Whoopie Pie (Maine)

Published:
|
Author: yumenjoy
|
View: 100
|
Comments: 13
|
Overall Rating: 4.9 / 5.0
Whoopie Pie (Maine)
⏱️ cook time 50 minutes
🍽️ servings 12
⚡ Difficulty easy

intro

Soft, pillowy chocolate cake sandwiches filled with fluffy marshmallow vanilla cream, the iconic handheld dessert from coastal Maine.

Ingredients

All-purpose flour 2 cups (240g)
Unsweetened cocoa powder ½ cup (50g)
Granulated sugar 1 cup (200g)
Baking soda 1 tsp
Baking powder ½ tsp
Fine sea salt ½ tsp
Unsalted butter 1 cup (226g), softened, divided (½ cup for cake, ½ cup for filling)
Large egg 1 unit (50g), room temperature
Whole milk 1 cup + 1 tbsp (255ml), divided (1 cup for cake, 1 tbsp for filling)
Vanilla extract 2 tsp (10ml), divided (1 tsp for cake, 1 tsp for filling)
Marshmallow fluff 1 ½ cups (150g)
Powdered sugar 2 cups (240g), sifted

Steps

1

Prep Oven and Dry Ingredients

Preheat your oven to 375°F (190°C) and line two 18x13 inch rimmed baking sheets with unbleached parchment paper. In a medium mixing bowl, whisk together 2 cups (240g) all-purpose flour, ½ cup (50g) unsweetened cocoa powder, 1 tsp baking soda, ½ tsp baking powder, and ½ tsp fine sea salt for 30 seconds until fully combined, with no visible clumps of cocoa remaining.

Step 1
step1：Prep Oven and Dry Ingredients
2

Cream Butter and Sugar

In a large stand mixer fitted with a paddle attachment, beat ½ cup (113g) of the softened unsalted butter and 1 cup (200g) granulated sugar on medium speed (setting 4 on most stand mixers) for 2 full minutes until the mixture is pale, light, and fluffy. Add 1 room-temperature large egg and 1 tsp vanilla extract, beating on medium speed for 30 seconds until fully incorporated, pausing once to scrape down the sides and bottom of the bowl with a rubber spatula.

Step 2
step2：Cream Butter and Sugar
3

Mix the Cake Batter

Alternate adding the dry flour-cocoa mixture and 1 cup (240ml) room-temperature whole milk to the butter mixture in 3 equal additions, starting and ending with dry ingredients. Mix on low speed (setting 2) only until no dry streaks remain, about 45 seconds total—do not overmix, as this will make the cakes tough. Use a 2-tbsp (30ml) spring-loaded cookie scoop to drop rounded mounds of batter 2 inches apart on the prepared baking sheets, making 24 equal-sized mounds total.

Step 3
step3：Mix the Cake Batter
4

Bake the Whoopie Cakes

Bake one sheet at a time on the middle oven rack for 10 to 12 minutes, until the cake tops spring back instantly when lightly pressed with a fingertip, and a toothpick inserted into the center of a cake comes out with 2 to 3 moist crumbs attached (not wet batter). Let the cakes cool completely on the baking sheets for 10 minutes, then transfer to a wire cooling rack to cool for an additional 20 minutes to room temperature before filling—warm cakes will melt the filling.

Step 4
step4：Bake the Whoopie Cakes
5

Prepare Classic Maine Filling

While the cakes cool, prepare the classic Maine-style filling: in a clean large mixing bowl, beat the remaining ½ cup (113g) softened unsalted butter on medium speed for 1 minute until completely smooth with no lumps. Add 1 ½ cups (150g) marshmallow fluff, 2 cups (240g) sifted powdered sugar, 1 tsp vanilla extract, and 1 tbsp (15ml) whole milk. Mix on low speed for 30 seconds to avoid powdered sugar splatters, then increase to medium speed and beat for 2 full minutes until the filling is light, bright white, and fluffy with a spreadable consistency.

Step 5
step5：Prepare Classic Maine Filling
6

Assemble the Whoopie Pies

Once cakes are fully cool, match them into 12 pairs of equal size and shape. Scoop 2 tbsp (30g) of filling onto the flat bottom side of one cake per pair, then press the flat bottom side of the matching cake on top, applying gentle even pressure until the filling spreads to just reach the edges of the sandwich. Serve immediately, or wrap each whoopie pie individually in plastic wrap and store in an airtight container in the fridge for up to 4 days.

Step 6
step6：Assemble the Whoopie Pies

Tips

1.Use room-temperature butter, eggs, and milk for both the cake and filling; cold ingredients will not emulsify smoothly, leading to dense, tough cakes or lumpy, uneven filling.
2.Avoid overbaking the cake rounds: they will finish setting as they cool on the hot baking sheet, and overbaking will eliminate the signature soft, pillowy texture of authentic Maine whoopie pies.
3.For a classic regional twist, stir ¼ tsp pure maple extract into the filling to add a subtle woody New England maple note, or roll the exposed filling edges in crushed walnuts or peppermint candies for extra texture.

✨ You May Also Like

Desserts & Baking
🍜 Italy

Creamy, coffee-kissed classic Northern Italian no-bake dessert, with layers of rum-spiked mascarpone cream, soft ladyfingers, and a rich cocoa dusting.

⏱️ 4 hours 3Desserts & Baking ★ 4.8
Desserts & Baking
🍜 France

Flaky, shatteringly crisp, buttery French croissants with golden exteriors and soft, airy layered interiors, perfect for pairing with coffee for a special morning treat.

⏱️ 12 hours Desserts & Baking ★ 4.7
Desserts & Baking
🍜 United States

Warm, spiced baked apples topped with a fluffy golden biscuit crust, this cozy dessert pairs perfectly with vanilla ice cream for cool-weather comfort.

⏱️ 55 minuteDesserts & Baking ★ 4.7
Desserts & Baking
🍜 United States

A star-spangled classic American blueberry pie with buttery flaky crust and bright sweet-tart filling, perfect for summer patriotic gatherings.

⏱️ 1 hour 25Desserts & Baking ★ 4.8
Desserts & Baking
🍜 United States

A beloved no-bake regional Maine candy with a chewy coconut-potato center coated in rich dark chocolate, a New England holiday staple since the 1870s.

⏱️ 2 hours 3Desserts & Baking ★ 4.9
Desserts & Baking
🍜 France

Luxuriously creamy, floral frozen custard made with aromatic Tahitian vanilla beans, boasting a smooth, rich texture that melts slowly on the tongue.

⏱️ 3 hours 3Desserts & Baking ★ 4.6

Whoopie Pie (Maine):Frequently Asked Questions

1.What sets classic Maine whoopie pies apart from other whoopie pie variants? ▾
The iconic Maine version sticks to two soft, pillowy, not overly rich chocolate cake rounds paired with a fluffy, non-cloying marshmallow vanilla cream center. It’s intentionally handheld, with no fussy add-ins like ganache or gourmet flavored fillings, and has a nostalgic balanced texture that’s neither overly cakey nor tough and cookie-like.
2.Can I use Dutch-processed cocoa powder instead of regular unsweetened cocoa for the cakes? ▾
You can, but it will shift the traditional flavor slightly! Natural unsweetened cocoa gives the cakes that signature mild, tangy chocolate bite that pairs perfectly with the sweet filling. If you use Dutch-processed, add 1/4 teaspoon of cream of tartar to the dry mix to balance pH and keep cakes lifting properly.
3.Why do my whoopie pie cakes come out flat instead of soft and pillowy? ▾
Flat cakes usually trace back to expired leavening, overmixed batter, or letting batter sit too long before baking. Double-check that your baking soda and baking powder are less than 6 months old, mix just until no dry flour remains, and scoop rounds immediately once your oven is fully preheated to 375°F.
4.Do I really need both baking soda and baking powder in the cake batter? ▾
Yes! The combination gives the cakes their signature light, pillowy rise without making them dry, tough, or crumbly. Baking soda reacts with acidic batter elements to kickstart early lift, while baking powder adds a second burst of leavening in the oven to keep rounds nicely domed and soft, not dense.
5.What kind of flour works best for classic whoopie pies? ▾
Standard all-purpose flour is exactly what the traditional recipe calls for. It has a moderate protein content that keeps cake rounds tender but sturdy enough to hold thick filling without falling apart when you pick them up. Skip cake flour (too delicate) or bread flour (too chewy) for the most authentic texture.
6.How do I keep my whoopie pie cakes from sticking to the baking sheet? ▾
Line your baking sheets with unbleached parchment paper for the easiest, no-mess release, no greasing required. If you don’t have parchment, lightly grease sheets with unsalted butter and dust with a tiny bit of cocoa powder (not flour) to avoid leaving white, powdery residue on the dark chocolate rounds.
7.Is the traditional whoopie pie filling just plain marshmallow fluff? ▾
Not quite! Classic Maine whoopie pie filling folds marshmallow fluff into a light, vanilla-forward buttercream base to cut the pure cloying sweetness of straight fluff, add structure, and create that signature fluffy, non-sticky texture that doesn’t ooze out the sides when you take a bite.
8.How big should I scoop the cake batter for authentic-sized Maine whoopie pies? ▾
Traditional Maine whoopie pies are generously sized, so use a 2-tablespoon cookie scoop to portion batter onto sheets, leaving 2 inches of space between each scoop. That bakes up into 3-inch round cakes, perfect for sandwiching 2 tablespoons of filling to make a handheld treat that’s not unwieldy.
9.Can I make the cake batter ahead of time and bake it later? ▾
I don’t recommend it! The double leavening (baking soda and baking powder) starts activating as soon as it hits wet ingredients, so letting batter sit in the fridge for more than 30 minutes will lead to flatter, denser cakes. For the best pillowy texture, bake rounds right after mixing the batter.
10.How do I store assembled whoopie pies to keep them soft? ▾
Wrap each assembled whoopie pie tightly in plastic wrap, then tuck them into an airtight container at cool room temperature for up to 3 days. Individual wrapping keeps cakes pillowy soft, prevents filling from oozing, and avoids off-flavors if you opt to chill them for up to a week of storage.
11.Why do my cake rounds have uneven, lumpy tops after baking? ▾
Lumpy, uneven tops usually happen if you don’t smooth scooped batter slightly before baking, or if your oven has consistent hot spots. After scooping batter onto the sheet, tap the pan firmly on the counter once to spread batter into even rounds, and rotate sheets halfway through baking to encourage even browning.
12.Can I freeze whoopie pies for later enjoyment? ▾
Absolutely! Double-wrap each assembled whoopie pie in plastic wrap, then place them in a labeled freezer bag for up to 3 months. Thaw them wrapped at room temperature for 20 to 30 minutes before eating, and they’ll taste just as fresh and pillowy as the day you baked them, no sogginess required.
13.How do I keep the filling from squishing out when I sandwich the cakes? ▾
Don’t overfill the pies! Stick to 2 tablespoons of filling per sandwich, dollop it right in the center of the flat side of one cake round, then press the top cake down gently until filling spreads evenly to 1/4 inch from the edges. Chilling filling for 15 minutes pre-assembly also helps it hold its shape nicely.
14.Can I reduce the amount of granulated sugar in the cake without ruining the texture? ▾
You can cut the granulated sugar by up to 25% without major texture issues, but keep in mind sugar doesn’t just add sweetness—it helps keep cakes tender and moist, and supports that soft, lightly domed top. Cutting more than that will lead to drier, denser cakes without the classic pillowy bite.
15.Should I let the cake rounds cool completely before adding filling? ▾
100% yes! If you add filling to even slightly warm cakes, the marshmallow cream will melt, turn runny, and ooze out the sides of the sandwich. Let rounds cool on the baking sheet for 5 minutes first, then transfer to a wire rack to cool fully for at least 20 minutes before assembling.
16.Are classic Maine whoopie pies supposed to be cake-like or cookie-like? ▾
They fall right in between! The rounds should be soft, pillowy, and moist like a tender chocolate cake, but sturdy enough to hold in your hand like a cookie, with no excess crumbing or sogginess. If your rounds turn out crispy like a cookie, you likely baked them too long or used too much flour.
17.Can I add mix-ins like chocolate chips to the cake batter? ▾
Traditional Maine whoopie pies skip extra mix-ins, but you can stir 1/2 cup of mini semi-sweet chocolate chips into the batter if you’d like, just toss them in a pinch of flour first to keep them from sinking to the bottom of rounds as they bake. Skip large chunks, as they break the soft, uniform texture.

Comments (13)

2 days ago

OMG these taste exactly like the whoopie pies I grabbed from a roadside stand on my Maine road trip last summer! The filling is perfectly fluffy, not too sweet, and the cake part is so moist I could eat it on its own. Brought a batch to my office potluck yesterday and every single one was gone in 10 minutes. 10/10, no notes!

yesterday

Wait did you use regular marshmallow fluff for the filling or the homemade version the recipe calls for? I’m debating cutting corners lmao

yesterday

So glad you loved them! For what it’s worth, the homemade filling comes together in 5 minutes and tastes way better than store-bought fluff, but no judgment if you need a shortcut! 😊

3 days ago

My kids went absolutely crazy for these! I let them help scoop the cookie dough and slather on the filling, and they’ve already begged me to make them again for their soccer team snack this weekend. So easy even a beginner baker like me didn’t mess them up, which is saying something. SO good!

2 days ago

That’s what we love to hear! Kid-approved bakes are the biggest win in our book. If you’re making them for the soccer team, you can bake the cake rounds a day ahead and assemble them right before heading out to save time!

1 week ago

Made these for a day trip up to the mountains last weekend and they held up perfectly in the cooler! Not too messy, super satisfying after a long hike, and my trail crew kept asking for the recipe. Will absolutely be adding this to my regular backcountry snack rotation.

5 days ago

Taste was great but my cake rounds came out a little flatter than the photos? Did I overmix the batter? I used all the right ingredients, measured everything with a kitchen scale too so I’m confused.

3 days ago

I had that happen the first time too! Turns out my baking powder was expired – swapped it for a fresh can and they puffed up perfectly the second batch

3 days ago

Great catch from @MidwestBaker419! Overmixing can definitely deflate the batter too, so stir just until the dry ingredients are incorporated next time. If your oven runs hot, try dropping the temp by 25 degrees as well!

1 week ago

Game changer. I’ve tried three other whoopie pie recipes over the years and none of them have that classic, soft, cakey texture I remember from county fairs when I was a kid. This one nails it. I added a tiny dash of maple extract to the filling for a little New England twist and it was chef’s kiss.

5 days ago

Oh the maple extract addition sounds incredible! I’m making these for my fall book club next week and I’m definitely stealing that idea, thank you!

2 weeks ago

I tested this recipe with a 1:1 gluten free all-purpose flour blend for my sister’s celiac-friendly birthday dinner and they turned out perfectly! I was so worried they’d be gritty or crumbly but no one at the party could even tell they weren’t the regular version. Such a huge win for inclusive dessert options!

1 week ago

Which flour blend did you use? I’ve had such bad luck with some brands turning cookies and cakes super dry and dense, so I’ve been nervous to try a GF swap.

1 week ago

We love hearing that the gluten free swap works so well! We’ve tested it with Bob’s Red Mill 1:1 GF blend with great results, and we recommend adding an extra 1 tablespoon of milk to the batter if you notice it’s too thick with the GF flour to keep it moist.

2 weeks ago

I’ve been making whoopie pies since I was a kid growing up near the Maine border, and this recipe is exactly the classic version I remember. No weird fancy add-ins, just straightforward, delicious, perfectly sweet treats. Shared a plate with my next door neighbor and she brought me a jar of her homemade strawberry jam as a thank you, ha!

30 minutes ago

These were so good when I made them last night! Has anyone tried freezing them? I love making sweet treats ahead of time for my kid’s lunch boxes for easy meal prep and I’m wondering if they hold up frozen?

5 minutes ago

They freeze beautifully! Just wrap each assembled whoopie pie individually in plastic wrap and stash them in a freezer bag for up to 3 months. Thaw them in the fridge overnight or on the counter for 20 minutes before eating, and they taste just as fresh as the day you made them!

5 days ago

Made these for our college bake club’s fundraiser sale for the local food bank and we sold out in 45 minutes! We charged $3 a pie and made over $270, people kept circling back to buy seconds for their roommates. Absolute crowd pleaser, will be making these for every club event from now on.

3 days ago

No way, I was at that bake sale! I bought two, gave one to my roommate and immediately got back in line for a third. They were so good I looked up the recipe after class, so stoked I found it here!

2 days ago

These are my go-to bake sale item too! I usually roll the exposed filling edges in mini chocolate chips or rainbow sprinkles to make them look extra fancy, people go crazy for the little extra touch.

yesterday

Served these as the dessert for our weekly Sunday family dinner and even my super picky father-in-law who ‘doesn’t like sweet things’ ate two and asked for the recipe. I consider that a Michelin star level win in my book. So easy to throw together too, I didn’t even have to run to the store for any special ingredients.

2 hours ago

Okay I am TERRIBLE at baking, like I burn boxed brownies half the time, and I somehow managed to nail these on the first try? The instructions were so clear and the total 50 minute cook time was spot on for my oven, no undercooked middles or burnt edges. I feel like a professional baker now lmao. Brought them to my friend’s game night and everyone thought I bought them from a bakery.

30 minutes ago

This makes me feel so much better about trying them! I’m also a disaster at baking and have been nervous to give these a go, but if you can pull them off after burning boxed brownies I definitely can too

3 days ago

Stopped at a whoopie pie stand in Bangor last month and was craving them so bad I hunted down a classic recipe, and this is dead on. The filling isn’t that weird overly greasy shortening stuff some recipes use, it’s light and creamy and perfectly sweet. Already planning on making a second batch this weekend.

just now

Obsessed! I stirred a half cup of mini semi-sweet chocolate chips into the cake batter for a little extra chocolate kick and it was so good. Next time I might try adding a layer of peanut butter in the middle for a peanut butter chocolate twist, has anyone tried that?

just now

The mini chocolate chip addition sounds incredible! We’ve had a few readers add a thin layer of creamy peanut butter between the cake and filling and say it’s an amazing twist – just make sure the peanut butter is at room temp so it spreads easily without tearing the soft cake rounds!