Birthday Cake Whoopie Pie
Delicious vanilla cake loaded with multicolored sprinkles sandwiched together with vanilla buttercream for the perfect slice of birthday cake in a whoopie pie.
Servings Prep Time
13servings 20minutes
Cook Time
Servings Prep Time
13servings 20minutes
Cook Time
Whoopie Pie
Buttercream Icing
Whoopie Pies
  1. Preheat oven to 350. Line a baking sheet with parchment paper.
  2. Combine the flour, baking powder, and cream of tartar in a bowl and set aside.
  3. In a mixing bowl, cream the shortening and sugar till creamy.
  4. Add the egg and vanilla and mix well.
  5. Add in half of the flour mixture and mix well. Add in the buttermilk and mix till combined.
  6. Add the other half of the flour in and mix well.
  7. Whisk together the baking soda, vinegar, and milk. Add this to the creamed mixture and mix on low till mixture is full combined and creamy.
  8. Scoop with a small to medium scoop on the cookie sheets. You should get about 25-26 scoops.
  9. Sprinkle on the colored sprinkles making sure to cover each scoop of dough generously. Press down gently to adhere the sprinkles to the dough.
  10. Bake about 15 minutes until done when the cake springs back.
  11. Cool completely before filling with the buttercream.
  12. Make the buttercream while the cookies are cooling.
  13. After the cakes are cooled, couple the cakes together for tops and bottoms, matching the tops and bottoms equally.
Vanilla Buttercream
  1. Cream the butter and shortening together till creamy.
  2. Add in the powdered sugar, creamer, and vanilla and mix on low till just comes together then turn to medium high and whip 1-2 minutes till fluffy. Adjust with more creamer if too stiff.
  3. Put int piping bag and with a star tip and pipe icing onto each bottom of the whoopie pie.
  4. Place tops onto each cake and press gently to adhere.
Recipe Notes

Recipe adapted from “The Busy Mother’s Cookbook”