This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

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.

Pin this now to find it later

Pin It

Chocolate Whoopie Pie Cake

5 from 5 votes
By: Jenn H
A dense fudgy cake with a soft and pillowy marshmallow creme filling and creamy chocolate ganache.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 12


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:


  • 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.
  • 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.
  • 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.


Calories: 554kcalCarbohydrates: 73gProtein: 5gFat: 29gSaturated Fat: 18gCholesterol: 68mgSodium: 343mgPotassium: 167mgFiber: 1gSugar: 59gVitamin A: 245IUVitamin C: 1mgCalcium: 95mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic!

About 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!

More Ideas

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. 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

  2. 5 stars
    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.

  3. 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-

    1. 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!

  4. 5 stars
    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!

  5. 5 stars
    Everyone that has tried this cake, loves it! The combo of chocolate and vanilla never disappoints. Yum!

  6. 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

    1. 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!

      1. 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