Whoopie Pie (Amish)

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Author: yumenjoy
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Comments: 11
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Overall Rating: 4.7 / 5.0
Whoopie Pie (Amish)
⏱️ cook time 1 hour
🍽️ servings 12
⚡ Difficulty easy

intro

Soft, fudgy chocolate cake rounds sandwiched with fluffy vanilla marshmallow filling, a classic Pennsylvania Dutch Amish treat perfect for sharing at holiday gatherings.

Ingredients

All-purpose flour 2 cups (240g)
Unsweetened cocoa powder ½ cup (50g)
Granulated sugar 1 cup (200g)
Baking soda 1 teaspoon (5g)
Fine table salt ¾ teaspoon (4g), divided
Unsalted butter 1 cup (226g), softened, divided
Large egg 1 (50g), room temperature
Buttermilk 1 cup (240ml), room temperature
Vanilla extract 2 teaspoons (10ml), divided
Confectioners' sugar 2 cups (240g)
Marshmallow fluff 1 ½ cups (150g)

Steps

1

Prep Oven and Dry Mix

Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper and set aside. In a medium mixing bowl, whisk together 2 cups (240g) all-purpose flour, ½ cup (50g) unsweetened cocoa powder, 1 teaspoon (5g) baking soda, and ½ teaspoon (3g) of the fine table salt until fully combined with no visible lumps.

Step 1
step1：Prep Oven and Dry Mix
2

Mix Chocolate Cake Batter

In a large bowl (using a stand mixer or hand mixer on medium speed), cream ½ cup (113g) of the softened unsalted butter and 1 cup (200g) granulated sugar for 2 minutes until light and fluffy. Add the room-temperature large egg and 1 teaspoon (5ml) of the vanilla extract, mix on low speed for 30 seconds until fully incorporated. Alternate adding ⅓ of the dry flour mixture and ½ of the 1 cup (240ml) room-temperature buttermilk, mixing on low speed only until just combined—do not overmix to keep cakes tender.

Step 2
step2：Mix Chocolate Cake Batter
3

Bake Cake Rounds

Scoop 2-tablespoon (30ml) mounds of batter onto the prepared baking sheets, leaving 2 inches (5cm) of space between each mound to allow for spreading. Bake one sheet at a time on the middle oven rack for 8 to 10 minutes, until tops spring back when lightly touched and edges are just set. Remove from oven, let rounds cool on the pan for 5 minutes, then transfer to a wire rack to cool completely to room temperature (about 20 minutes) before adding filling.

Step 3
step3：Bake Cake Rounds
4

Make Fluffy Filling

While cakes cool, prepare the filling: in a large bowl, use an electric mixer on medium speed to beat the remaining ½ cup (113g) softened unsalted butter for 1 minute until completely smooth. Add 1 ½ cups (150g) marshmallow fluff, the remaining 1 teaspoon (5ml) vanilla extract, and remaining ¼ teaspoon (1g) fine table salt, beat for 1 more minute until evenly combined. Gradually add 2 cups (240g) confectioners' sugar on low speed, then increase to medium speed and beat for 2 minutes until the filling is light, fluffy, and pale off-white.

Step 4
step4：Make Fluffy Filling
5

Assemble Whoopie Pies

Match the fully cooled cake rounds into pairs of equal size. Scoop 2 tablespoons (30g) of filling onto the flat, bottom side of one round from each pair, then press the flat side of the matching round on top, squeezing gently until the filling spreads evenly to the edges of the cakes. Repeat this process for all pairs.

Step 5
step5：Assemble Whoopie Pies
6

Chill and Serve

Arrange assembled whoopie pies on a parchment-lined plate, cover loosely with plastic wrap, and chill in the refrigerator for 15 minutes to let the filling set slightly. Serve chilled or at room temperature; store leftover pies in an airtight container in the refrigerator for up to 5 days.

Step 6
step6：Chill and Serve

Tips

1.Ensure cake rounds cool fully to room temperature (20 minutes minimum) before adding filling, as warm cakes will melt the marshmallow filling and cause it to slide out of the sandwiches.
2.Do not overmix the cake batter once dry ingredients are added; overmixing develops gluten and results in tough, dense cake rounds instead of soft, tender ones.
3.Use a 2-tablespoon cookie scoop for both the cake batter and filling to create uniformly sized rounds and evenly filled whoopie pies with no guesswork.

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Whoopie Pie (Amish):Frequently Asked Questions

1.What makes classic Amish whoopie pies different from other whoopie pie variations? ▾
Authentic Amish whoopie pies rely on simple, no-frills pantry staples—including granulated sugar for balanced sweetness—with no fancy mix-ins. The chocolate rounds are soft, fudgy, and tender (not dry or overly cakey), and the filling is a light, fluffy vanilla marshmallow creme base, not heavy buttercream, for that signature nostalgic, not-too-sweet Pennsylvania Dutch flavor.
2.Can I use Dutch-processed cocoa powder instead of natural unsweetened cocoa? ▾
You can make that swap, but you’ll need to adjust for leavening: Dutch-processed cocoa is neutralized, so it won’t react with baking soda to help the rounds rise. Add 1/4 teaspoon of cream of tartar for every 3 tablespoons of Dutch cocoa you use to keep the cake rounds light, soft, and evenly domed.
3.Why do my whoopie pie rounds come out flat and dense instead of soft and domed? ▾
This almost always traces back to three common issues: your baking soda is expired and no longer active, you overmixed the batter after adding flour which developed tough gluten, or you scooped batter onto a too-warm baking sheet from a previous batch. Always test leavening freshness, mix just until ingredients combine, and let sheets cool between batches.
4.What’s the secret to getting perfectly uniform whoopie pie rounds? ▾
The easiest, most consistent trick is to use a 2-tablespoon spring-loaded cookie scoop to portion batter onto your parchment-lined baking sheet, leaving 2 inches of space between each scoop. Don’t spread the batter out—it will spread naturally as it bakes into evenly sized, neat rounds that match up perfectly for sandwiching later.
5.My marshmallow filling is runny—how do I fix it? ▾
Runny filling usually happens if your butter is too warm when you mix it, or you added too much vanilla or liquid flavoring. Pop the mixing bowl in the fridge for 10 to 15 minutes to firm up the butter, then beat it on high speed for 2 minutes. If it’s still loose, add 2 tablespoons of sifted powdered sugar at a time until it holds a soft, fluffy peak.
6.Can I make these whoopie pies ahead of time for a holiday gathering? ▾
Absolutely! You can bake the chocolate rounds up to 2 days ahead, store them in an airtight container at room temperature, and make the filling the day you plan to assemble them. Assembled whoopie pies stay fresh for 3 to 4 days stored in a sealed container in the fridge, just let them sit 10 minutes at room temp before serving.
7.Do I need to line my baking sheet with parchment paper, or can I grease it directly? ▾
Parchment paper is strongly recommended for this recipe. Greasing the sheet directly can cause the bottoms of the chocolate rounds to spread too thin and crisp up, instead of staying soft and evenly fudgy. Parchment also prevents sticking without adding extra grease, and makes cleanup much faster after baking.
8.Can I freeze assembled whoopie pies for later? ▾
Yes, these freeze incredibly well! Wrap each individual whoopie pie tightly in plastic wrap, then tuck them into a labeled freezer-safe bag or container. They’ll keep for up to 3 months in the freezer. Thaw them unwrapped on the counter for 20 to 30 minutes before serving, and they’ll taste just as fresh as the day you made them.
9.Can I make this recipe gluten-free for guests with dietary restrictions? ▾
You can swap the all-purpose flour for a 1:1 gluten-free baking blend that contains xanthan gum for best results. Avoid using plain almond or coconut flour on its own, as those will create a crumbly, dense texture that doesn’t match the soft, tender crumb of classic Amish whoopie pies. Measure the gluten-free flour by spooning and leveling.
10.Why do my whoopie pie rounds stick to the pan even when I use parchment? ▾
This usually happens if you try to move the rounds too soon after they come out of the oven. Let the cakes rest on the baking sheet for 5 full minutes after baking to set their structure, then transfer them to a wire rack to cool completely. If you move them while hot and soft, they’ll tear or stick even on a lined sheet.
11.Is the traditional Amish whoopie pie filling really made with marshmallow creme, not buttercream? ▾
Yes, that’s a key marker of classic Amish whoopie pies! The signature filling is a fluffy mix of marshmallow creme, softened butter, a splash of vanilla, and a pinch of fine table salt, which is lighter, less sweet, and more pillowy than thick powdered sugar buttercream. It pairs perfectly with the rich fudgy chocolate rounds without overpowering them.
12.How should I store leftover assembled whoopie pies? ▾
Stack leftover whoopie pies between sheets of parchment paper in an airtight container, and keep them in the refrigerator for up to 4 days. The cold fridge keeps the filling firm so it doesn’t ooze out the sides, and the parchment prevents the pies from sticking to each other. Let them rest at room temperature for 10 minutes before serving for the best soft texture.
13.Can I add mix-ins like chocolate chips or peanut butter to the classic recipe? ▾
You can absolutely customize them, but note that add-ins stray from the traditional plain Amish recipe. If you do add mix-ins, stick to 1/2 cup total of mini chocolate chips or finely chopped nuts, stirred gently into the batter at the end, so you don’t weigh down the soft cake rounds or prevent them from rising evenly.
14.How do I keep the filling from squishing out the sides when I sandwich the rounds together? ▾
Don’t overfill the pies to avoid oozing! Use about 2 tablespoons of filling per sandwich, dolloped right in the center of the flat side of one cooled round, then press the matching top round down gently and evenly until the filling spreads just to the edges. Too much filling will squish out when you take a bite, even after it chills to set.

Comments (11)

3 days ago

OMG these whoopie pies were the absolute hit of our church potluck last Sunday! I was a little nervous I’d mess up the filling since I’ve never made marshmallow fluff-based frosting before, but it came out so fluffy and not too sweet. My kids begged me to pack an extra two in their lunchboxes all week. 10/10, will make again for our next family cookout!

2 days ago

Wait did you chill the filling before piping? I tried a different whoopie pie recipe last month and the filling oozed everywhere mid-potluck, total disaster lol

yesterday

So glad these were a hit with your family and potluck crew! If you’re worried about oozing filling, popping it in the fridge for 20 minutes before assembling makes a huge difference, and make sure your cake rounds are fully cooled before adding filling too!

1 week ago

Super easy recipe even for a guy who barely bakes! I made these for my daughter’s 4-H bake sale and they sold out in 20 minutes flat. The only tweak I made was adding a tiny splash of vanilla extract to the chocolate cake part, gave it such a deep, rich flavor. SO good.

5 days ago

Love that vanilla tweak! Adding a little extra vanilla to chocolate baked goods always amplifies the cocoa flavor so nicely, great call. So stoked they sold out at the bake sale!

2 days ago

Made these for my dorm floor movie night and everyone thought I bought them from the fancy bakery downtown! Total game changer, they’re so soft and the filling doesn’t taste like straight sugar like some store-bought whoopie pies I’ve had. Difficulty level is no joke, even with my tiny dorm oven I didn’t burn a single batch!

5 minutes ago

Has anyone tried making these with a 1:1 gluten free flour blend? I’m dying to make them for my grandson’s birthday party since whoopie pies are his favorite, but I can’t have regular wheat flour anymore and don’t want to waste ingredients on a flop.

just now

I used Bob’s Red Mill 1:1 gluten free flour for these last month and they turned out identical to the regular version! Just make sure you let the batter rest for 10 minutes before scooping so the flour can absorb the moisture, no gritty texture at all

just now

Great question! I’ve tested this recipe with several 1:1 gluten free all purpose blends and they work beautifully, just like MidwestBaker99 said. Letting the batter rest helps eliminate any grittiness, and you won’t need any other adjustments!

2 weeks ago

Y’all, I’ve been making Amish whoopie pies for 30 years from my grandma’s tattered recipe card, and this version is spot on! The cake is perfectly tender, not dry at all, and the filling ratio is exactly right — no skimping, no overwhelming amount that squishes out when you take a bite. Brought them to Sunday dinner and my 92 year old dad said they tasted just like the ones he got at the country store as a kid.

1 week ago

Oh that makes me so happy to hear! I lost my grandma’s whoopie pie recipe in a move a few years back and have been searching for one that matches, can’t wait to try this this weekend!

30 minutes ago

These hold up so well in the fridge for meal prep snacks! I made a double batch on Sunday, wrapped each whoopie pie individually in plastic wrap, and grabbed one on my way out the door for work all week. They stayed soft the whole time, no weird stale texture. 10/10 for busy folks who need a quick sweet treat!

2 hours ago

Help! I followed the recipe exactly but my cake rounds came out super flat, almost like cookies? Did I overmix the batter? I used regular all purpose flour, not self rising, so I’m confused what I did wrong :(

30 minutes ago

I had the same thing happen my first try! Turns out my baking soda was expired — it was like 3 years old oops. Grabbed a fresh box and they puffed up perfectly the second time around

5 minutes ago

Oh no, sorry the first batch didn’t turn out! Expired leavening is the most common culprit for flat cakes here, as HomeEcHannah mentioned. Also make sure you’re not pressing the batter down after scooping it onto the baking sheet, and that your oven is fully preheated before putting the trays in!

yesterday

Made these for my son’s soccer team snack after their big win last weekend and the kids went WILD. Even the coach asked for the recipe! I added a handful of mini chocolate chips to the filling for a little extra crunch and it was chef’s kiss. So easy to throw together even after a long day of work and practice.

yesterday

Mini chocolate chips in the filling sound incredible — I’m definitely trying that hack next time I make a batch! So glad the team loved them, congrats on the big win!

5 days ago

I swapped the butter for vegan butter, the eggs for flax eggs, and used dairy free marshmallow fluff for the filling, and these still came out amazing! My whole non-vegan family devoured half the batch before I even told them they were vegan. Such a forgiving, easy base recipe to tweak for dietary needs.

3 days ago

Oh thank you for sharing your swaps! I’ve been looking for a vegan whoopie pie recipe that doesn’t taste like cardboard, can’t wait to test your version this week!

1 week ago

Wrapped a bunch of these up for our family road trip to the Grand Canyon last week and they were the perfect travel snack. No messy frosting that gets all over the car seats, they’re sturdy enough to toss in a cooler, and everyone got a little sweet pick-me-up when we stopped for rest breaks. Way better than packing the boring granola bars no one ever actually wants to eat on long drives!

2 days ago

I had these for the first time at a little bakery in Lancaster County last fall and have been craving them ever since. I was so scared no home recipe would live up to that memory, but this one is EXACTLY it! The cake is so chocolatey and soft, the filling is that perfect fluffy marshmallow texture, I almost cried when I took the first bite. Game. Changer.

yesterday

Right?! I grew up eating these at farm stands out there and so many online recipes get the filling wrong, it’s way too buttery or too sweet. This one nails the classic ratio for sure

yesterday

That’s the highest compliment! We tested this recipe three times to get that exact classic, not-too-sweet filling texture just right, so I’m thrilled it took you right back to that Lancaster bakery memory!