Easy Whoopie Pie Cake Recipes

Steps:

• To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.
• To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
• In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
• Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.

Steps:

• Heat oven to 350°F.
• Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
• In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
• Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
• Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
• Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
• Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

Steps:

• Heat oven to 350°F. Lightly spray cookie sheets with cooking spray, or line with cooking parchment paper or silicone baking mat.
• In large bowl, mix all cookie ingredients with wooden spoon until wet dough forms. Spray hands generously with cooking spray; roll teaspoonfuls of dough into 2-inch balls. Place about 1 inch apart on cookie sheets.
• Bake 10 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Meanwhile, in medium bowl, beat all filling ingredients with electric mixer on medium speed 2 to 3 minutes or until smooth. Cover; refrigerate until ready to assemble.
• For each whoopie pie, spread desired amount of filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll sides of pies in sprinkles. Store covered in refrigerator.

Steps:

• Preheat the oven to 350˚F (180˚C). Grease and line 2 10-inch (25 cm) round cake pans with parchment paper.
• Make the whoopie pie: In a large bowl, whisk together the flour, cocoa powder, espresso powder, salt, baking soda, and brown sugar, making sure there are no lumps.
• Make a well in the center of the dry ingredients, then pour in the water, vinegar, vanilla and oil to the well. Whisk to combine, working slowly to avoid clumps.
• Scoop 2½ cups (600 g) of batter into the center of each cake pan. Use an offset spatula or a knife to spread the edges of the batter just to the edges of the pans. Do not level the top of the cake, to help create a domed shape.
• Bake for 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
• Make the filling: In a large bowl, combine the butter and marshmallow fluff and cream with an electric hand mixer for 2-3 minutes, until fully combined. Sift in the powdered sugar, then beat for another 2-3 minutes, until light and fluffy. Transfer the filling to a piping bag or zip-top bag. Cut a 2-inch (5 cm) wide opening on a corner.
• Invert a cake onto a serving platter so the domed side is facing down. Pipe a thick spiral of filling onto the cake, leaving a ¼-inch (½ cm) border around the edge, and smooth with an offset spatula. Place the remaining cake on top of the filling, domed side up, and push down slightly to attach.
• Slice and serve.
• Enjoy!

Steps:

• Preheat oven to 350°F.
• Mix all cake ingredients together.
• Divide cake batter into two foil-lined 9x13 inch baking pans.
• Bake at 350 F for 15 minutes.
• Let cakes cool, the first one to room temperature and the second cake by placing into the freezer until stiff enough to "flop" on top of the room temperature cake (approx. 30-60 mins.).
• Prepare filling by combining all ingredients into large bowl(large bowl size is important so that it can contain all the filling when it "fluffs" up). Whip hard for 5-10 minutes.
• When cooled to room temp., icing the first cake with all of the filling.
• Take the second cake out of the freezer and carefully "flop" on top of the first filling-topped cake.
• Serve!