Classic Whoopie Pies Recipe

I’ve never met a whoopie pie more irresistible than these soft cocoa cakes with a thick marshmallow fluff center. One bite and it’s obvious why cake mix doesn’t stand a chance.

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I’m obsessed with classic whoopie pies because they hit that exact spot between cake and cookie without trying too hard. The chocolate cakes are soft, fluffy, and deeply cocoa-rich, thanks to unsweetened cocoa powder and buttermilk.

Then comes the marshmallow fluff filling, creamy and sweet in the best messy-finger kind of way. I love how each bite squishes just a little, with that bold chocolate edge and cloudlike center.

But honestly? The real reason I keep coming back is because they taste wildly better than anything from a box.

Simple, nostalgic, chocolatey, and completely irresistible. And yes, I want two.

Ingredients

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Flour gives the cakes their soft, sturdy bite without feeling heavy.
Cocoa powder brings that deep chocolate flavor you expect in a classic whoopie pie.
Baking powder and baking soda help the cakes puff up nicely.
Salt keeps the sweetness from getting too wild.
Tiny thing, big job.
Butter makes both the cakes and filling taste rich, cozy, and homemade.
Sugar sweetens the cakes and helps them stay tender.
The egg holds everything together, so you don’t get crumbly little disasters.
Vanilla adds warmth.
Basically, it makes the chocolate and filling taste better.
Buttermilk keeps the cakes soft, a little tangy, and not dry.
Marshmallow creme makes the filling fluffy, sweet, and totally nostalgic.
Powdered sugar keeps the filling smooth, sweet, and spreadable.
Plus, that pinch of salt makes the filling taste less like straight sugar.

Ingredient Quantities

For the chocolate cakes
- 2 cups (250 g) all purpose flour
- 1/2 cup (50 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (240 ml) buttermilk, room temperature

For the marshmallow filling
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (120 g) powdered sugar, sifted
- 7 ounces (about 1 cup) marshmallow creme or marshmallow fluff
- 1 teaspoon vanilla extract
- Pinch of salt

How to Make this

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1. Preheat oven to 375 F (190 C) and line two baking sheets with parchment paper; sift together 2 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt into a bowl.

2. In a large bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes.

3. Beat in 1 large egg and 1 teaspoon vanilla extract until combined.

4. Add the dry ingredients to the butter mixture in three additions, alternating with 1 cup room temperature buttermilk, beginning and ending with the dry ingredients; mix just until combined and smooth.

5. Using a cookie scoop or two spoons, drop heaping tablespoon to 1 1/2 tablespoon portions of batter onto the prepared sheets about 2 inches apart to form rounds of equal size.

6. Bake 8 to 12 minutes until the cakes are set and spring back slightly when touched; rotate pans halfway through baking for even color.

7. Cool the cakes on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before filling.

8. For the marshmallow filling beat 1/2 cup softened unsalted butter with 1 cup sifted powdered sugar until smooth, then beat in 7 ounces marshmallow creme, 1 teaspoon vanilla extract, and a pinch of salt until light and fluffy.

9. Assemble the whoopie pies by spreading or piping about 1 to 2 tablespoons of marshmallow filling onto the flat side of one cake, topping with a matching cake to form a sandwich; refrigerate for 30 minutes to set if desired, then serve.

Equipment Needed

1. Oven (preheated to 375 F / 190 C)
2. Two rimmed baking sheets lined with parchment paper
3. Mixing bowls (one large, one medium)
4. Hand mixer or stand mixer (or sturdy whisk)
5. Dry ingredient sifter or fine mesh sieve
6. Measuring cups and spoons
7. Cookie scoop or two spoons for portioning batter
8. Wire cooling rack
9. Small offset spatula or piping bag with round tip for filling

FAQ

Can I substitute regular milk for the buttermilk? Yes. For 1 cup buttermilk, stir 1 tablespoon white vinegar or lemon juice into 1 cup milk and let sit 5 minutes, or use plain yogurt thinned with a little milk to reach cup measure.

How do I get flat, evenly shaped cake rounds? Drop batter by rounded tablespoon or small cookie scoop onto a prepared baking sheet, spacing about 2 inches apart, then gently press tops with the back of a spoon if needed before baking for flatter tops.

Can I make the components ahead of time? Yes. Cakes keep in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. Filling can be refrigerated up to 5 days; bring to room temperature and rewhip briefly before assembling.

How should I store finished whoopie pies? Store assembled whoopie pies in a single layer in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individually wrapped whoopie pies up to 2 months and thaw in the refrigerator or at room temperature.

Can I make the filling stiffer or lighter? To stiffen the filling, add a bit more sifted powdered sugar, 1 tablespoon at a time. To lighten it, fold in a few tablespoons of whipped cream or pipeable stabilized whipped cream for a lighter texture.

What if my cakes come out dry or dense? Avoid overmixing once the flour is added; mix just until combined. Ensure buttermilk and egg are room temperature to help batter emulsify and produce a tender crumb. Check oven temperature with an oven thermometer to avoid overbaking.

Classic Whoopie Pies Recipe Substitutions and Variations

All purpose flour
- Cake flour: use same volume for a lighter, more tender cake (or make 2 cup AP flour minus 4 tbsp, add 4 tbsp cornstarch)
- Pastry or whole wheat pastry flour: use 1 to 1 for slightly nuttier flavor and denser crumb
- Gluten free blend: use a 1 to 1 cup for cup GF blend formulated for baking, may need extra moisture
Unsweetened cocoa powder
- Dutch process cocoa: use same amount but remove baking soda if recipe relies on acidic buttermilk for leavening adjustments may be needed
- Melted bittersweet chocolate: use 3 ounces melted plus reduce butter by 1 to 2 tbsp to compensate for added fat
- Carob powder: use 1 to 1 for a caffeine free, sweeter alternative but expect different flavor
Buttermilk
- Milk plus acid: 1 cup milk with 1 tbsp lemon juice or white vinegar let sit 5 minutes
- Plain yogurt: thin 3/4 cup yogurt with 1/4 cup water or milk to equal 1 cup
- Kefir: use 1 to 1 for similar tang and consistency
Marshmallow creme / marshmallow fluff
- Melted mini marshmallows: melt with a little corn syrup or water to create a spreadable filling
- Swiss meringue buttercream: use for a richer, more stable sandwich filling
- Stabilized whipped cream plus a touch of vanilla and powdered sugar: lighter, less sweet option that needs chilling

Pro Tips

1. For even, tender cakes, bring your buttermilk and egg to room temperature before mixing. Cold ingredients can cause the batter to seize and produce dense cakes.

2. Use a cookie scoop for uniform rounds and gently tap the baking sheet on the counter to settle the batter. That helps the cakes bake to the same size and finish at the same time.

3. Watch for visual cues instead of relying solely on the clock. The cakes are done when they look set around the edges, no glossy wet spots remain on top, and they spring back lightly to the touch.

4. Keep the marshmallow filling light by beating the butter until very smooth before adding the fluff. If it seems too soft to pipe, chill it briefly so it holds its shape, then let it come back to room temperature for a few minutes before assembling.

Recipe by Samantha Dalling

0.0 from 0 votes

I’ve never met a whoopie pie more irresistible than these soft cocoa cakes with a thick marshmallow fluff center. One bite and it’s obvious why cake mix doesn’t stand a chance.

Servings

servings

Calories

403

kcal

Equipment: 1. Oven (preheated to 375 F / 190 C)
2. Two rimmed baking sheets lined with parchment paper
3. Mixing bowls (one large, one medium)
4. Hand mixer or stand mixer (or sturdy whisk)
5. Dry ingredient sifter or fine mesh sieve
6. Measuring cups and spoons
7. Cookie scoop or two spoons for portioning batter
8. Wire cooling rack
9. Small offset spatula or piping bag with round tip for filling

Ingredients

For the chocolate cakes
2 cups (250 g) all purpose flour
1/2 cup (50 g) unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup (240 ml) buttermilk, room temperature
For the marshmallow filling
1/2 cup (115 g) unsalted butter, softened
1 cup (120 g) powdered sugar, sifted
7 ounces (about 1 cup) marshmallow creme or marshmallow fluff
1 teaspoon vanilla extract
Pinch of salt

Directions

Preheat oven to 375 F (190 C) and line two baking sheets with parchment paper; sift together 2 cups all purpose flour, 1/2 cup unsweetened cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt into a bowl.
In a large bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2 to 3 minutes.
Beat in 1 large egg and 1 teaspoon vanilla extract until combined.
Add the dry ingredients to the butter mixture in three additions, alternating with 1 cup room temperature buttermilk, beginning and ending with the dry ingredients; mix just until combined and smooth.
Using a cookie scoop or two spoons, drop heaping tablespoon to 1 1/2 tablespoon portions of batter onto the prepared sheets about 2 inches apart to form rounds of equal size.
Bake 8 to 12 minutes until the cakes are set and spring back slightly when touched; rotate pans halfway through baking for even color.
Cool the cakes on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before filling.
For the marshmallow filling beat 1/2 cup softened unsalted butter with 1 cup sifted powdered sugar until smooth, then beat in 7 ounces marshmallow creme, 1 teaspoon vanilla extract, and a pinch of salt until light and fluffy.
Assemble the whoopie pies by spreading or piping about 1 to 2 tablespoons of marshmallow filling onto the flat side of one cake, topping with a matching cake to form a sandwich; refrigerate for 30 minutes to set if desired, then serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.