Since my family is from Central PA, I grew up with plenty of Pennsylvania Dutch influence in our cooking and baking. One of the desserts I adore to this day are whoopie pies. They could be easily found at every farmer’s market stand, but my grandmother often had a stash of homemade ones that she kept in the freezer. The classic whoopie pie recipe is chocolate cake with creamy vanilla icing. However, you can make dozens of variations by changing the flavor of the cake or icing.
After a recent trip to a farmer’s market (and a $1 whoopie pie), I decided I wanted to give them a try myself. Thankfully, my mom was able to dig up my grandmother’s old whoopie pie recipe. The ingredients and steps are simple, so it’s perfect for anyone to try.
First up is are the cake rounds. Sugar, egg, and shortening get whipped together. Then cocoa and hot water is added for a light chocolate flavor. Finally, flour, baking soda, salt, and buttermilk are added alternately. Vanilla rounds out the ingredients for the batter.
Drop the chocolate batter onto a greased and floured cookie sheet (or use parchment paper or a silicon baking mat) and bake for 10-12 minutes. Don’t worry about whether they’re perfectly round at this point – they’ll spread into a disk while baking. You can make the whoopie pies any size you like, just ensure you have an even number! Otherwise you’ll have a base without a top : )
While those bake, whip up the icing by combining egg whites, powdered sugar, flour, milk, vanilla, and shortening. If you prefer, you can substitute any buttercream or flavored icing as long as it’s thick enough to hold the cakes together.
Once the disks are baked and cooled, match them up by size and spread the icing in between a top and a bottom. They can be devoured immediately, but I prefer to keep mine in the fridge or freezer.
I’d love to hear what you think if you make this whoopie pie recipe yourself! Share your pictures or comments with us below!