Whoopie Pies

Whoopie pies are very versatile. Play with different flavors for the cake and filling!

I love fall!  I am so happy that Labor Day has arrived and I decided whoopie pies were the perfect way to celebrate the holiday weekend.  Having never made them before I hit up the experts at Gourmet for a recipe.  I didn’t make any adjustments this time aside from adding a tablespoon of espresso powder to enhance the chocolate flavor.  And did it ever deliver!  The cake was moist and the filling was gooey and sweet.  The espresso powder added a richness that was perfect.

This will definitely be my base recipe for whoopie pies in the future.  It was so incredibly easy and there are endless possibilities for changing it up!


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Whoopie Pies

Whoopie pies are very versatile. Play with different flavors for the cake and filling!
Course Dessert
Cuisine American
Cook Time 15 minutes
Total Time 15 minutes
Author Jennifer Farley


For the cake:

  • 2 cups all-purpose flour
  • 1/2 cups cocoa powder
  • 1 tablespoon espresso powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup well-shaken buttermilk
  • 1 teaspoon vanilla
  • 4 ounces unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1 large egg

For the filling:

  • 4 ounces unsalted butter, room temperature
  • 1 1/4 cups confectioners sugar
  • 1 cup Marshmallow Fluff
  • 1 teaspoon vanilla


Make the cakes:

  • Preheat the oven to 350.
  • Whisk together the flour, cocoa, espresso powder, baking soda, and salt in a bowl until combined. Stir together buttermilk and vanilla in a separate bowl.
  • Beat together softened butter and brown sugar in an electric mixer and medium-high speed until pale and fluffy, 3-5 minutes. Add egg, beating until well combined. Scrape down sides of the bowl. Reduce speed to low and alternately add flour mixture and buttermilk, beginning and ending with flour. Scrape down sides occasionally and mix until just smooth.
  • Using a cookie scoop (any size you prefer), scoop out mounds of batter 2 inches apart onto 2 large baking sheets that are either buttered or layered with parchment. Bake in the upper and lower thirds of the oven, rotating the sheets halfway through, until the tops are puffed and caked spring back when touched, 11-13 minutes. Transfer to a cooling rack and allow to cool completely.

Make the filling:

  • Beat together butter, confectioners sugar, marshmallow and vanilla at medium speed until smooth, 3 minutes. Set aside.

Assemble whoopie pies:

  • Spread filling evenly on flat sides of half the cakes and top with the remaining cakes!
  • Gourmet claims that these are better the second day. So... try not to eat them all at once.

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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