Whoopie Pie Cake | Midwest Living
More
Close

Whoopie Pie Cake

Recipe finder

Whoopie Pie Cake

5
Login to rate this recipe.
  • Makes: 16 servings
  • Prep 50 mins
  • Cool 1 hr
  • Bake 1 hr

Login to save this recipe

Ingredients

  • 1 1/2 cups butter, softened
  • 5 eggs
  • 1 tablespoon Saco Premium Baking Cocoa or unsweetened cocoa powder
  • 1 tablespoon butter, melted
  • 1 1/4 cups Saco Premium Baking Cocoa or unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1/4 cup Saco Powdered Buttermilk or buttermilk powder
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 1/2 cups packed brown sugar
  • 1 tablespoon vanilla
  • 1/2 teaspoon instant coffee crystals
  • 1 cup water
  • Marshmallow Filling (recipe follows)
  • Chocolate Glaze (recipe follows)

Directions

  1. Allow the 1 1/2 cups butter and eggs to stand at room temperature for 30 minutes. In a small bowl, stir the 1 tablespoon melted butter and the 1 tablespoon cocoa powder together to form paste. Brush inside of a 10-inch fluted tube pan with cocoa paste; set pan aside.
  2. For cake: In a medium bowl, stir together the 1 1/4 cups cocoa, flour, buttermilk powder, baking powder, salt and baking soda. Set aside. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add brown sugar, beating about 5 minutes or until light and fluffy. Beat in vanilla and coffee crystals. Add eggs, one a time, beating 1 minute after each addition and scraping bowl frequently. Add one-third of the cocoa mixture and 1/2 cup of the water, beating on low speed just until well combined. Repeat with another one-third of the cocoa mixture and the remaining 1/2 cup of the water, beating on low speed just until well combined. Add the remaining one-third of the cocoa mixture, beating about 30 seconds or until smooth. Spread batter in the prepared pan.
  3. Bake in a 325 degrees F oven about 60 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan on wire rack for 10 minutes. Remove cake from pan; cool thoroughly on wire rack.
  4. Split cake in half horizontally. Set cake top aside. Spread Marshmallow Filling on the bottom half of cake. Place cake top on Marshmallow Filling. Drizzle the Chocolate Glaze over the top of cake. Using a long serrated knife, cut cake into wedges.

Chocolate Glaze

Ingredients

  • 1/4 cup whipping cream
  • 1/3 cup semisweet chocolate pieces (2 ounces)

Directions

  1. In a small saucepan, heat whipping cream over medium heat. Add semisweet chocolate pieces. Heat and stir over low heat until chocolate is melted and smooth. Makes about 1/3 cup.

Marshmallow Filling

Ingredients

  • 3/4 cup butter, softened
  • 1 7 - ounce jar marshmallow creme
  • 1 1/2 cups powdered sugar
  • 1 1/2 tablespoons vanilla

Directions

  1. In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth. Add marshmallow creme, powdered sugar and vanilla. Beat until smooth.

Nutrition Facts

(Whoopie Pie Cake)

Servings Per Recipe 16, vit. C (mg) 0, iron (mg) 2, sugar (g) 53, fiber (g) 3, Folate (µg) 40, Polyunsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, calcium (mg) 101, Monosaturated fat (g) 9, sat. fat (g) 19, Cobalamin (Vit. B12) (µg) 0, Fat, total (g) 32, Thiamin (mg) 0, chol. (mg) 134, sodium (mg) 498, Riboflavin (mg) 0, pro. (g) 6, Potassium (mg) 214, Niacin (mg) 1, carb. (g) 74, Trans fatty acid (g) 1, cal. (kcal) 586, vit. A (IU) 923

Comments (6)

huffmanns wrote:
I tried this recipe twice today. It bombed both times. The first time I thought it could have been something I did. After 2 trials, I won't be using this recipe ever again. I'm an avid baker not a novice. Both times same out come, cake sunk in the middle after it rose and over flowed. Worse day of baking EVER! If there are tricks or special instructions, they need to be included in the article. I am a new subscriber and have to say, I will be very wary of the recipes in your magazine from here on out.
hfa1224 wrote:
Hello. Midwest Living food editor Hannah here. I'm so sorry about your terrible baking day! We just ran the recipe through our Test Kitchen again, and it came out perfectly, with no overflow. Someone else on our staff has also made the recipe successfully at home. Perhaps your pan was too small? The recipe calls for a 10-inch fluted tube pan (which is really just a Bundt pan). Tube pans vary a bit, and some of the more decorative kinds are smaller (9 inches across). If you fill it with water, the pan should have a volume of about 11 or 12 cups. Perhaps you used a smaller ring mold, more like the kind used in a Jello mold? If that's the case, the cake would definitely overflow. Another way to think of it: cake batter should only come up about two-thirds of the way in the pan before baking, so if you fill the pan with batter and it's already close to the top, your pan is probably too small. Please feel free to contact me us midwestliving@meredith.com if you'd like to talk more about what happened. We rigorously test all of our recipes and absolutely want to make sure our readers are satisfied. Thanks for commenting.
Patricia wrote:
I originally thought that while it was baking that it would overflow but did not. However, was very disappointed in the cake. Extremely dense and really not that moist. The marshmallow filling was excellent. I will not make the cake recipe again but will definitely use the marshmallow filling to top cakes/cupcakes.
tpdpt1 wrote:
has anyone made this recipe in standard cookie form?
tracie1810 wrote:
I am not an avid baker...when devil's food cake mix was on sale at our local store, I bought ten of them. I use that cake mix for the bundt cake in this recipe. I'm positive yours tastes better, but the Pillsbury Devils food is plenty moist and I must admit, quick and easy. Then I follow through with the rest of the recipe. It is a beautiful presentation and so very delicious. I have had several people ask me for the recipe. Thank you for sharing it!
jamiehair2 wrote:
This looks delicious! If I were to make this a day ahead what would be the best way to store it, in a cake container on the counter, or in the refrigerator covered or not covered? Thanks!

Add Your Comment