Whoopie pies

Whoopie pies

  • 1
  • 2
  • 3
  • 4
  • 5
(5 ratings)

Prep: 30 mins Cook: 12 mins

More effort

Makes 10
These fun little treats take under an hour to make and will be a sweet addition to any bake sale

Nutrition and extra info

Nutrition: per serving

  • kcal647
  • fat32g
  • saturates15g
  • carbs91g
  • sugars63g
  • fibre2g
  • protein5g
  • salt1.17g
Save to My Good Food
Please sign in or register to save recipes.


  • 300g self-raising flour
  • 50g cocoa
  • 2 tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 175g soft light brown sugar
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 75ml sunflower oil, plus extra
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 150ml buttermilk
    Buttermilk pancake mixture in bowl with whisk



    There are two types of buttermilk. Traditional buttermilk is a thin, cloudy, slightly tart but…

  • 1 tub ready-to-use frosting
  • colourful sprinkles, to decorate

For the glaze

  • 100g icing sugar
  • 50g cocoa
  • 100ml double cream


  1. Heat oven to 180C/160C fan/gas 4 and line baking trays with parchment. Mix flour, cocoa, bicarb, sugar and a pinch of salt. Whisk the egg, oil and buttermilk together, then mix into dry ingredients with 75ml boiling water. Spoon 20 spoonfuls onto trays, well spaced. Bake for 12 mins or until firm to touch, peel off trays. Cool.

  2. For the glaze, sift icing sugar and cocoa into a small pan. Gradually stir in cream followed by 100ml boiling water. Heat gently until syrupy.

  3. Sandwich 2 cakes together with the frosting, spoon over some glaze and decorate with sprinkles.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
11th Jul, 2014
Vanilla or lemon flavours much better and swiss meringue buttercream filling split mixture in three and colour wirh pink and yellow and marble effect
8th Sep, 2012
These went down a treat at home and at work. I used a white chocolate ganache to sandwich them together, yum!
29th Aug, 2012
Just printed the recipe... We might sell these at the restaurant!!!
31st Mar, 2012
These had no flavour and tasted like a bad packet-mix. I think I should have put some vanilla essence in with the cake mix. Mind you, lashings of vanilla buttercream helped somewhat! Texture was good. Franti91 - how about orange/lemon zest and juice or coffee with coffee icing?
21st Mar, 2011
26th Dec, 2010
Can someone suggest other flavourings as we don't really like too much chocolate! Also, can I use a shallow bun tin instead of lining a tin with parchment as time is a factor when I have a baking session?
10th Dec, 2010
I thought these were disappointing. They didn't really have any flavour. The children loved the raw mix but didn't like the baked cakes! This is just my opinion though and I might not have done them correctly.
4th Dec, 2010
do u have to do a frosting ??/
28th Oct, 2010
made these last week. They are delish
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?