Did you grow up eating those little snack cakes filled with the vanilla cream like I did? Well, I thought it would be fun to make them from scratch. Give them a try—I bet they'll take you back to being a kid!
a piping bag fitted with a round pastry tip (a Bismarck piping tip would work very well); a skewer
Make the cake: Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking pan.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a heavy-duty stand mixer at high speed until light and fluffy. Add the eggs, one at a time, beating just until the yellow disappears. Beat in the vanilla and sour cream until smooth.
Add the flour mixture to the butter mixture alternately with the milk, beginning and ending with the flour. Scrape the batter into the prepared baking pan. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Remove the cake from the oven and let cool completely.
Meanwhile, make the filling: Beat the butter and cream cheese in a bowl with an electric mixer until fluffy. Add the marshmallow creme and salt and beat until combined. Add the powdered sugar, 1 cup at a time, beating until fluffy. Add 1 teaspoon of milk and the vanilla. (The filling should be pipeable, so if it’s too stiff, add a little more milk.) Spoon the filling into a piping bag fitted with a round pastry tip.
Turn out the cake onto a clean work surface. Trim the edges and cut into sixteen 1 1/2-by-3-inch-long rectangles. Insert a skewer to create a tunnel throughout the cake and pipe enough filling to reach both sides. Serve immediately, or cover and refrigerate until ready to serve.
We use Diamond Crystal kosher salt, which is less dense than Morton. If you use Morton, just use a little less.
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