Sometimes a perfect mouthful of cake is exactly what you need. And these whoopies, made of two little tender cake-cookies, sandwiched with vanilla buttercream and rimmed with pretty soft sugar pearls are just that!

20 min
12 min


  1. 115g butter softened
  2. 1 1/4 cup (200g) soft brown sugar
  3. 1 tsp Queen Vanilla Bean Paste
  4. 1 large egg
  5. 2 cups (300g) white plain flour
  6. 1¼ tsp bicarbonate of soda
  7. Pinch salt
  8. 225ml buttermilk


  1. 80g butter
  2. 1 tsp Queen Vanilla Bean Paste
  3. 2 cups (300g) icing sugar
  4. 1 tsp milk
  5. Sugar pearls, to decorate


  1. Step 1

    Pre-heat the oven to 170C fan-forced and line two baking trays with baking paper.

  2. Step 2

    With an electric mixer, or hand-held mixer, beat the butter, sugar and Vanilla Bean Paste until thick and creamy. Add the egg and mix until combined.

  3. Step 3

    Using a spoon, mix through the sifted flour, salt and bicarb soda then mix in the buttermilk.

  4. Step 4

    Use an ice-cream scoop to spoon scoops of batter onto the baking trays making sure you leave a few centimetres between each scoop. Smooth out the tops with your finger (or use the back of a spoon) and even them out so they’re the same height all over.

  5. Step 5

    Bake for 10-12 minutes or until they’re firm then transfer to a wire rack to cool.

Method - Buttercream

  1. Step 1

    To make the filling, beat the butter until smooth, creamy and pale and then beat in the vanilla extract.

  2. Step 2

    Gradually add the icing sugar and slowly mix until combined. Add milk a teaspoon at a time until you reach a spreadable consistency.

  3. Step 3

    Spread half of the cakes with icing on the flat side and sandwich them together with an un-iced cake. Decorate with soft sugar pearls and dust with icing sugar.


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