The Chocolate Whoopie Pie Cake is a delightful treat that combines two classic desserts into one. This cake features a rich chocolate flavor and a creamy filling that will satisfy any chocolate lover’s cravings. It’s perfect for birthdays, celebrations, or just a cozy night in.
Why Make This Recipe
Making a Chocolate Whoopie Pie Cake is a fantastic way to impress your family and friends. It’s simple to prepare, yet it looks stunning on a dessert table. Everyone will appreciate the moist, chocolaty cake and the fluffy filling. Plus, it’s an excellent option for those who love both cake and cookies.
How to Make Chocolate Whoopie Pie Cake
Ingredients:
- 1 (15.25-ounce) box chocolate fudge cake mix
- 1 (3.9-ounce) box instant chocolate fudge pudding mix
- ¾ cup water
- ¾ 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 (7-ounce) jar marshmallow creme
- Pinch salt
- 1 ½ teaspoon vanilla extract
- 2 cups powdered sugar (divided)
- ½ cup chocolate chips (I used milk chocolate)
- 3 tablespoons whipping cream
Directions:
- Cake: Preheat your oven according to the cake mix instructions. In a large bowl, combine the chocolate fudge cake mix, chocolate fudge pudding mix, water, oil, eggs, sour cream, and vanilla. Mix well until smooth. Pour the batter into greased cake pans and bake as instructed on the cake mix box. Let the cakes cool completely.
- Cream Filling: In a mixing bowl, beat the unsalted butter until creamy. Add the marshmallow creme, pinch of salt, and 1 ½ teaspoons of vanilla extract. Mix until smooth. Gradually add 1 cup of powdered sugar, mixing well after each addition.
- Chocolate Ganache: In a small saucepan, combine the chocolate chips and whipping cream over low heat. Stir until the chocolate is melted and the mixture is silky and smooth.
- Once the cakes have cooled, place one layer on a serving plate, spread the cream filling on top, and then add the second layer of cake. Drizzle the chocolate ganache over the top of the cake.
How to Serve Chocolate Whoopie Pie Cake
Slice the Chocolate Whoopie Pie Cake into wedges and serve it on individual plates. It pairs nicely with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
How to Store Chocolate Whoopie Pie Cake
Store any leftover cake in an airtight container in the fridge. It will keep well for about 3-4 days. You can also freeze individual slices for longer storage, which is great for enjoying later!
Tips to Make Chocolate Whoopie Pie Cake
- Ensure all ingredients are at room temperature for best mixing results.
- To prevent the cakes from sticking, grease your pans well and use parchment paper.
- Let the cakes cool completely before adding the filling to avoid melting it.
Variation
If you want to try a different flavor, consider using vanilla cake mix instead of chocolate. You can also add peanut butter to the cream filling for a fun twist!
FAQs
Q: Can I use a different type of oil?
A: Yes, you can use any neutral oil, such as canola or sunflower oil.
Q: What can I substitute for sour cream?
A: Greek yogurt works well as a substitute and adds a nice creaminess.
Q: Can I make this cake ahead of time?
A: Absolutely! You can make the cake and filling the day before and assemble it right before serving.
Chocolate Whoopie Pie Cake
Ingredients
For the Cake
- 1 box 15.25-ounce box chocolate fudge cake mix
- 1 box 3.9-ounce box instant chocolate fudge pudding mix
- ¾ cup water
- ¾ cup vegetable or canola oil Can use any neutral oil.
- 4 large eggs Ensure at room temperature.
- 1 cup sour cream (or Greek yogurt) Greek yogurt is a good substitute.
- 1 teaspoon vanilla extract
For the Cream Filling
- 10 tablespoons unsalted butter (room temperature)
- 1 jar 7-ounce jar marshmallow creme
- Pinch salt
- 1 ½ teaspoon vanilla extract
- 1 cup powdered sugar (divided) Divide 1 cup for filling.
For the Chocolate Ganache
- ½ cup chocolate chips (milk chocolate)
- 3 tablespoons whipping cream
Instructions
Cake Preparation
- Preheat your oven according to the cake mix instructions.
- In a large bowl, combine the chocolate fudge cake mix, chocolate fudge pudding mix, water, oil, eggs, sour cream, and vanilla. Mix well until smooth.
- Pour the batter into greased cake pans and bake as instructed on the cake mix box.
- Let the cakes cool completely.
Cream Filling Preparation
- In a mixing bowl, beat the unsalted butter until creamy.
- Add the marshmallow creme, pinch of salt, and 1 ½ teaspoons of vanilla extract. Mix until smooth.
- Gradually add 1 cup of powdered sugar, mixing well after each addition.
Chocolate Ganache Preparation
- In a small saucepan, combine the chocolate chips and whipping cream over low heat.
- Stir until the chocolate is melted and the mixture is silky and smooth.
Assembly
- Once the cakes have cooled, place one layer on a serving plate, spread the cream filling on top, and then add the second layer of cake.
- Drizzle the chocolate ganache over the top of the cake.
