whoopie pie
Whoopie Pie
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
The whoopie pie also called black moon, gob, black-and-white, devil dog, bob, or BFO (Big Fat Oreo) is an American cake consisting of two round pieces of chocolate cake topped with buttercream and marshmallow.
Course: Dessert
Cuisine: American, Vegetarian
Servings: 6 people
Author: Sarah-Eden Dadoun
For the cakes
  • 2 cups flour
  • 2 oz. cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup brown sugar
  • ½ cup unsalted butter at room temperature
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • ¼ teaspoon coffee powder or instant coffee granules
For the filling
  • ½ cup unsalted butter at room temperature
  • 1 cup caster sugar
  • 2 teaspoons vanilla extract
  • Salt
  • 1 cup fluff marshmallow creme
  1. Preheat the oven to 300 F.
  2. Line 2 baking sheets with parchment paper and set aside.
  3. Sift together the flour, cocoa powder, baking powder and salt. Set aside.
  4. In the bowl of a stand mixer, whisk the brown sugar and butter until light and fluffy.
  5. Add the egg and beat until incorporated.
  6. Using the flat beater, add the vanilla and mix until incorporated. Scrape the bottom and sides of the bowl with a spatula and mix for another 30 seconds.
  7. In a separate bowl, mix the buttermilk and the coffee.
  8. Using the flat beater on lowest speed, add one-third of the flour mixture, then add half of the buttermilk mixture.
  9. Repeat by adding one third of the flour, then the rest of the buttermilk.
  10. Finally, stir in the rest of the flour and mix for another minute.
  11. Spread teaspoons of dough on parchment paper, spacing them at least 3 inches apart.
  12. Bake and cook for 16 minutes
  13. While the first tray is baking, prepare the second tray.
  14. Bake the second plate and let the cakes cool for 2 hours.
  1. In the bowl of a stand mixer, mix the butter and sugar with the flat beater until frothy.
  2. Add the vanilla and salt and mix.
  3. Add the marshmallow creme and beat for 3 minutes.
  4. Transfer the mixture into a piping bag with a large plain tip.
  5. Place the piping bag in the refrigerator for 1 hour.
  1. Spread the icing evenly in the center of the flat side of the half cakes.
  2. Cover the flat side with another half and gently press until the creme slightly extends to the edges.
  3. Serve immediately or refrigerate in an airtight container for up to 3 days.