1 bag (2 pounds)
confectioners’ sugar, 1/2 cup set aside for garnish
Utensils
Stand or Hand Mixer
Fine-Mesh Strainer
Step 1
Add 1 cup water to pot. Spray the Ninja Multi-Purpose Pan (or an 8-inch round baking pan) with nonstick cooking spray.
Step 2
To make the cake, add the cake mix, water, eggs, and canola oil to the bowl of a stand mixer. Combine on medium speed for 2 minutes, scraping the sides of the bowl when necessary. Pour batter into prepared pan.
Step 3
Place the pan on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot.
Step 4
Close the lid and move the slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 315°F, and set time to 17 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as it steams, then the timer will start counting down).
Step 5
When cooking is complete, check doneness by inserting a wooden toothpick into the middle of the cake. If it comes out clean, remove the pan from the pot and let cool for 2 to 3 hours. If the toothpick comes out with moist crumbs stuck to it, move the slider to STEAMCRISP, select STEAM & BAKE, set temperature to 300°F and set time to 10 minutes. Press START/STOP to continue cooking. After cooking is complete, remove pan from the pot and let cool for 2 to 3 hours.
Step 6
While the cake is cooling, make the frosting. Add cream cheese and butter to the bowl of stand mixer. Combine on medium speed for 2 minutes. When combined, reduce speed to low and add vanilla extract and 1 cup of sugar at a time. Continue to mix until fully incorporated, approximately 2 minutes. If frosting is thin, refrigerate for at least 20 minutes.
Step 7
When the cake is cooled, slice horizontally through the center. Place 1 cake layer on a serving plate, rounded side down, and evenly cover with all the frosting. Top with the second layer of cake, rounded side up.
Step 8
Add the reserved 1/2 cup confectioners’ sugar to a fine mesh strainer and shake over the top of the whoopie pie for garnish.
1 bag (2 pounds)
confectioners’ sugar, 1/2 cup set aside for garnish
Step 2 of 8
To make the cake, add the cake mix, water, eggs, and canola oil to the bowl of a stand mixer. Combine on medium speed for 2 minutes, scraping the sides of the bowl when necessary. Pour batter into prepared pan.
INGREDIENTS
237mL
water, for steaming
Nonstick cooking spray
CAKE
28.35g
red velvet cake mix
177mL
water
4
large eggs
108g
canola oil
FILLING
0.45kg
cream cheese
1 stick (120g)
salted butter, cold, divided into 8 cubes
13g
vanilla extract
0.45kg
confectioners’ sugar, 1/2 cup set aside for garnish
1 bag (2 pounds)
confectioners’ sugar, 1/2 cup set aside for garnish
Step 4 of 8
Close the lid and move the slider to STEAMCRISP. Select STEAM & BAKE, set temperature to 315°F, and set time to 17 minutes. Press START/STOP to begin cooking (PrE will display for approx. 20 minutes as it steams, then the timer will start counting down).
INGREDIENTS
237mL
water, for steaming
Nonstick cooking spray
CAKE
28.35g
red velvet cake mix
177mL
water
4
large eggs
108g
canola oil
FILLING
0.45kg
cream cheese
1 stick (120g)
salted butter, cold, divided into 8 cubes
13g
vanilla extract
0.45kg
confectioners’ sugar, 1/2 cup set aside for garnish
1 bag (2 pounds)
confectioners’ sugar, 1/2 cup set aside for garnish
Step 5 of 8
When cooking is complete, check doneness by inserting a wooden toothpick into the middle of the cake. If it comes out clean, remove the pan from the pot and let cool for 2 to 3 hours. If the toothpick comes out with moist crumbs stuck to it, move the slider to STEAMCRISP, select STEAM & BAKE, set temperature to 300°F and set time to 10 minutes. Press START/STOP to continue cooking. After cooking is complete, remove pan from the pot and let cool for 2 to 3 hours.
INGREDIENTS
237mL
water, for steaming
Nonstick cooking spray
CAKE
28.35g
red velvet cake mix
177mL
water
4
large eggs
108g
canola oil
FILLING
0.45kg
cream cheese
1 stick (120g)
salted butter, cold, divided into 8 cubes
13g
vanilla extract
0.45kg
confectioners’ sugar, 1/2 cup set aside for garnish
1 bag (2 pounds)
confectioners’ sugar, 1/2 cup set aside for garnish
Step 6 of 8
While the cake is cooling, make the frosting. Add cream cheese and butter to the bowl of stand mixer. Combine on medium speed for 2 minutes. When combined, reduce speed to low and add vanilla extract and 1 cup of sugar at a time. Continue to mix until fully incorporated, approximately 2 minutes. If frosting is thin, refrigerate for at least 20 minutes.
INGREDIENTS
237mL
water, for steaming
Nonstick cooking spray
CAKE
28.35g
red velvet cake mix
177mL
water
4
large eggs
108g
canola oil
FILLING
0.45kg
cream cheese
1 stick (120g)
salted butter, cold, divided into 8 cubes
13g
vanilla extract
0.45kg
confectioners’ sugar, 1/2 cup set aside for garnish
1 bag (2 pounds)
confectioners’ sugar, 1/2 cup set aside for garnish
Step 7 of 8
When the cake is cooled, slice horizontally through the center. Place 1 cake layer on a serving plate, rounded side down, and evenly cover with all the frosting. Top with the second layer of cake, rounded side up.
INGREDIENTS
237mL
water, for steaming
Nonstick cooking spray
CAKE
28.35g
red velvet cake mix
177mL
water
4
large eggs
108g
canola oil
FILLING
0.45kg
cream cheese
1 stick (120g)
salted butter, cold, divided into 8 cubes
13g
vanilla extract
0.45kg
confectioners’ sugar, 1/2 cup set aside for garnish
