Whoopie pies- a beloved New England tradition and a favorite in our house. So much so that Whoopie Pies have become our family's go-to birthday cake! Easier to make and fun to eat! There is something a little magical about a whoopie pie: two soft, cocoa-rich cakes hugging a cloud of fluffy marshmallow filling in between. Part cookie, part cake, and entirely nostalgic, they are the kind of treat that disappears from the counter the moment they cool. These come together with a chocolatey crumb and a filling that is rich but never too sweet, thanks to a mix of marshmallow fluff, butter, and whipped egg whites. Make a batch for the lunchbox, the bake sale, or just because. They wrap up beautifully for grab-and-go treats all week long.
Whoopie Pies
There is something a little magical about a whoopie pie: two soft, cocoa-rich cakes hugging a cloud of fluffy marshmallow filling in between. Part cookie, part cake, and entirely nostalgic, they are the kind of treat that disappears from the counter the moment they cool. These come together with a chocolatey crumb and a filling that is rich but never too sweet, thanks to a mix of marshmallow fluff, butter, and whipped egg whites.
- Total Time: 1 hour 15 minutes
- Yield: 8 whoopie pies
Ingredients
Cakes
- 2 cups(240g) all-purpose flour
- ½ cup (60g) cocoa powder
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 tsp. espresso powder
- ½ cup butter, softened
- 1 cup (200g) sugar
- 1 cup buttermilk
- 2 egg yolks, pasteurized (save whites for filling)
- 1 tsp. vanilla extract
Filling
- 1 cup butter, softened
- 1¼ cups (150 grams) confectioners’ sugar, divided- 1 cup (120 grams) for filling, ¼ cup (30 grams) for egg whites
- 2 cups (256 grams) marshmallow fluff
- 2 tsp. vanilla extract
- ¼ tsp. salt
- 2 egg whites, pasteurized
- ⅛ tsp. cream of tartar
Instructions
Cakes
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, sift together the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder.
- In a large bowl, cream the butter and sugar. Add the egg yolks and vanilla.
- Continue mixing on low speed, alternating adding the buttermilk and the flour mixture. Scrape the sides as needed.
- Cover and chill the mixture in the refrigerator for 30 minutes.
- Scoop ¼ cup of batter (an ice cream scooper works well here) onto the baking sheets, spacing 3 inches apart.
- Bake for 13–15 minutes, until the tops are puffed and a toothpick inserted into one of the cakes comes out clean.
- Cool completely on a wire rack.
Filling
- In a large bowl, whip the butter, 1 cup confectioners’ sugar, marshmallow fluff, vanilla, and salt until smooth.
- In a separate bowl, beat the egg whites with the cream of tartar until stiff peaks form. Fold in the remaining ¼ cup confectioners’ sugar.
- Add the egg white mixture to the butter mixture and whip for about 1–2 minutes, until light and fluffy.
- Spread the filling onto the flat side of one cake and top with a second cake to sandwich.
- Wrap individually and store in an airtight container.
Notes
- This filling uses raw egg whites. Be sure to use pasteurized eggs, especially if serving to kids, pregnant women, or anyone with a weakened immune system.
- Of the 1¼ cups confectioners’ sugar, only 1 cup is blended into the filling base. Save the remaining ¼ cup to fold into the beaten egg whites.
- The cream of tartar helps stabilize the egg whites, so they whip up light and hold their peaks.
- Cakes can be baked a day ahead. Store unfilled at room temperature in an airtight container, then fill before serving.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Language Corner
These language guides are here to support you, not overwhelm you! Pick one word, one prompt, or one concept that feels right for your child and your moment. There is no right or wrong way to use them. The best conversation is the one that happens naturally while you are cooking together.
✦ Word of the Day: Sift
Sift (say it: “SIFT”) means to pass something through a fine mesh strainer to remove lumps and add air. In this recipe, we sift the flour, cocoa powder, baking soda, baking powder, salt, and espresso powder together before mixing them into the batter. Sifting makes the cocoa powder extra smooth and helps the cakes rise light and fluffy instead of dense.
Try it: Say “sift” out loud. Now use it in a sentence: “We sifted the cocoa powder so the cakes would be smooth and fluffy.” What other kitchen tools help remove lumps? (blender, potato masher)
✦ Describing Words
Baking is full of things to notice with your senses. As you mix the batter, it starts thick and shiny, then turns deep brown and glossy once the cocoa powder is stirred in. After baking, the cakes puff up soft and pillowy, springy to the touch. The filling is a different kind of soft. It is light, fluffy, and cloud-like, almost like whipped snow.
Try it: Pick one part of the recipe- the batter, the baked cake, or the filling and describe it using three words: one for how it looks, one for how it feels, and one for how it smells. For example: “The filling is white, fluffy, and sweet.” Now try describing a different part and see how the words change.
✦ Figure of Speech: Stiff Peaks
When the filling instructions say to beat the egg whites “until stiff peaks form,” it’s describing what happens when whipped egg whites hold their shape. If you lift the beaters out of the bowl, the egg whites should stand straight up in little points, like tiny snowy mountain peaks, instead of drooping back down. This tells you the egg whites are ready to be folded into the filling.
Try it: Can you think of other things in nature that come to a “peak,” like a mountain or a wave? What do you think would happen if we didn’t beat the egg whites long enough? Would the peaks stand tall or flop over?
✦ Talk While You Cook
While sifting the dry ingredients: “What do you notice about the cocoa powder before and after we sift it? Why do you think sifting helps make the cakes so soft?”
While scooping the batter: “We’re making each scoop the same size. Why do you think that matters for how the cakes bake?”
While spreading the filling: “If you could invent your own whoopie pie filling, what would you put inside? What flavors do you think would taste good with chocolate cake?”
There are no wrong answers, just good conversation!
✦ Think Like a Chef
A chef is always asking “what if?” Whoopie pies are the perfect place to experiment. What if you swapped the cocoa cakes for a vanilla version? What if you mixed crushed peppermint or a sprinkle of cinnamon into the filling? What if you rolled the edges of the filled whoopie pie in mini chocolate chips or sprinkles (yummy!)? The classic chocolate-and-marshmallow combination is a favorite for a reason, but there is always room to make it your own.
Try it: “If you could change one thing about this recipe, what would it be and why? Would you change the cake flavor, the filling, or add a fun topping?”
✦ A Note on Kitchen Safety
There’s a lot for little hands to help with in this recipe such as measuring and sifting the dry ingredients, scooping the batter onto the baking sheets, and spreading the filling to sandwich the cakes together. Beating the egg whites is a fun job for older kids with supervision, since the mixer needs a steady hand.
For Parents: The oven and stand mixer belong to the grown-ups. Since the filling contains raw egg whites, be sure to use pasteurized eggs, and remind little tasters not to eat the filling before it’s spread between the cakes. Baking sheets come out of the oven hot so use oven mitts and give the cakes time to cool completely on a wire rack before filling.
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