Easy Whoopie Pie Recipe

Why You’ll Love This Recipe

Easy Whoopie Pies are soft, cake-like sandwich cookies filled with a fluffy, creamy frosting—like cupcakes in cookie form! With their rich chocolate flavor and sweet vanilla filling, they’re fun to make and even more fun to eat. Perfect for parties, lunchbox treats, or whenever you need a nostalgic dessert with a playful twist.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cakes:
all-purpose floursugarunsweetened cocoa powderbaking sodaeggsunsalted buttermilkvanilla extractvegetable oilhot water

For the filling:
unsalted buttermarshmallow fluff (or marshmallow creme)powdered sugarvanilla extractpinch of saltmilk or cream (as needed for texture)

directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large bowl, whisk together flour, cocoa powder, baking soda, and salt.

In another bowl, beat sugar, eggs, oil, buttermilk, vanilla, and hot water until smooth.

Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Scoop heaping tablespoons of batter onto the prepared baking sheets, spacing about 2 inches apart.

Bake for 10–12 minutes, or until the cakes are set and spring back when touched.

Cool completely on a wire rack before filling.

For the filling, beat softened butter until creamy. Add marshmallow fluff, powdered sugar, vanilla, and salt. Mix until light and fluffy. Add a splash of milk or cream if needed.

Pair up similar-sized cake rounds. Pipe or spread filling on the flat side of one half, then top with another.

Servings and timing

This recipe yields 10–12 whoopie pies.Preparation time: 20 minutesBaking time: 10–12 minutesCooling and assembling time: 30 minutesTotal time: approximately 1 hour

Variations

Use cream cheese or peanut butter in the filling for a flavor twist.

Add peppermint extract and crushed candy canes for a festive touch.

Make red velvet or pumpkin versions by adjusting the batter flavor.

Dip the edges in sprinkles, crushed cookies, or mini chocolate chips.

Add espresso powder to the batter for mocha whoopie pies.

storage/reheating

Store whoopie pies in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.Separate layers with parchment to prevent sticking.Freeze assembled pies wrapped tightly for up to 2 months. Thaw at room temperature before serving.

FAQs

What are whoopie pies?

They’re soft cake-like cookies sandwiched with a creamy filling—part cake, part cookie, and all delicious.

Can I use store-bought marshmallow fluff?

Yes, it’s perfect for the classic filling.

Do I need a whoopie pie pan?

No, just scoop onto a baking sheet—they’ll spread into rounds.

Can I make them ahead?

Yes, they’re great made a day ahead and stored in the fridge.

How do I make mini whoopie pies?

Use a smaller scoop and reduce the baking time by 2–3 minutes.

Can I use box cake mix?

Yes, for convenience, but homemade gives the best texture and flavor.

Can I make them gluten-free?

Yes, use a gluten-free 1:1 baking flour substitute.

Can I make a vanilla version?

Absolutely—just omit cocoa and increase the vanilla in the batter.

Why are my pies too flat?

Check your baking soda’s freshness and don’t overmix the batter.

What if the filling is too soft?

Chill it slightly before assembling, or add more powdered sugar to thicken.

Conclusion

These Easy Whoopie Pies are a nostalgic, crowd-pleasing treat that’s as delightful to make as it is to eat. With soft chocolate cakes and fluffy marshmallow filling, they’re the perfect blend of playful and indulgent. Try them once, and they’ll become a favorite in your homemade dessert rotation.

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