My Classic Whoopie Pies feature fluffy, moist cocoa cakes sandwiched together with a creamy marshmallow fluff filling. Quick and easy chocolaty dessert recipe that everyone will love.
Yield:
18 sandwiches
Prep Time:35minutes
Cook:10minutes
Tessa's Recipe Rundown...
Taste: The cocoa cakes and marshmallow filling just remind you of childhood and the feeling of being so thrilled to have dessert. Texture: The whoopie pies are cakey yet firm while the filling is smooth and thick. Ease: As long as you have an electric mixer of some sort (stand or hand-held) this recipe is relatively easy. It does dirty a few dishes. Appearance: Is there anything better than a cake sandwich?? Pros: Fun, reminiscent dessert. You can also freeze them! Cons: None. Would I make this again? These would be great for so many occasions and I plan to get creative with the filling flavors!
Is there anything better than a cake sandwich? Classic Whoopie Pies feature cocoa cakes with a creamy marshmallow filling.
This recipe was originally posted in 2012 and desperately needed some recipe updates and new photos. Basically, a total makeover. So we went to work tweaking the recipe. By the end of the week I had SO many Whoopie Pies at the house… more than we could ever actually eat.
Joe and I took them to our friends house to share. Before we even made it to the back patio where everyone was hanging out, their two kids both had a Whoopie Pie in each hand and were chowing down. If you make this recipe… you might also want to double down on the Whoopie Pies!
Usually I don’t like things that have a more cakey texture. I prefer my cookies to be chewy and my brownies to be fudgy.
However, for some reason the texture of a whoopie pie just makes me feel like a kid again.
They’re slightly chewy around the edges but soft and cakey throughout. Not to mention each ‘pie’ is filled high with luscious marshmallow fluff frosting.
I think you’re going to love this recipe for Whoopie Pies. They look like they came straight out of a bakery!
How to Make Whoopie Pies
What is a Whoopie Pie?
Despite the name, Whoopie Pies aren’t pies at all! The base is neither cake nor cookie. The texture is somewhere between the two. I fill mine with a marshmallow creme frosting, but you could also use buttercream or a cream cheese frosting.
Originally created in either New England or Pennsylvania (the origins are unclear), they are also known as ‘gobs.’ The store-bought varieties are often dry and overly sweet… much better to make them from scratch!
Pro tip: store these in the fridge and enjoy chilled, for maximum fudgy deliciousness.
Ingredients for Whoopie Pies:
All-purpose flour –Measured correctly. If you add too much flour, you may end up with dense, hard Whoopie Pies.
Cocoa powder – We’re using Dutch-processed cocoa powder here. More on that below.
Baking soda – Check out my Baking Soda vs. Baking Powder article to learn about the surprising differences between these two leaveners, and learn how to test that your leaveners are still fresh.
Salt – I prefer to use fine sea salt but you can also use table salt.
Butter – Always use unsalted butter in baking. It’s important that your butter is at a cool room temperature. Your sticks of butter should give slightly when pressed with your finger but still hold its shape. To be precise, your butter should be 67°F.
Sugar – We are using dark brown sugar for additional moisture though you can easily use light brown instead. Sugar does much more than simply sweeten your baked goods! Read more about the role of sugar in baking here.
Egg – One large egg, at room temperature. Don’t use extra large eggs or the chemistry of the recipe may be thrown off.
Vanilla extract – For flavor.
Buttermilk – This gives the Whoopie Pies a delightful tang to help balance the sweetness, and together with the baking soda, helps create a lovely light, fluffy texture. More on this below.
Ingredients for Whoopie Pie Marshmallow Cream Filling:
Marshmallow creme (aka marshmallow fluff) – An easy, quick way to make this filling full of marshmallow flavor, without having to make your own marshmallow or mess with melting down regular marshmallows. You’ll need either one of the larger 13-ounce containers or two of the smaller 7-ounce ones. Marshmallow Creme or Marshmallow Fluff work here. Marshmallow creme has a slightly thinner consistency than fluff, so you may need to add a bit more powdered sugar to sufficiently stiffen it up.
Butter – This helps create the creamy filling. Again, I prefer to use unsalted butter in baking so you’re in control of the salt in your baked goods.
Powdered sugar – Together with the marshmallow fluff and butter, this makes our marshmallow creme into a frosting!
Vanilla – For flavor.
Sea salt – To balance out the sweetness.
Why Do These Whoopie Pies Use Dutch-Processed Cocoa Powder?
I recommend using Dutch-process cocoa because it provides a deep color, more moisture, and a flavor that I think complements the marshmallow filling perfectly. But why am I using Dutch-process cocoa with baking soda for this recipe? Shouldn’t it be baking powder?
Dutch-process cocoa has more fat than most grocery store natural/unsweetened cocoa powder products, which is what we want for flavor and moisture in this specific recipe. The buttermilk in this recipe activates the baking soda. However, if you must use natural cocoa powder go ahead. Just note your Whoopie Pies may be lighter in color and slightly dryer in texture. You can learn more about the differences between cocoa powders here.
You can typically find Dutch-process cocoa at your local grocery store or many gourmet food stores like Whole Foods, Sur la Table, Williams Sonoma, or Penzeys. I actually order a big container on Amazon because it’s such a great value!
Do I Have to Use Real Buttermilk in These Whoopie Pies?
Buttermilk works best in this recipe to provide rich and tender ‘cakes.’ We need it not only for flavor and moisture, but to help the leavening action by activating the baking soda. I would not recommend using a buttermilk substitute. You can learn more about the science of buttermilk, and see baked goods made with buttermilk substitutes, in my Buttermilk 101 article.
How to Make Whoopie Pies:
Mix the dry ingredients. Sift the flour, cocoa powder, baking soda, and salt into a medium bowl and whisk to combine. Set aside.
Cream the butter and sugar. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and using an electric hand mixer), beat the butter and brown sugar on low speed until combined. Increase speed to medium high and beat for 3 minutes, or until light and fluffy. Scrape down the sides of the bowl.
Add the egg and vanilla. Beat on medium-high speed for another 3 minutes, or until very well combined. Scrape down the sides with a rubber spatula.
Alternating, add the buttermilk and the dry ingredients to the butter mixture. Add half of the flour mixture then half of the buttermilk to the batter and beat on low until combined, scraping down the sides and bottom of the bowl as necessary. Add remaining buttermilk and flour, beating until combined.
Portion out. Use a medium 1 ½-tablespoon spring-loaded scoop to drop mounds of batter onto prepared baking sheets (cookie sheets lined with parchment paper), spacing 2 inches apart.
Bake. Bake Whoopie Pies in a 375°F oven for 11 minutes, or until they spring back slightly when pressed gently and appear dry on top. Allow to cool on pans for 5 minutes before moving to a wire rack to cool completely.
Make the filling. In the bowl of an electric mixer, beat the marshmallow creme and butter on low speed until combined. Scrape the sides and bottom of the bowl. Mix in the powdered sugar, vanilla, and salt on low speed until combined then increase to medium high and beat until very smooth, about 3 minutes.
Assemble. Use a medium 1 ½-tablespoon spring-loaded scoop to dollop marshmallow filling on the flat side of half the whoopie pies. Alternatively, use a piping bag to pipe approximately 1 ½-tablespoons of filling on the flat side of half the whoopie pies. Sandwich gently with the remaining whoopie pies.
How to Portion Out the Whoopie Pies & How to Fill Them
This Whoopie Pie batter is similar in consistency to a very thick cake batter. My favorite way to portion these out is to use my medium cookie scoop (1.5 tablespoons), which not only creates perfectly consistent Whoopie Pies that bake evenly, but it also makes quick work of portioning out the batter/dough. The same scoop also makes easy work of adding the marshmallow creme filling, but if you prefer, you can pipe it on to half the Whoopie Pies using a disposable piping bag and a large round tip, before sandwiching with the other half of the Whoopie Pies.
If your mounds of batter are misshapen, your ‘pies’ will not bake up as evenly round. Use a spoon to re-shape the batter into more even circles before baking if you want them to be picture perfect!
How to Store Whoopie Pies:
Store at room temperature in an airtight container for up to a day, or in the fridge for up to 4 days. If transporting, chill the whoopie pies in the fridge for at least an hour before transporting, as refrigeration makes them firmer and less fragile. Serve Whoopie Pies chilled for a deliciously fudgy texture.
Can you Freeze Whoopie Pies?
Yes! I recommend placing the Whoopie Pies on a baking sheet in a single layer and freezing for an hour or so, until just solid enough to prevent them from sticking together. Then, simply place in a ziptop bag or an airtight container in the freezer for up to 1 month. Thaw for a few hours or overnight in the fridge or at room temperature (either is fine) before serving.
My Classic Whoopie Pies feature fluffy, moist cocoa cakes sandwiched together with a creamy marshmallow fluff filling. Quick and easy chocolaty dessert recipe that everyone will love.
Ingredients
For the Chocolate Whoopie Pies:
1 2/3cups(212 grams) all-purpose flour
2/3cup(57 grams) Dutch-process cocoa powder
1 1/2teaspoonsbaking soda
1/2teaspoonfine sea salt
1stick (113 grams) unsalted butter,at cool room temperature
1cup(200 grams) lightly packed dark brown sugar
1large egg,at room temperature
1teaspoonvanilla extract
1 1/4cups(296 grams) buttermilk,at room temperature
For the Marshmallow Filling:
297gramsmarshmallow creme fluff (a little less than 1 13-ounce container)
15tablespoons(212 grams) unsalted butter,at cool room temperature
Preheat oven to 375°F. Line large baking sheets with parchment paper.
Sift the flour, cocoa powder, baking soda, and salt into a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on low speed until combined. Increase speed to medium high and beat for 3 minutes, or until light and fluffy. Scrape down the sides of the bowl. Add the egg and vanilla and beat on medium-high speed for another 3 minutes, or until very well combined.
Add half of the flour mixture then half of the buttermilk to the batter and beat on low until combined, scraping down the sides and bottom of the bowl as necessary. Add remaining buttermilk and flour, beating until combined. Mixture will be fluffy and slightly sticky like a very thick cake batter.
Use a medium 1 ½-tablespoon spring-loaded scoop to drop mounds of batter onto prepared baking sheets, spacing 2 inches apart. Bake for 11 minutes, or until pies spring back slightly when pressed gently and appear dry on top. Let cakes cool on pans for 5 minutes before moving to a wire rack to cool completely.
For the filling:
In the bowl of an electric mixer, beat the marshmallow creme and butter on low speed until combined. Scrape the sides and bottom of the bowl. Mix in the powdered sugar, vanilla, and salt on low speed until combined then increase to medium high and beat until very smooth, about 3 minutes.
To assemble:
Use a medium 1 ½-tablespoon spring-loaded scoop to dollop marshmallow filling on the flat side of half the whoopie pies. Sandwich gently with the remaining whoopie pies.
If transporting, chill the whoopie pies in the fridge for at least an hour before transporting to make firmer and less fragile. Serve chilled for a more fudgy texture. Store at room temperature in an airtight container for up to a day or in the fridge for up to 4 days.
Recipe Video
Course :
Dessert
Cuisine :
American
Keyword :
whoopie pie recipe, whoopie pies
This post was originally published in 2012 and updated in 2023 with new photos and recipe improvements. Photos by Joanie Simon.
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
About Tessa...
I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)
My first whoopie pie experience and these were phenomenal! The texture and flavor was new to me but so good. Not exactly a cake with frosting but not a brownie or cookie either. Will definitely make again!
I really loved the taste of the marshmallow filling but it was a little loose.. I think my butter was a little past cold room temp and closer to softened. Both the filling and cakes tasted amazing though! Gonna try it again soon!
When we lived in Pennsylvania we’d get Whoopie pies from the Amish.
That was years ago and I’ve been craving some for a while now.
This recipe perfectly hits the spot.
The cake part is soft, moist and a little fudgy and only rises as much as needed, a problem many other recipes I tried had.
The Marshmallow filling is even better than how I‘ve had it before, with a nice vanilla note.
Definitely wrap them after assembly or they might stick to your plate/ container, and that way you can always grab some on the go.
Very easy to follow recipe. The marshmallow creme filling makes all the difference. My husband hates marshmallows and likes this recipe. I can’t wait to try it again and use different flavors instead of just vanilla, maybe even cream cheese.
Excellent! I come from the land of Whoopie Pies and while these weren’t quite the same as what I’m used to, they were still very delicious and scratched that itch! Do yourself a favor and try them out!
My son made these (with my help!) and had so much fun!!! They tasted great, but our filling was a little runny – maybe we added too much marshmallow crème? Either way, they were a hit!
I’ve made this recipe twice now. My friends and family love them, and they’re super easy. I’d like to see an addition to the recipe tips with suggestions of how to alter the cake and the filling flavor 🙂
Absolutely delicious! I used green food coloring for my filling for St. Patrick’s day, and they’re so cute!! My cookie scoop is 2 table spoons, and it gave me 11 sandwiches.
We did a mint buttercream filling dyed green for St. Patrick’s day. It was the granddaughter’s first time making Whoopie Pies (and we live in Pa lol). They were a big hit all the kids at the party loved them.
This is the first time I’ve ever made these!! Omg!! They are incredible! So easy to make! The recipe is perfect for sharing! I will be making these again!
Be sure to refrigerate your Whoopie Pies! They are delicious at room temperature, but refrigerating them brings them to another level! Easy to make, tender, and the marshmallow filling was delicious with the right amount of sweetness. Can’t wait to bake them again!
These are super sweet and actually not that hard to make! I had never had a Whoopie Pie before, but I really enjoyed making them! Eating them was even more enjoyable. One of them was sweet enough to satisfy that sweet tooth for the rest of the day! That crème filling is to die for! I had excess that I put back into the marshmallow jar and put in my fridge for another day. Yum! Definitely a huge hit with my child, too!
I grew up in PA and couldn’t wait to make these whoopie pies. They cookie part is perfectly fudgy and the marshmallow buttercream pairs so well with the cookie. I’m glad I stored them in the refrigerator because they got fudgier the longer they were in there. My family did prefer them to be room temp, so I just placed them on the counter for 30 mins and there were perfect. Thanks to Tess and team for another great recipe!
These were such a hit with my family and so easy to make! I had to actually hide a few so I could get a picture! I put this recipe in the keeper folder!
Delicious! I have never made whoopie pies before and was so happy with the outcome! I made these for the March 2023 challenge. I will definitely make them again. I made a buttercream icing since marshmallow is not a favourite in my family.
These Whoopie Pies are AMAZING! Love the Chocolatey Cake with the Marshmallow fluff filling! My coworkers loved them! Just writing this review makes me want to make these tasty delicious treats again!
I was so stoked to see that this was part of March’s baking challenge! I recently had my first whoopie pie during a trip to Maine and thought it was a fantastic dessert. This recipe was easy to follow and the whoopie pies turned out great! The filling was also spot on in terms of flavor and texture! I didn’t have the 1.5 T scoop which meant that my pies turned out a little bit wonky on my first tray of them – I can definitely see why the scoop is a must if you want uniform size/shape. All in all, these tasted fantastically sweet and I will definitely be keeping this recipe to have as a go to dessert option.
I made the classic Whoopie Pies for the March 2023 baking challenge. I thought the filling sounded very sweet so I made a half batch and a half batch of the cream cheese filling from your red velvet whoopie pies and mixed them together. Delicious! Got many positive comments from the teachers I shared them with.
These are SO good!! I was fully expecting the marshmallow fluff to make the filling way too sweet, but the cakes weren’t as sweet as your typical chocolate cake, so they worked together perfectly. They were incredibly easy to make and perfect for feeding a crowd!
Just delicious! Easy to make, clear instructions, I just love this recipe. I usually add cream cheese to my filling along with all the other ingredients listed but this time decided to use mascarpone. They are soooo good. The cake is so moist and they bake up perfectly rounded on top. They freeze well too.
Delicious. Cakey. Perfect. Made these with my daughter and we enjoyed it totally!
I did have to increase the baking time to about 20 minutes oddly enough but it’s probably my oven.
Kiersten @ Handle the Heat
— March 7, 2023 at 10:16 am
Hi Debbie! Most commercially-available buttermilk is low fat, so that’s typically what is recommended for baking, and what Team HTH uses in testing our recipes. If you’re able to source the full-fat version, you can use that – just note that it’s not what we tested the recipe with, so results could vary. I hope that helps! Happy baking!
Delicious! Though I have a question…is it okay that the cake is sticky to the touch on the outside?
How do I make it dry to the touch (as a cookie would feel) so that my fingers dont get dirty and the whoopie wont stick to one another.
Hope you can answer my question
I have been making and eating all kinds of whoopie pies my entire life and that is just the way they are, sticky! Just bake and enjoy. They are finger licking good;)
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My husband, who does not have a sweet tooth, said these are amazing! The filling is divine.
I never had a whoopie pie before making these, but these are outstanding!! So much fun to make!!
These pies tasted great! I wish I would have made more.
A….MAZ…..ING… I was only expecting to try a bite of one but the entire pie ended up in my belly!! So good!!
I was surprised at how easy these were to prepare. My BIL loved them!!!
I’ve never tried whoopie pies before but I made this recipe and loved it. Cakey texture with a fluffy cream really brings you to your childhood again
These are fast and yummy to whip up. I’ve already made two batches. Soooo good. I liked the tip to refrigerate for a bit.
My first whoopie pie experience and these were phenomenal! The texture and flavor was new to me but so good. Not exactly a cake with frosting but not a brownie or cookie either. Will definitely make again!
I really loved the taste of the marshmallow filling but it was a little loose.. I think my butter was a little past cold room temp and closer to softened. Both the filling and cakes tasted amazing though! Gonna try it again soon!
When we lived in Pennsylvania we’d get Whoopie pies from the Amish.
That was years ago and I’ve been craving some for a while now.
This recipe perfectly hits the spot.
The cake part is soft, moist and a little fudgy and only rises as much as needed, a problem many other recipes I tried had.
The Marshmallow filling is even better than how I‘ve had it before, with a nice vanilla note.
Definitely wrap them after assembly or they might stick to your plate/ container, and that way you can always grab some on the go.
These are such a fabulous treat! perfect texture and flavors.
Easy to make and so delicious!!
So yummy, so easy! Can’t wait to make again with mint cream in the middle!
These whoopie pies are delicious, and so easy to make.
I amazed myself with how perfect the Whoopie Pies turned out! Beautiful and delicious and my niece’s soccer team all agreed!
Delicious! So glad we had left overs of the delicious frosting!!! Used it to dip my strawberries in!
Very easy to follow recipe. The marshmallow creme filling makes all the difference. My husband hates marshmallows and likes this recipe. I can’t wait to try it again and use different flavors instead of just vanilla, maybe even cream cheese.
These whoopie pies were easy and the first time I had ever made one. The filling was amazingly delicious! Will make again!
These are so tasty and easy to make. a real crowd pleaser. Definitely chill them, it makes them even better.
These are delicious. I struggled with making them, but my family liked them anyway.
Excellent! I come from the land of Whoopie Pies and while these weren’t quite the same as what I’m used to, they were still very delicious and scratched that itch! Do yourself a favor and try them out!
My son made these (with my help!) and had so much fun!!! They tasted great, but our filling was a little runny – maybe we added too much marshmallow crème? Either way, they were a hit!
I’ve made this recipe twice now. My friends and family love them, and they’re super easy. I’d like to see an addition to the recipe tips with suggestions of how to alter the cake and the filling flavor 🙂
Marshmallow is never my go to flavour but oh man these cookies are to die for !! So fluffy and moist and not a strong marshmallow flavour.
Oh man these are so good! It was a lot of fun to make these and super easy!
Absolutely delicious! I used green food coloring for my filling for St. Patrick’s day, and they’re so cute!! My cookie scoop is 2 table spoons, and it gave me 11 sandwiches.
We did a mint buttercream filling dyed green for St. Patrick’s day. It was the granddaughter’s first time making Whoopie Pies (and we live in Pa lol). They were a big hit all the kids at the party loved them.
easy recipe to follow! I accidentally made them much larger than I wanted but they turned out great and are delicious!
This is the first time I’ve ever made these!! Omg!! They are incredible! So easy to make! The recipe is perfect for sharing! I will be making these again!
Be sure to refrigerate your Whoopie Pies! They are delicious at room temperature, but refrigerating them brings them to another level! Easy to make, tender, and the marshmallow filling was delicious with the right amount of sweetness. Can’t wait to bake them again!
They’re delicious! A big hit!
Great recipe! Not something I would normally choose to make myself but I’m glad I did!
These were so delicious
These are super sweet and actually not that hard to make! I had never had a Whoopie Pie before, but I really enjoyed making them! Eating them was even more enjoyable. One of them was sweet enough to satisfy that sweet tooth for the rest of the day! That crème filling is to die for! I had excess that I put back into the marshmallow jar and put in my fridge for another day. Yum! Definitely a huge hit with my child, too!
I grew up in PA and couldn’t wait to make these whoopie pies. They cookie part is perfectly fudgy and the marshmallow buttercream pairs so well with the cookie. I’m glad I stored them in the refrigerator because they got fudgier the longer they were in there. My family did prefer them to be room temp, so I just placed them on the counter for 30 mins and there were perfect. Thanks to Tess and team for another great recipe!
Delicious! I used peanut butter instead of butter in the marshmallow filling.
These were such a hit with my family and so easy to make! I had to actually hide a few so I could get a picture! I put this recipe in the keeper folder!
Yay! So glad to hear these were such a hit for you, Nancy! 🙂
As a Scot I have never had or made whoopie pies but wow they are a HIT with my family! Will definitely be making again!!
Yay, so glad these were a fun new bake for you, Shannon!!
Delicious! I have never made whoopie pies before and was so happy with the outcome! I made these for the March 2023 challenge. I will definitely make them again. I made a buttercream icing since marshmallow is not a favourite in my family.
Great to know they were delicious with a different filling, too, Karen!! 🙂
These Whoopie Pies are AMAZING! Love the Chocolatey Cake with the Marshmallow fluff filling! My coworkers loved them! Just writing this review makes me want to make these tasty delicious treats again!
I was so stoked to see that this was part of March’s baking challenge! I recently had my first whoopie pie during a trip to Maine and thought it was a fantastic dessert. This recipe was easy to follow and the whoopie pies turned out great! The filling was also spot on in terms of flavor and texture! I didn’t have the 1.5 T scoop which meant that my pies turned out a little bit wonky on my first tray of them – I can definitely see why the scoop is a must if you want uniform size/shape. All in all, these tasted fantastically sweet and I will definitely be keeping this recipe to have as a go to dessert option.
I made these with my granddaughter and they turned out delicious. We both had fun making them.
I made the classic Whoopie Pies for the March 2023 baking challenge. I thought the filling sounded very sweet so I made a half batch and a half batch of the cream cheese filling from your red velvet whoopie pies and mixed them together. Delicious! Got many positive comments from the teachers I shared them with.
These were so easy and my family loved them. I’ve been brainstorming additional ways to use that yummy filling.
I made these for a dinner party and the kids and adults alike all raved about them! Loved how easy they came together!
Very tasty and not hard to make. I followed the recipe exactly and they turned out well. My Sunday evenng company really enjoyed them too!
These are SO good!! I was fully expecting the marshmallow fluff to make the filling way too sweet, but the cakes weren’t as sweet as your typical chocolate cake, so they worked together perfectly. They were incredibly easy to make and perfect for feeding a crowd!
These were good!!! Brought back childhood memories perfectly softy and gooey
So good and easy to make! Everyone loved them!
Easy to make and so fresh! My recipe only made 12, but I was not mad! These won’t last long!
Just delicious! Easy to make, clear instructions, I just love this recipe. I usually add cream cheese to my filling along with all the other ingredients listed but this time decided to use mascarpone. They are soooo good. The cake is so moist and they bake up perfectly rounded on top. They freeze well too.
These are better than Oreos! So tasty!
Delicious. Cakey. Perfect. Made these with my daughter and we enjoyed it totally!
I did have to increase the baking time to about 20 minutes oddly enough but it’s probably my oven.
Does using whole milk buttermilk vs low fat cultured buttermilk make a diffference?
Hi Debbie! Most commercially-available buttermilk is low fat, so that’s typically what is recommended for baking, and what Team HTH uses in testing our recipes. If you’re able to source the full-fat version, you can use that – just note that it’s not what we tested the recipe with, so results could vary. I hope that helps! Happy baking!
Delicious! Though I have a question…is it okay that the cake is sticky to the touch on the outside?
How do I make it dry to the touch (as a cookie would feel) so that my fingers dont get dirty and the whoopie wont stick to one another.
Hope you can answer my question
I have been making and eating all kinds of whoopie pies my entire life and that is just the way they are, sticky! Just bake and enjoy. They are finger licking good;)
I never tried making whoopie pies but i think it is perfect for desserts too. Having this kind of recipe is a sure win!baby eagle
The classic was one of the first whoopie pies I made, and even after many other variations, it's still a favorite. Yours look great!
I've actually never had a whoopie pie and don't have a mixer either. Looks like I need to try a whoopie pie some time!
These look delicious! What a pretty photo too… I just added a whoopie pie recipe to my list of upcoming projects! I can't wait to try it.