Ready to Eat

Whoopie Pie Cake

For the true whoopie pie lover, here is one big whoopie pie cake instead of individual ones. The recipient can share, or not! It is a simple cake that makes an impact.
Course:  Dessert
Prep Time:  30 minutes
Cook Time:  30 minutes
Total Time:  1 hour
Servings:  8


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:

  1. Preheat oven to 350 degrees.
  2. Sift the dry ingredients (flour, cocoa, baking soda, and salt) onto a sheet of waxed paper or into a bowl.
  3. 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).
  4. Add eggs and vanilla. Beat for about 2 minutes.
  5. Add half of the dry ingredients and half of the milk and beat until just combined. Scrape down the sides of the bowl.
  6. Add the rest of the dry ingredients and milk. Beat until thoroughly combined.
  7. Line two baking sheets with parchment paper.
  8. Trace a 8 inch circle onto the pieces of parchment paper. (I traced a dessert plate.) Then flip parchment over.
  9. Divide the batter evenly between the two sheets, covering the traced circle.
  10. 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.
  11. Remove from the oven and let cool on sheet for 5 minutes. Then transfer to a rack to cool completely.

For the filling:

  1. Beat the ingredients together with a hand mixer until fluffy and smooth.

Recipe Notes

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.