Whoopie Pie Recipe

This classic Whoopie Pie recipe features soft, rich chocolate cake rounds sandwiched around a sweet, fluffy marshmallow cream filling. Easy to make and wonderfully indulgent, these homemade Whoopie Pies are a nostalgic American dessert perfect for holidays, bake sales, parties, lunchboxes, and family treats.

Whoopie Pie Recipe – Classic Chocolate Whoopie Pies

Make this easy Whoopie Pie recipe with soft chocolate cake cookies and fluffy marshmallow cream filling. A classic American dessert perfect for any occasion.

Why You'll Love This Whoopie Pie Recipe

Soft and chocolatey: Tender chocolate cake rounds make every bite rich and delicious.
Fluffy marshmallow filling: Sweet marshmallow cream creates the classic sandwich-cookie texture.
Easy to make: Simple ingredients and straightforward steps make this recipe approachable.
Classic American dessert: Whoopie Pies are associated with New England and Pennsylvania Dutch traditions.
Perfect for gatherings: They are excellent for parties, bake sales, holidays, and potlucks.
Make-ahead friendly: The assembled pies can be prepared ahead of serving.
Kid-friendly: Soft chocolate cakes and sweet creamy filling are a combination the whole family can enjoy.
Customizable: Try different fillings, sizes, or flavor variations for a fun twist.

What Is a Whoopie Pie?

A Whoopie Pie is a classic American dessert made from two soft, cake-like chocolate rounds filled with a sweet, creamy center. Although the name includes “pie,” it is closer in texture to a small cake sandwich or soft cookie.

Whoopie Pies are strongly associated with New England and Amish country, and recipes vary by region and family tradition. Classic versions commonly feature chocolate cake rounds with a marshmallow-based filling.

Recipe Overview

Cuisine: American
Course: Dessert
Prep Time: 20 minutes
Bake Time: 15–16 minutes
Cooling Time: 20–30 minutes
Total Time: About 1 hour
Yield: 8 large Whoopie Pies
Calories: About 390 kcal per serving

Ingredients

For the Chocolate Cakes

8 tablespoons unsalted butter, softened
1 cup packed light or dark brown sugar
1 large egg, room temperature
½ cup Dutch-process cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 teaspoon vanilla extract
1 cup whole milk, room temperature
1 teaspoon espresso powder, optional

For the Marshmallow Filling

1 cup vegetable shortening, softened
1 cup powdered sugar
1⅓ cups marshmallow creme or marshmallow spread
¼ teaspoon salt
1½ teaspoons vanilla extract
1 tablespoon water

How to Make Whoopie Pies

1. Prepare the Oven

Preheat the oven to 350°F (175°C).

Line two large baking sheets with parchment paper.

2. Make the Chocolate Cake Batter

In a large bowl, beat the softened butter, brown sugar, espresso powder if using, baking powder, baking soda, salt, and vanilla until smooth and creamy.

Add the egg and beat until fully incorporated.

Mix in the cocoa powder.

3. Add the Flour and Milk

Gradually add the flour, alternating with the milk.

Mix just until the batter becomes smooth. Avoid overmixing.

The finished batter should be thick and soft enough to scoop.

4. Portion the Cakes

Drop the batter onto the prepared baking sheets using about 2 tablespoons of batter per cake.

Leave plenty of space between the portions because the cakes will spread as they bake.

For evenly sized Whoopie Pies, use a cookie scoop.

5. Bake

Bake for 11–13 minutes, or until the cakes are set and feel firm when lightly touched.

Remove from the oven and allow them to cool on the baking sheets for several minutes.

Transfer the cakes to a wire rack and cool completely before filling.

6. Make the Marshmallow Filling

Add the shortening, powdered sugar, and marshmallow creme to a mixing bowl.

Beat until smooth and fluffy.

Dissolve the salt in the tablespoon of water and add it to the mixture.

Add the vanilla extract and beat again until the filling is creamy and smooth.

7. Assemble the Whoopie Pies

Turn half of the cooled chocolate cakes flat-side up.

Spread or pipe a generous amount of marshmallow filling onto each one.

Top with the remaining cakes, flat-side down toward the filling.

Press gently until the filling reaches close to the edges.

8. Serve

Serve the Whoopie Pies immediately or wrap them individually for later.

For the best texture, allow refrigerated Whoopie Pies to sit at room temperature briefly before serving.

Pro Tips for the Best Whoopie Pies

Use room-temperature ingredients: This helps create a smoother, more evenly mixed batter.
Don't overmix: Mix the batter only until the ingredients are combined to keep the cakes soft.
Use a cookie scoop: Consistent portions create evenly sized sandwich cakes.
Leave enough space: The chocolate rounds spread during baking, so avoid placing them too close together.
Don't overbake: The cakes should be set but still soft. Overbaking can make them dry.
Cool completely before filling: Warm cakes can melt or soften the marshmallow filling.
Make the filling fluffy: Beat the filling thoroughly until it becomes smooth and light.
Pipe the filling: A piping bag makes it easier to create an even layer of filling.
Keep the cakes similar in size: Pairing similarly sized rounds makes the finished Whoopie Pies look more professional.
Let them rest: The filling softens the cakes slightly as the Whoopie Pies sit, creating the classic tender texture.

Serving Suggestions

Serve homemade Whoopie Pies with:

Cold milk
Hot coffee
Hot chocolate
Tea
Vanilla ice cream
Fresh berries
Whipped cream
Chocolate sauce
Caramel sauce

They are especially delicious as an afternoon snack, lunchbox treat, party dessert, or holiday sweet.

Variations

Peanut Butter Whoopie Pies

Add a layer of creamy peanut butter to the marshmallow filling for a chocolate-peanut butter combination.

Red Velvet Whoopie Pies

Replace part of the cocoa with a smaller amount of cocoa powder and add red food coloring for a red velvet-inspired version. Use cream cheese filling instead of marshmallow filling.

Vanilla Whoopie Pies

Make vanilla cake rounds instead of chocolate and fill them with vanilla buttercream or marshmallow cream.

Chocolate Mint Whoopie Pies

Add a small amount of peppermint extract to the filling for a refreshing chocolate-mint flavor.

Mini Whoopie Pies

Use smaller portions of batter and reduce the baking time. Mini Whoopie Pies are excellent for parties and dessert tables.

Storage

Store assembled Whoopie Pies in an airtight container.

They can be kept at room temperature for several hours. For longer storage, refrigerate them in a covered container for up to 3 days. Classic recipes from King Arthur Baking also recommend refrigeration for leftovers for up to 3 days.

For the best texture, allow refrigerated Whoopie Pies to sit at room temperature for about 20–30 minutes before serving.

Can You Freeze Whoopie Pies?

Yes. Wrap individual Whoopie Pies tightly and place them in a freezer-safe container or bag.

Freeze for up to 2 months for the best quality.

Thaw them in the refrigerator and then allow them to come closer to room temperature before serving.

Frequently Asked Questions

What is a Whoopie Pie made of?

A classic Whoopie Pie consists of two soft chocolate cake rounds with a sweet marshmallow-based filling between them.

Why is it called a Whoopie Pie?

The name is part of the dessert's long American food tradition, although the exact origin of the name and dessert is debated. Whoopie Pies are particularly associated with New England and Pennsylvania.

Is a Whoopie Pie a cookie or a cake?

Whoopie Pie is best described as a cake-like sandwich dessert. The chocolate rounds are soft and tender rather than crisp like traditional cookies.

What filling is traditionally used in Whoopie Pies?

Classic versions commonly use a sweet marshmallow-based cream filling. Some recipes use buttercream or other creamy fillings.

Can I make Whoopie Pies ahead of time?

Yes. They can be prepared several hours ahead or refrigerated until ready to serve.

How do I keep Whoopie Pies soft?

Avoid overbaking the chocolate cakes and store the finished Whoopie Pies in an airtight container. The filling also helps keep the cakes tender as they rest.

Can I use marshmallow fluff instead of marshmallow creme?

Yes. Marshmallow fluff or marshmallow creme can be used depending on availability and the texture of the product.

Can I make smaller Whoopie Pies?

Absolutely. Use smaller scoops of batter and reduce the baking time. Smaller versions are particularly convenient for parties and lunchboxes.

Nutrition Facts

Approximate nutrition per large Whoopie Pie:

Calories: 390 kcal
Protein: 4 g
Carbohydrates: 55 g
Total Fat: 19 g
Saturated Fat: 8 g
Cholesterol: 40 mg
Sodium: 300 mg
Fiber: 3 g
Sugar: 35 g

Nutrition information is an estimate and can vary depending on the ingredients, brands, filling quantity, and final serving size.

Similar Recipes

Chocolate Cake
Chocolate Sandwich Cookies
Devil's Food Cake
Chocolate Cupcakes
Red Velvet Whoopie Pies
Peanut Butter Chocolate Cookies
Chocolate Cream Pie
Mississippi Mud Cake
Chocolate Fudge Cake
Homemade Marshmallow Cookies

Final Thoughts

Whoopie Pies are a classic American dessert made with soft, chocolatey cake rounds and a sweet, fluffy marshmallow cream filling. Their tender texture, rich chocolate flavor, and creamy center make them an irresistible homemade treat for both everyday snacking and special occasions.

Serve them with cold milk, coffee, tea, or a scoop of vanilla ice cream for an extra-special dessert. They are also perfect for bake sales, parties, holidays, lunchboxes, and family gatherings.

Try this easy Whoopie Pie recipe at home and enjoy soft chocolate cake, fluffy marshmallow filling, and classic American dessert flavor in every delicious bite!