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below are two recipes.. The Amish recipe posted at the bottom uses raw egg whites in the marshmallow creme filling so if you do not want to use raw egg whites go with the first recipe posted called Whoopie Pies with Butter Creme Filling .. Whichever you choose, they both will be delicious I am sure. Be sure to go to Tried and True Recipes on Facebook and let us know which recipe you tried! Enjoy! 



This recipe is very moist, and the buttercream is not too rich and heavy.

I like homemade from scratch everything myself, and I will post the homemade cake batter at the bottom as well for you to use,  but yes you can  use a cake mix in this recipe, I did today and it was super duper moist. Just like I wanted it.


Grab a “Super Moist” Duncan Hines Cake Mix

3 eggs

1/2 cup vegetable oil

1 1/4 cup water

mix well till all lumps are free

then pour in 1 large box  (5.1 0z) Instant Vanilla Pudding (just the dry mix)

blend well until thick and glossy

Preheat oven to 350 degrees

lay parchment paper over cookie sheets

spray with bakers joy lightly

using a small scooper, (about two to three Tbsp) I try and make them a little bit apart so they have room to spread while baking.


Bake 10-11 minutes

While baking begin your Buttercreme FIlling



2 sticks completely softened salted butter

whip the butter well with a paddle mixer

slowly add in some Confectionary sugar – sifted- I don’t measure it – more a consistency thing, but around three cups give or take

Use real Vanilla.. a bit at time (I have some yummy homemade vanilla my friend Raquel sent me)

I add in just a little bit of evaporated milk.. you can use cream, milk, whole milk … whatever you have.. just a tiny bit anyways .. like a few Tbsps or more as you check your consistency.

A good buttercream  should be thick, but lite, flavorful but not overpowering. Decadent but not too rich.

this one came out great.

Let your tops completely cool.. and leave them on the parchment before peeling them off because if you peel them too early (like I did on a few hahahaha  only because I was in a hurry to get to mom’s) because they are so moist, the tops will flake off if. you peel off parchment too early.. so let them lay  until cooled and ready to fill.

use a large cup or glass  and pull your pastry bag over the sides for easy filling and just ladle in the buttercream, using the side of the cup to guide it in. lift out your bag and twist, and you are ready to pipe your filling.

Keep in airtight container if they last that long.




1/2 cup solid vegetable shortening

1 c dark brown sugar

1 egg

1/4 cup cocoa

2 cups all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp real vanilla

1 cup buttermilk or sweet milk

Preheat oven to 350

Lightly grease baking sheets.

cream shortening, sugar, and egg till smooth and light

In another bowl, combine cocoa, flour, baking powder, baking soda, and salt.

add vanilla to milk. Add the dry ingredients to the shortening mixture, alternating with wet mixture till smooth and creamy.

Drop even spoonfuls onto prepared baking sheets. With the back of a spoon make circles, leaving 1 to 2 inches between each cake. 

Bake 10-15 minutes or until they are firm to the touch. So not overcook
Remove from oven and let cool completely on a wire rack.

Make Whoopie Pie Filling. When the cakes are completely cool, spread the flat side (bottom) of one chocolate cake with a generous amount of filling.

Wrap individually in plastic wrap, or place them in a single layer of waxed paper so they don’t stick

Freezes well

Homemade Marshmallow Creme Filling 

3 egg whites, room temperature

2 cups light corn syrup

1/2 teaspoon salt

2 cups sifted powdered (confectioner’s) sugar

1 tablespoon pure vanilla extract

In large bowl of an electric mixer, add egg whites, corn syrup, and salt. Using your electric mixer on high speed, mix for approximately 5 minutes or until the mixture is thick and volume has almost doubled.

On low speed, add powdered sugar and mix until well blended. Add vanilla extract just until well blended.

Your homemade marshmallow fluff/cream is now ready to use on your Whoopie Pies or other recipes. Use immediately, or refrigerate in a covered container for up to 2 weeks.

Makes a large quantity.


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