Chocolate Whoopie Pie with Cream Cheese Frosting: A Step-by-Step Recipe with Photos

Chocolate Whoopie Pie Cake With the most delicate cream cheese—a delicious and incredibly beautiful dessert for your holiday table. Today we'll tell you how to make this treat at home and offer a simple step-by-step recipe with detailed photos of each step.

Nutritional value per serving

380.0 kcal

Proteins: 4.9 g
Fats: 27.7 g
Carbohydrates: 27.8 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 30 minutes
Time in the kitchen: 1 hour 30 minutes
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 10

The Whoopie Pie's birthplace is America. Four US states are vying for the right to claim the dessert as their regional specialty: Maine, Massachusetts, Pennsylvania, and New Hampshire.

Legend has it that the recipe was brought to America from Germany. Furthermore, the Whoopie Pie was originally perceived not as a cake, but as a pie or even a pastry, and the name came from the cry "Whoo! Pie!"

Depending on its size, this dessert can be either a single-serving cake or a celebratory one. Today, we'll be making a chocolate cake with cream cheese frosting. The ingredients listed here should yield a cake weighing 2.5 kg, which can be divided into 10-12 servings.

Step-by-step recipe for chocolate Whoopie Pie with cream cheese frosting

Whoopie Pie Cake – A Simple Step-by-Step Recipe with Cream Cheese Frosting

Ingredients

Servings

Ingredients for chocolate sponge cake:

Flour

250 G
Sugar

250 G
Milk

280 ml
Egg C1

2 pcs
Cocoa powder

50 G
Butter

60 G
Vegetable oil

60 G
Soda

10 G
Vinegar

20 G
Salt

5 G
Vanillin

3 G

Ingredients for cream cheese:

Cottage cheese

800 G
Powdered sugar

260 G
Cream

258 G

Impregnation:

Cherry syrup

to taste
Liquor

to taste

Ingredients for the glaze:

Chocolate

80 G
Butter

100 G

Preparation

Step 1

Step 1 – Prepare the chocolate sponge cake layers

Crack 2 eggs (use the yolk and white) into a mixing bowl. Add 250 grams of sugar and beat with a mixer until stiff peaks form.

Step 2

Add 280 ml of warm milk and beat thoroughly with a mixer again until smooth.

Step 3

Pour 60 grams of microwave-melted butter and 60 grams of refined vegetable oil into the mixture. Beat briefly until smooth.

Step 4

Add 250 grams of sifted flour.

Step 5

Sift cocoa powder over the flour.

Step 6

Add 10 grams of baking soda, a pinch of salt, and 3 grams of vanilla (on the tip of a knife). Knead the dough for 5 minutes until a smooth, creamy chocolate mass is formed.

Step 7

Add 20 grams of vinegar (you can use regular vinegar, but apple cider vinegar is better) and stir again. The mixture should be quite runny and pourable, as shown in the photo.

Step 8

Transfer the dough into a round baking pan with a diameter of 23 cm. You can use a pan with a slightly smaller diameter (21 cm), then the cake will turn out taller.

Bake the chocolate cake at a temperature 170℃ for 1 hour.

The parameters are given for a classic electric oven with top and bottom heating without convection, so your time may differ.

Step 9

Step 2 – Prepare the cream cheese

Beat the chilled cream cheese with a mixer at low speed for a short time (about 1 minute).

Step 10

Add 260 grams of powdered sugar and 260 grams of cream. Beat for 2 minutes at medium speed.

Step 11

If any unmixed bits of ingredients have settled on the sides of the bowl, scrape them off with a silicone spatula and beat the mixture thoroughly again. Don't mix too long. The cream should be smooth and form stiff peaks.

Step 12

Step 3 – Assembling the cake

Cut the finished sponge cake into three layers.

Step 13

Place the cream cheese into a piping bag and pipe a small amount of cream onto the cake base.

Step 14

Place the first cake layer and soak it with the mixture you prepared for soaking.

The original recipe calls for cherry syrup, but you can substitute it with:

any liquid jam (you can soak it with raspberry, strawberry, peach);
strong coffee;
favorite alcoholic liqueur (cherry, amaretto, chocolate or any other).

Step 15

We pipe out the cream, forming equal-sized balls at the edges and a spiral in the middle.

Step 16

Place the second cake layer and repeat steps 14 and 15, soaking the cake layer and piping on a layer of cream.

Step 17

Place the last 3rd cake layer and pipe a row of cream cheese balls along the edge.

The Whoopie Pie cake is ready. Let's refrigerate it while we prepare the icing.

Step 18

Step 4 – decorate the cake with chocolate icing.

Place 80 grams of chocolate and 100 grams of butter in a small bowl. Heat in short bursts in the microwave or over a double boiler and stir until smooth. Let the glaze cool slightly to thicken.

Step 19