Classic Whoopie Pie

Whoopie Pies are a beloved American dessert made with two soft, cake-like chocolate cookies sandwiched around a creamy marshmallow-vanilla filling.

Rich yet light, these handheld treats are perfect for birthdays, bake sales, holidays, or simply satisfying a chocolate craving. Homemade Whoopie Pies stay moist for days and can even be frozen for later enjoyment.

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Prep Time
20 mins

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Cook Time
12 mins

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Servings
12 whoopie pies

Why You Love This Recipe

Soft & Tender
Soft, tender chocolate cakes that melt in your mouth.

Light & Fluffy Filling
Light and fluffy marshmallow cream filling.

Simple Ingredients
Easy to prepare with common pantry ingredients.

Perfect for Any Occasion
Perfect for parties, picnics, and lunchboxes.

Make-Ahead Friendly
Great make-ahead dessert.

Freezer-Friendly
Freezer-friendly for longer storage.

Kid-Approved
Kid-approved and crowd-pleasing.

Tools and Preparation

Essential Tools and Equipment

Large mixing bowls
Electric hand mixer or stand mixer
Measuring cups and measuring spoons
Fine-mesh sieve (optional for cocoa and flour)
Rubber spatula
Baking sheets
Parchment paper
Cookie scoop (about 2 tablespoons)
Cooling rack
Piping bag or offset spatula

Ingredients

For the Chocolate Cakes:

2 cups (250g) all-purpose flour
½ cup (50g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup (113g) unsalted butter, softened
1 cup (200g) packed light brown sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1 cup (240ml) buttermilk, room temperature

For the Marshmallow Filling:
½ cup (113g) unsalted butter, softened
1 cup (120g) powdered sugar
1 cup marshmallow crème
1 teaspoon vanilla extract
Pinch of salt

Steps To Create Recipe

1. PREHEAT THE OVEN
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. MIX THE DRY INGREDIENTS
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

3. CREAM BUTTER AND SUGAR
In a large mixing bowl, beat the softened butter and brown sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract and beat until fully combined.

4. FINISH THE BATTER
Add the dry ingredients in three additions, alternating with the buttermilk. Mix only until everything is incorporated. Do not overmix. The batter will be thick and smooth.

5. SCOOP AND BAKE
Using a cookie scoop or spoon, portion approximately 2 tablespoons of batter onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the tops spring back lightly when touched. Allow the cakes to cool on the baking sheet for 5 minutes before transferring them to a cooling rack. Cool completely.

6. PREPARE THE FILLING
Beat the softened butter until creamy. Add powdered sugar and mix until smooth. Beat in the marshmallow crème, vanilla extract, and pinch of salt. Continue mixing until light and fluffy.

7. ASSEMBLE
Match cooled cakes into pairs of similar size. Pipe or spread a generous layer of filling onto the flat side of one cake. Top with another cake and press gently. Repeat until all Whoopie Pies are assembled.

How to Serve

Whoopie Pies are delicious:

With Milk
With a cold glass of milk.

With Coffee
Alongside coffee or hot chocolate.

In Lunchboxes
Packed into lunchboxes.

For Bake Sales
Wrapped individually for bake sales.

Decorated
Decorated with chocolate drizzle or sprinkles.

Chilled or Room Temperature
Chilled for a firmer filling or served at room temperature for a softer bite.

Common Mistakes to Avoid

Overbaking
Overbaking the cakes, which can make them dry.

Filling Too Soon
Filling the sandwiches before the cakes have completely cooled.

Uneven Portions
Using batter portions of different sizes.

Overmixing
Overmixing after adding the flour.

Too Much Filling
Applying too much filling, causing it to squeeze out.

Skipping Parchment
Skipping parchment paper, which may lead to sticking.

Storage & Reheating Instructions

Room Temperature: Store in an airtight container for up to 2 days.

Refrigerator: Refrigerate for up to 5 days.

Freezer: Wrap individually and freeze for up to 2 months. Thaw in the refrigerator or at room temperature before serving.

Reheating: Whoopie Pies are best enjoyed without reheating. If chilled, allow them to sit at room temperature for 15–20 minutes before serving.

Frequently Asked Questions

Q: Why are they called Whoopie Pies?
A: According to popular folklore, people would exclaim "Whoopie!" with excitement upon finding these treats in their lunchboxes or at dessert.

Q: Can I use a different filling?
A: Yes. Cream cheese frosting, buttercream, or chocolate ganache are all delicious alternatives.

Q: Can I make them ahead of time?
A: Absolutely. They can be assembled a day in advance and stored in the refrigerator.

Q: Why did my cakes spread too much?
A: Overly warm batter or insufficient flour can cause excessive spreading.

Q: Can I freeze Whoopie Pies?
A: Yes. Wrap them individually to preserve freshness and prevent freezer burn.

Q: Do I need buttermilk?
A: Buttermilk contributes moisture and tenderness, but you can substitute milk mixed with a small amount of lemon juice or vinegar if needed.

Final Thoughts

Whoopie Pies are a delightful cross between cookies and cake, offering soft chocolate rounds filled with fluffy vanilla cream. Their nostalgic charm, portable size, and irresistible flavor make them a favorite for celebrations, gifting, or simply enjoying as a homemade sweet treat.