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Classic Vanilla Whoopie Pies

Whoopies are a hot baking trend in the US. The pies are filled with creamy buttercream and then decorated with colourful sprinkles.

8 servings

Easy 40 Minutes



For the recipe  Classic Vanilla Whoopie Pies

For the Cakes:

125 g Unsalted butter or Margarine (softened)
200 g Caster Sugar (7 oz)
3 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
450 g Plain Flour (14 oz)
about 1 g Dr. Oetker Bicarbonate of Soda (¼ tsp)
about 2.5 g Salt (½ tsp)
about 250 ml Buttermilk (9 fl.oz)
1 Large Egg Beaten

For the Filling:

150 g Unsalted butter (softened)
250 g Icing Sugar (9 oz)
Dr. Oetker Pink Extra Strong Food Colour Gel

For the Topping:

150 g Icing Sugar (5 oz)
Dr. Oetker Hundreds and Thousands




Classic Vanilla Whoopie Pies

Preheat oven to 180°C (160°C Fan, Gas Mark 4). Line 2 of 3 baking trays with greaseproof paper . First make the cakes. In a mixing bowl, cream the butter or margarine and sugar together until pale and creamy then beat in the egg and add the Vanilla Extract.


Sift the flour, Bicarbonate of Soda and salt into another bowl. Gradually add spoonfuls of the flour mixture, mixing well after each addition, along with sufficient buttermilk to make a smooth , thick cake mixture – Note: You may not require all the buttermilk.


Using a 5cm (2in) 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. Baking in the oven for 12-14 minutes until risen, lightly golden and firm to the touch. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.


For the topping, sift the icing sugar into a mixing bowl and add a few drops of Vanilla Extract. Gradually add 5 to 6 tsp warm water to make a smooth, spreadable icing. Spread thickly over the peaked side of half the cold cakes. Sprinkle with your favourite sprinkles and leave to set.


For the filling, put the butter into a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing and add a few drops of Pink Gel Food Colour until desired colour is achieved. Either spoon the filling into a piping bag fitted with a plain ½ cm nozzle and pipe over the flat side of the remaining pie halves, or alternatively spread thickly using a knife.


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

1 serving = 205g

Nutritional Information for the recipe Classic Vanilla Whoopie Pies

Per Serving Per 100 g / ml
Energy 3312 kJ
791 kcal
1599 kJ
382 kcal
Fat 30.32 g 14.65 g
Carbohydrate 119.43 g 57.69 g
Protein 8.61 g 4.16 g