Boston Cream Pie Whoopies

Boston Cream Whoopie Pies ~ Want to know the secret to making a great tasting and perfectly shaped whoopie pie? Keep reading to find out

Boston Cream Pie Whoopies

Let me start by saying, I know maraschino cherries are not traditional on any Boston Cream Pie recipe, but these whoopie pies were begging to be accessorized. Extraneous? That depends on your taste.

If you are a regular reader of BR you know I just recently made Salted Caramel and Chocolate Stout Whoopie Pies. The recipe for the whoopie cakes took me a few runs to nail down, so when I finally turned out a batch of delicious whoopie cakes with perfect round domes I was ecstatic.

Fast forward a few days to when I took the vanilla whoopie cakes out of the oven-I was so disappointed. While they tasted great, the vanilla whoopie cakes lacked all the height and the round dome of the stout ones. Eighty whoopie cakes later, I should have called it a day. But determination over ruled laziness and I headed to the store to buy my hypothesized secret ingredient for round two.

Most of you know-for those of you who dont, let me say I have no formal training in baking and most of what I discover and create is through learning from trial and error and process of elimination.

So heres what I discovered . . . . the secret ingredient to perfectly shaped whoopie cakes: carbonation.

Keeping all appropriate ingredients proportional to my chocolate stout whoopie cakes, I realized the key difference was the beer. To be more exact, my thought process went with the idea that it was the carbonation in the beer that gave the batter the extra air to create the round dome. Putting that to the test I went and bought vanilla cream soda and plain carbonated water. After three rounds of testing I can confidently report that all those bubbles will definitely leave you with some nice round whoopie cake domes.

See the difference in the picture on the left? The rounder whoopie cake was made with vanilla sodait has twice the height of the one without it. Now for the more important question taste. I can tell you there is only a slight noticeable taste differences between the vanilla soda and carbonated water. That said if you dont like the idea of soda in your batter, you can use carbonated water

Boston Cream Pie Whoopie Pies




  • 2 14 cup flour
  • 12 cup light brown sugar, slightly packed (75 g light brown sugar)
  • 1 teaspoon baking powder
  • 12 cup sour cream
  • 1 teaspoon baking soda
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 12 cup vegetable oil
  • 12 cup plain seltzer water

Pastry Cream:

  • Click here for the recipe.

Chocolate glaze here:

  • Click here for the recipe and double it.



  1. Preparation: Heat oven to 350 degrees F. Line bake sheet with parchment paper or a silpat.
  2. Sift flour, brown sugar and baking powder in a bowl; set aside.
  3. In second bowl fold baking soda and sour cream until combined; set aside.
  4. Place egg, vanilla extract and vegetable oil in a bowl and whisk until well combined and mixture is slightly emulsified. Add in sour cream mixture and whisk until combined. Add carbonated water and whisk until combined.
  5. Combine flour mixture with wet mixture fold to combine.
  6. Transfer mixture to a pastry bag fitted with a round tip and pipe onto a parchment line bake sheet.
  7. Bake at 350 degrees F for 10 minutes.


  1. Fill pastry bag with pastry cream or using a spoon, place 1 teaspoon of pastry cream on the bottom side of one whoopie cake and place the second whoopie cake on top. Pour glaze on top and garnish with cherry.

A few notes:

  • The whoopie cakes can be made two days in advance and kept tightly covered at room temperature.
  • The pastry cream can be made 3 days in advance.
  • Fully assembled whoopies are best eaten the day of.