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Brief Overview
Whoopie Pies are one of those desserts that spark a nostalgic smile before the first bite. These soft cake sandwiches with a creamy filling have been winning hearts across the United States for generations. Whether wrapped in paper at a farmers’ market or stacked at a bakery counter, they carry a homemade charm that’s hard to resist.
They are especially popular in the Northeastern states, often linked with family gatherings, bake sales and lunchbox surprises. Their appearance is humble, but there’s something undeniably comforting about two pillowy cakes encasing a sweet, fluffy filling. Each bite feels like a treat from a simpler time.
What Is Whoopie Pie?
A Whoopie Pie is essentially a dessert sandwich, typically made with two chocolate cake rounds and a creamy centre. While the classic version sticks to chocolate and vanilla, variations now include everything from red velvet to pumpkin and peanut butter.
The cake itself is soft, moist and rich, more like a cross between cake and cookie than a traditional sponge. The filling is often marshmallow based or a whipped vanilla cream, though some prefer buttercream for a denser texture. It’s the contrast between the tender cake and sweet filling that makes it so moreish.
Ingredients and Taste
The standard ingredients include flour, sugar, eggs, cocoa powder, baking soda and buttermilk for the cakes. The filling is typically a mix of marshmallow fluff, icing sugar, butter and a splash of vanilla, whipped until light and airy.
The result is a dessert that balances textures beautifully. The cakes are soft with a slight chew, while the filling is smooth and sugary without being cloying. There’s a comforting simplicity to the flavour, with a cocoa base that isn’t too rich and a sweet centre that brings it all together.
Some modern bakers might use cream cheese or experiment with fruit fillings, but the original has stood the test of time for good reason. It’s sweet without being overwhelming, and its texture keeps you coming back for another bite.
A Taste of History
Despite the playful name, the origins of Whoopie Pies are still a subject of debate. Both Pennsylvania and Maine claim ownership, with Amish communities often credited for the early versions. The name itself supposedly comes from the joyful shout children would make upon finding one in their lunchbox.
In Pennsylvania Dutch kitchens, they were originally a way to use leftover cake batter, turning scraps into something delightful. Meanwhile, in Maine, they’ve become something of a state icon, with local bakeries guarding their recipes and holding annual celebrations in their honour.
Regardless of their true birthplace, Whoopie Pies have found a home across the US. Their simple ingredients and heartfelt history speak to an era when desserts didn’t need to be fancy to be loved. They remain a symbol of classic American baking, cherished not just for their taste, but for the memories they stir up.
Today, Whoopie Pies continue to bridge past and present. You’ll find them in rustic kitchens and trendy cafes alike, proving that some treats never go out of style. They are more than just a dessert. They are a bite sized piece of Americana, best enjoyed with sticky fingers and a smile.
How to make Traditional Whoopie Pies
Soft, cake like cookies sandwiching a fluffy vanilla filling, Whoopie Pies are a classic American treat rooted in Pennsylvania Dutch and Amish baking traditions. Expect pillowy cakes with a rich cocoa flavour and a creamy, nostalgic centre. Keep a gentle hand when mixing and baking to retain their signature softness. See the recipe card at the bottom for printable directions
Ingredients
For the chocolate cakes:
- 125g unsalted butter, softened
- 150g granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 240ml whole milk
- 200g plain flour
- 50g unsweetened cocoa powder
- 1 tsp baking soda
- 1⁄2 tsp salt
For the cream filling:
- 100g unsalted butter, softened
- 100g vegetable shortening
- 200g icing sugar, sifted
- 1 tsp pure vanilla extract
- 2 tbsp whole milk
Cooking Instructions
Step 1: Preheat and prepare baking trays
To begin, preheat your oven to 180°C (160°C fan). Line two baking trays with parchment paper. Lightly grease the paper to prevent sticking and ensure easy release once baked.
Step 2: Cream butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. This creates the base structure for the cakes, so take time to incorporate enough air.
Step 3: Add egg and vanilla
Crack in the egg and add the vanilla extract. Beat until well combined. Scrape down the sides of the bowl to ensure even mixing before proceeding.
Step 4: Mix dry ingredients separately
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting the cocoa ensures no lumps and a smoother batter.
Step 5: Combine wet and dry ingredients
Alternate adding the dry mix and milk into the creamed mixture in three parts, starting and ending with the dry. Stir gently after each addition. Avoid overmixing to keep the cakes tender.
Step 6: Portion and bake the cakes
Use a tablespoon or piping bag to drop 16 evenly sized rounds onto the trays, leaving space for spreading. Bake for 10 to 12 minutes or until the tops spring back lightly when touched. Allow to cool completely on a wire rack.
Step 7: Make the filling
While the cakes cool, beat together the butter and shortening until smooth. Add icing sugar gradually, then stir in vanilla and milk. Beat on high for 3 minutes until the filling is light and fluffy.
Step 8: Assemble the pies
Pair the cake halves by size. Spoon or pipe a generous dollop of filling onto the flat side of one cake, then gently press a matching cake on top. Avoid pressing too hard to maintain their shape.
Step 9: Chill briefly for setting
Place assembled Whoopie Pies in the fridge for 20 minutes to allow the filling to firm up slightly. This makes them neater to eat and enhances texture contrast.
Final Step: Serve and enjoy
Serve at room temperature for the best flavour and texture. They pair beautifully with a glass of milk or cup of coffee. For a festive twist, roll the edges in sprinkles or crushed nuts just before serving.
Cooking Tips for Perfect Whoopie Pies
- Always use room temperature butter for both cakes and filling to ensure smooth mixing.
- Sift cocoa powder and icing sugar to prevent lumps.
- Avoid overmixing the batter to keep the cakes soft and airy.
- Let the cakes cool completely before filling to avoid melting the cream.
- For even shapes, use a piping bag to portion the batter.
- Store pies in an airtight container; they stay fresh for up to 3 days.
Whoopie Pies (Cream Filled Cake Sandwiches)
Ingredients
For the chocolate cakes:
- 125 g unsalted butter softened
- 150 g granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 240 ml whole milk
- 200 g plain flour
- 50 g unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
For the cream filling:
- 100 g unsalted butter softened
- 100 g vegetable shortening
- 200 g icing sugar sifted
- 1 tsp pure vanilla extract
- 2 tbsp whole milk
Instructions
- To begin, preheat your oven to 180°C (160°C fan). Line two baking trays with parchment paper. Lightly grease the paper to prevent sticking and ensure easy release once baked.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. This creates the base structure for the cakes, so take time to incorporate enough air.
- Crack in the egg and add the vanilla extract. Beat until well combined. Scrape down the sides of the bowl to ensure even mixing before proceeding.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Sifting the cocoa ensures no lumps and a smoother batter.
- Alternate adding the dry mix and milk into the creamed mixture in three parts, starting and ending with the dry. Stir gently after each addition. Avoid overmixing to keep the cakes tender.
- Use a tablespoon or piping bag to drop 16 evenly sized rounds onto the trays, leaving space for spreading. Bake for 10 to 12 minutes or until the tops spring back lightly when touched. Allow to cool completely on a wire rack.
- While the cakes cool, beat together the butter and shortening until smooth. Add icing sugar gradually, then stir in vanilla and milk. Beat on high for 3 minutes until the filling is light and fluffy.
- Pair the cake halves by size. Spoon or pipe a generous dollop of filling onto the flat side of one cake, then gently press a matching cake on top. Avoid pressing too hard to maintain their shape.
- Place assembled Whoopie Pies in the fridge for 20 minutes to allow the filling to firm up slightly. This makes them neater to eat and enhances texture contrast.
- Serve at room temperature for the best flavour and texture. They pair beautifully with a glass of milk or cup of coffee. For a festive twist, roll the edges in sprinkles or crushed nuts just before serving.
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