Name: Vanilla Whoopie Pies Recipe
Prep time: 20 min
Cook time: 9 min
Total time: 29 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; ¼ cup vegetable oil; 1 large egg; ¾ cup sugar; ½ cup buttermilk; 1 ½ teaspoons vanilla; 28 mini chocolate chips; 14 chocolate chips; 12 tablespoons butter, softened; 2 cups powdered sugar, sifted after measuring; 1 ½ teaspoons vanilla; pinch of salt; 7 ounces marshmallow cream

Jump to Recipe· 4.9 from 15 reviews

If you’re searching for a sweet treat that’s as delightful to make as it is to eat, look no further than these Vanilla Whoopie Pies! Imagine fluffy, cake-like cookies sandwiched with a cloud of marshmallow frosting—every bite is a nostalgic throwback to bake sales and cheerful gatherings. These hand-held desserts are not just adorable but truly scrumptious, filled with hints of vanilla and playful chocolate chip faces. Whether you’re baking with kids or simply want to bring some whimsical fun to your kitchen, this is the keyphrase dessert you’ll want to make again and again.

Vanilla Whoopie Pies Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Vanilla Whoopie Pies is in their simple, pantry-friendly ingredients. Each one has a special role, working together to create pillowy cakes with a luscious, marshmallowy filling—it’s the kind of recipe where every element really shines!

All-purpose flour: This forms the base of your cakes and is key for creating that classic whoopie pie texture.
Baking soda: Gives your cakes lift so they come out light and tender, never dense.
Salt: Just a touch enhances the sweetness and keeps the flavors balanced.
Vegetable oil: Makes the cakes stay soft and moist for days!
Egg: Helps bind everything and adds a little extra richness to the batter.
Sugar: Gives the cakes just the right amount of sweetness and lovely golden color.
Buttermilk: Tenderizes the crumb and adds subtle tang, making the pies ultra-fluffy.
Vanilla: Essential for that signature, old-fashioned vanilla flavor.
Mini chocolate chips: These tiny chips are perfect for ghost “eyes”—adorable and just the right size!
Chocolate chips: Use these as the “mouth” if you’re shaping your whoopie pies like ghosts, but they’re delicious in classic rounds too.
Butter (for frosting): Make sure it’s softened for the fluffiest, creamiest filling.
Powdered sugar (for frosting): Sifting it makes your frosting super-smooth—no lumps in sight.
More vanilla (for frosting): Yes, double the vanilla means double the flavor.
Pinch of salt (for frosting): Even sweet fillings benefit from a pinch of salt for depth.
Marshmallow cream: The secret ingredient for an irresistibly light, stretchy filling.

How to Make Vanilla Whoopie Pies

Step 1: Prepare Your Template and Tools

Start by printing the ghost template if you want to shape your Vanilla Whoopie Pies into cute ghosts! Place it on your cookie sheet and cover with a layer of parchment paper. Set up your piping bag with a round tip (sizes #8 or #9 are perfect), so you’re ready to pipe the batter in any shape you want—classic rounds or ghostly figures.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the flour, baking soda, and salt. Sifting here isn’t just a fussy step—it ensures your cakes turn out airy and tender, with no little pockets of flour hiding anywhere! Set the bowl aside so it’s ready to go when the wet ingredients are mixed.

Step 3: Whisk Wet Ingredients

In a separate large mixing bowl, whisk the vegetable oil and the egg until smooth and combined. Next, add the sugar and give it a thorough whisking to dissolve and blend everything nicely—your batter will look a bit creamy at this stage. Stir in the buttermilk and vanilla, mixing until it’s all well incorporated and fragrant.

Step 4: Combine and Pipe the Batter

Pour the dry mixture into the wet ingredients and whisk gently until just combined—don’t overmix or you’ll lose that delicate crumb! Transfer the batter to your prepared piping bag. Use the template as a guide to pipe ¼-inch thick shapes onto the parchment-covered baking sheet, moving the template as needed. Aim for 28 “ghost” or round cakes in total.

Step 5: Add Finishing Touches and Bake

Before baking, make each ghost come alive: gently press two mini chocolate chips into place as eyes and a regular chocolate chip as the mouth on half your cakes. Bake in a preheated 350°F oven for 8 to 9 minutes; you’ll know they’re done when the centers bounce back lightly under your fingertip. Let them cool on the pan—this helps them set properly.

Step 6: Clean Up and Prepare for Filling

Once your cakes are cool, lift them gently from the parchment with a metal spatula. Brush off any crumbs from the flat underside, which will help the filling stick and keep your sandwiches looking neat when assembled.

Step 7: Make the Whipped Marshmallow Frosting

Time for that dreamy filling! Beat the softened butter with the sifted powdered sugar until it’s totally smooth and creamy. Then add the vanilla, a pinch of salt, and the marshmallow cream. Whip until light, airy, and luscious—resist the urge to taste too much before assembling!

Step 8: Assemble Your Vanilla Whoopie Pies

Pipe a generous ¼-inch thick dome of frosting onto the flat side of each plain cake. Top with a ghost-decorated partner, pressing just enough to create a delectable sandwich. If you’ve made rounds instead of ghosts, use the same method—creamy marshmallow filling sandwiched between pillowy vanilla cakes. Your Vanilla Whoopie Pies are now ready for serving!

How to Serve Vanilla Whoopie Pies

Garnishes

Give each Vanilla Whoopie Pie an extra flourish by dusting them lightly with powdered sugar or adding a drizzle of melted white chocolate over the top. If you’re making ghosts, a cute sprinkle of edible glitter makes them shimmer! Even a few extra mini chips or a scattering of colorful confetti sprinkles will add festive, picture-perfect flair.

Side Dishes

These playful pies pair well with a glass of cold milk, hot cocoa, or even a cappuccino if you want to feel a bit grown-up. For parties, try serving them alongside bowls of fresh berries or a platter of chocolate-dipped strawberries to complement the vanilla-marshmallow flavors.

Creative Ways to Present

Arrange your Vanilla Whoopie Pies on a tiered cake stand for a whimsical dessert table display, or package them individually in clear bags for the cutest take-home treat. For a party, create a DIY whoopie pie station where guests can garnish or assemble their own ghostly treats with extra chocolate chips, colored sugars, or mini candies.

Make Ahead and Storage

Storing Leftovers

Place any leftover Vanilla Whoopie Pies in an airtight container at room temperature for up to 2 days—or refrigerate for up to 4 days. The cakes stay surprisingly moist, and the marshmallow filling keeps everything wonderfully soft. Just make sure they’re sealed well so they don’t dry out!

Freezing

You can absolutely freeze Vanilla Whoopie Pies for longer storage—but for the best texture, wrap each sandwich individually in plastic wrap, then store them in a zip-top bag or sealed container. Frozen whoopie pies will keep for up to 2 months. Thaw at room temperature (unwrap first!) when ready to enjoy.

Reheating

While Vanilla Whoopie Pies are best enjoyed at room temperature, you can refresh refrigerated or frozen pies by letting them sit out for about 30 minutes. Avoid microwaving, as the frosting can melt and the cakes can go tough. If you prefer them slightly warm, heat in the oven at 200°F for a minute or two, just until soft.

FAQs

Can I make Vanilla Whoopie Pies without a piping bag?

Absolutely! If you don’t have a piping bag, you can simply use a spoon to drop the batter onto your lined baking sheet. Your cakes might not be as perfectly shaped, but they’ll taste just as delicious—and sometimes those rustic edges are even more charming.

What can I use if I don’t have buttermilk?

No buttermilk? No problem! You can mimic it by adding 1 ½ teaspoons of lemon juice or white vinegar to ½ cup of regular milk, let it sit for a few minutes, and use as directed in your Vanilla Whoopie Pies recipe. It’ll bring that same subtle tang and help keep your cakes extra tender.

Can I flavor the marshmallow frosting?

Definitely—this frosting is a great blank canvas. Feel free to beat in a splash of almond extract, a pinch of cinnamon, or some citrus zest for a seasonal twist. Just keep in mind that a little goes a long way so the vanilla and marshmallow flavors still shine.

How do I prevent Vanilla Whoopie Pies from sticking to the pan?

Always bake on parchment paper, which helps cookies lift cleanly every time. If you’re piping shapes, parchment is a must, and it also lets you use the template underneath for guidance. If you only have a silicone baking mat, that works too!

Can I double the recipe for a crowd?

Absolutely, this recipe doubles beautifully! Just be sure to bake the cakes in batches so they have enough space on the trays. Vanilla Whoopie Pies are a huge hit at parties, bake sales, and family gatherings, so you’ll be glad you made extra.

Final Thoughts

There’s something special about sharing a plate of fresh, whimsical Vanilla Whoopie Pies—they’re as much a joy to make as they are to serve. Give these a try, and don’t be surprised when everyone asks for the recipe. Happy baking and enjoy every sweet, marshmallow-filled bite!