Decadent Whoopie Pie Cake

Boy oh boy do I have a treat for you! For this week’s Tried & True my sister is sharing one of her favorite cake recipes to celebrate my 40th birthday!

WHOOPIE PIE CAKE – Decadent chocolate cake with a cream filling drenched in ganache! Oh so good. This cake is….To. Die. For.

This cake is decadent, delicious and oh so good. A go-to family recipe for birthdays, dinner parties and holidays!

Pinnable Image

Decadent Whoopie Pie Cake

Print Recipe

Save Recipe to Pinterest

For the Cake:

1 Cup buttermilk
1 Cup water
2/3 Cup oil (vegetable or Canola)
2 Cups sugar
2 eggs
1 teaspoon baking soda
1/2 teaspoon salt
2 Cups flour (sift)
3/4 Cup Unsweetened Cocoa- sift (dark cocoa is best)

For the Whipped Cream Filling:

6 oz. cream cheese
1 C confectioners sugar
16 oz. heavy whipping cream
2 teaspoon unflavored gelatin (optional – to stabilize the whipped cream filling)
2 Tablespoon cold water (optional – to stabilize the whipped cream filling)

For the Ganache Icing:

1 Cup heavy whipping cream
8 oz. semi-sweet chocolate (I used two-4-oz. Ghirardelli semi-sweet baking-quality chocolate bars)

Directions

Cake:

Preheat oven to 350 degrees F. Grease and line the bottoms of two 9″ round cake cake pans with parchment paper. Be sure to grease entire pan. once the parchment paper is lined on the bottom of the pans, be sure grease the paper too. Cooking spray works well.

In a medium size bowl, mix buttermilk, water, oil, sugar and eggs until well blended. Sift the dry ingredients into a large bowl (baking soda, salt, flour and cocoa).

Add the wet ingredients to the dry ingredients and mix well.

Divide the batter evenly between the two cake pans.

Bake at 350 F on the middle rack for approximately 30-35 minutes. Check with toothpick to make sure it comes out clean. When done, remove and allow to cool for 10 minutes, then remove cakes and place on cooling racks.

Cream Filling:

In a small bowl, mix the cream cheese and confectioners sugar well until creamy and smooth. Set aside.

In a large bowl (preferably chilled), beat the whipping cream with a mixer until soft peaks form.

*Note, for this cake, my sister decided to stabilize the whipped cream filling to make it last longer and retain its shape (the whipped cream filling without the addition of unflavored gelatin tastes wonderful, but the cake tends to get VERY messy after the first slice is cut because the creamy goodness goes everywhere, thus detracting from the beauty of the cake.

To stabilize the cream, put 2 Tablespoons of cold water in a small bowl. Sprinkle 2 teaspoons of unflavored gelatin over the cold water. Let the gelatin stand for a minute or so until the gelatin is absorbed by the water. Next, microwave the gelatin for about 30 seconds on high. The gelatin will be clear and melted. Let the gelatin cool for 2-3 minutes, but do not allow it to cool long enough so that the gelatin begins to set. You are now ready to stabilize the whipping cream.

Begin to beat the whipping cream again until firm peaks begin to form. With the beaters going, slowly add the gelatin mixture to the whipped cream. Mix well, but do not over beat (over beating causes to whipped cream to break down). Next, gently fold the cream cheese mixture into the whipped cream. Set mixture aside (or refrigerate until you are ready to assemble the cake).

Assemble the Cake:

Place one of the 9-inch cakes on a cake platter dome side down. Spoon all of the whipped cream mixture onto the cake (it will be a thick layer). Place the other 9-inch cake on top of the cream layer dome side up. Your cake should resemble a giant whoopie pie.

Ganache Icing (prepare last, just before icing the cake):

Chop the chocolate into small pieces (almond size) and set aside.

In a sauce pan on medium to medium-high heat, bring the whipping cream to a boil, stirring constantly. Once the cream boils, remove from heat. Add the chocolate to the hot cream and stir until all the chocolate has melted and the mixture is smooth. Set aside and let cool for about 3 minutes.

Once cooled, pour the ganache icing over the cake and smooth the top using the back of a large spoon. The icing should drip/fall over the sides of the cake. It’s OK if it’s messy! This is a homemade cake. The imperfections are part of what make this so wonderfully delicious!

Chill the cake in the refrigerator until ready to serve. ENJOY!!!

……………………………………………………………………………………………………………..

Optional Holiday/Autumn Pumpkin Filling:

8 oz. cream cheese
1/3 Cup canned pumpkin puree
1/4 Cup sugar
1/4 teaspoon cinnamon

Using a mixer, beat all ingredients together well. Fill the cake with the mixture.

Thanks so much for stopping by!
Cheers!

Comments

Sarahp

July 24, 2020 at 8:22 am

This cake is delicious! Made for my 13 yr old’s birthday. Everyone loved it. The cake itself if seems no-fail and very moist and rich—even with no vanilla!

Per some comments I added more conf sugar to the cr cheese filling as well as to the whipped cream. I also added vanilla extract to the filling.

My filling did not hold up the cake and generally plouffed out the sides. I did use the gelatin, too. Perhaps I didn’t whip to ultimate stiff peaks —I was concerned about making it butter. Still extremely delicious. I’d post a photo if I could.

Petunia

December 24, 2018 at 7:59 pm

My husband asked me to make this for Christmas Eve dessert. I read the reviews but it appeared that only one person had actually made the cake. After making the filling I tasted it and agreed with the reviewer that said it wasn’t very sweet. I did dust the top of the bottom layer with confectioner’s sugar to make it a bit more sweet, but I don’t know that it was really needed. I let the cake chill in the refrigerator for 24 hours. I used dark cocoa for the cake and It was absolutely delicious. The filling was perfect and very much like the original Whoopie Pies we ate as children. I did put parchment paper around the cake when I assembled it so I could remove the excess filling and ganache that dripped over. I think it made for a prettier presentation. My husband and the rest of the family have this recipe a thumbs up. 5 out of 5 stars!

Penny

March 31, 2018 at 11:00 am

Hi Mary, I’m making your cake for my granddaughter’s birthday! Wondering if I can make it the night before completely and put it in fridge over night? Would the whipped cream part of cake hold up? Hope to here from u. Thanks, Penny Decadent Whoopi Pie

Naomi Kingston

November 29, 2016 at 10:27 am

I'm on a diet but I'm sure my family would love this If I bake this for them. Can't wait to try this dessert out. Already salivating <3

Laurel C.

September 26, 2015 at 7:26 pm

If you put waxed paper or parchment paper strips on the cake plate under the first layer all around, the ganache will drip onto the paper and you can pull the paper strips out after it sets a little. Let the hubby and/or the kids have the ganache on the paper or ~ enjoy it yourself, you just made them a yummy whoopee pie cake!

Anonymous

February 05, 2015 at 3:28 pm

Well, darn it! I'm on a low-carb diet right now. But…OH MY GOODNESS!!!! I have five kids and a dessert-loving husband. I'm pretty sure this cake will HAVE to happen. Probably soon. lol!!! Thank you for this – sort of! ha ha ha! I really don't have too much trouble saying no to most desserts etc, but this…. oh wow!!

Big Rigs 'n Lil' Cookies

December 13, 2014 at 9:46 pm

Oh my gosh… This sounds wonderful!

Stephie

December 04, 2014 at 1:59 am

The chocoholics in my family would love this!

Heather Lee

August 10, 2014 at 4:59 pm

I would suggest adding more powdered sugar to the whipped cream middle. When we made it, it was kind of…plain. Still good though!

Jeannie Trudell

April 19, 2014 at 9:52 pm

As good as it looks. New favorite desert.

looms4izzi

September 24, 2013 at 12:17 am

I won't be able to sleep tonight after reading this recipe! Looks totally yummers!
Cheers!
izzi~A

thabo radebe

September 19, 2013 at 8:30 pm

O_O *can't keep my eyes off that cake* wow

Mel@Mellywood's Mansion

September 06, 2013 at 3:50 am

Geez Mary come and move next door to me YUMMMMMMM

Danni Baird

August 30, 2013 at 2:41 pm

Oh. My. Goodness! I want this for my birthday cake next year!! I'm a whoopie pie fan and I've never made them, but one giant whoopie pie is right up my alley! Yummmm!

LittleMyoo

August 30, 2013 at 2:00 pm

OMG I've just died and gone to fat heaven. This looks completely amazing!

And happy 40th!!

-andi

Heather @ The Beating Hearth

August 30, 2013 at 3:39 am

ummmmmmmm….wow. I don't know what else to say except that looks like the best cake i've ever seen!

Decadent Whoopie Pie Cake

Decadent Whoopie Pie Cake

More Chocolate Cake Recipe

Dinner Made Easy with Slow Cooker

Decadent Whoopie Pie Cake

More Chocolate Cake Recipe

Dinner Made Easy with Slow Cooker

Reader Interactions

Comments

Leave a Reply Cancel reply