For a richer flavor, use browned butter in the cake batter. If you don't have ladyfinger pans, you can use a muffin tin, but reduce the baking time accordingly. The filling can be flavored with a drop of almond extract or a pinch of cinnamon for a unique twist. Store the finished snack cakes in an airtight container at room temperature for up to 3 days.
Golden Pound Cake Twinkles
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PREP TIME45 mins
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COOK TIME20 mins
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TOTAL TIME2 hrs 5 mins
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SERVING24 People
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VIEWS9
These delightful little cakes, born from a simple yet reliable golden pound cake recipe, are a nostalgic treat. Customize the batter with chocolate chips, sprinkles, or your favorite mix-ins for a personalized touch.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate44 g
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Cholesterol65 mg
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Fiber0 g
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Protein3 g
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Saturated Fat8 g
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Sodium163 mg
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Sugar29 g
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Fat15 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 350 degrees F (175 degrees C). Grease two 12-cup ladyfinger or canoe-shaped pans thoroughly. (5 minutes)
02
StepIn a large bowl, cream together the softened butter and granulated sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, then stir in 1 teaspoon of vanilla extract. (7 minutes)
03
StepIn a separate bowl, whisk together the flour, baking powder, and 1/4 teaspoon of salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix. (5 minutes)
04
StepSpoon the batter evenly into the prepared pans, filling each cavity about 2/3 full. (3 minutes)
05
StepBake in the preheated oven for 20-25 minutes, or until the snack cakes are golden brown and a toothpick inserted into the center comes out clean. (20-25 minutes)
06
StepLet the snack cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely. (10 minutes)
07
StepIn a small bowl, dissolve 1/4 teaspoon of salt in the hot water; set aside. In a separate bowl, combine the marshmallow creme, vegetable shortening, confectioners' sugar, and 1 teaspoon of vanilla extract. Beat with an electric mixer on high speed until light and fluffy. (8 minutes)
08
StepGradually beat the salt solution into the filling mixture until well combined. (2 minutes)
09
StepOnce the snack cakes are completely cool, use a piping bag or a small spoon to fill each cake with the prepared marshmallow creme filling. (15 minutes)
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Oscar Bednar
Jun 30, 2025The filling was a bit too sweet for my taste, so I reduced the amount of confectioners' sugar slightly.
Lavina Oconnell
Jun 18, 2025These are so much better than store-bought Twinkies! Thank you for sharing this recipe.
Janick Rohan
Jun 17, 2025My kids absolutely love these! I add sprinkles to the batter for a festive touch.
Eldred Blick
Jun 16, 2025The recipe was easy to follow, and the cakes came out perfectly. I will definitely make these again!