Whoopie Pie Cake
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 |
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- For the cake:
- 1 2/3 cups all-purpose flour
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 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
- For the filling:
- 1/2 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.
Though I tend not to use shortening, it does help create the nice dome of the whoopie pie. If you prefer, you could use all butter.
Also, the cake layers tend to spread when baking. Don’t worry, whoopie pies are meant to be a little irregularly shaped!
Cake recipe adapted very slightly from Whoopie Pies : Dozens of Mix ‘em, Match ‘em, Eat ‘em Up Recipes by Sarah Billingsley and Amy Treadwell. (A great book!)
Filling from my elementary school PTA cookbook.
Kat has enjoyed baking and cooking for as long as she can remember. Her grandmother, Rita, was a great baker—especially of pies. Inspired by Rita, Kat began to be the one to bring dessert to family events. (Her grandfather, Stu, used to say that “Kat is bringing dessert” were some of his favorite words.) Often her family will hide the Christmas cookies she gives them when they have guests in the house. Her husband is a great tester of Kat Treats. When Kat is not baking or blogging, she works in higher education (but secretly dreams that some day she might open a treat truck or bakery/bookstore).
Hi Kat, Thanks for the great recipe, I made it for superbowl sunday! I have one question, could I have used light brown sugar instead of dark brown sugar? When I went to make this my dark brown sugar was hard as a rock which made things difficult and left me fustrated, ha-ha. Thanks!
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