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 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 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 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

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 cream
1 tablespoon (21 grams) light corn syrup
6 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

The post Whoopie Pie Bundt Cake first appeared on Bake from Scratch.