Whoopie Pies

Team colors go head to head in this dessert.

Emily Suzanne Photography

Take your time preparing these: If your ingredients aren’t properly incorporated, it can affect how round your finished cakes are. Make your cakes up to a day ahead, but don’t make the filling until you’re ready to assemble and serve. 

Yields | 20 to 22 pies |

Whoopie Pies

  • 2 cups unbleached all-purpose flour
  • 2 cups cake flour
  • 2 tsp baking soda
  • ½ tsp baking powder
  • pinch kosher salt
  • ½ cup room temperature unsalted butter
  • ¼ cup room temperature vegetable shortening
  • 12⁄3 cups granulated sugar
  • 3 large eggs
  • 1 Tbsp clear vanilla extract*
  • ¼ to ½ tsp gel-based food coloring
  • 1 cup chilled fresh buttermilk

*Traditional vanilla extract can affect the coloring; you can find this next to pure vanilla extract in most grocery stores.

Vanilla Marshmallow Filling

  • ¾ cup room temperature unsalted butter
  • 2 oz room temperature cream cheese
  • 2 tsp clear vanilla extract
  • 1½ cups powdered sugar
  • ¼ tsp kosher salt
  • 1¼ cups Fluff marshmallow creme

| Preparation – Whoopie Pies | Preheat oven to 350°F.

Line 2 baking sheets with parchment paper. In a large bowl, combine flours, baking soda, baking powder and salt; whisk until incorporated and set aside. In the bowl of a stand mixer fitted with the paddle attachment on high, beat butter, shortening and sugar together until light and fluffy, 7 minutes. Add eggs, beating after each addition until incorporated; scrape down sides of bowl, add vanilla and beat on high for 2 minutes. Scrape down sides of bowl and add food coloring; beat until color is homogeneous. Alternate adding flour mixture and buttermilk in 2 parts, ending with flour mixture and mixing only until just incorporated. Remove from stand and use a rubber spatula to stir batter until no dry patches remain, paying special attention to bottom of bowl.

Portion out batter on prepared sheets using a 1-ounce ice cream scoop, leaving 3 inches between each. Bake for 12 to 13 minutes, rotating pans halfway through. Remove when cakes spring back when touched gently and are just barely golden on bottoms; allow to cool on pans for 10 minutes before transferring to wire rack to cool completely.

| Preparation – Vanilla Marshmallow Filling | In the bowl of a stand mixer fitted with the paddle attachment on high, beat butter and cream cheese until homogeneous, 4 minutes. Add vanilla and beat again to incorporate. Reduce speed to low and add powdered sugar and salt, stirring until combined, scraping down bowl as needed. Scrape bowl again and beat on high for 5 to 7 minutes until fluffy and whipped. Remove bowl from stand, scrape down once more and fold in marshmallow creme until combined.

| To Serve | Use a 1-ounce scoop to portion out rounded balls (heaping) of vanilla marshmallow filling onto one-half of a whoopie-pie pair; top with the second half and press lightly down to spread filling just to edge. Serve immediately or chill until ready to serve, up to 2 hours.

Shannon Weber is the creator, author and photographer behind the award-winning blogaperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen.