Whoopie Pie Cake
Indulge in the ultimate retro dessert with this irresistible Whoopie Pie Cake—a playful twist on the classic handheld treat, transformed into a decadent layer cake! Featuring two ultra-moist chocolate cake layers made with cocoa, buttermilk, and a touch of boiling water for an impossibly tender crumb, this cake is perfectly paired with a luscious marshmallow creme filling that’s whipped to fluffy perfection. The rich and creamy butter-marshmallow filling steals the show, balancing the cake’s slight bitterness with its sweet, nostalgic charm. Ideal for birthdays, casual gatherings, or any occasion that calls for a show-stopping dessert, this Whoopie Pie Cake is easy to assemble yet impressive to present. Serve it chilled for a slice of pure comfort and timeless joy!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 1.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Buttermilk
- 0.5 cups Vegetable oil
- 2 pieces Large eggs
- 1.5 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Butter (softened)
- 3 cups Powdered sugar
- 7 ounces Marshmallow creme
- 1 teaspoon Vanilla extract
- 2 tablespoons Heavy cream (optional, for thinning frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
In a large bowl, sift together the flour, cocoa powder, granulated sugar, baking soda, and salt.
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until fully combined.
Gradually mix the wet ingredients into the dry ingredients, stirring until smooth and lump-free.
Slowly stir in the boiling water until the batter is well-combined. The batter will be thin, but this ensures a moist cake.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the filling. In a large mixing bowl, beat the softened butter with a hand or stand mixer until creamy and pale.
Add the powdered sugar, one cup at a time, beating well after each addition. Mix in the marshmallow creme and vanilla extract until smooth and fluffy.
If the filling is too thick, add up to 2 tablespoons of heavy cream to achieve your desired consistency.
Once the cakes are fully cooled, place one cake layer on a serving plate or cake stand. Spread a thick layer of the marshmallow filling evenly across the top.
Place the second cake layer on top of the filling. If desired, spread additional filling on top of the cake as decoration or reserve some for piping.
Refrigerate the cake for 30 minutes to help the layers set before slicing and serving.
Slice, serve, and enjoy your whoopie pie-inspired cake!
Nutrition Facts
Calories |
7525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 352.9 g | 452% | |
| Saturated Fat | 165.5 g | 828% | |
| Polyunsaturated Fat | 67.7 g | ||
| Cholesterol | 957 mg | 319% | |
| Sodium | 4970 mg | 216% | |
| Total Carbohydrate | 1134.6 g | 413% | |
| Dietary Fiber | 70.8 g | 253% | |
| Total Sugars | 802.7 g | ||
| Protein | 83.0 g | 166% | |
| Vitamin D | 8.9 mcg | 45% | |
| Calcium | 658 mg | 51% | |
| Iron | 42.2 mg | 234% | |
| Potassium | 3533 mg | 75% | |
*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.
