If you love easy versions of nostalgic desserts, you’ll love these cake mix whoopie pies! They’re my shortcut version of the iconic Maine treat. I sandwich soft, pillowy chocolate cake rounds with a sweet marshmallow filling, giving you all the charm of classic chocolate whoopie pies without the fuss of a from-scratch batter. Using cake mix keeps the texture tender and uniform, so these easy whoopie pies turn out perfect every time.
Chocolate Whoopie Pies with Cake Mix
Traditional whoopie pies have deep roots in New England, especially Maine, where they’ve been cherished for generations and even recognized as the state’s official “treat.” While classic versions are made from a homemade cocoa-based batter, I make my chocolate whoopie pies with cake mix for ease and consistency. Using pudding mix thickens the batter just enough to mimic the traditional domed look that homemade whoopie pies are known for.
Instead of a buttercream filling, I stick with a marshmallow-based center, which closely matches the original Maine filling. These whoopie pies made with cake mix are sturdy enough for lunchboxes, cute enough for gifting, and fast enough for last-minute baking!
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The Bottom-Edge Test for Perfect Texture
The secret to soft, pillowy chocolate whoopie pies is pulling them from the oven at the right moment. Skip waiting for browning, which can be hard to see with chocolate batter, and instead look at the lower edge of each cake. As soon as the bottom rim turns matte instead of shiny, they’re fully set. This visual cue is more reliable than timing alone and keeps your whoopie pies soft and springy instead of dry or cakey.
Cake Mix Whoopie Pies Recipe
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Stand Mixer
- 2-Tablespoon Cookie Portion Scoop
- Piping Tip Set (optional)
Ingredients
For the Chocolate Cakes
- 15.25 ounces chocolate cake mix (1 box)*
- 3.9 ounces instant chocolate pudding mix (1 box)
- ¾ cup water
- ½ cup vegetable oil
- 3 large eggs
For the Filling
- ½ cup unsalted butter room temperature (1 stick)
- 1 cup powdered sugar
- 7 ounces marshmallow creme (1 jar)
Instructions
For the Chocolate Cakes
- Preheat oven to 350°F and line a large baking sheet with parchment paper. Set aside
- Whisk together the cake mix, pudding mix, water, oil, and eggs.15.25 ounces chocolate cake mix, ¾ cup water, ½ cup vegetable oil, 3 large eggs, 3.9 ounces instant chocolate pudding mix
- Use a 2-tablespoon-sized cookie scoop to scoop the batter into small mounds, 2 inches apart, on the prepared baking sheet.
- Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool on the baking sheet and while you make the filling.
For the Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar together on low speed until combined. Once the powdered sugar has been incorporated, turn the mixer to medium speed and beat until light and fluffy, about 1-2 minutes.½ cup unsalted butter, 1 cup powdered sugar
- Gently fold in the marshmallow creme.7 ounces marshmallow creme
- Transfer the filling to a piping bag (or a plastic bag with the end cut off) and set aside until ready to use.
To Assemble
- Once the cakes have completely cooled, place them in similar sized pairs.
- Pipe the filling onto one of the flat sides of the cakes and top it with another cake.
- Repeat this process with the remaining cakes, serve, and enjoy.
Notes
- Optionally, add a teaspoon of espresso powder (or use brewed coffee instead of water) to the batter to deepen the chocolate flavor.
- Let the batter rest for 5–10 minutes before scooping. This allows the pudding mix to hydrate and thicken the batter slightly, helping the cakes hold their dome shape.
- Use evenly sized scoops to ensure the cakes bake at the same rate and sandwich cleanly.
- For perfectly round cakes, smooth any rough edges with damp fingertips before baking.
- Rotate the baking sheet halfway through baking for the most even rise and color.
- Whoopie pies are done baking when the mini cakes look set and a toothpick inserted into the center comes out with just a few moist crumbs.
- Whoopie pies dry out quickly, so take care not to overbake them. Pull them from the oven as soon as the tops look set and spring back when lightly pressed.
- If your cakes flatten while baking, it typically means the batter wasn’t thick enough. If this happens to you, try adding an extra ¼ cup of flour next time!
- Cool completely before filling to prevent the filling from melting or becoming runny.
- Gently fold the marshmallow creme into the filling so it stays light and fluffy.
- If you want a firmer filling for warm climates, add 2-4 tablespoons of powdered sugar.
- For clean edges, pipe the filling slightly inside the edge. It will naturally spread when topped with the second cake.
- For the softest texture, let assembled pies rest in the fridge for 30 minutes before serving; this allows the cakes and filling to meld together.
How to Make Whoopie Pies with Cake Mix Step-by-Step
Mix the Batter: Preheat your oven to 350°F, line a large baking sheet with parchment paper, and set aside. Whisk together 15.25 ounces (1 box) of chocolate cake mix, 3.9 ounces (1 box) of chocolate instant pudding mix, ¾ cup of water, ½ cup of oil, and 3 large eggs. I like to let the batter rest for 5-10 minutes to hydrate and thicken before scooping.
Bake the Cakes: Use a 2-tablespoon-sized cookie scoop to scoop the batter into small mounds, 2 inches apart, on the prepared baking sheet. For perfectly round cakes, use a wet finger to gently smooth any imperfections. Bake in the preheated oven for 12-14 minutes or until a toothpick inserted into the center comes out clean. I like to rotate the cakes halfway through baking to ensure they bake evenly. This also gives me a good opportunity to check on the texture. If they’re coming out too flat, I’ll add an extra tablespoon or two to the remaining batter. Allow the cakes to cool on the baking sheet while you make the filling.
Beat the Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup of room-temperature unsalted butter and 1 cup of powdered sugar together on low speed until combined. Once the powdered sugar has been incorporated, turn the mixer to medium speed and beat until light and fluffy, about 1-2 minutes. For a firmer filling, add a little extra powdered sugar. Gently fold in 7 ounces (1 tub) of marshmallow creme, taking care not to knock the air out. Transfer the filling to a piping bag (or a plastic bag with the end cut off) and set aside until ready to use.
Fill the Cakes: Once the cakes have completely cooled, place them in similar-sized pairs. Pipe the filling onto one of the flat sides of the cakes and top it with another cake to make the whoopie pie sandwiches. Try to pipe the filling slightly inside the edge; it will smoosh out when you add the top cake. Repeat this process with the remaining cakes. You can serve immediately, or let them chill in the fridge for about 30 minutes to allow the filling to meld.
How to Store and Freeze
Store leftover chocolate whoopie pies in an airtight container in the refrigerator for up to 2 days or in the freezer (tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil) for up to 3 months. Serve chilled or let come to room temperature for 30 minutes before serving.
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