Snack Society: Test Kitchen
I love to bake, but somewhere along the way, I stopped doing it regularly. These days, it mostly happens around the holidays when I bake more cookies than my family can eat (or, let’s be honest, should eat).
What I’ve always loved about baking is the predictability of it. If I follow the recipe, I end up with something delicious. It’s comforting—and honestly, perfect for a rule follower like me.
As I was dreaming up content for the Snack Society, I had an idea that would get me back into the kitchen: Snack Society Test Kitchen. There are so many regional dishes to explore—but since I can’t be on the road full-time like a Food Network star, I figured I’d bring the flavors to me.
That idea quickly evolved. Along with regional specialties, I’ll be testing copycat recipes of favorite theme park foods, nostalgic treats from childhood, convenience store favorites, and whatever quirky creations I stumble across along the way.
As with everything I do, there will be stories woven in—because I can’t help myself. I’ll give you a little background on the dish, share the recipe I used, and offer up my thoughts on the process and the final product.
So grab your spatula and your curiosity. The Test Kitchen is officially open.
Test Kitchen Mission: Whoopie Pies (PA Dutch Edition)
When I started thinking about which recipe should launch the Test Kitchen, one answer came to mind almost immediately: whoopie pies.
Growing up in central Pennsylvania, I’ve eaten more than my share of these soft, chocolatey sandwiches from farmers’ markets and local bakeries. I’ve even made them before, though usually with a twist, like mint icing or red velvet cake.
But this time, I wanted to go back to the classic. A true Pennsylvania Dutch-style recipe, no frills. And I found just that on Discover Lancaster’s website.
A Quick History of the Whoopie Pie
The whoopie pie has sweet and humble origins in Pennsylvania Dutch Country, where Amish and Pennsylvania German communities are believed to have created the treat in the early 1900s. Legend has it that thrifty bakers used leftover cake batter to make soft, chocolatey rounds—then filled them with creamy frosting and tucked them into lunch pails. When kids or farmers found them, they’d shout “Whoopie!”—and the name stuck.
Despite being called a “pie,” it’s really a cake sandwich: two domed chocolate cakes with a fluffy center. Traditional PA Dutch versions use a light filling made with shortening or boiled milk frosting—not the marshmallow fluff you’ll find in some New England versions.
Speaking of up north…
Maine also claims the whoopie pie, with Labadie’s Bakery in Lewiston saying they sold the first commercially produced version in 1925. In fact, Maine officially named it their state treat in 2011. Their whoopie pies tend to be much larger and always filled with marshmallow-based fluff.
And in Western Pennsylvania, don’t be surprised if you hear them called “gobs”—a local nickname that may have been inspired by coal mining “gob piles,” and a term still widely used in the Johnstown area.
Today, whoopie pies are a staple at roadside stands, farmers’ markets, and bake sales across Lancaster County. While chocolate with white filling is the classic combo, you’ll find seasonal and modern spins like pumpkin, oatmeal, red velvet, and peanut butter—all carrying a little slice of regional tradition between those cake-like layers.
Agents 001’s Test Kitchen Notes
I’ll admit, I was a little shocked by how much shortening the recipe called for—both in the cake batter and the filling. But who am I to question a dessert that’s been beloved for more than a century?
The batter came together easily, but it was much stickier than I expected. I had chocolate everywhere by the time I was done scooping it onto the baking sheets. It had a lighter texture than I anticipated, less like cookie dough, more like cake batter. I found myself using my cookie scoop like a ladle, hoping for consistency and minimal mess (spoiler: there was still mess).
This recipe makes a lot of whoopie pies. When all was said and done, I had about 30 sandwiches, each roughly 3 inches in diameter, which means I baked 60 individual cake halves. With about 12 minutes per batch and 12 cakes per tray, it took a while. This is not a quick “I’ll just whip something up” kind of bake, but it’s definitely worth the time.
Once they cooled, it was on to the filling. I used pasteurized egg whites from a carton and had the hardest time getting them to whip to stiff peaks. At one point, I was a little worried—they just weren’t folding in the way they were supposed to. So I pivoted. I swapped the paddle for the whisk attachment on my mixer and gave the whole thing a good blend.
And that did it. The filling came together beautifully—light, airy, and not overly sweet. It was the perfect contrast to the rich chocolate cakes.
Using an offset spatula, I spread the filling on one half and topped it with a matching half. Before assembling, I took a few minutes to pair up the cake rounds so they were similar in shape and size. It made the final whoopie pies look tidy, polished… and maybe even a little professional.
The result? Here’s the review:
Final Verdict
Mess Level: 4/5
Sticky batter, whipped filling, and a mountain of cake halves mean this one took over the kitchen (and possibly my shirt).
Effort Rating: 3.5/5
Not difficult, but definitely time-consuming—especially if you’re baking the full batch. Totally doable for a weekend project.
Nostalgia Factor: 5/5
Brought me back to being a kid and getting them from the grocery store or farmers’ market.
Tasting Notes:
Soft, rich chocolate cakes with a filling that’s light, not cloying. The flavor improves after resting overnight in the fridge. These were even better the second day. And 3rd and 4th.
Would Bake Again?
Absolutely. I might try halving the recipe next time unless I’m baking for a crowd—or storing up supplies for a long winter expedition.
Snack Society Badge Earned
Heritage Baker Extraordinaire
Awarded for honoring a Pennsylvania Dutch classic, conquering sticky batter chaos, and whipping up a filling that would make any lunch-pail kid shout “Whoopie!”
Mission Debrief
This was the perfect recipe to kick off the Test Kitchen, rooted in tradition, fun to make, and full of stories just waiting to be told. Whoopie pies may look simple on the outside, but inside, they hold a century of culture, comfort, and regional pride.
If you want to give these a try, head over to the Discover Lancaster website for the recipe. If you are going to be in Lancaster, they also have a list of bakeries where you can pick some up.
