Whoopie Pies -- Another One!

Total Time
2hrs 30mins
Prep 1 hr
Cook 1 hr 30 mins

This recipe contains no raw egg, no shortening or oil, it's all butter baby. I have tried another zaar recipe for whoopie pies, but I like this one. It is from Cook's Country.com. Don’t be tempted to bake all the cakes on one baking sheet; the batter needs room to spread in the oven.

Ingredients Nutrition


  1. For the cakes:
  2. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
  3. Whisk flour, cocoa powder, baking soda, and salt in medium bowl.
  4. With electric mixer on medium speed, beat sugar and butter in large bowl until fluffy, about 4 minutes. Beat in egg until incorporated, scraping down sides of bowl as necessary, then beat in vanilla.
  5. Reduce speed to low and beat in one-third of flour mixture, then half of buttermilk. Repeat with half of remaining flour mixture, then remaining buttermilk, and finally remaining flour mixture. Using rubber spatula, give batter final stir.
  6. Using 1/3-cup measure, scoop 6 mounds of batter onto each baking sheet, spacing mounds about 3 inches apart.
  7. Bake until cakes spring back when pressed, 15 to 18 minutes, switching and rotating pans halfway through baking.
  8. Cool completely on baking sheets, at least 1 hour.
  9. For the filling:
  10. With electric mixer on medium speed, beat butter and sugar together until fluffy, about 2 minutes.
  11. 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.)
  12. Dollop 1/3 cup filling on center of flat side of 6 cakes. Top with flat side of remaining 6 cakes and gently press until filling spreads to edge of cake.
  13. Whoopie pies can be refrigerated in airtight container for up to 3 days.
Most Helpful

I put some of the filling aside and added some raspberry jam to it to make a few of the pies a little different. Had to tighten it up with a bit more confectioner's sugar. These are awesome!

Lynn in MA April 29, 2013

I made these for a co worker's birthday, and everyone LOVED them...i even made a double batch and they didn't last the day!! this is an awesome recipe, i will definetly make again!!!

karen0430 February 02, 2008

I've been making a recipe very similar to this for years and I agree...the marshmallow cream/butter mixture is much better than shortening mixture!

mandagirl July 31, 2007

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