Prep 15 mins
Cook 35 mins
Whoopie pies are a New England traditional cookie. This is a delicious variation on that theme.
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 1⁄4 cups flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 8 tablespoons cocoa
- 1 1⁄4 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)
- Preheat oven to 350F; grease and dust two 9-inch cake pans with cocoa.
- Beat butter and sugar together until fluffy; add eggs and beat until smooth.
- Sift dry ingredients together; add alternatively with buttermilk to the egg batter and beat for two minutes.
- Pour equally into prepared cake pans.
- Bake for 25 minutes or until cakes test done.
- Let rest in cake pans for 10 minutes, then turn out onto cooling rack to complete cooling.
- While the cake is cooling, make the frosting: Add milk to flour slowly, avoiding lumps.
- Cook flour and milk until very thick, stirring constantly.
- Cool completely.
- Cream sugar, butter and vanilla until fluffy.
- Add to cooked mixture.
- Beat, high speed, until very fluffy.
- Looks and tastes like whipped cream.
- Place one layer on cake plate and liberally frost top.
- Place second layer on top of first and frost top and sides.
- Sift cocoa powder lightly over the top for garnish, if desired.
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.
One of the best cakes that I have tried. Love it! It is a keeper, yummy!
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.