From Pure Vanilla: Irresistible Recipes and Essential Techniques by Shauna Sever.

It’s a from-scratch, moist, golden, super-vanilla, cream-filled cake–essentially one big homemade Twinkie. While the flavours are classic, the hit of marshmallow creme in the filling bumps the sweetness of this cake just enough to make it a complete throwback to childhood. What I found most surprising about this cake was that it was so easy to make and fill, it stayed gloriously moist for days, and had so much true vanilla flavour. Shauna pulled the Twinkie-factor off in a big, huge, vanilla parade kind of way.”

Twinkie Bundt Cake
Yield: Serves 10

From the book, Pure Vanilla: Irresistible Recipes and Essential Techniques by Shauna Sever. Shauna says, “This cake is essentially an enormous from-scratch version of the iconic American snack cake, with the vanilla flavor amplified and made with pronounceable ingredients. It’s golden and terrifically moist, and its cream-filled cross-section is an instant joy-inducer.”

Ingredients

For the Cake:
3 cups (345 g) cake flour
1 tablespoon (15 g) baking powder
3/4 teaspoon (6 g) salt
6 tablespoons (170 g) unsalted butter, at room temperature
1 tablespoon (15 ml) pure vanilla extract
2 cups (400 g) granulated sugar
1/2 cup (118 ml) vegetable oil
3 large eggs plus 4 large egg yolks, at room temperature
1 cup (237 ml) buttermilk, at room temperature
For the Filling:
1 (7.5 ounce) jar marshmallow creme
1/2 cup (1 stick)(114 g) unsalted butter, at room temperature
1 teaspoon (5 ml) pure vanilla extract
Confectioners’ sugar, for dusting (optional)
Instructions

For the Cake:
Position rack in the lower third of the oven and preheat overn to 325°F. Coat a 12-cup Bundt pan with nonstick cooking spray and dust it lightly with flour.
Sift together the flour, baking powder, and salt into a large bowl.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and vanilla extract on medium speed until smooth and creamy. Add sugar and beat until evenly mixed, about 1 minute. Slowly pour in oil. Beat until light and fluffy, about 2 minutes. Add eggs and egg yolks, 1 at a time, beating thoroughly after each addition.
Reduce mixer speed to low. Stir in flour mixture and buttermilk in three alternating additions, ending with the buttermilk, and continue to mix on low speed until the batter is smooth and no lumps remain. Turn off mixer and fold batter several times by hand to ensure everything is well incorporated, and then pour into prepared pan.
Bake for 60 to 70 minutes, until the cake is golden, the top springs back when lightly pressed, and a cake tester inserted into the center comes out clean. Place pan on a wire rack and let cool completely, about 2 hours.