Hickory Ridge, AR

Cream-filled Vanilla Cakes

Gin Lee
Cream-filled Vanilla CakesPhoto byGin Lee

Cream-filled Vanilla Cakes

The inspiration for this recipe comes from the ever-amazing, classic, golden, cream-filled cakes known as Twinkies. Despite not using marshmallow fluff in my recipe, I am reasonably confident that it is one of the main ingredients in Twinkies cream. Generally, I don't keep marshmallow fluff on hand in my food pantry, but this doesn't deter me from making my rendition of this childhood favorite snack cake. I hope you all will enjoy my recipe, because it's scrumptiously delicious!

Ingredients for the vanilla cake batter:

  • 2 eggs
  • 2/3 cup Splenda, or sugar
  • 1/3 cup of canola oil
  • 1 cup of self-rising flour
  • 1/4 cup of milk
  • 1/2 teaspoon of pure vanilla extract

Ingredients for the cream filling:

  • 3 tablespoons of butter
  • 3 tablespoons of Crisco vegetable shortening
  • 1 1/2 cups of sugar-free powdered sugar, or regular powdered sugar
  • 2 tablespoons of evaporated milk
  • 1/2 teaspoon of pure vanilla extract
Preparing cream-filled vanilla cakes.Photo byGin Lee


First, sift 1 cup of self-rising flour. (I sift the flour at least twice.) Set aside.

In a bowl, add 2 eggs and 2/3 cup Splenda, or sugar. Using a mixer, beat until creamy. Then add 1/3 cup of canola oil, 1 cup of self-rising flour, 1/4 cup milk, and 1/2 teaspoon of pure vanilla extract. Continue to mix until all the ingredients are combined.

Now, grease a silicone Twinkie pan with cooking spray. Using a spoon, fill the molds a little over halfway with the cake batter. I placed my silicone pan on a baking tray before filling the molds. Then I left the pan on the tray when I placed it in the oven. (This helps to prevent spillages.)

Transfer the pan to a 350-degree oven and bake for about 10 to 12 minutes. Once the cakes are done, take them out of their molds. Then allow them to completely cool on a cooling rack.

While you're waiting, mix the cream filling in a bowl. To do this, add 3 tablespoons of butter and 3 tablespoons of Crisco vegetable shortening to the bowl. Beat the two ingredients together well until they become creamy. Slowly, add 1 1/2 cups of sugar-free powdered sugar or regular powdered sugar to the creamed butter mixture. Now, add 2 tablespoons of evaporated milk and 1/2 teaspoon of pure vanilla extract to the creamy mixture. Beat until the ingredients are well incorporated.

Next, fill a cookie press or a piping bag about halfway with the cream filling.

Once the vanilla cakes are completely cooled, insert the pointed pastry tip into the cake, starting at one side, and inject the filling until the cake bulges a little. Remove the tip and inject the filling in the center of the cake, then do this once again at the opposite end of the cake.

Repeat the above step to fill the remaining vanilla cakes.

Serve and enjoy!

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About the author: Gin Lee is a native of Arkansas. She studied at the Institute of Children's Literature. She is an animal rescuer, food critic, organic gardener, food editor, home cook, food blogger, artist, and a complete do-it-yourselfer. Gin Lee is a published author, journalist, and contributor, among other works, and she resides in a rural town in Arkansas with her husband and their fur babies, Highway, Princess, and Stinkpot the turtle. A huge thanks goes out to all for reading, following, and sharing Gin Lee's articles! Thank you! Since Gin Lee lives in a rural area, there's not much local news to cover. So, she covers articles of interest on how-to's about organic gardening, recipes, homesteading, and survival techniques. If those things are of interest to you, then you'll never (hopefully) be disappointed. She tries to cover a wide variety of articles to entertain everyone. Comments are turned off due to rudeness and hatefulness. The world has enough vulgarity, hatefulness, and arrogance without it having any help. Since having the simple courtesy of manners is lacking and sharing words of kindness does not abide in a few people. Those few people ruin what's supposed to be educational and an enjoyable experience for all others. Gin Lee does have children and young adults that are followers. Potty mouths, vulgarity, and hate are not acceptable. Apologies go out to those of you who generally are very sweet and also to Gin Lee's followers who have been a witness to others being rude and malicious. Hopefully, you'll be understanding of the measures that have to be put into place. Please be kind to one another.

Hickory Ridge, AR

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