Whoopie Pie
User Reviews
5
Whoopie Pie
Description
The Whoopie Pie recipe includes a moist chocolate cake made using a mixture of flour, cocoa powder, butter, sugar, and a combination of buttermilk and coffee to elevate the cocoa flavor. The cake rounds are baked briefly until just springy, ensuring a soft yet structured texture. The filling is prepared with egg whites, sugar, salt, butter, and vanilla, starting with a heated mixture to achieve a stable, fluffy buttercream. This filling is smooth, buttery, and sweet, complementing the chocolate cake without overpowering it.
When assembled, the whoopie pies offer a pleasing contrast between the cake's light crumb and the rich, creamy filling. They are suitable as a handheld dessert or snack. The recipe yields multiple pies and benefits from proper buttercream handling to maintain the right consistency.
To ensure the filling maintains its texture after freezing, allow it to come to room temperature and rewhip before use. Avoid letting any egg yolk contaminate the whites during separation, as this can affect the final texture of the buttercream. Flavorings such as vanilla are added last to preserve the structure of the filling.
Ingredients
For the Cake
- 1 3/4 cup all-purpose flour 210g
- 3/4 cup butter 170g, room temperature, unsalted
- 1 cup sugar
- 2/3 cup cocoa powder
- 1/2 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 egg large, room temperature
- 1/2 cup buttermilk
- 1/4 cup coffee
For the Filling
- 5 egg at room temperature, white
- 2 cups butter 452g, at room temperature, unsalted
- 1 2/3 cups granulated sugar 333g
- 1/4 tsp salt
- 2 tsp vanilla extract 10mL
Instructions
For the Cake
- Sift the flour, cocoa powder, salt, baking soda and baking powder into a large bow then whisk together and set aside.
- Add the egg, buttermilk, and coffee to a medium bowl and whisk together.
- Cream the room temperature butter then add the sugar and mix until light ad fluffy.
- Add the dry and wet mixtures in three alternating batches to the butter starting with the dry while mixing on low. Mix until just combined then use a spatula to scrape the bowl down and do any final mixing.
- Use a heaping tablespoon or small ice cream scoop to transfer dollops of batter onto a baking sheet lined with parchment paper. Wet your fingers with water and tamp down any bits of batter sticking out.
- Bake for about nine minutes at 375F or until the tops spring back when gently pressed.
For the Filling
- Add egg whites, sugar and salt in a bowl.
- Give the mixture a brief whisk.
- Place the bowl over a pan of simmering water. Make sure the water does not touch the bowl.
- Whisk the egg whites occasionally while it warms up. When the mixture has warmed, whisk it constantly. You will heat the mixture until it reaches an internal temperature of 160ºF or until it's not grainy between your fingers.
- Transfer the bowl to a stand mixer, mix with a whisk attachment until you get room temperature glossy peaks.
- Switch to a paddle attachment and while the mixture is running on low, add tablespoon sized dollops of room temperature butter making sure to let the butter incorporate before you add the next piece.
- Once all the butter is incorporated, go ahead and add the vanilla extract. You can transfer it to a piping bag or to a ziplock bag to store in the refrigerator or freezer.
For the Assembly
- Pipe the buttercream onto the back of a cake then sandwich together with another cake round.
Notes
- Bring the buttercream to room temperature and rewhip it after freezing to restore texture.
- If the filling mixture becomes soupy early, continue adding butter; it will come together once all butter is incorporated.
- Keep mixing bowls clean and grease-free to ensure proper whipping of the egg whites.
- Separate eggs one at a time into separate bowls to avoid yolk contamination in whites.
- Add flavorings at the end to preserve the structure, especially in chocolate Swiss meringue buttercream.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9pies
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1Batch | |
| Calories | 319kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 7g | 14% |
| Fat | 23g | 35% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 97mg | 32% |
| Sodium | 119mg | 5% |
| Potassium | 134mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
| Vitamin A | 798IU | 16% |
| Calcium | 40mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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