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Homemade Chocolate Whoopie Pie Cake photo

Chocolate Whoopie Pie Cake

This Chocolate Whoopie Pie Cake is a decadent delight! Rich chocolate layers, creamy marshmallow filling, and a drizzle of ganache make it irresistible.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box chocolate fudge cake mix
  • 1 box instant chocolate fudge pudding mix
  • 1 cup water
  • 1 cup vegetable or canola oil
  • 4 large eggs
  • 1 cup sour cream or Greek yogurt
  • 1 teaspoon vanilla extract
  • 10 tablespoons unsalted butter room temperature
  • 1 jar marshmallow creme
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 2 cups powdered sugar divided
  • 1 cup chocolate chips (I used milk chocolate)
  • 3 tablespoons whipping cream

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Baking pans (two 9-inch round)
  • Offset spatula
  • Cooling rack

Method
 

Build Chocolate Whoopie Pie Cake Step by Step
  1. In a large mixing bowl, combine the chocolate fudge cake mix and the chocolate fudge pudding mix. Add in the water, vegetable oil, eggs, sour cream, and vanilla extract. Using an electric mixer, beat the mixture on medium speed for about 2 minutes until the batter is smooth and well combined.
  2. Preheat your oven to 350°F (175°C). Grease and flour your two 9-inch round baking pans. Divide the batter evenly between the pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake layers to cool in the pans for 10 minutes before transferring them to a cooling rack.
  3. In a separate mixing bowl, beat the unsalted butter until creamy. Add the marshmallow creme, pinch of salt, and 1 teaspoon of vanilla extract. Continue beating until well combined. Gradually add the powdered sugar, one cup at a time, mixing well after each addition. Once it reaches a fluffy consistency, stir in the chocolate chips.
  4. Once the cake layers are completely cool, place one layer on a serving plate. Spread a generous layer of the marshmallow filling on top. Carefully place the second cake layer on top of the filling. Use the remaining filling to frost the top and sides of the cake.
  5. In a small saucepan over low heat, combine the chocolate chips and whipping cream. Stir until melted and smooth. Drizzle the ganache over the top of the cake, allowing it to run down the sides for an elegant look.

Notes

  • Make sure all your ingredients are at room temperature for the best mixing results.
  • Don’t overmix the batter; just combine until smooth to keep the cake fluffy.
  • Let your cake layers cool completely to prevent the filling from melting.