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
- 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)
- 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)
- 1 Cup heavy whipping cream
- 8 oz. semi-sweet chocolate (I used two-4-oz. Ghirardelli semi-sweet baking-quality chocolate bars)
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.
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.
- 8 oz. cream cheese
- 1/3 Cup canned pumpkin puree
- 1/4 Cup sugar
- 1/4 teaspoon cinnamon
Thanks so much for stopping by!
Cheers!
Sarahp
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
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
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
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.
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
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
Oh my gosh… This sounds wonderful!
Stephie
The chocoholics in my family would love this!
Heather Lee
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
As good as it looks. New favorite desert.
looms4izzi
I won't be able to sleep tonight after reading this recipe! Looks totally yummers!
Cheers!
izzi~A
thabo radebe
O_O *can't keep my eyes off that cake* wow
Mel@Mellywood's Mansion
Geez Mary come and move next door to me YUMMMMMMM
Danni Baird
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
OMG I've just died and gone to fat heaven. This looks completely amazing!
And happy 40th!!
-andi
Heather @ The Beating Hearth
ummmmmmmm….wow. I don't know what else to say except that looks like the best cake i've ever seen!