Dessert: United States – Classic Whoopie Pies

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 12

Approximate Time

Prep 25 min

Cook 12 min

Additional 45 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

Cakes:
2 cups (250 g) all-purpose flour
1 / 2 cup (50 g) unsweetened cocoa powder
1 tsp (5 ml) baking powder
1 tsp (5 ml) baking soda
1 / 2 tsp (2.5 ml) fine salt
1 cup (200 g) granulated sugar
1 / 2 cup (110 g) packed light brown sugar
1 / 2 cup (120 ml) vegetable oil
2 large eggs, at room temperature
2 tsp (10 ml) pure vanilla extract
1 cup (240 ml) buttermilk (or 1 cup (240 ml) milk + 1 tbsp (15 ml) white vinegar, rested 5 minutes)
Filling:
1 / 2 cup (115 g) unsalted butter, softened
1 3 / 4 cups (210 g) powdered sugar
1 (7 oz (200 g)) jar marshmallow creme (Fluff)
1 tsp (5 ml) pure vanilla extract
1–2 tbsp (15–30 ml) milk or heavy cream
Pinch of fine salt

Show original ingredient measurements

Cakes:
2 cups (250 g) all-purpose flour
1 / 2 cup (50 g) unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1 / 2 tsp fine salt
1 cup (200 g) granulated sugar
1 / 2 cup (110 g) packed light brown sugar
1 / 2 cup (120 ml) vegetable oil
2 large eggs, at room temperature
2 tsp pure vanilla extract
1 cup (240 ml) buttermilk (or 1 cup milk + 1 tbsp white vinegar, rested 5 minutes)
Filling:
1 / 2 cup (115 g) unsalted butter, softened
1 3 / 4 cups (210 g) powdered sugar
1 (7 oz / 200 g) jar marshmallow creme (Fluff)
1 tsp pure vanilla extract
1–2 tbsp (15–30 ml) milk or heavy cream
Pinch of fine salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Heat oven to 350°F. Line 2 large baking sheets with parchment paper. This recipe yields about 12 whoopie pies (24 cakes).
Whisk the dry ingredients: In a medium bowl, whisk flour, cocoa, baking powder, baking soda, and salt until evenly combined.
Mix the wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Whisk in the buttermilk until fully combined.
Make the batter: Add the dry ingredients to the wet and whisk or fold just until no dry streaks remain; the batter will be thick and scoopable. Let it sit 5 minutes to slightly thicken.
Portion and bake: Using a 1.5–2 tablespoon (23 to 30 ml) scoop, drop 24 even mounds onto the prepared sheets, spacing well. Smooth tops with a damp fingertip if needed. Bake 10–12 minutes, rotating pans halfway, until the cakes spring back when lightly touched and a toothpick comes out with a few moist crumbs.
Cool: Let cakes cool on the sheets for 5 minutes, then transfer to a rack to cool completely.
Make the filling: In a mixing bowl, beat the softened butter with a hand mixer until creamy, 1 minute. Beat in powdered sugar and salt until fluffy. Add marshmallow creme and vanilla; beat until smooth and airy, 1–2 minutes. Beat in just enough milk/cream to reach a thick, spreadable consistency.
Assemble: Pair cakes by similar size. Spread or pipe 2–3 tablespoons (30 to 45 ml) filling on the flat side of half the cakes; cap with the remaining cakes, pressing gently to sandwich.
Serve and store: Serve immediately or chill 20 minutes to set. Store covered at room temperature up to 1 day or refrigerate up to 4 days. For soft texture, let chilled pies sit 15 minutes before serving. Pies can be wrapped and frozen up to 2 months.

Heat oven to 350°F. Line 2 large baking sheets with parchment paper. This recipe yields about 12 whoopie pies (24 cakes).
Whisk the dry ingredients: In a medium bowl, whisk flour, cocoa, baking powder, baking soda, and salt until evenly combined.
Mix the wet ingredients: In a large bowl, whisk granulated sugar, brown sugar, oil, eggs, and vanilla until smooth. Whisk in the buttermilk until fully combined.
Make the batter: Add the dry ingredients to the wet and whisk or fold just until no dry streaks remain; the batter will be thick and scoopable. Let it sit 5 minutes to slightly thicken.
Portion and bake: Using a 1.5–2 tablespoon scoop, drop 24 even mounds onto the prepared sheets, spacing well. Smooth tops with a damp fingertip if needed. Bake 10–12 minutes, rotating pans halfway, until the cakes spring back when lightly touched and a toothpick comes out with a few moist crumbs.
Cool: Let cakes cool on the sheets for 5 minutes, then transfer to a rack to cool completely.
Make the filling: In a mixing bowl, beat the softened butter with a hand mixer until creamy, 1 minute. Beat in powdered sugar and salt until fluffy. Add marshmallow creme and vanilla; beat until smooth and airy, 1–2 minutes. Beat in just enough milk/cream to reach a thick, spreadable consistency.
Assemble: Pair cakes by similar size. Spread or pipe 2–3 tablespoons filling on the flat side of half the cakes; cap with the remaining cakes, pressing gently to sandwich.
Serve and store: Serve immediately or chill 20 minutes to set. Store covered at room temperature up to 1 day or refrigerate up to 4 days. For soft texture, let chilled pies sit 15 minutes before serving. Pies can be wrapped and frozen up to 2 months.