Whoopie Pie Cake Recipe

Total time: 120 Min
Difficulty: Medium
Serves: 10 people
By Cookist
For the paste
1 Tbsp (½ oz), softened
1 Tbsp
For the cake
340g (1 ½ cup)
All-purpose flour
250 g (8 oz or 2 cups)
Cocoa powder
155 g (1 ½ cup)
buttermilk powder
30 g
Baking powder
1 Tbsp
½ Tbsp
Brown sugar
300 g (1 ½ cup)
Instant Coffee
½ Tbsp
Vanilla Extract
1 Tbsp
1 cup
marshmallow creme
480 g
170 g (3/4 cup)
Powdered sugar
180 g (1 ½ cup)
Vanilla Extract
1 and ½ tsp
sweet cream
100 mL (3.4 oz)
100 g (1 cup)

Whoopie Pies are an American dessert that is a combination between a cookie, pie, sandwich and cake. Where does the name come from? Well, it’s said that the dessert, which originated in Pennsylvania Dutch Country) was so delicious, that those who ate it, exclaimed ‘Whoopie!’ out of pure joy.

It consists of a creamy filling sandwiched between two cake pieces. While the standard Whoopie Pies are cookie-sized, we changed up the recipe to make a giant Whoopie pie Cake. Two layers of chocolate cake is filled with a sweet marshmallow cream, and glazed with a chocolate ganache.



If you can’t find marshmallow crème at your local supermarket, you can make your own. In a double boiler, melt 2 cups mini marshmallows (or 15-20 big ones) until smooth. Add 2 to 3 tsp corn syrup and continue stirring.  Use immediately.

How to store Whoopie Pie Cake

This cake can be made ahead. Bake the cake and store it in the refrigerator for up to 2 days. Assembled on the day you want to serve it.


Prepare the Chocolate Paste

Combine the softened butter and cocoa powder, and mix well. Use a brush and coat the inside of a ring mold cake tin.

Prepare the cake

Combine the flour, cocoa powder, buttermilk powder, baking powder, salt, and baking soda. Whisk and set aside.

Using a hand mixer, beat the butter until smooth. Add the butter and mix again. Add the vanilla extract and coffee and mix well. Add the eggs, mixing well after each addition.

Add half of the chocolate cake mixture and half of the required amount of water to the bowl and mix well. Add the rest of the chocolate cake mixture and water, and mix until all the ingredients are full incorporated.

Pour the mixture into a mold and smooth it out with a spatula. Bake at 160°C/320°F for 60 min or until a toothpick comes out clean.

Once the cake is finished baking, let it cool down in the tin. Slice of the top to create a flat surface.

Flip the cake over onto a board and slice in half (horizontally).

Prepare Marshmallow Filling

Prepare Marshmallow filling by mixing the marshmallow creme, butter, powdered sugar and vanilla extract. Scoop the mixture into a piping bag, and pipe on to the bottom half of the cake.

Carefully place the other half on top of the filling. Store the cake in the refrigerator while you prepare the glaze.

Prepare the Glaze

Over medium-low heat, break the chocolate pieces into the sweet cream and stir until all the chocolate has melted.

Pour the mixture into a new piping bag, and pour over the assembled cake.

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