Love and Olive Oil

Classic Whoopie Pies

Strange name, delicious results. I had been meaning to make these for some time now, because I knew they would be something Taylor would thoroughly enjoy (Taylor is more of a cake guy than a cookie guy). I was right. Both him and our Swiss-cake-roll-loving neighbor devoured them. All of them. According to Taylor, they taste exactly like Swiss Cake rolls, chemicals and all, except they are made without the chemicals, and that is truly awesome (his words, not mine). I think that makes these a success…?

The beauty in these treats (which, I cannot decide whether to categorize as cake or cookie, so I did both), is their texture. It’s a cake in the shape of a cookie, filled with a light and fluffy marshmallow filling that is as messy as it is delicious. They are sure to produce a smile, if only for the silly name (“These are delicious! What are they?” “Whoopie Pies!” “Whoopie WHAT?!”) I don’t know where the name came from, but I assume the genius that invented them took one bite and couldn’t help but yell, “Whoopie!” If Taylor was the type to burst out in exclamations I’m sure he would have said just that.

I know there are some claiming that whoopie pies are the new cupcake. My take? Cupcakes are not a trend. That’s like calling chocolate chip cookies a “trend”. Whoopie pies are delicious, yes, but they are no cupcake. Nor will they be replacing cupcakes anytime soon.

Classic Whoopie Pies

Makes 8 large whoopie pies (about 4″), or 16 smaller (2″) pies.
Adapted from King Arthur Flour.

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1/2 cup butter
1 cup brown sugar, packed
1 teaspoon espresso powder, optional
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon vanilla extract
1 large egg
1/2 cup Dutch-process cocoa
2 1/3 cups all-purpose flour
1 cup milk

1/2 cup vegetable shortening
1/2 cup butter, room temperature
1 cup confectioners’ sugar or glazing sugar
1 1/3 cups Marshmallow Fluff or marshmallow creme
1/4 teaspoon salt dissolved in 1 tablespoon water
1 1/2 teaspoons vanilla extract


Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

To make the cakes: In a large mixing bowl, beat together the butter, sugar, espresso powder, baking powder, baking soda, salt, and vanilla till smooth. Add the egg, again beating till smooth. Add the cocoa, stirring to combine.

Add the flour to the batter alternately with the milk, beating till smooth. Scrape down the sides and bottom of the bowl, and beat again briefly to soften and combine any chunky scrapings.

Drop the dough by the 1/4-cupful onto the prepared baking sheets, leaving plenty of room between the cakes; they’ll spread. A muffin scoop works well here. For smaller cakes, use a cookie scoop.

Bake the cakes for 15 to 16 minutes, till they’re set and firm to the touch. Remove them from the oven, and cool on the pans. While still lukewarm, use a spatula to separate them from the pan or parchment; then allow to cool completely.

To make the filling: Beat together the butter, shortening, sugar, and marshmallow till well combined.

Dissolve the salt in the water, and add to the marshmallow mixture. Add the vanilla, and beat till smooth.

Spread the flat side of half the cakes with the filling. Top with the remaining cakes, flat side towards the filling. Wrap individually, in plastic wrap, till ready to serve.

All images and text © / Love & Olive Oil

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  1. These look delicious!! But did the marshmallow filling hold, or did it run over the edges??

  2. Just to update, they worked out fine with regular cocoa! They are soooo good! Thank you!

  3. I can’t find Dutch cocoa anywhere! Can I substitute regular unsweetened cocoa?

  4. Whoopie pies really seem to be the next big trend- I keep seeing them everywhere! Do you serve them with anything in particular?

  5. I grew up eating whoopie pies. I don’t find many of those out in the northwest but occasionally I’ll stumble upon them. I will have to try this recipe :)

  6. I grew up eating whoopie pies. I don’t find many of those out in the northwest but occasionally I’ll stumble upon them. Thanks for the recipe, now I can have them whenever I want.

  7. What a lovely recipe! I want to make this on a weekend when I have some time.

    Did you see Top Chef Deserts premier this week? Jacques Torres had his first whoopie pie – interesting reaction!

  8. So cute! They look like those oreo cakesters. I KNOW I’d love these.

  9. These look go yummy. I’ve had whoopie pies on my list of things to bake for a while now. You’ve inspired me to get started!

  10. divine!!

  11. I believe whoopie pies are a Pennsylvania Amish tradition. And my grandma (though not Amish) has been baking them forever. I especially love the chocolate cake/peanut butter filling variety ( Yum!

  12. Ok, so I’ve been putting off making whoopie pies since I’ve been seeing them around, but after seeing these, I now have to make them asap!!!

  13. I love the picture. Something about the blue background brings it to another level.

  14. I’m always intrigued by whoopie pies and have always wanted to make but somehow have not tried. Looking at yours, so delicious, I’m inspired to try soon. Thanks very much for sharing.

  15. These look great!

  16. These look delicious. I’m definitely trying the recipe soon. Thanks!

  17. these look sooooooooo good. I bet seven minute frosting (which is pretty fluffy and marshmallow-y ) would work inside too

  18. These look so good! I made vegan whoopie pies last weekend for my niece’s birthday party and they were awesome. They’re the only whoopie pies I’ve had, but I enjoyed them quite a bit. I didn’t know the filling was supposed to be marshmallow, though! I’ll have to try that next time.

  19. These look absolutely picture perfect! So far I’ve only made Pumpkin Whoopie Pies with Maple Cream Cheese Frosting (whew!), and I had plans to make another variety. But of course, never got around to it. Now Nathan is already asking for the pumpkin ones again!

  20. Oh yum, I’ve heard of whoopie pies before, but never even thought to make them. I think I’ll give it a try, you made it look so easy!

  21. I’ve always wanted to make whoopie pies! And now that it’s fall, I really want to try making pumpkin whoopie pies!

  22. I’ve heard of whoopie pies before, but I never knew what they were (nor did I take the time to really figure it out), but I came here because of your Facebook post. I LOVE swiss cake rolls, and knowing that these taste the same makes me want to get off my butt and make them right now.

  23. I agree, it ain’t no trend! It’s just damn good.

  24. These look yummy! I made some over the summer and they aren’t as simple as they may seem. Great job!

  25. classic indeed. those are pitch-perfect specimens! the fiancée and i had a couple whoopie pies during our maine holiday this summer. apparently they’re rivaling blueberry pie for title of ‘state dessert.’ i don’t know how anything could replace a blueberry dessert in maine of all places, but they were darn good and so adorable.



  26. MMm, did you say marshmallow creme? I’m running to the store right now! Your pic certainly looks tasty!

  27. I made red velvet whoopie pies, my first whoopie pies EVER, just the other day and really loved them! Nothing could ever replace cupcakes in my heart, but these are a delicious treat nonetheless!

  28. Yes! Always a baking success when a treat tastes like its chemical laden counter part! We love whoopie pie – strange name and all – and these ones look particularly delicious…!

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