Chocolate Whoopie Pie Cake

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.

Chocolate Whoopie Pie Cake on a white plate.

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.

A slice of Chocolate Whoopie Pie Cake on a white plate with a metal fork.

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!

An up close photo fo Chocolate Whoopie Pie Cake on a white plate with a metal fork.

Chocolate Whoopie Pie Cake

5 from 1 vote
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Author Jenn H
Servings 12
A dense fudgy cake with a soft and pillowy marshmallow creme filling and creamy chocolate ganache.
Course Dessert
Cuisine American


  • 1 15.25 oz. box chocolate fudge cake mix
  • 1 3.9 oz. box instant chocolate fudge pudding mix
  • 3/4 c. water
  • 3/4 c. vegetable or canola oil
  • 4 large eggs
  • 1 c. sour cream or Greek yogurt
  • 1 tsp. vanilla

Marshmallow Creme Filling:

  • 10 Tbl. unsalted butter room temperature
  • 1 7 oz. carton marshmallow creme
  • pinch of salt
  • 1 1/2 tsp. vanilla
  • 2 c. powdered sugar

Chocolate Ganache:

  • 1/2 c. chocolate chips I used milk chocolate
  • 3 Tbl. whipping cream


  1. Preheat oven to 350 degrees. For the Cake: Grease and flour a 12-cup bundt pan; set aside. In a large bowl, combine the dry cake mix, dry pudding mix, water, oil, eggs, sour cream and vanilla. Using a hand mixer, mix until all ingredients are completely incorporated and mixture is smooth. 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 cake is cool, slice in half horizontally.
  2. For the Marshmallow Creme Filling: In a large bowl, using a hand mixer, mix butter until smooth. Add the marshmallow creme, salt and vanilla and mix until well combined. Add one cup of powdered sugar and mix until combined. Add remaining one cup of powdered sugar and mix until smooth and creamy. Spread filling over the bottom half of the cake and place top half of cake over the creme filling.
  3. For the Chocolate Ganache: Place chocolate chips in a small bowl; set aside. Microwave whipping cream in a small, microwave-safe, dish until it starts to bubble. Pour hot cream over 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 mixture is smooth and chocolate is melted. Allow to cool for 10 minutes or until slightly thickened and pour over cake. Store cake in the refrigerator. Bring to room temperature before serving.

Nutrition Facts

Serves: 12

Calories554kcal (28%)Carbohydrates73g (24%)Protein5g (10%)Fat29g (45%)Saturated Fat18g (90%)Cholesterol68mg (23%)Sodium343mg (14%)Potassium167mg (5%)Fiber1g (4%)Sugar59g (66%)Vitamin A245IU (5%)Vitamin C1mg (1%)Calcium95mg (10%)Iron2mg (11%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

Jenn H

Hi, I’m Jenn and I blog over at Eat Cake For Dinner. I love being in the kitchen and spending my spare time cooking, baking and blogging. I like all types of food, but cake and frosting are my favorites. If you ask me, the more frosting the better!

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Leave a reply
  1. Hi. For the Whoopi’s pie filling, is it possible to put it in between layers of the cake batter, and the cook, instead of baking the cake then adding the filling between the layers?
    Thank you!

  2. hello I did this cake in 9 x 13 pan it is a little thin but it works. I split cake in half and filled it with cream filli9ng and poured melted chocalate over top. Looks fabulous and my “girls” at work will love it. thanks for greeat recipes, I love to bake and really prefer “normal” food.

  3. Made this twice now. My husband loves it. Grandkids do too. It always turns out perfect. Looks like I really fussed.

  4. Made this cake, came out great an did not have a slice left over! I am curious about the nutritional information- is this over 3000 calories per slice? how many servings are in this cake.

  5. I’m trying this today. How do I refrigerate it & how long does it take to get to room temperature from refrigerator. Planning on serving tomorrow. Looks delicious!

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