This recipe for classic whoopie pies is my culinary equivalent of an old photo album — each bite brings back a rush of warm, sweet memories. I discovered this combination during a weekend of baking experiments when I wanted a portable dessert that felt both indulgent and familiar. The cake rounds are tender and just springy, the cocoa notes deep and slightly malty, while the filling is a pillowy balance of butter, cream, and marshmallow that tucks neatly between the cakes. Over the years these have become my go-to dessert for neighborhood potlucks and rainy-day treats: kids ask for them by name and grown-ups always come back for seconds.

What makes these stand out is the texture contrast: soft cakey domes that yield instantly, and a creamy center that is stable enough to pipe yet light enough that it never feels heavy. I originally adapted the batter to include a touch of coffee extract and malted milk powder — small additions that push the chocolate character forward without being savory. The filling is deliberately salted to play that sweet-salty note that pairs so well with chocolate. When you bite into one, the balance of cocoa, vanilla, and marshmallow should sing, and the whole thing should fit comfortably in your hand.

Ingredients

• Cake - light brown sugar (1 cup): Use packed light brown sugar for moisture and a mild caramel note. I like a reliable brand like Domino or store-brand packed firmly into the cup to avoid dry batter.
• Cake - salted butter (1/2 cup): Room temperature butter gives structure and helps aeration when creamed with sugar; if using unsalted, add an extra 1/4 teaspoon salt.
• Vanilla bean paste (1 tbsp) & coffee extract (1 tsp): These intensify flavor; vanilla paste gives flecks and aroma while coffee extract brightens cocoa. Use imitation only in a pinch.
• Egg (1 large): Provides emulsification and lift; bring to room temperature so it blends easily.
• Cake flour (2 1/4 cups): Gives a tender crumb; if unavailable, use all-purpose minus 2 tablespoons per cup, sifted once.
• Dutch-process cocoa (1/2 cup) & black cocoa (2 tsp): Dutch cocoa offers rounded chocolate flavor; black cocoa darkens and deepens the hue — swap the black cocoa for extra Dutch if needed.
• Malted milk powder (2 tbsp): Adds a subtle toasty, almost caramelized note; Ovaltine or Carnation brands work well.
• Baking powder & baking soda: Provide lift and slight tenderness; measure carefully for consistent domes.
• Buttermilk (1 cup): Room temperature buttermilk adds acidity and tenderness; cultured buttermilk is preferred for tang and texture.
• Filling - unsalted butter (1 cup) & butter-flavored shortening (1/2 cup): Cold cubed butter whipped yields a fluffier emulsion; shortening stabilizes the filling for piping and holding shape.
• Powdered sugar (4 cups) and heavy cream (2 oz): Powdered sugar is the backbone of sweetness and structure; cream adjusts creaminess without thinning too much.
• Marshmallow fluff (1 1/4 cups): Gives the filling that classic marshmallow bite; use Jet-Puffed for consistent texture.
• Optional - melting wafers (10 oz) and sprinkles: For dipping and decoration; use almond bark or candy melts for a smooth coating.

Instructions

Cream the butter and sugar: In the bowl of a stand mixer, combine 1 cup packed light brown sugar, 1/2 cup room-temperature salted butter, 1 tablespoon vanilla bean paste, 1 teaspoon coffee extract, and 1/2 teaspoon salt. Beat on medium-high for 4 minutes, scraping the bowl halfway through. The mixture should be light and aerated — this trapped air helps the domes rise without cracking. Add the egg: Beat in 1 large room-temperature egg for 1 minute until fully incorporated. Scrape the sides. An evenly emulsified batter ensures even baking and a tender crumb. Whisk dry ingredients: In a medium bowl whisk together 2 1/4 cups cake flour, 1/2 cup Dutch-process cocoa, 2 tablespoons malted milk powder, 2 teaspoons black cocoa, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon espresso powder (optional). Sifting is optional but helps distribute the black cocoa evenly for uniform color. Combine wet and dry: Add the dry mix to the creamed butter mixture in three additions, alternating with 1 cup room-temperature buttermilk, beginning and ending with the dry ingredients. Mix on medium speed about 1 minute until just combined; scrape and then mix 30 seconds more. Overmixing develops gluten and will toughen the surface. Rest the batter: Fold once with a rubber spatula to ensure no streaks and let the batter rest 15 minutes. Resting relaxes the flour and gives a slightly better rise, keeping the domes smooth. Portion and bake: Preheat the oven to 350°F. Line two 13x18-inch baking pans with parchment. Use a #40 scoop to portion level scoops about 1 1/2 inches high, spacing 3 inches apart — you can fit 8 per sheet. Use a wet fingertip to smooth any peaks on top. Bake 9–11 minutes; tops should spring back and remain crack-free. For larger pies, use a #16 scoop and bake 10–12 minutes; for bite-sized use a #100 scoop and bake ~7 minutes. Cool: Cool on the pan 5–10 minutes, then gently peel parchment and transfer rounds to a wire rack to cool completely before filling. Warm centers will soften the filling and cause sliding. Make the filling: In a stand mixer, beat together 1 cup cold, cubed unsalted butter, 1/2 cup butter-flavored shortening, 1 tablespoon vanilla bean paste, and 1/2 to 1 teaspoon salt for 2 minutes until creamy. Beat in 4 cups powdered sugar and 2 ounces heavy cream, adding the sugar in two or three additions and scraping after each. Finally fold in 1 1/4 cups marshmallow fluff until uniform. Taste and adjust salt or powdered sugar for consistency. Assemble: Use the same scoop to place a scoop of filling onto the flat side of each cake and sandwich with a second cake, pressing gently so the filling reaches the edges. Double up filling on half if you prefer an extra tall center. Optional dip and decorate: Melt 10 ounces of melting wafers in 30-second bursts in the microwave, stirring between each interval. Dip pies halfway and set on parchment; drizzle remaining melted chocolate with a piping bag and add sprinkles while still wet.

Storage Tips

Store unfilled cake rounds in an airtight container at room temperature for one day or freeze unfilled rounds in a single layer on a sheet, then transfer to a freezer bag for up to 3 months. Once filled, refrigerate for up to 3 days; bring to room temperature 20–30 minutes before serving to soften the filling. If dipped in chocolate, chill until set and then layer between parchment to prevent sticking. Reheat slightly in a 300°F oven for 5 minutes if you prefer a warm center, but avoid overheating which can soften the filling too much.

Ingredient Substitutions

If you don’t have cake flour, use all-purpose flour with 2 tablespoons removed per cup and sift once before measuring. Black cocoa can be replaced with extra Dutch-process cocoa for color trade-off. For a dairy-free version, substitute dairy-free butter and coconut cream in place of heavy cream and use a vegan marshmallow fluff — note texture and flavor will change slightly. Shortening can be reduced if you prefer a butter-only filling, but expect a softer filling that may not hold shape as well at room temperature.

Serving Suggestions

Serve these on a dessert platter with coffee or milk — the coffee extract in the batter pairs particularly well with a robust brew. For parties, dip half in chocolate and add themed sprinkles for holidays. They also pair beautifully with a scoop of vanilla ice cream for an over-the-top dessert, or arrange them with fresh berries to cut the sweetness. Stack on tiered trays for a charming display.

Cultural Background

Whoopie pies are a classic American treat with roots in New England and Pennsylvania. They were traditionally packed in lunchboxes and enjoyed at celebrations; different regions lay claim to their origin. Versions vary from fluffy cake-like sandwiches to denser cookie-style rounds; the marshmallow-butter filling is now the defining feature across most American recipes.

Seasonal Adaptations

In fall, stir in 1/2 teaspoon ground cinnamon and 1/4 teaspoon nutmeg to the dry mix for a spice note; swap marshmallow fluff for pumpkin butter blended with cream for a seasonal center. For holidays, tint the filling with gel food coloring or add peppermint extract to the filling and dip in dark chocolate for a festive twist.

Meal Prep Tips

Make the cake rounds a day ahead and store wrapped at room temperature; prepare filling the same day and pipe just before serving for the freshest texture. For grab-and-go snacks, assemble and freeze individually wrapped, then thaw in the fridge overnight before serving. Use a piping bag with a large round tip for uniform fills and quicker assembly.

These whoopie pies are a small celebration in every hand — nostalgic, adaptable, and endlessly satisfying. Try a batch this weekend and make the recipe your own with the variations suggested above.