Classic whoopie pies

These little beauties from Dr Oetker are the must-make sweet treat
Classic whoopie pies
  • Rating:
  • Serves: Makes 8
  • Cook Time: 15 minutes
  • Prep Time: 35 minutes
  • Effort: easy


For the pies

  • 25 g butter or margarine, softened
  • 200 g light brown sugar
  • 1 large egg, beaten
  • 350 g plain flour
  • 50 g cocoa powder
  • 1 ¼ tsp bicarbonate of soda, such as Dr Oetker
  • ½ tsp salt
  • 250 ml low fat buttermilk

For the topping

  • 150 g icing sugar
  • 2 ½ tbsp cocoa powder
  • chocolate strands or silver balls, such as Dr Oetker to decorate

For the filling

  • 150 g unsalted butter, softened
  • 250 g icing sugar
  • a few drops vanilla extract, such as Dr Oetker


1. Preheat oven to 180 C/160 C fan oven/gas 4. Line 2 or 3 large baking trays with baking parchment. First make the pies. In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then beat in the egg.

2. Sift the flour, cocoa, bicarbonate of soda and salt into another bowl. Gradually add spoonfuls of the flour mixture along with the buttermilk, mixing well after each addition, to make a smooth, thick cake mixture.

3. Using a 5cm diameter ice cream scoop, drop 6 to 8 scoops of the mixture on to each baking tray, spaced well apart to allow room for spreading. Bake in the oven for 12-14 minutes until risen, slightly cracked and firm to the touch. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.

4. For the topping, sift the icing sugar and cocoa powder into a mixing bowl and gradually mix in 5 to 6 teaspoons of warm water to make a smooth, glossy spreadable icing. Spread thickly over the peaked side of half the cold pies, smoothing the icing with the back of a knife. Sprinkle with your favourite cake decorations and leave on a wire rack for a few minutes to set.

5. For the filling, put the butter in a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing. Add a few drops of vanilla to flavour. Either spoon the filling into a piping bag fitted with a plain 5mm nozzle and pipe over the flat sides of the remaining pie halves, or alternatively, spread thickly using a knife.

6. To serve, when the iced pie tops are set, carefully sandwich them on to the filled pie halves and enjoy!

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