Whoopie Pie Cake

"Whoopie pies are a New England traditional cookie. This is a delicious variation on that theme."
photo by Goodeatin photo by Goodeatin
photo by Goodeatin
Ready In:
1 layer cake


  • 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)


  • 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.

Questions & Replies

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  1. Goodeatin
    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.
  2. redhotldy1
    One of the best cakes that I have tried. Love it! It is a keeper, yummy!
  3. lacarrier62
    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.



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