Red Velvet Twinkie Cake

Two simple recipes for a really fun spin on a new cake idea!

No dye red velvet cake made with beet root powder is a natural way to get super vibrant red velvet cake

Baked into a bundt pan and stuffed with buttercream

Instant Red Velvet Twinkie Cake is born!

It’s a one bowl mix for the no dye red velvet cake makes life in the kitchen easy

With No Shortening~ American Style Buttercream that can easily be turned into cream cheese icing if you think that is a better match for Red Velvet Cake!

Check out the link above for a one ingredient fix for instant Cream Cheese Icing that needs no refrigeration!

But a traditional Twinkie always had that pure white cream center

So I stuck with the basic recipe for buttercream on this one!

Feel free to take this idea and then pick and choose the recipes you like the best!

I have a traditional Red Velvet Cake recipe for those who cannot get (or do not like) beet root powder

CLICK THE LINKS BELOW FOR ALL THE RED VELVET OPTIONS!

Red Velvet Cake Recipe

Vegan Red Velvet Cheesecake

Red Velvet Cookies (all natural- no dye – vegan)

Red Velvet Twinkie Cake

 

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Prep time

45 mins

Bake time

45 mins

Total time

1 hour 30 mins

 

You will have extra buttercream leftover since you really don't need an entire recipe (even a half recipe) for this project
Buttercream stores in the refrigerator for over a month

Serves: serves 8ppl

Ingredients

• ½ Recipe American Style Buttercream
• 1 Recipe No Dye Red Velvet Cake
• For the Sugar Glaze:
• 1 cup confectioners sugar
• 1 Tablespoon Plant Milk of your choice
• *confetti sprinkles optional

Instructions

1. Preheat the oven to 350°F
2. Prepare the cake recipe as per the instructions on that recipe post but bake the batter in a well greased 6 cup capacity bundt pan
3. It will take approximately 45-50 minutes or when a toothpick inserted into the center comes out with moist crumbs
4. Cool the cake in the pan just until you can touch it with your fingers without burning yourself then flip it out onto a cooling rack while you prepare the buttercream recipe
5. Prepare your favorite buttercream recipe as per the instructions on that recipe post
6. When the cake is completely cooled, flip it back over and using an apple corer or a cupcake corer, make holes spaced around the bundt for a total of 6-8 holes
7. Fill each hole with buttercream then flip it over again onto a serving platter
8. Ice with optional sugar glaze.
9. Simply whisk the sifted confectioners sugar with the plant milk to desired consistency, pour over cooled bundt cake

Notes

Red Velvet Twinkie Cake does not need refrigeration and will stay fresh wrapped loosely for up to 4 days.

For longer storage refrigerate for up to a week

Freeze for 1 month, wrapped well

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