Whoopie Pie Bundt Cake
Whoopie pies are believed to have originated with the Pennsylvania Amish community in the early 1900s. Though other regions of New England, particularly Massachusetts and Maine, claim the whoopie pie as their own, the cream-filled cake-like cookies have since become a favorite across the nation. Our bake is a supersized version of the single-serving original that’s party-ready and guaranteed to put a smile on your face.
Whoopie Pie Bundt Cake
Makes 1 (10-cup) Bundt cake
Ingredients
2 cups (250 grams) all-purpose flour2 cups (440 grams) firmly packed light brown sugar1½ teaspoons (7.5 grams) baking soda¾ teaspoon (2.25 grams) kosher salt⅔ cup (50 grams) Dutch process cocoa powder1 cup (240 grams) hot brewed coffee or hot water (165°F/74°C to 170°F/77°C)⅔ cup (160 grams) sour cream½ cup (112 grams) vegetable oil2 teaspoons (8 grams) vanilla extract2 large eggs (100 grams)Marshmallow Filling (recipe follows)Chocolate Glaze (recipe follows)
Instructions
Preheat oven to 325°F (170°C).
In a large bowl, whisk together flour, brown sugar, baking soda, and salt.
In a medium bowl, place cocoa; whisk in hot coffee or hot water until smooth and well combined. Whisk in sour cream, oil, and vanilla until well combined. Whisk in eggs until well combined. Whisk cocoa mixture into flour mixture until no dry streaks remain.
Spray a 10-cup Bundt pan with baking spray with flour; using a pastry brush, spread baking spray into nooks of pan. Pour batter into prepared pan.
Bake until a wooden pick inserted near center comes out with a few moist crumbs, 55 minutes to 1 hour. Let cool in pan for 10 minutes. Invert cake onto a wire rack, and let cool completely.
Using a large serrated knife, cut cooled cake in half horizontally. Using a cake lifter or cake board, remove top half of cake, and reserve. Place bottom half on a serving platter.
Place Marshmallow Filling in a pastry bag fitted with a ½-inch round piping tip (Ateco #807). Pipe onto bottom half of cake as desired. Place top half of cake on filling. Spoon Chocolate Glaze onto cake. Best served same day as made. Cover and refrigerate for up to 2 days.
Marshmallow Filling
Makes about 2½ cups
Ingredients
1 large egg white (30 grams), room temperature6 tablespoons (126 grams) light corn syrup3 tablespoons (36 grams) granulated sugar¼ teaspoon kosher salt¼ teaspoon cream of tartar¾ teaspoon (3 grams) vanilla extract
Instructions
In the top of a double boiler, whisk together egg white, corn syrup, sugar, salt, and cream of tartar. Cook over simmering water, whisking constantly, until sugar dissolves and an instant-read thermometer registers 160°F (71°C), about 7 minutes.
Remove bowl from heat, and place on a kitchen towel-lined counter. Beat with a hand mixer fitted with the whisk attachment at high speed until cool to the touch, doubled in volume, and stiff peaks form, 6 to 8 minutes. Beat in vanilla. Use immediately.
Chocolate Glaze
Makes about 1 cup
Ingredients
½ cup (120 grams) heavy whipping cream1 tablespoon (21 grams) light corn syrup6 ounces (170 grams) bittersweet chocolate, finely chopped
Instructions
In a small saucepan, heat cream and corn syrup over medium heat, stirring frequently, until steaming. (Do not boil.)
In a small bowl, combine cream mixture and chocolate; let stand for 5 minutes. Starting in center of bowl, slowly stir mixture with a rubber spatula until well combined. Use immediately.
How to Assemble
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