The Classic Whoopie Pie Recipe from Central Pennsylvania

Bringing a little bit of my Pennsylvania Dutch roots to the Florida sun! If you grew up in Central Pennsylvania or have roots in the Pennsylvania Dutch community, you know the whoopie pie is more than just a dessert. It’s a symbol of hometown comfort and nostalgia, a sweet reminder of family gatherings and simpler times. Today, I want to share with you the classic Pennsylvania Dutch whoopie pie recipe that has been a staple family’s kitchen for generations. Whether you’re baking for the first time or looking to reconnect with your roots, this traditional recipe brings a bit of Central Pennsylvania right into your home.

Classic Pennsylvania Dutch whoopie pie with chocolate cake and creamy frosting

What Makes the Pennsylvania Dutch Whoopie Pie Special

The whoopie pie is often described as a cake or cookie, but it’s really a delightful combination of both. Two soft, cake-like cookies sandwich a fluffy, creamy frosting that melts in your mouth. This treat is a traditional favorite in Central Pennsylvania, where families pass down their own versions of the recipe. The chocolate whoopie pie I’m sharing uses Hershey’s special dark cocoa powder, which gives the cake a rich, fudgy flavor that stands out from other versions.

This recipe is perfect for anyone who loves baking and wants to create a taste of nostalgia. It’s also a great way to introduce friends and family to a piece of Pennsylvania Dutch culture, especially if you’re far from your hometown.

Ingredients You’ll Need

Before you start, gather these ingredients for the chocolate cakes and the frosting:

For the Chocolate Cakes:

• 2 cups sugar

• 1/2 cup shortening

• 2 eggs

• 4 cups flour

• 2 teaspoons baking soda

• 1/2 teaspoon baking powder

• 1 1/2 teaspoons salt

• 1 teaspoon vanilla extract

• 3/4 cup unsweetened cocoa powder (I recommend Hershey’s special dark for richness)

• 1 cup milk

• 1 cup boiling water

  
  

For the Filling/Frosting:

• 5 1/2 tablespoons flour

• 1 cup milk

• 1 cup shortening (or substitute with 1 cup butter for a less sweet, fluffier frosting)

• 1 cup granulated sugar

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

  
  

Step-by-Step Instructions for Baking Whoopie Pies

Preparing the Chocolate Cakes

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, cream together the sugar, shortening, and eggs until the mixture is light and fluffy.

3. In a separate bowl, sift together the flour, baking soda, baking powder, salt, and cocoa powder.

4. Add the dry ingredients to the creamed mixture alternately with the milk and vanilla extract. Mix well after each addition.

5. Stir in the boiling water carefully. The batter will be thin, but that’s what makes the cakes moist and fudgy.

6. Drop teaspoon-sized pieces of dough onto an ungreased cookie sheet, spacing them about 2 inches apart.

7. Bake for 5 to 7 minutes. The cakes should spring back when lightly touched but still be soft.

8. Remove from the oven and let cool completely on a wire rack before assembling.

   
   

Making the Filling/Frosting

1. In a small saucepan, whisk together the flour and milk until smooth.

2. Cook over medium heat, stirring constantly, until the mixture thickens. This usually takes about 5 minutes.

3. Remove from heat and let the mixture cool completely.

4. In a mixing bowl, cream together the shortening (or butter), sugar, salt, and vanilla extract until light and fluffy.

5. Gradually add the cooled flour mixture to the creamed ingredients and beat until the frosting is smooth and creamy.

   
   

Assembling the Whoopie Pies

• Match the cakes in pairs of similar size.

• Spread or pipe a generous amount of frosting on the flat side of one cake.

• Top with the matching cake, pressing gently to spread the frosting evenly to the edges.

• Repeat with the remaining cakes and frosting.

  
  

Tips for Perfect Whoopie Pies Every Time

• Use Hershey’s special dark cocoa powder for a deeper chocolate flavor.

• Don’t overbake the cakes; they should remain soft and moist.

• Let the cakes cool completely before frosting to prevent melting.

• For a lighter frosting, substitute shortening with butter, but keep in mind it will be less sweet.

• Store whoopie pies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

• Use cling-flim or saran wrap around each sandwich and store in the fridge for later.

  
  

Why This Recipe Feels Like Home

Baking this whoopie pie recipe brings back memories of my hometown in Central Pennsylvania. It’s a simple pleasure that connects me to my family and the Pennsylvania Dutch traditions that shaped my childhood. Sharing this recipe with you feels like passing along a piece of that heritage, especially if you’re far from home or new to baking. Whoopie Pies comes in every flavor and combination. Bring your own creativity and pairings to this recipe.

The whoopie pie is more than just a sweet treat. It’s a reminder of the joy found in traditional recipes, the comfort of familiar flavors, and the warmth of sharing food with loved ones. Whether you bake these for a holiday, a family gathering, or just because, they carry a sense of nostalgia that’s hard to beat.

If you try this recipe, I’d love to hear how your whoopie pies turn out and what memories they bring back for you. Baking is a wonderful way to keep traditions alive and create new ones in your own kitchen.

Happy baking!