Chocolate Whoopie Pie {With Cake Mix}

The best, classic, old-fashioned, quick and easy chocolate whoopie pie recipe with creamy marshmallow filling. Soft, moist, homemade with simple ingredients. Starts off with a cake mix.

These cake-like cookie sandwiches are great as a snack or dessert. Serve them at birthday parties or dinner parties and they are bound to be a hit with both, kids and adults. Some folks confuse this with moon pie but that’s different and a has a more cookie-like texture.

Easy Whoopie Pie Recipe With Cake Mix

What is a whoopie pie (Origins)? How did it get this name?

It’s a dessert or snack that’s composed to two cake-like chocolate cookies sandwiched between marshmallow filling. It’s a cross between a cookie and a cake. Surprisingly, they do not look or taste like a pie at all!

They were typically made from scratch but over time, this doctored cake mix recipe has become very popular. It’s convenient and a time-saver.

Based on my research, they have been around since 1920’s. Their origin is somewhat confusing. Some people believe the recipe originated in Maine. Others believe it was developed in Pennsylvania. Then, there are others who believe that Amish people are the original creators.

According on an Amish legend, when Moms mades these for their kids, they would squeal with joy and and yell “Whoopie!” That resulted in this cool name.

Best Whoopie Pies

How to make whoopie pies with cake mix?

  1. Mix together butter, eggs, sour cream and cake mix.
  2. Scoop out rounded portions on a cookie tray.
  3. Bake.
  4. Let them cool.
  5. Sandwich two cookies between frosting and enjoy.
Classic Whoopie Pies

Tips and Techniques

  • Chill cookie dough– This is very important because it prevents them from spreading too much during baking and becoming flat discs.
  • Temperature is key– Do not assemble until the cookies have fully cooled down or else the frosting will melt and make a sticky mess.
  • Don’t over-mix cookie batter– Because this will yield tough cookies. Mix until all the ingredients are just combined. There may be a few lumps but you don’t have to worry about them.
  • All ingredients should be at room temperature– That’s because they blend together smoothly and evenly.
  • Brand of cake mixes– I have used these brands of cake mixes successfully: Pillsbury, Duncan Hines and Betty Crocker.
  • Use unsalted butter– Because this prevents these treats from becoming too salty.
  • Use full fat ingredients– Such as real butter and sour cream for maximum richness and moisture. No low-fat or fat-free ingredients!
  • Try other flavors of cake mixes– Chocolate is still the most common cookie flavor but other flavors of cake mixes can also be used. Just replace Devil’s food cake mix with any other flavor of your choice. The rest of the recipe will stay the same. Try red velvet whoopie pies for Valentine’s Day or pumpkin whoopie pies for Fall and Thanksgiving. You can even use carrot cake mix for Easter and gingerbread cake mix for Christmas holidays.
  • Whoopie pie filling– The classic choice is marshmallow-based but it seems like American Buttercream Frosting and Cream Cheese Frosting have also become popular over the years.
  • Decorate them- Drizzle melted chocolate over them or dip each sandwich halfway in melted chocolate and toss some sprinkles.
Chocolate Whoopie Pie Recipe with Marshmallow Filling

Other Doctored Cake Mix Recipes

Chocolate Whoopie Pie Recipe with Marshmallow Filling
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Chocolate Whoopie Pie Recipe

Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Classic quick and easy chocolate whoopie pie recipe with creamy marshmallow filling. Soft, moist, made with simple ingredients. Starts off with cake mix.
Yield: 12 Whoopie pies



  • 1/2 cup Butter, Unsalted, Room temperature
  • 3 Eggs, Large
  • 1/4 cup Sour cream
  • 1 box Devil’s food cake mix, Or chocolate cake mix



  • In a large mixing bowl, add butter, eggs, sour cream and mix until smooth.Add cake mix and mix until just combined.
  • Use a small ice cream scooper to scoop out small portions of the dough onto a cookie tray, lined with parchment paper. You should be able to make about 24 small cookies. 
  • Chill in the freezer for 20 minutes. 
  • Bake at 350 degrees for about 10 minutes or until cookies are slightly cracked on top and firm around the edges.
  • Allow the cookies to cool down completely.
  • While the cookies are cooling, prepare the marshmallow filling.
  • Attach a large round tip to a piping bag and fill it with this frosting.
  • Flip half the cookies and top them with a swirl of frosting. Place another cookie on top and press gently to secure the two cookies together into a sandwich. Enjoy!


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days.


Calories: 404kcal, Carbohydrates: 52g, Protein: 3g, Fat: 21g, Saturated Fat: 8g, Cholesterol: 63mg, Sodium: 453mg, Potassium: 153mg, Sugar: 37g, Vitamin A: 325IU, Calcium: 69mg, Iron: 1.9mg
Course: Dessert
Cuisine: American
Calories: 404
Author: CakeWhiz

Until next time, tata my lovelies!

8 comments on “Chocolate Whoopie Pie {With Cake Mix}”

  1. Mine tasted great, but most were pretty flat, even though I followed the instructions to a t.
    My family loved the flavour but they weren’t very pretty.4 stars

  2. Turned out so good. Made them for my husbands birthday! He loved them . I divided the frosting in three bowls . One I added crushed Oreos the second I added peanut butter the 3rd one I left plain. Yummm5 stars

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