Amish Whoopie Pie Recipe: The Softest, Creamiest Treat You’ll Ever Make!

Imagine biting into a cloud of soft, chocolatey cake, sandwiched around a luscious, sweet cream filling. That’s the magic of an Amish Whoopie Pie! These iconic treats, originating from the Pennsylvania Dutch country, are more than just desserts; they’re a taste of comforting tradition. This recipe captures the authentic flavors and textures of a classic Amish Whoopie Pie, delivering a truly unforgettable experience. Get ready to bake up a batch of pure happiness!

Why This Recipe Works

This recipe stands apart because it carefully balances the key elements of a perfect Whoopie Pie. Here’s why it’s a winner:

• Buttermilk’s Secret: Buttermilk is the star ingredient, contributing to the cake’s incredibly tender and moist crumb. Its acidity also reacts with the baking soda, creating a light and airy texture.
• Perfectly Balanced Sweetness: The recipe avoids being overly sweet, allowing the rich chocolate flavor of the cake and the creamy sweetness of the filling to shine through.
• Cream Cheese Magic: The filling uses a combination of shortening and cream cheese for the ideal balance of stability and tang. The cream cheese adds a subtle tang that complements the sweetness perfectly, preventing the filling from being cloying.
• Tried and True: This recipe is based on traditional Amish methods, ensuring an authentic and delicious result.

Ingredients

For the Cakes:

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup hot water

For the Filling:

• 1 cup shortening (vegetable or butter-flavored)
• 1 cup granulated sugar
• 1 (8 ounce) package cream cheese, softened
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Instructions

Making the Cakes:

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Dry Ingredients: In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. Cream Butter and Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy.
4. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
5. Alternate Wet and Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
6. Add Hot Water: Carefully stir in the hot water until the batter is smooth and slightly thin.
7. Drop by Spoonfuls: Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each mound. They will spread slightly.
8. Bake: Bake for 8-10 minutes, or until the cakes spring back lightly when touched.
9. Cool Completely: Let the cakes cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Making the Filling:

1. Cream Shortening and Sugar: In a large bowl, cream together the shortening and sugar until light and fluffy.
2. Add Cream Cheese: Beat in the softened cream cheese until smooth and well combined.
3. Add Vanilla and Salt: Stir in the vanilla extract and salt.
4. Whip Until Fluffy: Continue to beat the filling for several minutes until it is light and fluffy.

Assembling the Whoopie Pies:

1. Match the Cakes: Pair the cooled cakes together based on size and shape.
2. Fill the Cakes: Spread a generous amount of filling onto the flat side of one cake.
3. Sandwich Together: Top with the flat side of another cake, creating a sandwich.
4. Repeat: Repeat with the remaining cakes and filling.
5. Chill (Optional): For best results, chill the assembled Whoopie Pies in the refrigerator for at least 30 minutes before serving. This allows the filling to firm up slightly.

Tips for Success

• Don’t Overmix: Overmixing the batter will result in tough cakes. Mix until just combined.
• Use Room Temperature Ingredients: Softened butter and room temperature cream cheese will cream together more easily, resulting in a smoother batter and filling.
• Don’t Overbake: Overbaked cakes will be dry. Bake until they spring back lightly when touched.
• Cool Completely: Make sure the cakes are completely cool before assembling the Whoopie Pies, or the filling will melt.
• Use a Cookie Scoop: A cookie scoop will help you create uniform-sized cakes.
• Adjust Sweetness: If you prefer a less sweet filling, reduce the amount of sugar slightly.
• Add Extracts: Experiment with different extracts in the filling, such as almond or peppermint, for a unique flavor.

Storage Instructions

Store assembled Whoopie Pies in an airtight container in the refrigerator for up to 3-4 days. They are best enjoyed within the first 2 days, as the cakes can become slightly softer over time. You can also freeze the cakes and filling separately. Wrap the cooled cakes tightly in plastic wrap and store them in a freezer bag. Store the filling in an airtight container. Thaw both completely before assembling the Whoopie Pies.

FAQ

Q: Can I use a different type of flour?

A: While all-purpose flour is recommended for the best texture, you can substitute with cake flour for an even more tender crumb. Be aware that the texture might be slightly different.

Q: Can I use milk instead of buttermilk?

A: Buttermilk is crucial for the texture and flavor of the cakes. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Q: Can I use butter in the filling instead of shortening?

A: While you can use butter, the filling will be softer and less stable at room temperature. Shortening provides a more stable filling that holds its shape better.

Q: My filling is too soft. What can I do?

A: If your filling is too soft, try adding a tablespoon or two of powdered sugar at a time until it reaches the desired consistency. You can also chill the filling in the refrigerator for 30 minutes to an hour to help it firm up.

Q: Can I make these ahead of time?

A: Yes! You can make the cakes and filling a day ahead of time. Store them separately in the refrigerator and assemble the Whoopie Pies just before serving.

Conclusion

This Amish Whoopie Pie recipe is a guaranteed crowd-pleaser. With its soft, chocolatey cakes and creamy, sweet filling, it’s the perfect dessert for any occasion. So gather your ingredients, preheat your oven, and get ready to experience the joy of baking and enjoying these delicious, comforting treats. You’ll be saying “Whoopie!” in no time!