What is comfort food? What is it like to bite into something perfectly sweet, soft, and utterly satisfying? What are some classic Whoopie Pies? What are some of the best cupcakes you have ever had? What is it like if a cookie and crinkle had baby, and that baby was filled with the most luscious, creamy goodness? What is the best frosting Growing up, my grandma used to make these every year for the county fair, and the smell alone would make them delicious. Is it possible to make your mouth water for days? Is it true that a person was always the first thing to disappear, and honestly, I think they’re even better than that. What are some of the best French macarons? What are some of the easiest things to make?
What is a Whoopie Pie?
What is a Whoopie Pie? Think of them as soft, cake-like cookies sandwiched together with a sweet, marshmallow-y filling. What is a chocolate dome? ) cake that are incredibly moist and tender. What is the filling, traditionally made with shortening and confectioners’ sugar, and marshmallow cream? Is the chocolate cake too bitter? What is the name of a girl? What are some of the best treats for kids?
Why you will love this recipe?
Oh, where do I even begin? This Classic Whoopie Pies recipe is simply irresistible, and here’s why you’re going to be obsessed:
- Flavor Explosion: The combination of the rich, chocolatey cake with the sweet, creamy filling is an absolute match made in heaven. It’s like a party in your mouth! The cocoa in the cakes gives them a depth of flavor that you just don’t get with other similar treats.
- Surprisingly Don’t let the fancy name fool you; these are actually incredibly easy to whip up. Most of the ingredients are pantry staples, and the steps are straightforward. Even beginner bakers can totally nail this recipe. I promise!
- Budget-Friendly Baking:What are some of the best ways to make whoopie pies at home? How do I make a big batch of cookies for 12 the cost? I’ve done the math once – it’s insane the markup on those things.
- Versatile GoodnessI’m sharing my classic chocolate version, but you can easily adapt this recipe to suit your taste. What is the best pumpkin spice recipe? Is peanut butter filling good for you?
What I love most is how nostalgic they are. They remind me of my childhood, of summer fairs and grandma’s kitchen. Plus, they’re always a hit at parties. Whenever I bring these, they disappear faster than you can say “Whoopie!” If you love a good cupcake or a soft cookie, these are a must-try. They’re way more exciting, if you ask me!
How to Make Classic Whoopie Pies
Quick Overview
Making Classic Whoopie Pies might seem intimidating, but trust me, it’s easier than you think! You’ll start by making the cake batter, which is a simple mix of dry and wet ingredients. Then, you’ll dollop spoonfuls onto a baking sheet and bake them until they’re perfectly soft and springy. While the cakes are cooling, you’ll whip up the dreamy, marshmallow-y filling. Finally, you’ll sandwich the filling between two cake rounds, and voila! The secret? Don’t overbake the cakes – you want them to be nice and moist!
Ingredients
Whoopie Pies: What is the recipe?
- 2 cups all-purpose flour: Make sure it’s measured correctly! Spoon and level is your friend here.
- ¾ cup unsweetened cocoa powder: I prefer Dutch-processed for a richer chocolate flavor, but regular works too.
- 1 ½ teaspoons baking soda: This gives the cakes their lift, so don’t skip it!
- 12 teaspoon baking powder: Works in tandem with baking soda for the perfect texture.
- 12 teaspoon salt: Balances the sweetness and enhances chocolate flavor.
- 1 cup (1 stick) unsalted butter, softened: 12 cup (2 sticks) Make sure it’s truly softened, not melted, for the right consistency.
- 1 cup granulated sugar: Adds sweetness and moisture.
- 2 large eggs: Adds richness and structure.
- 1 teaspoon vanilla extract: Adds a touch of vanilla goodness.
- 1 cup buttermilk: This is the key to moistness! If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar. How much vinegar should I add to 1 cup of milk? Let it sit for 5 minutes.
- 1 cup hot water: This helps bloom the cocoa and create a fudgy texture.
For the Filling:
- 1 cup (2 sticks) unsalted butter, softened: Again, softened, not melted!
- 1 cup vegetable shortening: This is what gives the filling its signature texture. Don’t knock it until you try it!
- 4 cups confectioners’ sugar: Adds sweetness and structure.
- What makes marshmallow cream so fluffy?
- What are some good uses for vanilla extract?
- Pinch of salt: Balances the sweetness.
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze. Trust me, don’t skip the parchment paper!
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Whisking ensures that everything is evenly distributed, which is crucial for a consistent texture. If you skip the whisking and just dump everything in, you might end up with pockets of baking soda, which… not good.
Step 3: Mix Wet Ingredients
In a separate bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Then, beat in the eggs one at a time, followed by the vanilla extract. Make sure everything is well combined before moving on to the next step. The mixture should be pale and creamy!
Step 4: Combine
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Beat until just combined. Be careful not to overmix! Overmixing develops the gluten in the flour, which can result in tough cakes. Gently fold in the hot water until the batter is smooth.
Step 5: Prepare Filling
In a large bowl, cream together the butter and shortening until light and fluffy. Set aside. Gradually beat in the confectioners’ sugar until smooth. Add the marshmallow cream, vanilla extract, and salt to a bowl and beat until smooth. Add more milk if desired. If the filling seems too stiff, add a tablespoon or two of milk to loosen it up. I find that the weather sometimes affects the consistency, so keep an eye on it!
Step 6: Dollop Onto Baking Sheet
Drop rounded tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between them. If you’re feeling fancy, you can use a cookie scoop for more uniform sizes. I usually just eyeball it. No judgement either way!
Step 7: Bake
Bake for 8-10 minutes, or until the cakes are set and spring back lightly when touched. Don’t overbake them! This is crucial for maintaining their soft, moist texture. Let the cakes cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 8: Assemble
Once the cakes are completely cool, spread a generous amount of filling on the flat side of one cake and top with another cake, flat side down. Gently press the two cakes together to sandwich the filling. Don’t squish them TOO hard, or the filling will ooze out everywhere!
Step 9: Enjoy!
Serve immediately, or store in an airtight container in the refrigerator. They’re delicious cold or at room temperature. I actually prefer them after they’ve been in the fridge for a little while – the filling gets nice and firm!
What to Serve It With
Classic Whoopie Pies are delicious on their own, but here are some fun ideas for pairing them:
- With Coffee: A warm cup of coffee is the perfect complement to the sweetness of the whoopie pies. I especially love pairing them with a latte or cappuccino. It’s like a mini-dessert with my morning caffeine boost!
- With Milk: For a classic pairing, serve them with a tall glass of cold milk. It’s a simple but satisfying combination that’s perfect for kids and adults alike. I used to dunk them in milk when I was little.
- With Ice Cream: Take your dessert to the next level by serving whoopie pies with a scoop of vanilla ice cream. The cold ice cream and warm whoopie pie create a delightful contrast. A little chocolate sauce drizzled on top? Even better!
- At Parties: These are always a hit at parties! Arrange them on a platter and watch them disappear. You can even make mini whoopie pies for easier snacking.
My family loves these with hot chocolate during the winter months. It’s the perfect cozy treat on a cold day. We also like to bring them on picnics in the summer. They’re easy to transport and always a crowd-pleaser.
Top Tips for Perfecting Your Classic Whoopie Pies
Want to make the best Classic Whoopie Pies ever? Here are some of my top tips:
- Don’t Overmix: Overmixing the batter develops the gluten in the flour, which can result in tough cakes. Mix until just combined.
- Use Room Temperature Ingredients: Room temperature butter and eggs emulsify better, which results in a smoother batter and a more tender cake. Take them out of the fridge about 30 minutes before you start baking.
- Don’t Overbake: Overbaking the cakes will make them dry. Bake until they’re set and spring back lightly when touched.
- Use Parchment Paper: Parchment paper prevents the cakes from sticking to the baking sheet and makes cleanup a breeze.
- Let the Cakes Cool Completely: The cakes need to be completely cool before you add the filling, or the filling will melt.
- Adjust the Sweetness: If you find the filling too sweet, you can reduce the amount of confectioners’ sugar. You can also add a pinch of salt to balance the sweetness.
I’ve learned over the years that a little bit of patience goes a long way when making these. Don’t rush the process, and you’ll be rewarded with perfectly soft and delicious whoopie pies. I once tried to speed things up by putting the cakes in the freezer to cool, and they ended up being dry and crumbly. Lesson learned!
Storing and Reheating Tips
Want to make your Classic Whoopie Pies last? Here’s how to store them:
- Room Temperature: You can store them at room temperature for up to 2 days in an airtight container.
- Refrigerator: For longer storage, keep them in the refrigerator for up to a week in an airtight container. This will keep them fresh and moist.
- Freezer: You can also freeze them for up to 2 months. Wrap them individually in plastic wrap and then place them in a freezer bag. Thaw them in the refrigerator before serving.
I usually make a big batch and freeze half of them for later. They’re perfect for satisfying a sweet craving on a moment’s notice. Just be sure to wrap them well to prevent freezer burn!
Frequently Asked Questions
Final Thoughts
These Classic Whoopie Pies are more than just a dessert; they’re a little piece of happiness! They’re easy to make, incredibly delicious, and always a crowd-pleaser. Whether you’re baking them for a special occasion or just to satisfy a sweet craving, they’re sure to bring a smile to your face. If you enjoyed this recipe, be sure to check out my other cake and cookie recipes! I’ve got a killer chocolate chip cookie recipe you won’t want to miss. Happy baking, and I can’t wait to hear how yours turn out! Be sure to leave a comment and let me know what you think, and don’t forget to rate the recipe!
Classic Whoopie Pies
Ingredients
Main Ingredients
- 1 cup unsalted butter
- 1.5 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 0.75 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup buttermilk
Instructions
Preparation Steps
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 8-10 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
