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Chocolate Whoopie Pie Cake is a delicious spin on the classic whoopie pie! A dense chocolate cake filled with a soft and pillowy marshmallow filling and drizzled in a chocolate ganache.
Hi, it’s Jenn, from Eat Cake For Dinner. Let me introduce you to one of the BEST cakes you will ever have. Seriously, I love this cake. Every layer of flavor is out of control delicious. A dense fudgy cake with a soft and pillowy marshmallow filling and creamy chocolate ganache. OMG!!!
It’s a cake version of a Whoopie Pie. Instead of a dense chocolate cookie with marshmallow filling, it’s a dense chocolate cake with marshmallow filling. I don’t know about you, but I would pick cake over a cookie any day of the week.
After my first bite of this DIVINE cake, I decided this would have to be my birthday cake this year and I did in fact make it for myself on my birthday :). It starts out with the easiest semi-homemade cake. I use this cake recipe all the time and switch up the cake mix and pudding flavor depending on my mood. This is the perfect go-to recipe to have on hand. Then, you will make an extremely creamy and fluffy marshmallow creme filling that is spread between the two layers of cake. Top it all off with a silky smooth chocolate ganache.
This is a really rich cake, so a small slice is plenty, but that won’t stop you from going back for multiple slices throughout the day!
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Chocolate Whoopie Pie Cake
Ingredients
- 1 (15.25-ounce) box chocolate fudge cake mix
- 1 (3.9-ounce) box instant chocolate fudge pudding mix
- ¾ cup water
- ¾ cup vegetable or canola oil
- 4 large large eggs
- 1 cup sour cream, or Greek yogurt
- 1 teaspoon vanilla extract
Marshmallow Creme Filling
- 10 tablespoons unsalted butter, room temperature
- 1 (7-ounce) jar marshmallow creme
- pinch salt
- 1 ½ teaspoon vanilla extract
- 2 cups powdered sugar, divided
Chocolate Ganache
- ½ cup chocolate chips, I used milk chocolate
- 3 tablespoons whipping cream
Instructions
Cake
- Preheat the oven to 350 degrees Fahrenheit. Generously spray a 12-cup bundt pan with non-stick cooking spray. Dust the inside with flour and set aside.
- In a large bowl combine 1 (15.25-ounce) box chocolate fudge cake mix,1 (3.9-ounce) box instant chocolate fudge pudding mix, ¾ cup water, ¾ cup vegetable or canola oil, 4 large large eggs, 1 cup sour cream, and 1 teaspoon vanilla extract. Mix until combined using an electric hand mixer.
- Pour batter into the prepared bundt pan and spread out evenly. It is a very thick batter. Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool in pan for 10 minutes, then invert to a wire rack and cool completely. Once the cake is cool, slice it in half horizontally.
Cream Filling
- In a large bowl, combine the 10 tablespoons unsalted butter, 1 (7-ounce) jar marshmallow creme, pinch salt, and 1 ½ teaspoon vanilla extract. Mix until well combined using an electric hand mixer. Add one cup of powdered sugar and mix until combined. Add the remaining one cup of powdered sugar and mix until smooth and creamy. Spread the cream filling over the bottom half of the cake and place the top half of the cake over the cream filling.
Chocolate Ganache
- Place ½ cup chocolate chips, into a small bowl; set aside. Microwave 3 tablespoons whipping cream in a small, microwave-safe, dish until it starts to bubble. Pour the hot cream over the chocolate chips and allow to sit for 5 minutes. Stir together until smooth and creamy. If chocolate chips aren't completely melted. Place in the microwave and heat, stirring every 10 seconds until the mixture is smooth and the chocolate is melted.
- Pour the ganache over the cake then store the cake in the refrigerator. Bring it to room temperature before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The cake tastes wonderful but for some reason my cake shrunk to about 2/3 of the size than what it was coming out of the oven. So it lost a lot of height. The toothpick came out clean with 3-4 checks.
Hi Bonnie, thank you for the question. Cakes tend to shrink when the batter has been over-mixed. This incorporates too much air into the batter and creates many bubbles. While the cake is baking, the hot air trapped inside the bubbles expands and give the cake rise and height, but as the cake cools the air cools as well and the bubbles shrink, causing the cake to lose height. I’m not sure that is exactly what happened with yours, but you could try mixing it less next time.
Love this cake. Has anyone tried to use a peanut butter filling? What recipe did you use
can this be made by using a cake from scratch and not a cake mix and pudding, cuz I don’t buy cake mixes usually
So yummy! My grands loved it. I wish the marshmallow Creme filling was firmer. It oozed out both in the middle and down the sides. Still tasted great but it wasn’t as tidy looking as the photo.
I had the same problem with the icing!
I’ve made this recipe twice and it’s delicious, but both times the marshmallow cream filling has been too soft and slides off the cake. Any suggestions? I’ve tried adding more confectionary sugar but it alters the flavor of the cream filling-
Hi can this recipe be made into individual Whoopie pies? Thank you!
I’m sure it can! I haven’t tested that out to find out the ratios and baking time though. If you do, let me know how it worked out!
I made this recipe for a family gathering, what a hit. It was moist and delicious. I used a really nice chocolate for the ganache which really topped the cake off nicely!
Everyone that has tried this cake, loves it! The combo of chocolate and vanilla never disappoints. Yum!
Hi Jen, I’m so excited to make this cake for my husband’s birthday !
I have a longaberger ceramic bundt pan that I have not used yet, would I have to adjust the times for baking vs a aluminum pan ? I also have a aluminum tube pan if that would be better than the ceramic bundt pan to use. Thank you, Holly
Hello! This cake is so delicious, you are going to love it! If you use a ceramic pan, I would cook it at the same temperature but for longer. Each oven is different so I would just continually check on it after the 45 minutes until it’s ready. If you have a 9-inch tube pan then you can follow these same instructions because it equals about a 12 cup bundt pan! Good luck!
Hi Alyssa, Thank you for the information . I will rate it after I make it this weekend. I’m so looking forward to eating it !!! Holly