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Stacked Twinkie-inspired crepe cake

Claire is an aspiring nutritionist (and soon to be culinary student) with a serious addiction to bacon, wine, goat cheese and online shopping. She is recently married to a social media guru who loves *almost* everything she conjures up. ...

A fluffy cake that tastes like a Twinkie

Some cakes are worth the trouble they take to make. This triple-layer "twinkie" cake is definitely one of them. It might be a pain to assemble, but the result is the world's most incredible cake. And it might be messy, but every single bite is worth the work it takes to make.

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Now, you're probably wondering why this is called a "twinkie" cake, and the answer is simple: Every bite tastes like a Twinkie. The rich vanilla frosting paired with the crumbled vanilla cupcakes and vanilla bean crepes tastes like your favorite Hostess snack. And to make it even better, we topped it all with tart strawberries. Talk about a beautiful and delicious cake.

Triple layer twinkie crepe cake

Stacked Twinkie-inspired crepe cake recipe

Serves 16

Ingredients:

For the crepes

  • 4-1/2 cups all-purpose flour
  • 5 jumbo eggs, at room temperature
  • 2-1/2 tablespoons melted butter
  • 2 cups buttermilk
  • 2 cups heavy cream
  • 1-3/4 cups whole milk
  • 1 vanilla bean, insides scraped
For the filling
  • 2 cans very soft white vanilla frosting
  • 4 premade vanilla cupcakes (no icing; we love this recipe)
  • 2 cups chopped strawberries

Directions:

  1. To make the crepes, in a large mixing bowl, whisk the flour for about 2 to 3 minutes. Make a well in the center, and add the eggs, melted butter and vanilla bean. Carefully whisk in the buttermilk and heavy cream. Gradually add the whole milk, whisking well after each addition. Whisk until fully combined. (Don't worry, the mixture will be rather liquidy.)
  2. Cover the mixture with a damp towel, and let it chill in the fridge for at least 1 hour.
  3. Once chilled, spray a 10-inch nonstick pan with nonstick cooking spray. Heat to medium high.
  4. To make the 3 tiers, you'll need a 1/2-cup, a 1/3-cup and a 1/4-cup measuring spoon. To make the base crepes, fill the 1/2-cup measuring spoon with batter. Pour into the hot pan, and immediately pick up the pan and tilt it in a circular motion so the batter covers the entire base of the pan. Cook the crepe until golden brown on each side, about 2 to 3 minutes. Remove the crepe from the pan, place it onto a plate, and repeat to make 5 more large crepes.
  5. Once the large crepes are made, place them in the fridge to chill. Repeat step 4 with the 1/3-cup measuring spoon to make 6 medium-size crepes. Chill them, and then use the 1/4-cup measuring spoon to make the remaining 6 small crepes for the top of the cake.
  6. Once the crepes have chilled, you can assemble the cake. Place 1 large crepe onto a cake stand. Top with a hefty spoonful of icing and a few crumbles of cupcake. Top with another crepe, another layer of frosting and more cupcake crumbles. Repeat until you've made a 3-layer cake.
  7. Add the chopped strawberries and the rest of the cupcake crumbles on top of the cake. Serve immediately.

More crepe recipes

Crepes with brie, walnuts and honey
Savory crepe recipe
Heart-shaped crepes

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