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Whoopie Pie Cake



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Rate this recipe 4.2/5 (34 Votes)


  • cake
  • 1 stick (1/2 cup) unsalted butter (room temperature)
  • 1 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg (room temperature)
  • 1 tsp pure vanilla extract
  • 1 1/2 cup all-purpose flour
  • 3/4 cup unsweetened cocoa
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 cups milk (room temperature)
  • filling
  • 2 sticks (1 cup) unsalted butter (room temperature)
  • 1 1/2 cups powdered sugar, sifted
  • 7 oz marshmallow fluff
  • 1 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 2 Tbsp milk or heavy cream


Adapted from


Step 1

1. Line bottom of 2 − 9" round cake pans with parchment paper, spray with cooking spray and set aside and preheat oven to 350 degrees.

2. Cream butter and sugars together until light and fluffy. Add egg and vanilla and beat until well incorporated.

3. Sift flour, cocoa, baking soda and salt into separate bowl.

4. Add half of flour mixture and half of milk to butter mixture and mix until just incorporated. Repeat with remaining flour mixture and milk.

5. Divide batter evenly between prepared cake pan and bake 25−30 minutes, until center springs back when touched and tester comes out clean. Remove from oven and cool completely in pans.

6. Prepare filling while cakes are cooling by whipping butter and powdered sugar until completely incorporated and no lumps remain. Add marshmallow fluff and whip until incorporated. Add vanilla, salt and milk, whip until light and fluffy (2−3 minutes).

7. Remove cooled cakes from pans and remove parchment. Place first cake upside down on cake plate. Place all filling in center of bottom cake and spread evenly toward edges with offset spatula or butter knife. Place top cake carefully (right side up) on filling, press gently into position.

8. Slice, serve and enjoy!

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