2014

Freak'n awesome! I did use my own filling recipe, so can't rate that; used 1/2 cup veg oil as the only pudding I had was a 1oz pkg, but they turned out superb. I used a bar pan with about 1/4 cup mix per mold - mine took around 20 minutes to cook.


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  • Calories
  • 529 kcal
  • 26%
  • Carbohydrates
  • 77 g
  • 25%
  • Cholesterol
  • 47 mg
  • 16%
  • Fat
  • 24 g
  • 37%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 487 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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