Bakery Style Whoopie Pie Cake

Total Time
40mins
Prep 20 mins
Cook 20 mins

I found this recipe on a website for parents. The original was for the actual Whoopie pies, but I am too lazy for all of that. I altered a little and made a cake out of it. It is awesome and so worth the work. Note: use real butter, makes it much better.

Ingredients Nutrition

Directions

  1. For the cakes: Heat oven to 350°F; line 2 cake pans with parchment paper.
  2. Combine all cake ingredients and mix.
  3. Pour half of batter into each cake pan. Cook approximately 20 minutes, or until cakes spring back when pressed. Cool completely on baking sheets, at least 1 hour.
  4. For the filling:.
  5. With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes. Beat in vanilla and salt. Beat in Fluff until incorporated, about 2 minutes. Refrigerate filling until slightly firm, about 30 minutes. (Bowl can be wrapped and refrigerated for up to 2 days).
  6. Spread filling onto one of the cakes. Place other cake on top. Refrigerate in air tight container up to 3 days.
  7. This is also good if you heat a can of frosting for 20 seconds and pour over the cake.

Reviews

(1)
Most Helpful

These were yummy and went fast at school. I cut back on 1/2 cup water so that I could make little whoopie pies. I added chocolate vodka to the cream filling instead of the extract. I added a teaspoon or so of expresso power to the cake batter too. These were for grow-ups and they loved them!

LaurietheLibrarian March 30, 2010

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