Bakery Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Whoopie Pies
Two soft chocolate cakes sandwiching a marshmallow or cream filling.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- 2
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- 3
In a large bowl, whisk the brown sugar and vegetable oil together until smooth. Vigorously whisk in the egg and vanilla extract.
- 4
Alternately add the dry ingredients and the buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix until the batter is smooth and thick.
- 5
Use a cookie scoop to drop 2-tablespoon mounds of batter onto the baking sheets, spacing them 3 inches apart. Bake for 10-12 minutes until the cakes spring back when lightly touched. Let cool completely on a wire rack.
- 6
While the cakes cool, make the filling: beat the softened butter and powdered sugar until light and fluffy. Beat in the marshmallow fluff and vanilla until smooth. Pipe or spread a generous dollop of filling onto the flat side of half the cakes, then top with the remaining halves to form sandwiches.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving360
Calories
3 g
Protein
57 g
Carbs
15 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Whoopie pies are claimed by both Maine home bakers and Pennsylvania Dutch kitchens, with a name supposedly born from the exclamation kids gave on finding one packed in a lunch pail. Two soft cocoa cakes sandwich a fluffy filling, landing texturally somewhere between a cake and a cookie rather than fitting neatly into either category.
Listahan note
This version keeps the cocoa cakes soft and slightly underbaked at the edges rather than crisp like a drop cookie, since a firmer cake cracks apart when someone bites into the finished sandwich.
Technique cues
- Baking soda combined with the batter's natural acidity gives the cakes their open, tender crumb rather than a dense one.
- Using a matched scoop for every portion keeps the cake halves close in size, which matters when pairing them into even sandwiches.
- Pulling the cakes from the oven just as they set, before the edges firm up further, keeps them pillowy instead of dry.
- Letting the cakes cool completely before filling prevents the filling from melting and sliding out the sides.
Kitchen flow
- Parallel prep
- While Whoopie Pies is in the oven, measure out any garnish or topping — like the marshmallow fluff — so it's ready the moment the bake finishes cooling.
- Make-ahead
- Whoopie Pies's dough or batter (built around marshmallow fluff) can usually be made a day ahead and refrigerated, then baked fresh — many doughs actually improve with an overnight rest.
- Leftover move
- Leftover Whoopie Pies freezes well — wrap individual portions tightly and thaw at room temperature, or crumble it over ice cream for a quick second life. This one leans on the marshmallow fluff. The bake step is what sets the pace here.
- Cleanup rhythm
- Soak the mixing bowl and beaters for Whoopie Pies right away — sugar and butter residue hardens fast once it cools. This one leans on the marshmallow fluff. Everything else is quick — the bake is the one step that takes real time.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Cakes: 2 cups all-purpose flour
Structural base
Purpose: Cakes: 2 cups all-purpose flour defines the shape and texture of the dish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use a certified gluten-free alternative when needed and expect a small texture change.
1/2 cup cocoa powder
Flavor support
Purpose: cup cocoa powder supports the balance of Whoopie Pies and should taste integrated.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 tsp baking soda
Flavor support
Purpose: tsp baking soda supports the balance of Whoopie Pies and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1/2 tsp salt
Flavor support
Purpose: tsp salt supports the balance of Whoopie Pies and should taste integrated.
Handling: Prep before heat is high so the cooking step can move without rushing.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
1 cup packed brown sugar
Sweetness and aroma
Purpose: cup packed brown sugar adds aroma, sweetness, or warmth without needing extra garnish.
Handling: Measure before heating and break up clumps so the mix distributes evenly.
Adaptation: Use the closest fresh equivalent and expect a modest shift in flavor or texture.
Technique notes
- Piping the filling instead of spreading it with a knife gives an even layer that reaches all the way to the edges.
- Wrapping finished whoopie pies individually in plastic keeps them grab-and-go ready, since loose ones in a container let the filling shift and squeeze out.
- A small offset spatula gives cleaner edges when smoothing filling than a table knife does.
Ingredient swaps
- Gluten-free direction
- Replace the all-purpose flour with a certified gluten-free 1:1 flour blend or gluten-free noodles/breadcrumbs — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the marshmallow fluff.
- Dairy-free direction
- Swap the buttermilk for a neutral dairy-free butter and a full-fat plant milk (oat or coconut give the closest richness) — the texture shifts slightly but the dish holds together. This one leans on the marshmallow fluff.
- Egg-aware direction
- Replace the egg with a flax or chia egg (1 tbsp ground seed + 3 tbsp water, rested 5 minutes) for binding, best when eggs are there for binding rather than structure or rise. This one leans on the marshmallow fluff.
- Lower-sodium direction
- Season lighter on salt than the recipe calls for, then adjust right before serving — it's easier to add more than to fix an oversalted batch. This one leans on the marshmallow fluff.
Serve alongside
- Fresh berries
- Citrus fruit salad
- Mint leaves
- Black coffee
- Hot tea
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store covered for 3 to 4 days, refrigerated when dairy, eggs, custard, or fresh fruit are involved.
- Reheat gently only when warmth improves the texture.
- Freeze sturdy baked portions up to 2 months; avoid freezing delicate fresh toppings.
Equipment
- Mixing bowls
- Baking dish or pan
- Cooling rack
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Whoopie Pies to your week, check it against your household's allergens, and build the shopping list automatically.
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