Best Twinkling Good Vanilla Snack Cakes Recipes

VANILLA SNACK CAKES

Vanilla Snack Cakes image

Despite some tall tales, Hostess Twinkies do not last forever. The box of Twinkies that my friends gave me as a gag gift were, in fact, hard as a rock in less than a year. These cream-filled chiffon cake snacks, made with real, unprocessed dairy and eggs and whole-grain flours, won't last nearly as long as preservative-laden Twinkies, but you will almost certainly gobble them up in no time at all.

Provided by Lara Ferroni

Categories Dessert Bake Kid-Friendly Back to School Vanilla Honey snack snack week Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 8 large snack cakes

Number Of Ingredients 12

Ingredients

3/4 cup (90 grams) white spelt or all-purpose flour
1/4 cup (30 grams) ground millet or cake flour
1 teaspoon baking powder
1/2 teaspoon salt
4 egg whites
1/3 cup (66 grams) cane sugar
2 tablespoons honey
1/4 cup (2 ounces) water
2 tablespoons safflower oil
4 egg yolks
1 teaspoon vanilla extract
1 batch (about 1 cup) Snack Cake Crème

Steps:

Preheat the oven to 350°F and lightly grease a canoe-style snack cake pan. If you don't have a snack cake pan, you can use 4-ounce loaf pans. Alternatively, create your own molds out of foil by shaping double thicknesses of aluminum foil around a spice bottle and setting the individual foil pieces next to each other in a cake pan.
Sift the spelt flour, ground millet flour, baking powder, and salt together and set aside.
In a dry mixer bowl with dry beaters, beat the egg whites until stiff, about 2 minutes. Transfer the beaten egg whites to a clean bowl and set aside.
In the same mixer bowl, add the sugar, honey, water, oil, egg yolks, and vanilla and beat for 1 minute. Add the flour mixture and beat until smooth, about 2 minutes. Fold in half of the beaten egg whites; once the first half is fully incorporated, fold in the second half.
Pour the batter into the prepared molds, filling them 2/3 of the way full. Bake until golden, 15 to 20 minutes, rotating the pans halfway through baking. Cool the cakes in the pan for at least 20 minutes, then remove to a wire rack and cool completely before filling with the Snack Cake Crème.
To fill the cakes, use a skewer or chopstick to poke 2 holes partially through the snack cake from the bottom, and wiggle around to hollow out some space. Use a piping bag fitted with a Bismarck (#230) tip or a very small star-shaped tip to fill the cake with the Snack Cake Crème.
To make raspberry snack cakes, make the snack cakes as directed. Coat each filled snack cake with raspberry jam and dust with shredded coconut. They will be sticky and delicious.
Or for Chocolate-Coated Snack Cakes, try dipping your snack cakes in melted chocolate.

DARN GOOD VANILLA CAKE (AKA JUST LIKE YOURS BUT VANILLA TAYLORTW

Darn Good Vanilla Cake (Aka Just Like Yours but Vanilla Taylortw image

Make and share this Darn Good Vanilla Cake (Aka Just Like Yours but Vanilla Taylortw recipe from Food.com.

Provided by womanofmystery

Categories Dessert

Time 10h50m

Yield 1 bundt cake, or 28 cupcakes, 12 serving(s)

Number Of Ingredients 7

Ingredients

1 (18 ounce) box golden vanilla cake mix
1 (3 1/2 ounce) box vanilla instant pudding mix
4 eggs
1 cup sour cream
1/2 cup water
1/2 cup oil
white chocolate chips

Steps:

mix together dry cake mix and pudding mix.
add eggs, oil, water, sour cream and mix well.
add white chocolate chips.
pour into a greased and floured bundt pan.
bake at 350 degrees untill done. about 50 minutes.

Nutrition Facts : Calories 356.3, Fat 19.4, SaturatedFat 4.7, Cholesterol 72.8, Sodium 438.2, Carbohydrate 41.6, Fiber 0.5, Sugar 26.9, Protein 4.4

AGAVE VANILLA SNACK CAKE

Agave Vanilla Snack Cake image

This recipe was published in the April 2010 Family Circle. So I will put it here for safe keeping :)

Provided by Miss_Elaine

Categories Dessert

Time 55m

Yield 1 cake, 24 serving(s)

Number Of Ingredients 11

Ingredients

3 1/2 cups flour
3 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cups agave syrup
4 eggs
2 teaspoons vanilla
1/2 cup milk
2 (8 ounce) packages cream cheese, softened
1/2 cup unsalted butter
6 tablespoons agave syrup

Steps:

Heat oven to 325 and coat a 9x13 pan with non-stick spray. Whisk together flour, powder, and salt.
With the mixer on medium speed, beat butter and agave syrup until light and fluffy. Add eggs one at a time. Beat in vanilla.
On low, beat in flour mixture alternately with milk. Pour into prepared pan.
Bake at 325 for 45 min, or until tests clean. Cool completely.
Prepare frosting by beating together last 3 ingredients until smooth. Spread on cooled cake.