Vanilla Twinkie Bundt Cake with Raspberries

January 27, 2014

135

There are so many different flavors and absolutely beautiful bundt pans to choose from, that it is always exciting to make one. It would be very easy for me to start a bundt pan collection if only I had the room to store them all. They can be classic or extremely intricate, but all produce beautiful cakes.

Ingredients
Cake ~
3 cups cake flour
1 tablespoon baking powder
¾ teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 tablespoon vanilla bean paste
1½ cups granulated sugar
½ cup vegetable oil
3 large eggs plus 4 large egg yolks, at room temperature
1 cup buttermilk, at room temperature
2 cups fresh or frozen raspberries
Filling ~
2 (7.5 ounce) jars marshmallow creme
1 cup (2 sticks) unsalted butter, at room temperature
2 teaspoons pure vanilla bean oaste
Confectioners' sugar, for dusting (optional)

Preparation Cake ~ Position rack in the lower third of the oven and preheat oven to 325°F. Coat a 12-cup Bundt pan with nonstick cooking spray and dust it lightly with flour. Sift together the flour,...
See the full directions on my site

Nutritions

Calories
1269

Sodium
929mg
38% DV

Fat
73g
113% DV

Protein
10g
21% DV

Carbs
106g
36% DV

Fiber
4g
16% DV