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Chocolate cookie sandwiches with creamy filling

Soft chocolate cake sandwiches with marshmallow cream filling

Classic Whoopie Pies

Classic Whoopie Pies

32 minEasy

Prep Time

20 min

Cook Time

12 min

Total Time

32 min

Servings

12

12 whoopie pies

Difficulty

Easy

Cost

Budget

$

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Classic Whoopie Pies

Soft chocolate cake sandwiches with marshmallow cream filling

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

DessertSnackVegetarian
Sarah Chen
Sarah Chen

June 18, 2024(Updated April 13, 2026)

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.

Why This Recipe Works

Using both cocoa and buttermilk creates intensely chocolate, tender cakes. The marshmallow filling needs to be fluffy and stiff so it doesn't squeeze out when you take a bite.

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. 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. 2

    Drop 2-tablespoon mounds onto parchment-lined baking sheets, spacing 2 inches apart.

  3. 3

    Bake at 375°F for 10-12 minutes until the tops spring back when lightly touched. Cool completely.

  4. 4

    Make filling: beat 1/2 cup softened butter with powdered sugar until fluffy, then fold in marshmallow fluff and 1 tsp vanilla.

  5. 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 a scoop of vanilla ice cream or a dollop of whipped cream

  • Dust with powdered sugar or drizzle with chocolate sauce before serving

  • Arrange on a platter for easy sharing at your next gathering

  • Pair with your favorite dipping sauce for extra flavor

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

DepthPantry

Test Kitchen Pick

Vanilla Extract

Helpful Pantry Staple

Why the vanilla matters

For baking and desserts, vanilla is often carrying more aroma than people expect. A better bottle gives the whole recipe a cleaner finish.

This is a small pantry move that usually makes baked goods taste more complete.

  • Improves aroma in desserts and bakes
  • Useful across cakes, cookies, and breakfast bakes

Vanilla extract is one of the easiest pantry upgrades to keep using.

Shop vanilla extract for this recipe

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.

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.

Explore More

More DessertMore SnackVegetarian RecipesOven Recipes
Sarah Chen

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.

View all recipes →

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