Whoopie Pie Cake

Total Time
50mins
Prep
15 mins
Cook
35 mins

Whoopie pies are a New England traditional cookie. This is a delicious variation on that theme.

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Ingredients

Nutrition
  • For the cake

  • 1 cup margarine (if using margarine, not spread or tub product) or 1 cup butter (if using margarine, not spread or tub product)
  • 2 cups sugar
  • 2 14 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 tablespoons cocoa
  • 1 14 cups buttermilk (soured milk may be subbed, if necessary)
  • 3 eggs
  • For the frosting

  • 3 tablespoons flour
  • 1 cup milk
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 cup butter (must be butter)

Directions

  1. Preheat oven to 350F; grease and dust two 9-inch cake pans with cocoa.
  2. Beat butter and sugar together until fluffy; add eggs and beat until smooth.
  3. Sift dry ingredients together; add alternatively with buttermilk to the egg batter and beat for two minutes.
  4. Pour equally into prepared cake pans.
  5. Bake for 25 minutes or until cakes test done.
  6. Let rest in cake pans for 10 minutes, then turn out onto cooling rack to complete cooling.
  7. While the cake is cooling, make the frosting: Add milk to flour slowly, avoiding lumps.
  8. Cook flour and milk until very thick, stirring constantly.
  9. Cool completely.
  10. Cream sugar, butter and vanilla until fluffy.
  11. Add to cooked mixture.
  12. Beat, high speed, until very fluffy.
  13. Looks and tastes like whipped cream.
  14. Place one layer on cake plate and liberally frost top.
  15. Place second layer on top of first and frost top and sides.
  16. Sift cocoa powder lightly over the top for garnish, if desired.
Most Helpful

5 5

I was so happy with how well this turned out, as I made it for my son's birthday party for lots of guests. I was told to keep this recipe! It tastes just like a whoopie pie. The filling is perfect, not excessively sweet, and the cake is moist and dense, like a whoopie pie. The only thing I changed was I used 3/4 c plain yogurt 1/2 c milk for the buttermilk (as I always do), plus I didn't have enough filling after "liberally frosting the top", so it ended up being just on the top and middle, which was just right to me. Looked more like a whoopie pie cake that way, too.

5 5

One of the best cakes that I have tried. Love it! It is a keeper, yummy!

5 5

I have made this cake a few times now, and it is always a hit. It indeed taste just like a whoopie pie. The filling is very similar to my regular whoopie pie filling. I did made a couple changes. First, to get enough filling, I doubled the filling recipe. I felt that the butter made the filling to soft so I used 1/2 butter and 1/2 shortening. To thicken the milk, I added 2 extra tbsp of flour. Perhaps this won't bee needed when it is not summer time. But when it is 90 degrees out, these 2 changes made the filling perfect.