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Whoopie Pie Cake

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This whoopie pie cake recipe is a fun variation of those cute little pies! All that chocolatey goodness sandwiching a delicious frosting makes this a much sought-after birthday cake in our family!

Chocolate cake on the white beaded platePin

I adore whoopie pies, especially the way my mom made them. Always have and even today, I could eat one every day.

And as I have little self-control when it comes to these chocolatey babies, I felt like doing something different because one whoopie pie would become two and then three, etc.

Realizing my dilemma, I figured – if it comes in a cake form, then I would eat one piece. Just ONE in a sitting. And if I made Christopher cut my portion and hide the whole darn thing away from my chocolate laser beam eyes, then I’d be golden. I can be satisfied with one piece, as long as it isn’t skimpy. Feeling me? Ah-huh. I knew you would.

The dense fudginess of the chocolate engulfing the sweet frosting makes the flavor of this cake a favorite. One of the things I love is that you don’t need the whole cake to be covered in the frosting because it’s so delicious and satisfying.

I decided to make a marshmallow fluff buttercream frosting. This is a variation on my mom’s recipe but I really like it.

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Helpful
Tips
  • Once you’ve whisked together the cocoa powder and water, the longer it sits, the thicker it gets.
  • You need to take the butter out at least 30 minutes before starting the recipe. I like to take it out one hour before and in the winter months, I actually take it out the night before.
  • To quicken the softening of the butter: unwrap it, place it in the mixer, and cut it into pats with a knife.
  • To keep your hand clean when you grease the cake pans, put a sandwich baggie over your hand, scoop out some vegetable shortening, and spread it thickly around the pan. Then peel off the sandwich baggie and you have a clean hand.
  • How to sour milk – Add 2 cups of milk to a small bowl and whisk in 2 tablespoons vinegar, let sit for 5 minutes.
  • You will have extra frosting but don’t worry because it freezes well – put in an airtight container and use within 3 months.
  • You could line the pans with parchment paper, but I prefer not to.
  • When you frost the cake, you can use a knife like I do, or a piping bag.
a chocolate cakewith a big piece cut out on a stand with a piece of cake in the backPin
Photo Credit: Dishes Delish.

How to make a whoopie pie cake

Pre-step

Take butter out at least 30 minutes before starting the recipe.

Step one

Get your stand mixer and two greased 9-inch cake pans.

Preheat the oven to 350 degrees Fahrenheit.

Step two

In a medium bowl, add cocoa powder and water and whisk until combined, then set aside. (A)

Step three

Place butter and sugar in the mixer. (B) Mix until combined.

Cocoa and water mixed on the left and butter and sugar in a mixing bowl on the rightPin

Step four

Get the eggs, and soured milk (see how to do that in the helpful tips above). (C)

Step five

Add them to the mixer. (D)

eggs, milk and vinegar on the left and soured milk in the mixer with the butter and sugar on the rightPin

Step six

Gather flour, baking powder, baking soda, and salt. (E)

Step seven

Add dry ingredients and the chocolate/water mixture to the mixer. (F)

Flour on the left and dry ingredients in the mixer on the rightPin

Step eight

Turn the mixer on medium speed and mix until incorporated. Divide the batter between the two greased pans. (G)

Step nine

Bake for 25 minutes. Test with a cake tester or toothpick to make sure they are done. The tester should come out clean. If it doesn’t, bake for another 2 minutes and test again.

Place pans on a wire rack to cool for 10 minutes. (H)

Batter in the pan on the left and on the right the cake cooked in the cake pansPin

Step ten

Remove the cake from the pans to the wire rack and let the cake cool completely before frosting.

Step eleven

Once the cake has cooled, gather the ingredients for the frosting – softened butter, marshmallow fluff, and confectioner’s sugar. (I)

Step twelve

Place in the mixer and mix together until combined. (J)

Ingredients for the fluff frosting on the left and the mixed frosting on the rightPin

Step thirteen

One big difference between a whoopie pie cake and individual whoopie pies is that the chocolate halves of a cake can’t be round or the cake would just flatten on a cake dish.

To make it easier to frost, I cut the domes off the two cake rounds and throw the domes away, (or eat them, which one do you think I did?)

Put the first cake round on the cake dish, dome cut side facing up. Dollop a good amount of frosting on top. (K)

Step fourteen

Spread the frosting around. (L) Put as much or as little as you want. You will have some frosting left over.

A pile of frosting on the cake round on the left and spread out on the rightPin

Step fifteen

Place the other cake round dome-side down on top of the frosting. Take some of the leftover frosting and fill in the gap between the rounds.

Vertical view of the chocolate cake with a big layer of frosting on a glass pedestalPin

Time to cut the cake.

Piece of chocolate cake on the cake server held above the cakePin

And take a delicious bite.

Overhead view of a white plate with a layered chocolate cake. There is a fork with a piece of cake on itPin

I hope you enjoyed this whoopie pie cake recipe. It’s super delicious.

Other fun delicious cakes

And as always, may all your dishes be delish.

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

Piece of whoopie pie cake on the cake server - squarePin

Whoopie Pie Cake

This chocolate cake is out of this world and will have everyone asking for the recipe. It's a delicious whoopie pie cake that is perfect for any party or special occasion.
5 from 21 votes
Print Pin Rate
Course: Dessert
Cuisine: Dessert
Keyword: chocolate cake, whoopie pie cake
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 slices
Calories: 405kcal

Ingredients

Cake

  • 1/2 cup butter (one stick)
  • 1/2 cup cocoa powder
  • 1/2 cup hot water
  • 1 1/2 cup sugar
  • 2 eggs
  • 2 cups milk (soured with 2 tablespoons vinegar)
  • 2 3/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Frosting

  • 1 cup butter (2 sticks)
  • 2 cups marshmallow fluff
  • 3 cups confectioner's sugar

Instructions

Cake

  • Take out butter at least a half hour before starting the recipe.
  • Preheat oven 350 degrees F and liberally grease two 9 inch cake rounds.
  • In a small bowl combine cocoa and hot water, set aside.
    1/2 cup cocoa powder, 1/2 cup hot water
  • In stand mixer, cream softened butter and sugar together until creamy.
    1 1/2 cup sugar, 1/2 cup butter
  • Add eggs, sour milk and mix together, it will be a little watery.
    2 eggs, 2 cups milk
  • Add flour, cocoa mixture, baking soda, baking powder and salt, mix until incorporated.
    2 3/4 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt
  • Pour batter into prepared cake round pans and bake for 25 minutes.
  • Cool for 10 minutes before removing from pans and placing them on wire racks to cool fully.

Frosting

  • In the mixer, add softened butter, marshmallow fluff and confectioner's sugar. Turn the mixer on low and gradually increase the speed until the frosting is totally mixed.
    1 cup butter, 2 cups marshmallow fluff, 3 cups confectioner's sugar
  • Cut the domes off the cakes for easier frosting and either throw them away or set aside to eat later.
  • Place one of the rounds, dome side up on the cake base and dollop a healthy amount of the frosting on the cake. Use a knife to spread the frosting over the cake round.
  • Place the other round dome side down on top of frosted one and add more frosting around the edges so it is level with the sides.
  • Plate
  • Eat
  • Enjoy
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Notes

Helpful tips
  • Once you’ve whisked together the cocoa powder and water, the longer it sits, the thicker it gets.
  • You need to take the butter out at least 30 minutes before starting the recipe. I like to take it out one hour before and in the winter months, I actually take it out the night before.
  • To quicken the softening of the butter: unwrap it, place it in the mixer and cut it into pats with a knife.
  • To keep your hand clean when you grease the cake pans, put a sandwich baggie over your hand, scoop out some vegetable shortening and spread it thickly around the pan. Then peel off the sandwich baggie and you have a clean hand.
  • How to sour milk – Add 2 cups of milk to a small bowl and whisk in 2 tablespoons vinegar, let sit for 5 minutes.
  • You will have extra frosting but don’t worry because it freezes well – put in an airtight container and use within 3 months.

Nutrition

Serving: 1slice | Calories: 405kcal | Carbohydrates: 101g | Protein: 6g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 89mg | Sodium: 421mg | Potassium: 197mg | Fiber: 2g | Sugar: 72g | Vitamin A: 832IU | Calcium: 84mg | Iron: 2mg
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From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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46 Comments

  1. With so many of us not being able to leave our homes (except to get food)…we all need some delicious recipes to make. They have to be easy too. This is perfect.

  2. We all need treats right now, and this is perfect. I just need to get some marshmallow fluff, and then I can make this yummy cake!

    1. I went to the store the other day to get more fluff (I’m addicted to the stuff) and they were all out! πŸ™ Hope you can find some, Colleen! Thanks for your comment.

    1. It’s one of my favorite cakes. I have to spread out the time between baking it since hubby raises his eyebrow at me. Thanks for the comment Vicky!

  3. Wow – this looks soooo good! I love whoopie pies too and this is a good solution to keep from eating two -or three – or four .LOL

  4. I wish there was an option just to reach out and grab this whole pie of my screen! That texture looks perfect, and I love that you’ve used marshmallow fluff in there! Perfect treat for the whole family (although, I would probably eat it all by myself) πŸ™‚

    1. Hehe. Thanks Anna! I have to usually give half the cake away because I KNOW I’ll eat it all myself. Thank you for your comment.

  5. What a fun cake! Looks easy and delicious, perfect for any type of occasion. Thanks for sharing the recipe!

  6. This recipe deserves to have 5 star ratings, it’s delicious and such a perfect desserts to prepare for our lunch today.

  7. I had all the stuff to make this while sheltering in place and it was amazing! Thanks so much!

  8. I was just thinking about this cake this week. My mouth is watering when look at your photos. Will bake it this weekend!

  9. Can I just eat the whole darn cake? Great idea for those of us who do not own whoopee pie pans.

    1. Hehe. I have to wait for when I have guests to make this cake because I will eat the whole thing myself. πŸ™‚ Thanks Kari!

  10. Those pies were a favorite of mine growing up. Making this cake took me back and my family loved it so much!

  11. Oh my sweet heavens this looks amazing! I was just looking for a different cake to make and voila! There you are πŸ™‚ I can’t wait to make this!!!

  12. I JUST ran out of cocoa powder, but I am DEFINITELY going to make this soon. Bookmarked for later, thanks for the amazing recipe πŸ™‚

  13. My family and I love this cake! It is so delicious. I am going to make it for a family member’s birthday, and I will need to transport it in the car. Would you recommend putting it in a cooler, or is a cake container alright? I will make the cake the day before. The car ride is about four hours. Thank you so much for your awesome recipe!

    1. Gabby, I’m so glad to hear you love the cake. I think it’s fine in a cake container. I’ve transported it that way. The only time I have ‘worried’ is if it is super hot in the car – or the cake was in the sun. But other than that, it travels really well.

    1. I never have with this recipe, Moira. Just because I adapted it from my mom’s whoopie pie recipe. But if you like, add 1 teaspoon, as I ‘m sure it will work. Thanks for your question.

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