Whoopie Pie Bundt Cake - Bake from Scratch

      Whoopie pies are thought to have started with the Pennsylvania Amish community in the early 1900s. While other parts of New England, especially Massachusetts and Maine, also claim the whoopie pie as their creation, these cream-filled, cake-like cookies have since gained popularity throughout the country. Our bake is a giant version of the individual-serving classic, perfect for parties and sure to bring joy.

      Yields 1 (10-cup) Bundt cake

      Ingredients:

      - 2 cups (250 grams) all-purpose flour

      - 2 cups (440 grams) firmly packed light brown sugar

      - 1½ teaspoons (7.5 grams) baking soda

      - ¾ teaspoon (2.25 grams) kosher salt

      - ⅔ cup (50 grams) Dutch process cocoa powder

      - 1 cup (240 grams) hot brewed coffee or hot water (165°F/74°C to 170°F/77°C)

      - ⅔ cup (160 grams) sour cream

      - ½ cup (112 grams) vegetable oil

      - 2 teaspoons (8 grams) vanilla extract

      - 2 large eggs (100 grams)

      - Marshmallow Filling (recipe below)

      - Chocolate Glaze (recipe below)

      Instructions:

      1. Preheat the oven to 325°F (170°C).

      2. In a large bowl, combine flour, brown sugar, baking soda, and salt, whisking thoroughly.

      3. In a medium bowl, mix cocoa with hot coffee or water, whisking until smooth and combined. Stir in sour cream, oil, and vanilla until combined. Incorporate eggs until well mixed. Combine the cocoa mixture with the flour mixture, stirring until there are no dry spots.

      4. Spray a 10-cup Bundt pan with baking spray containing flour; use a pastry brush to ensure all areas are coated. Pour the batter into the prepared pan.

      5. Bake for 55 minutes to 1 hour, or until a wooden pick inserted into the center comes out with a few moist crumbs. Allow to cool in the pan for 10 minutes, then invert the cake onto a wire rack to cool completely.

      6. Once cooled, slice the cake in half horizontally using a large serrated knife. Carefully lift off the top half using a cake lifter or board. Place the bottom half on a serving platter.

      7. Prepare the Marshmallow Filling by filling a pastry bag with a ½-inch round piping tip (Ateco #807). Pipe the filling onto the bottom half of the cake as desired, then place the top half over the filling. Drizzle the Chocolate Glaze over the cake. For best results, serve the same day it is made. You may cover and refrigerate for up to 2 days.

      We’d love to hear your feedback!

      Marshmallow Filling

      Yields about 2½ cups

      Ingredients:

      - 1 large egg white (30 grams), at room temperature

      - 6 tablespoons (126 grams) light corn syrup

      - 3 tablespoons (36 grams) granulated sugar

      - ¼ teaspoon kosher salt

      - ¼ teaspoon cream of tartar

      - ¾ teaspoon (3 grams) vanilla extract

      Instructions:

      1. In the top of a double boiler, whisk the egg white, corn syrup, sugar, salt, and cream of tartar together. Cook over simmering water, whisking continuously, until the sugar is dissolved and the mixture reaches 160°F (71°C), about 7 minutes.

      2. Remove from heat and place the bowl on a kitchen towel on the counter. Beat with a hand mixer fitted with a whisk attachment at high speed until cool, doubled in volume, and stiff peaks form, about 6 to 8 minutes. Mix in the vanilla and use immediately.

      We'd love to hear your thoughts!

      Chocolate Glaze

      Yields about 1 cup

      Ingredients:

      - ½ cup (120 grams) heavy whipping cream

      - 1 tablespoon (21 grams) light corn syrup

      - 6 ounces (170 grams) bittersweet chocolate, finely chopped

      Instructions:

      1. In a small saucepan, heat the cream and corn syrup over medium heat, stirring often until the mixture is steaming. (Avoid boiling.)

      2. In a small bowl, combine the cream mixture with the chopped chocolate and allow to stand for 5 minutes. Start stirring from the center with a rubber spatula until thoroughly combined. Use immediately.

      We’d love your feedback!

      How to Assemble