Filled with a fluffy cloud of vanilla frosting, gob cake is a moist and decadent sheet cake that will bring back memories of your childhood.
Some recipes just scream nostalgia, and this gob cake is one of them. Like homemade Hostess cupcakes, this gob cake recipe takes me back to the good ol’ days with its whipped vanilla filling sandwiched between two layers of moist chocolate cake. It’s essentially a Suzy Q or Devil Creme supersized into one giant shareable, sliceable cake. In other words, it’s basically every 7-year-old child’s dream come true.
Our recipe transforms the classic hand-held gob cake into a full-sized cake baked on two sheet pans. While many modern versions have adopted a marshmallow-like fluffy white frosting, our gob cake recipe stays true to the original, opting for an ermine-style vanilla frosting. Ermine frosting is unique because it begins with a boiled milk and flour base, which helps thicken and stabilize the frosting. It’s the ideal choice for this giant whoopie pie because it can hold the weight of the second cake layer without deflating or oozing out the sides.
What is gob cake?
Traditionally, a gob cake is a small hand-held dessert consisting of two mounded, cookie-sized chocolate cakes sandwiched around a creamy vanilla-flavored filling. If this sounds familiar, perhaps you know this dessert by its more common name: whoopie pie. The term gob cake is unique and reserved mainly for Western Pennsylvania, which has a rich history in coal mining. The term gob cake is believed to have been coined by coal mine workers because the cake had an appearance that reminded them of lumps of coal refuse known as gob piles. So while workers in Appalachia enjoyed coal miners cake, those in Pennsylvania were gobbling up gob cake.
Gob Cake Ingredients
Chocolate cake mix: For this gob cake recipe with cake mix, we recommend using a dark chocolate cake mix to give the dessert a deep, rich chocolate taste that counters the sweetness of the filling.
Instant chocolate pudding mix: A box of pudding mix is the secret to making an ultra-moist cake. It’s one of the best tricks for making a boxed cake mix taste homemade.
Eggs: Eggs contribute to the cake’s overall texture and structure.
Canola oil: Cake recipes made with oil tend to be more tender and moist than those made with butter. The oil inhibits the flour’s gluten from developing, yielding a softer, more tender cake.
Flour: Flour helps thicken and stabilize the vanilla frosting.
Evaporated milk: Evaporated milk offers a rich, thick and creamy base for the ermine frosting. Heavy cream or half-and-half is a good substitute for evaporated milk.
Butter and shortening: The filling needs a combination of fat and shortening for the best flavor, texture and stability. Butter gives the frosting a rich and creamy taste, while the shortening helps it whip to a fluffy yet stable consistency.
Sugar: Sugar gives the creamy frosting just the right amount of sweetness.
Vanilla extract: Vanilla adds depth and complexity to the silky frosting. For the best taste, choose a high-quality brand of vanilla extract.
Directions
Step 1: Prepare the pans
Preheat the oven to 350°F. Line two greased 15x10x1-inch baking pans with parchment, then grease the paper. Set aside.
Step 2: Make the batter
In a large bowl, combine the cake mix, pudding mix, water, eggs and oil. Beat at low speed for 30 seconds, then beat at medium speed for two minutes.
Step 3: Bake the cakes
Divide the batter between the two prepared pans and spread the batter into an even layer in each.
Bake until a toothpick inserted in the centers comes out clean, 12 to 15 minutes. Cool for five minutes before inverting onto wire racks to cool completely. Gently peel off the parchment.
Step 4: Make the frosting
Meanwhile, in a small saucepan, whisk the flour and milk until smooth. Bring the mixture to a boil and cook, stirring until thickened, about two minutes. Remove from the heat, cover and then cool to room temperature.
In the bowl of a heavy-duty stand mixer, cream the butter, shortening and sugar until light and fluffy, five to seven minutes. Beat in the vanilla extract and then add the milk mixture. Beat on high until fluffy, 10 to 15 minutes.
Editor’s Tip: Don’t rush this process. Beating the frosting for this lengthy duration will ensure it not only achieves the proper volume but also helps the sugar granules fully dissolve into the frosting, making the mixture silky smooth.
Step 5: Assemble the cake
To assemble, place one cake on a large cutting board and spread the top with frosting.
Carefully top with the remaining cake. Cut into squares and serve.
Editor’s Tip: Use two flat cookie sheets as giant spatulas to help lift and position the top layer of cake so it doesn’t tear or crumble as you slide it into position.
Gob Cake Variations
Try a filling flavor twist: Swap in chocolate frosting or raspberry for the vanilla filling, as in this chocolate-raspberry whoopie pie recipe.
Use a cake alternative: Try another box mix or adapt the recipe for these pumpkin whoopie pies or red velvet whoopie pies into a sheet pan-style gob cake.
Add a fruit surprise: For a fruity surprise, swirl strawberry or cherry pie filling into the frosting before topping it with the second cake layer.
How to Store Gob Cake
Store leftover gob cake wrapped tightly in the fridge. It will last up to five days.
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