Whoopie Pies Recipe

The former OB Warehouse, notorious for their whoopie pies, closed their doors on Valentine’s Day in 2017. So what better way to toast their memory this Valentine’s Day than making your own version of this delicious dessert inspired by their whoopie pie menu staple? We’re not going to make “making whoopie” jokes here, but here’s a recipe!

OB Warehouse Whoopie Pie

Serves 10-12 / Beverage pairings: Espresso with a lemon twist

Photography by Martin Mann

For cakes:

2 3/4 cup flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/2 cup vegetable shortening
1 1/2 cup sugar
1 tsp. vanilla
2 eggs
1/2 cup buttermilk
1/2 cup cocoa powder
1/2 cup boiling water

Preheat oven to 350 degrees.

Sift together flour, baking soda, baking powder and salt.

Cream together shortening, sugar and vanilla. Using a hand mixer, beat in eggs one at a time.

Stir in half the flour mixture, then buttermilk, then remaining flour mixture.

Set mixer to low speed, add cocoa powder and boiling water and mix until smooth.

Scoop 2.5-ounce portions onto a parchment-lined baking sheet and bake 10-12 minutes, until springy but firm. Place sheet on cooling rack to cool cakes fully.

For filling:

5 Tbsp. flour
1 cup milk
1 cup sugar
1 cup shortening
2 tsp. vanilla
1/4 tsp. salt

Combine flour and milk in a double boiler and cook, stirring until thickened.

Cool slightly and then use a hand mixer to beat in remaining ingredients until filling is fluffy.

When cakes are cool, spread one generously with filling and top with another, pressing the two together. Repeat with remaining cakes.

Wrapped in waxed paper, pies will keep up to two days at room temperature. Refrigerate if keeping longer than two days.