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
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 milk at room temperature
For the filling:
- 1/2 pound or 2 sticks of unsalted butter at room temperature
- 2 cups confectioner's sugar
- 2 teaspoons vanilla extract
- 6 Tablespoons Marshmallow Fluff
For the cake:
- 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.
For the filling:
- 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.