Pennsylvania Dutch Whoopie Pie Recipe: Soft, Classic Cakes

Pennsylvania Dutch whoopie pies are soft cocoa cakes sandwiched around a sweet, fluffy filling, a beloved bake associated with Pennsylvania German communities. This version uses buttermilk for tender cakes and marshmallow creme for a smooth, easy-to-spread center; family and bakery versions vary in both cake and filling.

Ingredients

2 cups (250 g) all-purpose flour
½ cup (60 g) natural unsweetened cocoa powder
1 teaspoon (5 g) baking soda
½ teaspoon (3 g) baking powder
½ teaspoon (3 g) fine salt
½ cup (113 g) unsalted butter, softened
1 cup (200 g) granulated sugar
1 large egg (about 50 g without the shell), at room temperature
1 teaspoon (5 ml) vanilla extract
1 cup (240 ml) buttermilk, at room temperature
½ cup (120 ml) hot water

For the filling:

½ cup (95 g) vegetable shortening, at room temperature
3 cups (360 g) powdered sugar, sifted if lumpy
1 cup (about 198 g) marshmallow creme
1 teaspoon (5 ml) vanilla extract
⅛ teaspoon (about 1 g) fine salt
1–2 tablespoons (15–30 ml) milk, as needed

Instructions

Prepare the pans and oven. Heat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Let the butter and egg lose their chill while you measure the remaining ingredients. If your pans are small, plan to bake in batches; leave room between cakes because the batter spreads.
Combine the dry ingredients. Whisk the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl until the cocoa is evenly distributed and no large lumps remain. Natural unsweetened cocoa gives the cakes a familiar chocolate flavor and works well with the leavening in this recipe.
Cream the butter and sugar. In a large bowl, beat the softened butter and granulated sugar for about 2 minutes, until creamy and a little lighter in color. Beat in the egg and vanilla until smooth, scraping the sides and bottom of the bowl once. If the mixture looks slightly curdled, continue; it should come together when the dry ingredients are added.
Finish the batter. Add about one-third of the flour mixture and mix on low just until incorporated. Mix in half of the buttermilk, then repeat with another third of the dry ingredients, the remaining buttermilk, and the last of the dry ingredients. Slowly stir in the hot water. The batter will be soft and scoopable, not firm like cookie dough. Avoid beating it for a long time after adding flour, which can make the cakes less tender.
Scoop the cakes. Drop level portions of about 1½ tablespoons (roughly 25 g) onto the prepared pans, leaving about 2 inches (5 cm) between portions. Aim for 24 evenly sized rounds so you can pair them later. A small cookie scoop makes matching the cakes easier. Smooth any pointed peaks gently with a damp fingertip if you want flatter tops.
Bake until set. Bake the pans together for 12–14 minutes, rotating their positions and turning them front to back about halfway through. The cakes are ready when their tops spring back lightly when touched and the centers look set rather than wet. Because this batter contains egg, USDA FSIS safe-minimum guidance for egg dishes is 160°F (71°C); check the center of a cake with a food thermometer if you want to verify it. Transfer the pans to racks and let the cakes cool for 5 minutes, then move the cakes carefully to the racks. Cool completely, about 25–30 minutes total, before filling.
Make the filling. Beat the shortening in a clean bowl until smooth. Add the powdered sugar in two or three additions, mixing on low so it does not puff out of the bowl. Beat in the marshmallow creme, vanilla, and salt, then increase to medium speed and beat for 1–2 minutes until fluffy. If it feels too stiff to spread, beat in milk 1 teaspoon (5 ml) at a time. If it seems loose, mix in a little more powdered sugar.
Fill and sandwich. Turn half of the cooled cakes so their flat sides face up. Divide the filling among them, using about 2 tablespoons (30 ml) per cake, then top each with a second cake, flat side down. Press gently until the filling reaches near the edges without squeezing out. For neater edges, chill the assembled pies for 15 minutes before serving; that optional chill adds time beyond the recipe total.

Tips

Measure flour without packing it. Spoon flour into the measuring cup and level the top, or weigh it. Too much flour can make the cakes dry and thick. Weighing the cocoa helps avoid an overly bitter, crumbly batter.
Keep the cakes a consistent size. Similar portions bake at the same rate and make pairs that fit together. If one pan browns faster, take it out when ready rather than leaving those cakes in while the other pan finishes.
Use room-temperature ingredients. Soft butter and room-temperature egg and buttermilk combine more evenly. If you forgot to set out the buttermilk, place the measured amount in a bowl of lukewarm water for a few minutes; do not heat it until hot.
Adjust the filling gradually. Marshmallow creme brands and powdered sugar can vary in consistency. Add milk a teaspoon at a time, since a small amount can quickly turn a firm filling too soft to hold between the cakes.

Serving Suggestions

Serve the whoopie pies at room temperature, when the cakes are soft and the filling is easy to bite through. They make a substantial afternoon snack, a picnic or bake-sale treat, or a simple dessert alongside coffee, tea, or a glass of cold milk. For a platter, arrange them with the rounded cake tops facing up and leave a little space between each pie so the filling does not catch on its neighbor.

For smaller portions, make 1-tablespoon (about 15 g) cakes and sandwich them with a correspondingly smaller spoonful of filling. Begin checking these mini cakes a few minutes earlier, since smaller rounds bake faster. You can also serve the cakes as a dessert course with fresh berries on the side; the fruit adds a tart contrast without changing the traditional cake-and-filling format.

Variations

More old-fashioned filling: This recipe uses marshmallow creme for a fluffy, straightforward filling. Some Pennsylvania Dutch-style recipes use a cooked flour-and-milk filling instead, and others rely on butter or shortening and powdered sugar. These are family and regional variations rather than one single required version. If marshmallow creme is unavailable, replace it with an additional ½ cup (95 g) shortening and add milk gradually until spreadable. The result will be denser and less marshmallow-flavored.

Use a different cocoa: Natural unsweetened cocoa is the dependable choice here. Dutch-process cocoa has a smoother, less sharp flavor, but it is less acidic and can change how the baking soda works; for the most predictable rise, keep the natural cocoa specified in the recipe.

Add a seasonal note: Beat ½ teaspoon (1 g) ground cinnamon into the filling for a gentle spice note, or add ½ teaspoon (2.5 ml) peppermint extract in place of the vanilla for a mint-chocolate variation. Extracts vary in strength, so start with less if yours is especially concentrated. Keep additions modest so the filling stays firm enough to sandwich.

Storage and Reheating

Because the filling softens in warmth, refrigerate the assembled whoopie pies within 2 hours of filling them. Store them in a single layer in an airtight container, or separate layers with parchment, for 3–4 days in the refrigerator. Chilling firms the filling and cakes; for a softer texture, let a pie stand at room temperature for about 20–30 minutes before serving. Do not leave the filled pies out for more than 2 hours.

For longer storage, freeze the filled pies in a sealed freezer-safe container for up to 2 months, with parchment between layers. Thaw them in the refrigerator overnight, then let them sit briefly at room temperature before serving. Reheating assembled pies is not recommended because the filling can melt and slide out. If you prefer a slightly warm cake, separate the filling from the cakes and warm an unfilled cake for just 5–8 seconds in the microwave; sandwich it again once it is warm, not hot.

Frequently Asked Questions

Why did my whoopie pie cakes spread too much?
Butter that is very soft or partly melted, warm batter, or portions placed too close together can make the rounds spread. Make sure the butter is softened but still holds its shape, use level scoops, and leave about 2 inches (5 cm) between portions. If the batter becomes warm while you work, chill it briefly before scooping the remaining cakes.

Can I make the cakes without buttermilk?
Yes. For each 1 cup (240 ml) of buttermilk, measure 1 tablespoon (15 ml) lemon juice or white vinegar into a measuring cup and add enough milk to reach 1 cup (240 ml). Let it stand for 5 minutes before using. This quick substitute gives acidity and moisture, though the cakes may be a little less rich than with cultured buttermilk.

Can I make the whoopie pies ahead?
Yes. Bake the cakes a day ahead, cool them completely, and store them airtight at room temperature if you will fill them within 24 hours. You can also make the filling ahead and refrigerate it in a covered container; let it soften slightly and beat it briefly before spreading. Once filled, refrigerate the pies within 2 hours and use them within 3–4 days.

Why is my filling runny?
It may have too much milk, or the shortening and marshmallow creme may have become warm. Beat in powdered sugar a tablespoon at a time until it holds a soft peak, then chill it for 10–15 minutes if necessary. For future batches, add milk by the teaspoon rather than pouring it in all at once.

Do whoopie pies need to be refrigerated?
For this filled recipe, yes: refrigerate them within 2 hours and keep them covered. They are safe and pleasant to eat chilled, though the cakes feel softer after resting at room temperature for 20–30 minutes. Keep only the portion you plan to serve out briefly, rather than leaving the full container on the counter.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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