Whoopie Pie
User Reviews
5
4 reviews
Excellent
Whoopie Pie
Report
The whoopie pie also called black moon, gob, black-and-white, devil dog, bob, or BFO (Big Fat Oreo) is an American cake consisting of two round pieces of chocolate cake topped with buttercream and marshmallow.
Share:
Ingredients
For the cakes
- 2 cups flour
- 2 oz. cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup brown sugar
- ½ cup butter at room temperature, unsalted
- 1 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ¼ teaspoon coffee powder or instant coffee granules
For the filling
- ½ cup butter at room temperature, unsalted
- 1 cup caster sugar
- 2 teaspoons vanilla extract
- salt
- 1 cup fluff marshmallow creme
Equipment
- Stand mixer
Instructions
Cakes
- Preheat the oven to 300 F (150 C).
- Line 2 baking sheets with parchment paper and set aside.
- Sift together the flour, cocoa powder, baking powder and salt. Set aside.
- In the bowl of a stand mixer, whisk the brown sugar and butter until light and fluffy.
- Add the egg and beat until incorporated.
- Using the flat beater, add the vanilla and mix until incorporated. Scrape the bottom and sides of the bowl with a spatula and mix for another 30 seconds.
- In a separate bowl, mix the buttermilk and the coffee.
- Using the flat beater on lowest speed, add one-third of the flour mixture, then add half of the buttermilk mixture.
- Repeat by adding one third of the flour, then the rest of the buttermilk.
- Finally, stir in the rest of the flour and mix for another minute.
- Spread teaspoons of dough on parchment paper, spacing them at least 3 inches apart.
- Bake and cook for 16 minutes
- While the first tray is baking, prepare the second tray.
- Bake the second plate and let the cakes cool for 2 hours.
Filling
- In the bowl of a stand mixer, mix the butter and sugar with the flat beater until frothy.
- Add the vanilla and salt and mix.
- Add the marshmallow creme and beat for 3 minutes.
- Transfer the mixture into a piping bag with a large plain tip.
- Place the piping bag in the refrigerator for 1 hour.
Assembly
- Spread the icing evenly in the center of the flat side of the half cakes.
- Cover the flat side with another half and gently press until the creme slightly extends to the edges.
- Serve immediately or refrigerate in an airtight container for up to 3 days.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
