Vanilla Whoopie Pie Recipe
Have you ever heard of a vanilla whoopie pie? If not, you’re in for a treat! This Vanilla Whoopie Pie Recipe is sure to become a go-to dessert in your recipe collection.
Ingredients
For Cakes:
- All-purpose flour 2 cups
- Granulated sugar 1 cup
- Unsalted butter ½ cup
- Milk ¾ cup
- Vanilla 2 teaspoons
- Baking soda 1 teaspoon
- Salt ½ teaspoon
- Egg 1
For Filling:
- Marshmallow cream 2 cups
- Powdered sugar 1 cup
- Unsalted butter ¾ cup
- Vanilla 1 teaspoon
- Salt ¼ teaspoon
- Vanilla bean paste ¼ teaspoon
Instructions
For Cakes:
- Begin by preheating your oven to 350 degrees Fahrenheit and positioning the two oven racks, one in the upper middle and one in the lower middle position. Next, line two baking sheets with parchment paper to prepare for baking.
- Using a stand mixer set to medium speed, beat the butter and sugar together until they become light and fluffy. This should take approximately 5 minutes.
- Next, add the egg and vanilla to the mixture, and continue to beat until well incorporated. Remember to scrape down the sides of the bowl to ensure all ingredients are evenly mixed.
- In a large bowl, combine the baking soda, flour, and salt. Then, reduce the mixer speed to low. Gradually add the dry ingredients to the butter mixture, adding 1/2 cup at a time and alternating with the milk. Be sure to begin and end with the flour to ensure even mixing.
- Using a 1/4 cup measuring cup, scoop the batter onto baking sheets, leaving a 2-inch space between each cake. This should yield 12 cakes. If you prefer smaller cakes, use a 2-tablespoon measuring spoon and prepare an additional baking sheet.
- Bake the cakes at 350 degrees Fahrenheit for 15 to 18 minutes, making sure to switch the baking sheets halfway through for even baking. If you are making smaller cakes, reduce the baking time to 10 to 12 minutes.
- To check if the cakes are fully baked, insert a cake tester into the center of one cake; if it comes out clean, they are ready. Keep in mind that the cakes will still be soft. Remove the cakes from the oven and transfer them to a cooling rack to cool completely.
For Filling:
- Using a stand mixer set to medium speed, beat the butter and powdered sugar together until light and fluffy. Then, add the vanilla and salt, followed by the marshmallow cream, and continue to beat until fully combined. Finally, add the vanilla bean paste and stir it in to complete the mixture.
- Take half of the cakes and spread 1/3 cup of filling onto the flat side of each one. Make sure the filling is spreadable but not too runny.
- Note: If the filling is sliding off the cake, place it in the refrigerator to firm up or add more powdered sugar. If the filling is too thick to spread, add a small amount of milk to thin it out.
- Place the remaining cakes onto the filling to create a sandwich.
- The cakes can be served immediately or refrigerated until ready to serve.