My Dad loves a good whoopie pie. In fact, since the first time that I made whoopie pies for a family function, my Dad has started asking (jokingly?) every time I’m baking something whether or not I’m bringing whoopie pies. For Father’s Day this year, I made him black and gold whoopie pies to celebrate both Father’s Day and the Bruins winning the Stanley Cup. They were a resounding success.
My family has a lot of birthdays between Thanksgiving and Christmas. (My niece/nephew-to-be will soon be added to the list!) It is nice to find a way to make these birthdays special. This year for Dad’s birthday I made one big giant whoopie pie cake instead of a standard frosted cake. The recipe is really pretty easy, but there are a couple of tips in the notes to help ensure your success. Dad might have guessed that I was doing this, but I think he enjoyed it all the same. I hope you do too.
|Whoopie Pie Cake||
- 1⅔ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1½ teaspoons baking soda
- ½ teaspoon sea salt
- 4 Tablespoons unsalted butter, at room temperature
- 4 Tablespoons butter flavored Crisco
- 1 cup dark brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup of milk, at room temperature
- ½ pound (or 2 sticks) of unsalted butter, at room temperature
- 2 cups of confectioner’s sugar
- 2 teaspoons vanilla extract
- 6 Tablespoons of Marshmallow Fluff
- Preheat oven to 350 degrees.
- Sift the dry ingredients (flour, cocoa, baking soda, and salt) onto a sheet of waxed paper or into a bowl.
- Using a stand or hand mixer, beat together the butter, shortening, and sugar on low speed until combined. Increase the speed to medium and beat until fluffy (about 3 minutes).
- Add eggs and vanilla. Beat for about 2 minutes.
- Add half of the dry ingredients and half of the milk and beat until just combined. Scrape down the sides of the bowl.
- Add the rest of the dry ingredients and milk. Beat until thoroughly combined.
- Line two baking sheets with parchment paper.
- Trace a 8 inch circle onto the pieces of parchment paper. (I traced a dessert plate.) Then flip parchment over.
- Divide the batter evenly between the two sheets, covering the traced circle.
- Bake one sheet at a time for about 15 minutes per sheet. The cake will be done when a toothpick inserted into the center comes out clean. If you press the cake gently, it should spring back.
- Remove from the oven and let cool on sheet for 5 minutes. Then transfer to a rack to cool completely.
- Beat the ingredients together with a hand mixer until fluffy and smooth.