Whoopie Pie Maine Classic

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The Whoopie Pie is considered Maine's official state treat, featuring two soft, cake-like chocolate rounds hugging a fluffy marshmallow-buttercream filling. This version sticks to the traditional New England formula with buttermilk cakes and a sweet, pillowy center that stays soft for days.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 18 gFat
• 10 gSaturated Fat
• 62 gCarbs
• 2 gFiber
• 42 gSugar
• 4 gProtein
• 280 mgSodium
• 150 mgPotassium
• 60 mgCalcium
• 2 mgIron
• 0 mgVitamin C
• 200 mcgVitamin A

Ingredients

For the chocolate cakes

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1/2 cup hot strong coffee

For the marshmallow-cream filling

• 1/2 cup unsalted butter, softened
• 1 cup marshmallow fluff
• 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract
• 2 tablespoons heavy cream
• 1/8 teaspoon fine salt

Directions

1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper; set aside.
2. Whisk the flour, cocoa powder, baking soda, and salt in a medium bowl. In a large bowl, beat the butter and sugar until light and fluffy, about 2 minutes, then beat in the egg and vanilla.
3. Alternate adding the flour mixture and buttermilk in three additions, mixing on low until just combined. Carefully stream in the hot coffee and stir until the batter is smooth, glossy, and slightly thin.
4. Drop rounded tablespoons of batter (about 2 tablespoons each) onto the prepared sheets, spacing them 2 inches apart to allow for spread. Bake one sheet at a time for 10 to 12 minutes, until the tops spring back when gently pressed.
5. Cool the cakes on the sheet for 5 minutes, then transfer to a wire rack to cool completely before filling.
6. Make the filling by beating the softened butter until creamy, then beat in the marshmallow fluff until smooth. Add the powdered sugar, vanilla, cream, and salt, and beat on high for 2 minutes until light and fluffy.
7. Match the cooled cakes into similar-sized pairs. Spread about 2 tablespoons of filling on the flat side of one cake and top with a second cake, pressing gently to sandwich.
8. Serve immediately or store in an airtight container at room temperature for up to 3 days; the filling keeps the cakes tender.

Cook’s Notes

• For picture-perfect rounds, use a 1/4-cup measure or cookie scoop so each cake is the same size and the sandwiches sit flat.
• Do not overbake; the cakes should look just set and springy. Slight stickiness on top is fine since they finish setting while cooling.
• If marshmallow fluff is unavailable, whip 1 cup of mini marshmallows into the buttercream on low heat until melted, then chill briefly until spreadable.
• Wrap each finished pie tightly in plastic wrap for lunchbox treats; the filling acts as a natural softener so the cakes stay fudgy.
• For deeper chocolate flavor, use Dutch-processed cocoa and add 1/2 teaspoon of espresso powder to the dry ingredients.

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