Last updated on June 2nd, 2024 at 06:26 pm
If you’ve got a sweet tooth like mine, you’re in for a treat today. We’re diving into the world of whoopie pies – those soft, cakey, and downright delightful sandwich cookies that are sure to make your taste buds do a happy dance. Whoopie pies are like a cake sandwich. Cake rounds on the outside, creamy frosting filling in the middle. They are a traditional treat where I’m from, and they are surprisingly easy to make! I hope you enjoy this recipe for easy cake mix whoopie pies with vanilla and peanut butter filling!
Jump to Recipe
What are Whoopie Pies?
So, what are whoopie pies? Whoopie pies have an interesting history, and their origin is often debated between Amish and New England communities. I am from Pennsylvania, so I am obligated to believe that they originated with the Amish! No matter where they come from, one thing is for sure: these little handheld wonders are a perfect combination of cake and frosting, all rolled into one convenient package.
Picture this – two tender cake rounds hugging a creamy, dreamy filling. It’s like a portable slice of cake, and who wouldn’t want that? Now that we’re all on the same page about the magic of whoopie pies, let’s jump into some pro tips to ensure your creations are not just tasty but also Instagram-worthy!
How to Make Easy Whoopie Pies from a Cake Mix
All right, let’s cut to the chase – whoopie pies don’t have to be a labor-intensive project. With a cake mix shortcut, you can have these treats on the table in no time. Here’s a step-by-step guide to crafting your own easy-peasy whoopie pies:
Ingredients:
For Whoopie Pie Rounds
– 1 box of your favorite chocolate cake mix (I used Duncan Hines)
– 1/2 cup vegetable oil
– 2 large eggs (This is less than what the box mix calls for! Eggs make things very fluffy, and we don’t want our whoopie pies to come out exactly like fluffy cakes.)
– 1 cup coffee (I like to use coffee instead of water for chocolate cakes, but you could also use water)
– 1 teaspoon vanilla extract
For Vanilla Filling (x2 for all vanilla-filled whoopie pies)
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
– 2-3 tablespoons heavy cream
For Peanut Butter Filling (x2 for all peanut butter-filled whoopie pies)
-¼ cup unsalted butter, softened
-¼ cup peanut butter
-2 cups powdered sugar
-1 teaspoon vanilla
-2-3 tablespoons heavy cream
Instructions
1. Preheat and Prep: Preheat your oven according to the cake mix instructions. Line your baking sheets with parchment paper and set aside.
2. Mix it Up: In a large mixing bowl, combine the cake mix, vegetable oil, eggs, water, and vanilla extract. Stir until well combined and smooth.
3. Scoop and Drop: Using a cookie scoop or ice cream scoop, drop rounded portions of batter onto the prepared baking sheets, leaving enough space between each for the cakes to spread. As you can see, my rounds weren’t perfectly “round,” and that’s okay! They kind of spread out into mostly circles, as you can see from the next picture.
Note: This recipe gave me about 20 rounds about 4-5 inches in diameter. That will make 10 whoopie pies. You could end up with more or less, depending on how big of a scoop you use.
4. Bake to Perfection: Pop those baking sheets into the preheated oven and bake. I had to bake mine for about 10 minutes. You can use the toothpick test to see if they’re done. You want the cake to be firm, as it needs to hold frosting without falling apart, but you don’t want it to be dry.
5. Cool Completely: Allow the cake rounds to cool completely on the baking sheets. This is your time to exercise that patience we talked about earlier.
6. Whip Up the Filling: While the cakes are cooling, whip together the filling. In a mixing bowl, beat together your filling ingredients until smooth. Start with 2 tablespoons of heavy cream and then add more as needed. You want a texture that’s pretty thick so that it does not ooze out of your whoopie pies.
Note: If you only want either vanilla cream or peanut butter filling, I recommend doubling the recipe above. I was able to make both fillings and fill 5 large whoopie pies with one batch of filling, so I had 5 vanilla and 5 peanut butter whoopie pies when I was done.
7. Fill Them Up: Once the cakes are cooled, spread a generous dollop of filling on the flat side of one cake round. Top it with another, creating a delightful whoopie pie sandwich. If you want to make it even prettier, you can put your frosting in a piping bag like I did. I used a Wilton 1M tip to give the filling a pretty swirl.
And there you have it, – an easy recipe for whipping up delicious and pretty whoopie pies in a snap. With a cake mix as your secret weapon and a few pro tips up your sleeve, you’ll be the hero of the dessert table at your next gathering. Happy baking! 🍰✨
Pro Tips for Making Pretty Whoopie Pies
1. Consistent Sizing is Key: Use a cookie scoop or measuring cup to measure out your batter consistently. I actually used an ice cream scoop, and that worked well, too! This ensures that each whoopie pie round is the same size, resulting in a uniform and professional appearance.
2. Leave Room to Grow: When placing the batter on your baking sheet, give each round some space. As they bake, the cakes will spread a bit, and you want to avoid a whoopie pie conjoined twin situation.
3. Utilize Parchment Paper: To prevent sticking and make for an easy cleanup, line your baking sheets with parchment paper. Also, I recommend leaving the cake part on parchment paper until you’re ready to fill them. The cake rounds tend to stick to plates and each other if you pile them up.
4. Powdered sugar everywhere: If you have moist cakes (which you want with whoopie pies!), they will kind of stick to everything. To prevent this, you can sprinkle your surfaces with powdered sugar when you fill your whoopie pies. To store these, I lined a container with parchment paper, and then sprinkled some powdered sugar on top of that to ensure the whoopie pies didn’t stick too much.
5. Match Your Filling to Your Mood: While classic vanilla filling is always a winner, don’t be afraid to get creative. I also included a recipe for peanut butter filling which I love!
Now that you’ve got the inside scoop on making your whoopie pies look as good as they taste, let’s get down to the nitty-gritty of whipping up these delightful treats using a cake mix!
Easy Whoopie Pies from a Cake Mix
Ingredients
For Whoopie Pie Rounds
- 1 chocolate cake box mix I used Duncan Hines Devil's Food
- 2 eggs
- 1/2 cup oil I used vegetable
- 1 cup coffee Replace the water your cake mix calls for with coffee
- 1 tsp vanilla
For Vanilla Filling (Double if you want all vanilla whoopie pies)
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 2-3 Tbsp heavy whipping cream
For Peanut Butter Filling (Double if you want all peanut butter whoopie pies)
- 1/4 cup butter softened
- 1/4 cup peanut butter
- 2 cups powdered sugar
- 2-3 Tbsp heavy whipping cream
Instructions
To Make Whoopie Pie Rounds
- Preheat oven to whatever temperature is specified on your boxed cake mix. Line some cookie sheets with parchment paper.
- Mix cake mix, eggs, oil, coffee and vanilla together until smooth.
- Using a cookie scoop (or an ice cream scoop), place round dollops on a cookie sheet lined with parchment paper. Leave plenty of space between them so they can expand. I fit only 6 per cookie sheet with the size of my scoops.
- Bake your whoopie pie rounds for 8-10 minutes, or until a toothpick inserted comes out clean and your round is firm in the middle.
- Allow your whoopie pie rounds to cool completely before adding the filling.
To Make Filling
- Decide whether you want vanilla filling, peanut butter filling, or both. If you want just one flavor of filling, double the measurements from above to fill all of your whoopie pie rounds. If you want both flavors, make one batch of each filling in separate bowls.
- Place all of your filling ingredients together in a mixing bowl. Start with just 2 tablespoons of heavy whipping cream. Beat all of the ingredients together until smooth. If the mixture seems too thick, add an extra tablespoon of heavy whipping cream.
- Place one of your whoopie pie rounds with the flat side up (This will be the bottom of the whoopie pie sandwich). Place filling on this side. I like to put my filling in a piping bag with a Wilton 1M tip and pipe a pretty swirl in the middle. Then, place another round on top to make your whoopie pie sandwich.
- Repeat this process until all of your whoopie pies are filled.
- I recommend storing the whoopie pies in a container lined with parchment paper and sprinkled with powdered sugar, as they get a little sticky.
