Giant Whoopie Pie
featured in 5 Epic Giant Desserts
Your favorite chocolate cookie sandwich, now in giant form! When transferring the cake batter to the pans, spread a thinner layer toward the edges, keeping the center thicker. The domed tops will replicate the classic whoopie pie shape. After the pillowy cake rounds cool, sandwich with the fluffy marshmallow filling, then slice and serve!
Tasty Team
84% would make again
Total Time
1 hr 20 min
1 hr 20 min
Prep Time
5 minutes
5 min
Cook Time
50 minutes
50 min
Total Time
1 hr 20 min
1 hr 20 min
Prep Time
5 minutes
5 min
Cook Time
50 minutes
50 min
Ingredients
for 12 servings
Whoopie Pie
- nonstick cooking spray, for greasing
- 4 ½ cups all purpose flour (560 g)
- 1 cup cocoa powder (120 g)
- 1 teaspoon espresso powder
- 1 ½ teaspoons kosher salt
- 1 tablespoon baking soda
- 2 cups brown sugar (440 g)
- 2 cups water (480 mL)
- 1 tablespoon white vinegar
- 1 tablespoon vanilla extract
- 1 cup vegetable oil (240 mL)
Marshmallow Filling
- 16 tablespoons unsalted butter, softened
- 13 oz marshmallow fluff (370 g)
- 2 cups powdered sugar (240 g)
Nutrition Info
- Calories 777
- Fat 34g
- Carbs 112g
- Fiber 7g
- Sugar 63g
- Protein 7g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 350˚F (180˚C). Grease and line 2 10-inch (25 cm) round cake pans with parchment paper.
- Make the whoopie pie: In a large bowl, whisk together the flour, cocoa powder, espresso powder, salt, baking soda, and brown sugar, making sure there are no lumps.
- Make a well in the center of the dry ingredients, then pour in the water, vinegar, vanilla and oil to the well. Whisk to combine, working slowly to avoid clumps.
- Scoop 2½ cups (600 g) of batter into the center of each cake pan. Use an offset spatula or a knife to spread the edges of the batter just to the edges of the pans. Do not level the top of the cake, to help create a domed shape.
- Bake for 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool in the pans for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Make the filling: In a large bowl, combine the butter and marshmallow fluff and cream with an electric hand mixer for 2–3 minutes, until fully combined. Sift in the powdered sugar, then beat for another 2–3 minutes, until light and fluffy. Transfer the filling to a piping bag or zip-top bag. Cut a 2-inch (5 cm) wide opening on a corner.
- Invert a cake onto a serving platter so the domed side is facing down. Pipe a thick spiral of filling onto the cake, leaving a ¼-inch (½ cm) border around the edge, and smooth with an offset spatula. Place the remaining cake on top of the filling, domed side up, and push down slightly to attach.
- Slice and serve.
- Enjoy!
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