Baking 101 – Whoopie Pies

Very few things in life are as irresistible and express as warm a welcome to friends and family as something fresh from the oven, and fall is the perfect season to trot out some simple and delicious cakes and quick breads. Here we present a series of fast & fun recipes to get you back to baking.

The 2011 Milk Calendar is available now, the Dairy Farmers of Canada have put together a collection of recipes starring milk for you to try each month. This is one of our favourites.
Whoopie Pies are an American tradition hailing from New England and the Pennsylania Amish, their closest Canadian cousin would probably be Joe Louis cakes by Vachon. You can buy them in Toronto at the Drake’s BBQ Shack on Queen West.Wikipedia tells us:

“According to food historians, Amish women would bake these (known as hucklebucks at the time) and put them in farmers’ lunchboxes. When farmers would find the treats in their lunch, they would shout “Whoopie!”

Martha Stewart makes a pumpkin version that is perfect for this time of year.

Whoopie Pies


Now it will be your family exclaiming “Whoopie” when they discover these adorable little hand-held cakes sandwiched with a luscious, fluffy filling.


1/2 cup (125 mL) unsweetened cocoa powder

1 cup (250 mL) milk

2 cups (500 mL) all-purpose flour

1 tsp (5 mL) baking powder

1/2 tsp (2 mL) baking soda

1/4 tsp (1 mL) salt

1 cup (250 mL) granulated sugar

1/2 cup (125 mL) butter, softened

1 egg

1 tsp (5 mL) vanilla


2 tsp (10 mL) unflavored gelatin powder

1/2 cup (125 mL) Milk

1/3 cup (75 mL) icing sugar

2 tsp (10 mL) vanilla

1 cup (250 mL) 35% whipping cream


1. Preheat oven to 350°F (180°C) with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.

2. In a bowl, gradually whisk milk into cocoa. In another bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat sugar and butter until fluffy; beat in egg and vanilla. Using a wooden spoon, stir in flour mixture alternately with milk mixture, making 3 additions of flour and 2 of milk, until blended.

3. Drop 2 slightly heaping tbsp (30 mL) batter into 8 mounds onto 1 baking sheet, at least 3 inches (7.5 cm) apart; make 8 more on second sheet. Bake, switching pans on racks halfway, for about 15 min or until tops spring back when touched. Let cool on pan for 2 min. Transfer to rack to cool completely. Repeat to make 8 more, reusing 1 sheet; bake on middle rack.

4. Filling: In a small saucepan, sprinkle gelatin over milk; let stand 5 min. Heat over medium-low heat, stirring, for 1 min until gelatin is dissolved. Pour into a bowl; stir in sugar and vanilla and let cool to room temperature. In a chilled bowl, using an electric mixer, whip cream until almost stiff peaks; gradually beat in milk mixture. Cover and refrigerate for about 30 min, until set, or for 1 day.

5. To assemble, spread the flat side of half the cakes with filling. Sandwich with remaining cakes.

Preparation time: 20 minutes

Baking time: 30 minutes

Chilling time: 1 hour

Yield: 12 sandwiches

ps -Cooled, baked, unfilled cakes can be layered with parchment paper and frozen.

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