Soft chocolate cake sandwiches with marshmallow cream filling
Classic Whoopie Pies
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Servings
12
12 whoopie pies
Difficulty
Easy
Cost
Budget
$
Classic Whoopie Pies
Soft chocolate cake sandwiches with marshmallow cream filling
★4.8(25)
Two soft, dome-shaped chocolate cakes sandwiching a fluffy marshmallow cream filling. A beloved New England treat that's part cake, part cookie, all delicious.
20m
Prep Time
12m
Cook Time
32m
Total Time
12
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Whoopie pies are Maine's claim to dessert fame—soft chocolate cake rounds filled with sweet, fluffy marshmallow cream. They're the treat kids yell "whoopie!" for.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 2 cups flour and 1/2 cup cocoa powder
- 1 cup sugar and 1/2 cup butter, softened
- 1 egg and 1 cup buttermilk
- 1 jar (7 oz) marshmallow fluff
- 1/2 cup butter and 1 cup powdered sugar for filling
- 1 tsp vanilla extract
Instructions
- 1
Beat 1/2 cup butter and sugar until fluffy. Add egg and vanilla. Mix in flour, cocoa, 1 tsp baking soda, and salt, alternating with buttermilk.
- 2
Drop 2-tablespoon mounds onto parchment-lined baking sheets, spacing 2 inches apart.
- 3
Bake at 375°F for 10-12 minutes until the tops spring back when lightly touched. Cool completely.
- 4
Make filling: beat 1/2 cup softened butter with powdered sugar until fluffy, then fold in marshmallow fluff and 1 tsp vanilla.
- 5
Spread a generous spoonful of filling on the flat side of one cake, sandwich with another. Repeat with remaining cakes.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Marshmallow fluffCream cheese frosting for a tangier filling
Especially good with pumpkin-flavored cakes
Cocoa powderPumpkin purée and pumpkin spice for pumpkin whoopie pies
A beloved fall variation
Tips & Storage
Pro Tips
The cakes should be soft and dome-shaped, not flat. If the batter spreads too much, chill it 15 minutes.
Match up similar-sized cakes before filling for the most uniform whoopie pies.
Measure baking ingredients by weight when possible. Baking is chemistry, and precision matters more than in any other type of cooking.
Bring butter, eggs, and dairy to room temperature before mixing. Cold ingredients do not emulsify properly and can produce tough, uneven results.
Storage
Store at room temperature up to 2 days or refrigerate up to 5 days. They soften over time.
Reheating
Bring refrigerated whoopie pies to room temperature before eating.
Nutrition Facts
Per serving (50mg) · 12 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein4g
Carbohydrates14g
Fat46g
Fiber280mg
Sugar1g
Sodium30g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Is a whoopie pie a cookie or a cake?
- Technically neither—it's its own category, but the texture is more like soft cake.
- Can I make other flavors?
- Pumpkin whoopie pies with cream cheese filling are a popular autumn variation.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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