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Whoopie Pie Cake
Whoopie pies are a New England traditional cookie. This is a delicious variation on that theme.
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For the cake
(if using margarine, not spread or tub product) or 1 cup
(if using margarine, not spread or tub product)
(soured milk may be subbed, if necessary)
For the frosting
(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.
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.
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