A classic (but different!) dessert that everyone loves, this recipe is easy to follow and results in delicious, soft cakes filled with marshmallow cream.
Table of contents
❤️ Why you’ll love this recipe
- Soft and delicious. These cakes are loaded with vanilla bean marshmallow cream, making them irresistible.
- They feel special: When you need a dessert and neither cakes nor cookies seem quite right, whoopie pies come to the rescue. Soft and cake-like but portable and easy to carry, with a filling that’s a delicious cross between marshmallow fluff and buttercream.
- They are easy to make. If you can make a cake, you can make these.
This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.
You’ll need the following for this old-fashioned treat:
- unsalted butter
- vanilla bean
- all-purpose flour
- baking soda
- milk (whole preferred but not essential)
- powdered sugar
- marshmallow cream
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- Parchment paper
- Mixing Bowl
- Hand Mixer or Stand Mixer
Step One: Make the cakes
Let’s start by preheating the oven to 350. You’ll want two racks in, spaced equally apart. Prepare two baking sheets by lining them with baking paper and set them aside.
These are a cross between a cake and a cookie, but during the baking process they will seem very cake-like. We begin by beating the butter and sugar in a large bowl, or using a stand mixer.
In a separate bowl, combine the dry ingredients. Add them to the butter-sugar mixture, alternating with the milk.
To form the cakes, scoop them onto the lined baking sheets. If you are making large whoopie pies (as pictured in this post), use a 1/4 cup scoop or measuring cup. You’ll be able to fit six cakes on each baking sheet, for a total of twelve. If you want them smaller, make them 2 tablespoons in size. You will need another baking sheet to have everything fit.
Bake them for 15-18 minutes, until a cake tester comes out clean and the edges are slightly browned. Let them cool on a wire rack and let them cool completely before adding the filling.
Step Two: MAke the filling and assemBle
Now we are making the filling, which will look a lot like making a frosting. Beat the softened butter with the powdered sugar, then stir in the salt, vanilla, and marshmallow cream. Finally, add the the vanilla bean and thoroughly mix.
At this point you may want to test the consistency of the filling, which can vary a lot depending on the temperature of your kitchen. You want it to stay on the cakes but still be very spreadable. If the filling needs some tweaking, place it into the fridge to firm it up or add a splash of milk to soften.
Spread the filling onto the flat side of the cakes and place another on top. Pop them in the fridge or serve right away.
🥫 Storage instructions
Your whoopie pies will be fine in the fridge to serve later than day.
For longer storage, wrap each pie individually in plastic wrap, making sure the filling is completely covered.
Place the wrapped pies in an airtight container and store in the fridge for up to 5 days.
To freeze, place the wrapped pies in a freezer bag and store for up to 3 months. Thaw overnight in the fridge before serving.
Yes! Just a different name.
Sure; buttercream or even cool whip works too.
👩🏻🍳 Expert tips
- Depending on the brand of marshmallow fluff you use, your filling might be soft. This can be solved by a brief rest in the fridge or by adding a bit more powdered sugar.
- Make sure to use parchment! The cake is very sticky. My favorite parchment paper is not a true parchment paper, but a baking paper that lays flat. It’s affordable and convenient!
- Don’t overmix the batter!
📘 Related Recipes
🍽 Serve it with
Having a fun get-together? Try these recipes too:
- Buffalo chicken tenders
- Blackberry lemonade
- Potato salad with hard-boiled eggs and celery seed
- Strawberries and blueberries
📖 Here’s the recipe
Vanilla Whoopie Pies from Scratch
- ½ cup unsalted butter (1 stick)
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 1 egg
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ¾ cup milk (whole preferred but not essential)
- ¾ cup unsalted butter (1 ½ sticks)
- 1 cup powdered sugar
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 cups marshmallow cream (such as marshmallow fluff brand)
- ¼ teaspoon vanilla bean paste or inner portion of vanilla bean, scraped out
Make the Cakes
- Preheat the oven to 350 degrees with two racks, in the upper middle and lower middle positions. Line 2 baking sheets with parchment paper.
- Beat the butter and sugar in a stand mixer on medium speed until light and fluffy, or about 5 minutes. Beat in the egg and vanilla and scrape down the side of the bowl.
- Combine the flour, salt, and baking bowl in a large bowl. Reduce the mixer speed to low. Add the dry ingredients to the butter mixture 1/2 cup at a time, alternating with the milk, beginning and ending with the flour.
- Using a 1/4 cup measuring cup, scoop batter onto baking sheets spaced 2 inches apart in all directions. There should now be 12 cakes. (For smaller cakes, make them 2 tablespoons each. You will need another baking sheet.)
- Bake at 350 degrees for 15-18 minutes, switching the baking sheets halfway through. (Reduce to 10-13 minutes for smaller cakes.). When fully baked, a cake tester will come out clean but the cakes will still be soft. Remove to a cooling rack and allow to cool completely.
Make the Filling
- Beat the powdered sugar and butter together until light and fluffy using a stand mixer on medium speed. Add the salt and vanilla. Add the marshmallow cream and beat until fully combined. Add the vanilla bean paste and stir in.
- Spread 1/3 cup of filling onto the flat side of half of the cakes. The filling should stay on but still be spreadable. It if it's sliding off, place in the refrigerator to firm up or add a bit more powdered sugar. If it's too soft to spread, add a touch of milk.
- Place the remaining cakes on top to make a sandwich. Serve immediately or refrigerate.