7 Snack Cake Recipes to Try at Home ...

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Homemade Hostess Twinkie Recipe

Well, this wouldn't be a proper list of snack cake recipes without a Twinkie recipe. I asked several people what sorts of snack cakes they'd like to make, and this was by far the most popular answer, so I aim to please. Honestly, they look delicious – and unlike their commercial counterparts, they're much too fresh to withstand an apocalypse. Ingredients: Cake: 16-ounce box golden pound cake mix 4 egg whites, beaten until stiff 2/3 cup (160mL) water Filling: 1/4 cup (57g) non-hydrogenated shortening or coconut oil 1/4 cup (57g) margarine 1 cup (125g) powdered sugar 1 tsp. vanilla extract Other: Twinkie Molds (aluminum foil will do in a pinch) Non-stick cooking spray Directions: Cake: Preheat the oven to 325F (160C) Whip egg whites on high until stiff. Add cake mix and water, and beat on medium speed until completely blended, about 2 minutes. Divide batter evenly among the baking pan wells and bake at 325F (160C) until cakes spring back when touched, a toothpick inserted into the center comes out clean, and cakes are golden brown, about 20 to 22 minutes. Remove from the oven and let cool for 5 minutes; then loosen from the sides by running a knife along the edge of the pan. Invert onto a rack, remove cakes, and cool completely. Filling: Beat together the shortening and margarine with mixer until well combined and creamy. Add the powdered sugar and beat until completely light and fluffy, about 5 minutes. Add the vanilla and beat for another 2 minutes. Once cakes are cool, flip each over, and with a straw or a skewer, make two incisions running the length of the cake (three for full sized Twinkies). Scoop filling into a pastry bag fitted with a medium-size plain tip (or snip the corner off of a small plastic bag). Place the tip into each incision, and press cream into the incisions until full. When cakes are completely full, turn them back over and serve. Store any leftovers (as if) in an airtight container. instructables.com
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Faux Hostess Cupcakes

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Homemade Mini Doughnuts

Lots of companies make miniature doughnuts, marketed under a variety of names. However, none of them are as good as these moist, amazing little bites. The best part is that you can make just about any flavor you want with a few quick changes, but this recipe is wonderful as is! Ingredients: 1 1/4 C cake flour, sifted 1/2 C granulated sugar 1 1/4 tsp. baking powder 1/8 tsp. nutmeg (I don't add this in--unless you're doing some sort of spice cake I really don't think this is necessary). 3/4 tsp. salt 1/2 buttermilk 1 egg, lightly beaten 1 1/2 Tbs. butter, melted Directions: Preheat oven to 425 degrees F. I use a pastry brush to coat the doughnut tin with melted butter. Works so much better than your fingers (I did this the fist time). Or you could use spray but you wants all those chemicals?? In a large mixing bowl, sift together flour, sugar, baking powder and salt. Add buttermilk, egg, and butter and stir until just combined. Fill each doughnut cup approximately 1/2 full. I pipe it in using a large tip. Makes for even sizing and is far less messy. Bake 4-6 minutes (for my oven, 5 min is perfect) or until the top of the doughnuts spring back when touched. 5 minutes doesn't allow for a browning of the doughnuts, instead it makes them soft and pillowy and since your coating them in a glaze etc. who needs them to be golden brown? Let cool in a pan for 4-5 minutes (again, 5 minutes is perfect) before removing. Finish doughnuts with glaze or sprinkles (mmm sprinkles, why had I never thought of you?! Next time. Next time). Makes 24 doughnuts. fortheloveofsucrose.blogspot.com
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Fruit Pies

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Homemade Sno-Balls

I love coconut, so I'm all over these. They're pretty involved, but the end results are wonderful. Seriously, these even top the Hostess treats they mimic, and they taste so fresh! The best part is that, again, you can use whatever flavors you like! Ingredients: Cake: ½ c plus 1 Tbs unsweetened cocoa powder 1 ½ c cake flour ½ tsp salt 1 tsp baking soda ¼ tsp baking powder 1 stick unsalted butter, softened 1 ½ c sugar 2 large eggs, room temperature ½ c brewed coffee ½ c milk Marshmallow coating: 1 lb sweetened, shredded coconut Pink gel food coloring (if desired) 1 ½ packets of unflavored powder gelatin (about 9 grams) ¼ c cold water 1 c sugar ⅓ c corn syrup 2 Tbs water ¼ tsp salt ½ tsp vanilla Creme filling: ½ tsp warm water Dash of salt Half of a 7 oz. jar of marshmallow fluff ¼ c shortening 2 Tbs powdered sugar ¼ tsp vanilla extract Directions: For the cake: Preheat oven to 350 F. Butter and flour the wells of 2 mini-rounded cake pans. Sift the cocoa powder, cake flour, salt, baking soda, and baking powder together. Set aside. In a medium bowl, beat the butter and sugar until smooth. Add eggs one at a time and beat until well combined. In a separate bowl, combine the coffee and milk. Stir half the dry ingredients into the butter mixture. Stir in the coffee/milk mixture. Add the remaining dry ingredients and stir to blend. Pour batter into prepared cake pans until ⅔ full. Bake until a toothpick inserted in the center comes clean, about 18 minutes. Let cakes cool completely before turning the pan over to remove them. For the marshmallow coating: Pour coconut into a bowl. Mix with a teeny bit of food coloring. Mix well to evenly tint the coconut. Set aside. Place the ¼ c of cold water in the bowl of a stand mixer. Sprinkle the gelatin over the water, and let set. In a medium saucepan, combine the sugar, corn syrup, and 2 Tbs water. Bring to a rolling boil. Fit the whisk attachment to the stand mixer, and turn to low to break up the gelatin. Pour the corn syrup mixture into the stand mixer with the gelatin and beat on high for 4 minutes. Stop the mixer and add the salt and vanilla. Continue beating on high for another 6-8 minutes. Remove bowl from mixer. Using a fork or spoon, dip the rounded side of the cakes into the marshmallow. Quickly roll the marshmallow-coated cake in the coconut, making sure to cover the entire marshmallow surface. Place uncoated side down on a sheet to set. For the creme filling: Combine salt and water in a small bowl. With a mixer, combine fluff, shortening, sugar, and vanilla. Beat until fluffy. Add the salt mixture, and beat until combined. Using a large plain decorator’s tip, pipe the filling into the center of each cake, from the bottom. kokocooks.com
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Suzy-Qs

There's something just horribly delicious about a cream slathered cake. I know, that's awful – but when you make it yourself, you turn it into a decadent gourmet treat, ideal as a dessert for a fancy or special meal. Of course, these cakes are also a perfect weekend treat, just so you know. Ingredients: Cake: 1⅓ cups all-purpose flour 1 cup sugar ⅔ cups unsweetened cocoa powder 1 teaspoon baking soda 1 cup milk 2 eggs ½ cup (1 stick) butter Filling: ½ cup (1 stick) butter 1¼ cups confectioners’ sugar 1¼ cups marshmallow fluff 1 teaspoon vanilla extract Directions: Whisk together the flour, sugar, cocoa powder and baking soda in a medium-sized bowl and set aside. In a large mixing bowl, beat together the milk, eggs and softened butter. Pour the dry ingredients into the wet ingredients and beat on low speed until combined. Increase speed to high and beat for three minutes until the batter is smooth and increased in volume. Pour the dough into a greased 9 x 13 cake pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted in the center of the cake comes out clean. While the cake cools, make the filling. Beat together the butter, confectioners’ sugar, marshmallow fluff and vanilla at high speed until light and fluffy. Cut the cooled cake into rectangles of desired size. Spread filling over half of the rectangles and cover with the remaining rectangles. loveandflour.com
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Chocolate Chip Snack Cakes

You don't always need tons of icing to make a delicious snack cake. You don't always need to copy or experiment with an existing recipe. Just play around yourself, choose the flavors you like, things that complement each other, and get to baking – you might come up with something like this! Ingredients: ½ box Betty Crocker® SuperMoist® yellow cake mix (about 1 2/3 cups) 1/3 cup water ¼ cup sour cream 3 tablespoons butter or margarine, melted 1 egg 1 ¼ cups miniature semisweet chocolate chips ½ teaspoon vegetable oil Directions: Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour. In large bowl, beat cake mix, water, sour cream, butter and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 1/2 cup of the chocolate chips. Spread in pan. Bake 9-inch pan 22 to 28 minutes, 8-inch pan 27 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. In small microwavable bowl, microwave 1/2 cup of the chocolate chips and the oil uncovered on High 45 seconds, stirring every 15 seconds, until melted. Place in small resealable food-storage plastic bag; cut off tiny corner of bag. Drizzle over top of cake. Sprinkle with remaining 1/4 cup chocolate chips. Store loosely covered. bettycrocker.com If you want to enjoy a snack cake in the evening or pack one in your child's lunchbox, you can – but you don't have to buy any processed foods. If you have a sweet tooth but don't want to feel as guilty, get to your oven! Just remember, moderation – but lick the bowl when the opportunity presents itself! Do you have any homemade snack cakes to share?
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