Please see our privacy policy for our use of affiliate links.
Gob Cake with Ermine Frosting is about to become your new favorite dessert! If you love traditional Gobs (also known as Whoopie Pies) but want an easier version, this rich, chocolatey cake with light, fluffy, and creamy Ermine frosting is the perfect solution.
Gobs are soft chocolate cake rounds sandwiched with a smooth, buttery Ermine frosting—a classic filling that’s less sweet than buttercream but just as irresistible. While making individual Gobs takes time, this Gob Cake recipe simplifies the process without sacrificing any of the flavor. Instead of round treats, you’ll get perfect, easy-to-slice squares packed with all the deliciousness of traditional Gobs!
Whether you’re a longtime Gob fan or new to this nostalgic Pennsylvania dessert, this simple yet decadent cake is a must-try.
The Secret to the Perfect Filling – Ermine Frosting
What sets this cake apart is the Ermine frosting, a traditional, light and fluffy butter-based frosting that’s slightly less sweet than buttercream. If you’ve never tried it, you’re in for a treat! Ermine frosting is made by cooking a flour-and-milk mixture until thick, then whipping it with butter and sugar to create a smooth, creamy texture. The result? A silky, cloud-like filling that perfectly complements the rich chocolate cake.
Gob (Whoopie pie) Cake
Notes
If you prefer, you can use a cake mix instead of making it from scratch.
Ingredients
- Cake
- 2 C sugar
- 1 3/4 C flour
- 1 C cocoa
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 2 tsp vanilla
- 1 cup boiling water
- Filling
- The ingredients for the filling are different, but I assure you, it’s one of the best fillings you’ll try!
- 1 C milk
- 5 Tbsp flour
- 1/2 C butter, room temperature
- 1/2 C shortening
- 1/4 tsp salt
- 2 C powdered sugar
- 1 1/2 tsp vanilla
Instructions
- Preheat oven to 350 degrees; grease and flour two cookie sheets.
- In a large bowl, mix together the sugar, flour, cocoa, baking powder, baking soda and salt.
- Add the eggs, milk, oil and vanilla.
- Stir until the dry and wet ingredients are mixed together.
- Pour in the boiling water and stir until completely incorporated.
- Pour evenly into prepared pans. Bake at 350 degrees for 8-10 minutes.
- While the cakes are baking, put the milk and flour in a small saucepan and stir together.
- Place over medium heat and continue to stir until it starts to thicken and then forms a ball; set aside to cool to room temperature.
- Cream together the butter, shortening and salt.
- Add the flour mixture and continue mixing for about ten minutes. I know that sounds like a long time, however it will result in a thick mixture with no lumps.
- Slowly add in the powdered sugar and vanilla.
- Mix another two minutes or until you get a creamy consistency.
- Flip one cake out onto a serving tray (or table) and frost with filling.
- Then place the second cake on top of the filling.
- Slice, serve and enjoy!
Why You’ll Love This Gob Cake
✔️ Easy to Make – No need to assemble individual Gobs! Just bake, layer, and slice.
✔️ Perfectly Balanced Flavor – The chocolate cake is rich and soft, while the Ermine frosting is light and fluffy.
✔️ Great for Any Occasion – Whether it’s a potluck, family gathering, or just a weeknight dessert, this cake is a crowd-pleaser.
✔️ Old-Fashioned Goodness – A nostalgic recipe that brings back warm childhood memories.
Try This Classic Recipe Today!
Whether you grew up eating Gobs or are trying them for the first time, this Old-Fashioned Gob Cake with Ermine Frosting is a must-bake. It’s an easy, crowd-pleasing dessert that brings homemade comfort and nostalgia to every bite.
This will be the third time making this is is so delicious. It uses the same filling we use for gobs. Yummy.
That is wonderful to hear! I’m so happy you enjoy it and you call them gobs too 😉
When you add the boiling water, do you need to do it slowly as to not cook/scramble the eggs?
No you don’t have to because you are combining the wet and dry ingredients together first and then adding the water.
So not one person commenting has actually MADE the recipe? Just giving shout outs? Okaaaay.
Here’s someone who made the sugar free version if you’d like to take a look: https://flourmewithlove.com/2024/04/gob-cake-with-sugar-free-cake.html thanks!
What size pan
It’s an 11 by 15 inch pan.