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Whoopie pies


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  • Author: Olivia
  • Total Time: 1 hour
  • Yield: 15 1x



For the chocolate cake:

  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ tsp baking powder
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup milk
  • 1 large egg
  • 1 tsp vanilla extract

For the marshmallow buttercream:

  • 1/3 cup unsalted butter, softened
  • 1 cup + 2 tbsp confectioner’s sugar
  • 1 cup + 2 tbsp marshmallow cream (I used Marshmallow Fluff)
  • 1 ½ tsp vanilla extract


  1. Preheat oven to 375 degrees.
  2. Lightly coat 2-3 baking sheets with non-stick cooking spray and line with parchment paper. Set aside.
  3. In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt. Set aside.
  4. In a large bowl using a handheld mixer, beat softened butter and sugar together until light and fluffy (about 3 minutes).
  5. Beat in egg and vanilla until combined.
  6. Slowly beat in the milk until combined.
  7. Using a rubber spatula, fold the dry ingredients into the wet ingredients until just combined.
  8. Using a small ice cream scoop, drop 1-2 tbsp worth of batter onto the prepared baking sheet. Leave 2 inches between each mound of batter.
  9. Bake in preheated oven for 8-10 minutes, or until the tops begin to firm up. Remove from oven and allow to cool on baking sheet for 1 minute, then transfer to a wire rack to cool completely.
  10. While the whoopie pies are cooling, prepare the filling by beating together butter, confectioner’s sugar, marshmallow cream, and vanilla until fully combined.
  11. Using a piping bag or spoon, spread 2 tbsp worth of marshmallow buttercream onto the inside of one cake layer then gently press the other cake layer over top to make a sandwich.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: DESSERT
  • Cuisine: American