At a Glance

20 mins. to 30 mins.
14 mins. to 16 mins.
45 mins. to 60 mins.
8 large or 16 small whoopies
As American as apple pie, and as New England as a whoopie pie, these sweet saucers of spice abound with the flavors of Fall. Two generous cakes sandwich a rich cinnamon-cider buttercream filling. It is one of the most decadent desserts you can hold in one hand.
Volume Ounces Grams

whoopie cakes

  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 4 tablespoons butter, softened (1/2 stick)
  • 4 tablespoons shortening
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla
  • 1 cup unsweetened applesauce, homemade or purchased
  • 2 teaspoons Apple Pie Spice

cinnamon-cider buttercream filling


  1. Preheat the oven to 375°F. Line two baking sheets with parchment paper, or spritz well with cooking spray.
  2. In a small bowl or measuring cup, whisk together the eggs, buttermilk, vanilla and applesauce and spice until well combined.
  3. Place the flour,sugar, baking powder, salt, baking soda, butter, and shortening in the bowl of your mixer. Add half of the apple/egg/buttermilk mixture. Beat on medium speed for two minutes.
  4. Add the remaining liquid and beat for another two minutes.
  5. Drop the batter onto the parchment, leaving about 2" between cakes for room to spread. Use 1/4 cup measure for large whoopies, or 2 tablespoons for small cakes.
  6. Bake in a 375°F oven for 14 to 16 minutes or until the edges of the cakes just begin to brown. Remove from the oven and cool completely before peeling the cakes off of the parchment paper.
  7. While the cakes cool, combine the prepared buttercream icing with the boiled cider and cinnamon oil until smooth and creamy.
  8. Match up the cooled whoopies in pairs. Spread a generous amount of filling on one half of the pair and sandwich with the second cake. Press lightly to join. Serve immediately. The cakes also freeze very well and are delicious icy cold.
  9. Yield: 8 large whoopie pies, or 16 small pies

Tips from our bakers

  • You can replace the apple pie spice with a combination of cinnamon, nutmeg and clove to your taste.
  • In the filling, you may use thawed apple juice concentrate for the boiled cider.
  • Cinnamon oil is the key to getting a punch of cinnamon flavor without the brown of cinnamon in your icing. Check at your local hobby and craft store for a small bottle in the cake decorating section.
  • 2 tablespoons of King Arthur Flour Cake Enhancer works beautifully in this recipe to give a nice puff to your whoopie pies. Give it a try!