Whoopie Pies: Best Ever Classic Recipe

My Classic Whoopie Pie recipe is the perfect combination of moist chocolate cakes and a sweet, creamy vanilla filling. These treats are as easy to make as they are to enjoy (however, they ARE quite addictive!). Perfect for sharing or keeping all to yourself.

Whoopie Pies Recipe

My family is absolutely crazy about homemade whoopie pies, especially my classic whoopie pies with that sweet vanilla filling.

Instead of bringing a cookie recipe to holiday parties, I show up with a platter of these delicious whoopie pies, and they’re always a hit!

The soft, cakey chocolate cookies with their fluffy creamy filling make it difficult to stop at just one.

Whether it’s this classic version or my Pumpkin Whoopie Pies, they’ve become our family’s favorite holiday treat.

If you love the idea of moist chocolate cakes turned into a handheld dessert, these homemade whoopie pies are just for you.

This classic whoopie pie recipe is also easy to make!

What are Whoopie Pies?

Whoopie pies are a sweet treat with roots in New England, though their exact origin is still up for debate.

Some folks say they came from the Amish community in Pennsylvania, where they were made as a special dessert using leftover cake batter.

Others believe they started in Maine, where you can even find the Maine Whoopie Pie Festival.

Despite the name, whoopie pies aren’t pies at all.

They’re more like soft, cake-like cookies, sandwiched together with a creamy filling.

I like to fill mine with a simple vanilla buttercream frosting, but I’ve also used cream cheese frosting and marshmallow creme frosting and they’re great that way too.

No matter what you sandwich these little “pies” with, it will be just as awesome, I’m sure!

Why You’ll Love This Whoopie Pie Recipe

• Soft and Delicious Cakes: These chocolate whoopie pies are made with soft, cakey chocolate cookies that melt in your mouth. The natural cocoa powder gives them a rich, chocolaty flavor that’s absolutely perfect.
• Versatile Filling Options : I love using a vanilla buttercream filling, but you can easily switch things up with cream cheese filling or even a fluffy marshmallow filling.
• Family-Friendly and Fun: Making these homemade whoopie pies is a great activity to do with your kids. They’ll love helping spread the top of the frosting onto the cakes and making the little sandwich cookie stacks.
• Perfect for Gifting: Every time I give out my whoopie pie gifts, people love them! I pack up a few whoopie pies into little cellophane baggies and tie them with a little ribbon and hand them out every year at church.

Whoopie Pie Ingredients

It really doesn’t take many ingredients to make a delicious whoopie pie!

I’ll break it up into the cake and filling, in case you have your own ideas for fillings (like a store-bought frosting).

For the Cakes:

• Butter: You’ll need it at room temperature so it mixes smoothly into the batter.
• Sugar: Adds just the right amount of sweetness to the cakes.
• Eggs: Make sure they’re at room temperature for the best mix.
• Vanilla Extract: A tad bit of vanilla extract adds warm, comforting flavors to the cookie/cake halves.
• Milk (or Buttermilk): Use milk for a classic taste or a buttermilk substitute if you want a little tang.
• Flour: I just use a basic all purpose flour for this recipe.
• Cocoa Powder: Use natural cocoa powder to give your cakes that deep chocolate flavor.
• Leaveners: Baking powder and baking soda work together to make the cakes rise and keep them light and fluffy.
• Salt: Just a pinch enhances all the flavors in the cakes.

For the Filling:

• Unsalted Butter: Use it at room temperature so it blends perfectly into the frosting.
• Powdered Sugar: This gives the frosting its sweetness and smooth texture.
• Heavy Cream (or Milk): Adds creaminess to the frosting and makes it light and fluffy.
• Vanilla Extract: A splash of vanilla ties the frosting together with a touch of sweetness.

How to Make Whoopie Pies

Preheat the Oven: Heat your oven to 350°F. Line prepared baking sheets with parchment paper to keep the cakes from sticking.

Mix the Dry Ingredients: In a large bowl, combine the all-purpose flour, natural cocoa powder, baking powder, baking soda, and salt. Stir them together well.

Cream the Butter and Sugar: In another large bowl or the bowl of a stand mixer with the paddle attachment, beat the butter (at room temperature) and sugar together until the mixture is light and fluffy.

Add the Wet Ingredients: Mix in the eggs and vanilla extract to the butter mixture. Then, slowly add the milk (or a buttermilk substitute) until everything is smooth.

Combine Wet and Dry Ingredients: Sift the dry ingredients into the wet mixture a little at a time, mixing until just combined. Be careful not to overmix. You’ll have a thick, smooth whoopie pie batter.

Scoop and Bake: Using a medium cookie scoop or rounded spoon, drop small mounds of batter onto the parchment paper, about 2 inches apart. Bake in the preheated oven for 10-13 minutes, or until the cakes spring back when lightly touched. Let them cool on the baking sheets for 5 minutes, then transfer to a wire rack to finish cooling.

Whoopie Pie Filling Instructions

Make the Filling: In a medium bowl, use an electric hand mixer on low speed to combine the unsalted butter (at room temperature) and powdered sugar until crumbly.

Add the vanilla extract and heavy cream. Beat on medium-high speed until the mixture is light and fluffy.

Assemble the Whoopie Pies: Take one cooled cake and spread a generous amount of the vanilla cream filling on the flat side. Top with the flat side of another cake to make a sandwich cookie. You can also use a piping bag with a large round tip to make the filling look fancy.

Don’t these bad boys just look absolutely amazing? Y’all, be careful—they’re addictive, and it’s so easy to overeat them!

How to Store Whoopie Pies

To store your homemade whoopie pies, let them cool completely, then place them in an airtight container in a single layer, with parchment paper between layers if needed.

You can keep them at room temperature the first day, but be sure to pop them in the fridge for longer freshness afterwards.

For freezing, wrap each pie in plastic wrap and store in a freezer-safe container; thaw at room temperature before serving.

Be sure to also try my Pumpkin Whoopie Pies!

Print Pin

Ingredients

For the cakes:

• 1 stick of butter room temperature
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla
• 1-1/4 cups of milk or buttermilk
• 2 cups all purpose flour
• Heaping 1/2 cup of cocoa
• 1/2 tsp baking powder
• 1-1/2 tsp baking soda
• 1/2 tsp salt

For the filling:

• 2 tablespoons unsalted butter room temperature
• 1-1/2 cups powdered sugar
• 2 tablespoons heavy cream you can also use milk
• 1/2 tsp vanilla extract or more to taste

Instructions

• Preheat oven to 350.
• Combine flour, cocoa, baking powder, baking soda, and salt in a large bowl.
• In another large bowl, beat the butter and sugar together until it is light and fluffy. Mix in the eggs and vanilla. Slowly mix in the milk.
• Sift dry ingredients into the creamed mixture.
• Using a small cookie scoop or rounded spoon, drop the batter by the teaspoon worth on parchment paper lined cookie sheets, about 2 inches apart. Bake for 10-13 minutes, or until they spring back when you touch them.
• Cool on baking sheets for 5 minutes. Then remove to cooling racks to finish cooling.

For the filling:

• Using an electric mixer, combine the butter and powdered sugar at low speed until crumbly. Mix in the vanilla extract and heavy cream until combined andthen beat on high speed until light and fluffy.

Assembly:

• Spread a generous amount of filling along the flat side of half of the cakes and top with the flat side of the other cakes making a sandwich.
• You can sprinkle with a little powdered sugar, if you’d like to garnish them.