The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

I need a formula for dense cake style Red Velvet and Chocolate Whoopie Pies

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Chef Jimmy J's picture
Chef Jimmy J

I need a formula for dense cake style Red Velvet and Chocolate Whoopie Pies

I need some help, I'm looking for a formula to make 12-4 inch Whoopie pies. They need to be dense not light and crumbly. I also would like a formula for a smooth but firm filling, vanilla and cream cheese, that won't shoot out with the first bite. Thanks in advance...JJ

Chef Jimmy J's picture
Chef Jimmy J

Two days and no help? :(

mimifix's picture
mimifix

Greetings JJ,


Your request on this site goes to folks more attuned to breadbaking, so maybe that's why there's been no response.


And I apologize for my not having responded. I'm a former bakery owner, pastry chef, and recipe developer - but I don't have a perfected recipe for your request. And sorry, I'm too busy right now with a deadline, testing recipes for my new cookbook which will be released shortly. 


But I do have a couple of suggestions. Take a Red Velvet cake recipe, the smallest batch size possible, then keep adding flour until the batter is thick, density a bit closer to dough rather than batter. Also add a pinch of extra leavener, whichever is used in the recipe. Drop a couple scoops from a disher/scoop, leave plenty of room on the baking sheet, and bake as for half moon (black and white) cookies. If the cookie spreads too much add more flour; if too dense, add a touch liquid and repeat baking.


For the filling, I would use a soft cream cheese icing with double vanilla extract.


Sorry I can't be of more help, Mimi

Mini Oven's picture
Mini Oven

http://whatscookingamerica.net/History/WhoopiePieHistory.htm


I was too curious.  I had to find out what one was.

breadman1015's picture
breadman1015

This is a recipe that I have used with good success. As mimifixsuggests, bake a test cookie to determine how much it spreads. If it spreads too much, add a couple of Tablespoons of Flour. If it doesn't spread enough, thin with a couple of Tablespoons of Buttermilk.


 


2-1/4         cup         Flour
1/3            cup         Cocoa
1                tsp.        Baking Soda
1/4             tsp.        Salt
1                cup         Buttermilk
1                tsp.        Vanilla
2                Tbs.        Red Food Coloring
1                              Egg (L)
1/3             cup         Canola Oil
1                cup         Sugar


Preheat the oven to 350°F. Line a sheet pan with parchment paper or Silpat. Sift together the Flour, Cocoa, Baking Soda, and Salt. In a separate bowl, combine the Buttermilk, Vanilla, and Red Food Coloring. In the bowl of a stand mixer with the paddle, combine the Egg, Canola Oil, and Sugar at low speed. Increase speed to high and beat until very light in color. At low speed, add the Flour and Buttermilk, alternating in three additions. Using a #24 scoop (2-3/4 tablespoons), portion the batter out onto the prepared pan. Bake until the Cakes spring-back when lightly pressed, about 10 minutes. Cool completely on a rack.

Postal Grunt's picture
Postal Grunt

The State of maine is considering a law to make the whoopie pie the official state dessert.

Chef Jimmy J's picture
Chef Jimmy J

I knew I could count on you guys to come through! BIG THANKS to all of you. This is one of the few sights with Professionals and NO ONE comments unless they have tried the formula or have something to contribute. It drives me nuts to find a recipe, then when checking the reviews there are 45 responses that read, "OOOH thanks for posting, that sounds good, I'll try it this weekend!"  AAAARRRRGGHHH!...JJ