Whoopie Pie

    32 minutes

    Here's what all the fuss about Whoopie Pies is about - and this recipe won't disappoint! What could be better than combining chocolate cake, with a creamy filling. Yummy!

    2 people made this

    Makes: 18 Whoopie Pies

    • Cake Mixture
    • 2 cups (400g) white sugar
    • 100g butter
    • 2 eggs
    • 4 cups (500g) plain flour
    • 2 teaspoons baking soda
    • 1/2 teaspoon baking powder
    • 1 1/2 teaspoons salt
    • 3/4 cup (70g) cocoa powder
    • 1 cup (240ml) milk
    • 1 cup (240ml) boiling water
    • 1 teaspoon vanilla extract
    • Filling
    • 5 1/2 tablespoons (50g) plain flour
    • 1 cup (240ml) milk
    • 200g softened butter
    • 1 cup (200g) white sugar
    • 1/4 teaspoon salt
    • 1 teaspoon vanilla extract

    Preparation:25min  ›  Cook:7min  ›  Ready in:32min 

    1. Preheat oven to 230 degrees C. Prepare baking trays by either greasing or lining with baking paper.
    2. Cake

    3. Cream together sugar, butter and eggs. Sift together flour, baking soda, baking powder, salt and cocoa. Add alternately the flour mixture to the creamed mixture, with the milk, boiling water and vanilla.
    4. Drop teaspoon size pieces of dough onto trays. Bake 5-7 minutes. Allow to cool.
    5. Filling

    6. Combine flour and milk in saucepan until thick. Let cool. Cream butter, sugar, salt and vanilla. Add flour mixture. Beat until creamy.
    7. Spread the base of one cake with filling. Sandwich together with a second cake on top.

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    Reviews in English (19)


    This recipe is not for beginners -- my aunt gave me this recipe when I was a young mom, and I couldn't get them to turn out right -- I really thought she had left things out! She was famous for her whoopie pies. If you are having trouble with it, here is how I do it, and mine come out great. Use a good hand mixer to beat everything. Sift your dry ingredients, beat the sugar, shortening and eggs thoroughly, and add in the dry ingredients and boiling water alternately in at least four batches, beating thoroughly after each addition - this means beating at least two minutes with a mixer nine or ten separate times. If this isn't done, the dough will be lumpy. Put it on a baking sheet in small amounts: I use a heaping teaspoon for mine. That will make a pie that is the size of an english muffin. Don't grease the sheet or the edges will be crispy. Use a metal spatula to carefully scrape them off the sheet. Scrape the sheet between batches. Take them off the sheet to cool as soon as they come out of the oven. For the filling, beating is again the key. I use a small wire whisk for beating and cooking the milk and flour. I hold the pan on its edge over the heat and beat the milk and flour the entire time I'm cooking. When finished, it's the consistency of pudding. If you go thicker, or don't beat it, your filling will be lumpy. Cool it on the stove until it's not warm enough to melt the shortening. Don't chill it in the fridge. If you make it while you're baking  -  30 Sep 2008  (Review from Allrecipes USA and Canada)


    Incredible! Very rich, so make sure you don't make the cookies too large. I have made this recipe a number of times, and have always had success. One thing, however, is that the 2nd listing of "1 cup milk" is unneccessary, as the directions only specify using 1 cup of milk total, and that's in the filling (it would be too runny if both cups of milk were used).  -  27 Nov 2007  (Review from Allrecipes USA and Canada)


    I gave it four stars for the cake part but the creme was filled with way too much shortening. I made my own creme filling and after that they were great. I recommend the cake part for sure.  -  25 Feb 2008  (Review from Allrecipes USA and Canada)