Bakery Style Whoopie Pie Cake
Indulge in the nostalgic charm of this Bakery Style Whoopie Pie Cake—an oversized, crowd-pleasing twist on the classic whoopie pie that’s perfect for any occasion. With its moist, cocoa-rich layers and luscious marshmallow filling, this decadent dessert is a true showstopper. The cake batter combines the richness of unsweetened cocoa, the sweetness of brown sugar, and the creaminess of whole milk for a tender crumb that bakes to perfection. The fluffy marshmallow creme filling, whipped with powdered sugar and shortening, creates the ultimate creamy center, reminiscent of your favorite bakery treat. Easy to assemble yet irresistibly impressive, this layered cake is ideal for birthdays, potlucks, or anytime you’re craving a slice of nostalgia. Whether you frost the sides or keep its signature whoopie pie look, one bite will transport you to dessert heaven!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Unsweetened cocoa powder
- 2 teaspoons Baking soda
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter (softened)
- 1 cup Granulated sugar
- 0.5 cup Brown sugar (packed)
- 2 pieces Large eggs
- 1 tablespoon Vanilla extract
- 1 cup Whole milk
- 2 cups Marshmallow creme
- 1 cup Powdered sugar
- 0.5 cup Vegetable shortening
Instructions
Preheat your oven to 350°F (175°C). Line two 9-inch round cake pans with parchment paper and lightly grease them with butter or nonstick spray.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the dry flour mixture and milk to the wet ingredients, starting and ending with the dry ingredients. Mix just until combined; avoid overmixing.
Divide the batter evenly between the prepared cake pans and spread it into an even layer.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake pans from the oven and let the cakes cool in the pans for 10 minutes. Then carefully transfer to a wire rack to cool completely.
While the cakes cool, prepare the filling by beating the marshmallow creme, powdered sugar, and vegetable shortening together in a medium bowl until fluffy and smooth, about 3-4 minutes.
Once the cakes are completely cooled, place one cake layer on a serving plate. Spread the marshmallow filling generously over the top.
Place the second cake layer on top and gently press down to secure. If desired, frost the sides with any remaining filling or serve it as-is for a true whoopie pie look.
Chill the cake in the refrigerator for at least 30 minutes before serving to set the filling. Slice, serve, and enjoy your Bakery Style Whoopie Pie Cake!
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.7 g | 28% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 343 mg | 15% | |
| Total Carbohydrate | 96.0 g | 35% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 64.5 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
