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Chocolate Whoopie Pie Cake Recipe

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It’s Meghan from Cupcakes with Sprinkles back with a delicious cake! It’s a super moist chocolate cake with a sweet vanilla marshmallow creme filling. Its perfect for any occasion but with the filling colored pink it makes a fun Valentine’s dessert!
 
Super moist chocolate cake with a chocolate ganache drizzle and a sweet marshmallow cream filling

Let’s gather our ingredients and get baking!

 

Ingredients for Chocolate Whoopie Pie Cake

In a large bowl combine all of the ingredients for the cake and mix well…

 
Mix together all dry ingredients and wet ingredients for the chocolate cake in a large bowl
 
Spray a bundt pan with non-stick baking spray with flour and spread the batter evenly. Bake. Let it cool in the pan for 10 minutes and then turn onto a cooling rack and cool completely…
 
Butter a bundt pan and fill up to about halfway with the cake batter

For the filling, combine the butter and marshmallow creme and beat until smooth. Add in the vanilla and salt and beat again until combined. Add in the powdered sugar one cup at a time and beat until light and fluffy. Add in the food coloring and mix until color is evenly distributed…

 
In a large bowl, mix together butter, marshmallow cream, and vanilla
 
Cut the cake in half when its cool and spread the marshmallow filling in between the layers. In a small bowl heat up the cream for 45 seconds and then add the chocolate chips and and let sit for 5 minutes…
 
Melt chocolate chips in a bowl with some heavy cream to make your ganache topping

Stir until the chocolate chips are all melted and spread on top of the cake…

 

Pink marshmallow cream filling is perfect for Valentines day in this delicious chocolate cake. Chocolate Whoopie Pike Cake with marshmallow filling and ganache!

 

Chocolate Whoopie Pie Cake


Cake
1 box Pillsbury Devils Food Cake Mix
1- 3.9oz box Instant Chocolate Fudge Pudding
3/4 cup Water
3/4 cup Vegetable Oil
4 large Eggs
1 cup Sour Cream
1 teaspoon Pure Vanilla Extract

Marshmallow Creme Filling
10 Tablespoons Butter, room temp
1- 7oz jar Marshmallow Creme
1/8 tsp Salt
2 teaspoons Pure Vanilla Extract
2 1/2 cups Powdered Sugar

Chocolate Ganache
3 Tablespoons Heavy Cream
1/2 cup Semisweet Chocolate Chips

Cake

Preheat your oven to 350 degrees. In a large bowl combine all of the ingredients for the cake and mix well. Spray a bundt pan with non-stick baking spray with flour and spread the batter evenly. Bake. Let it cool in the pan for 10 minutes and then turn onto a cooling rack and cool completely.

 

Filling 
Combine the butter and marshmallow creme and beat until smooth. Add in the vanilla and salt and beat again until combined. Add in the powdered sugar one cup at a time and beat until light and fluffy. Add in the food coloring and mix until color is evenly distributed.


Cut the cake in half when its cool and spread the marshmallow filling in between the layers.

Ganache

In a small bowl heat up the cream for 45 seconds and then add the chocolate chips and and let sit for 5 minutes. Stir until the chocolate chips are all melted and spread on top of the cake.
Recipe for Chocolate Whoopie Pie Cake with PINK marshmallow filling. Perfect for Valentines!

 

 

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Recipe for Chocolate Whoopie Pie Cake... with marshmallow filling! PINK for Valentine's Day!

 

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Chocolate Whoopie Pie Cake Recipe
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
This chocolate whoopie pie cake has a sweet marshmallow cream filling and creamy chocolate ganache topping. Perfect for a Valentines Day treat!
Ingredients
Cake
  • 1 box Pillsbury Devils Food Cake Mix
  • 1- 3.9oz box Instant Chocolate Fudge Pudding
  • ¾ cup Water
  • ¾ cup Vegetable Oil
  • 4 large Eggs
  • 1 cup Sour Cream
  • 1 teaspoon Pure Vanilla Extract
Marshmallow Creme Filling
  • 10 Tablespoons Butter, room temp
  • 1- 7oz jar Marshmallow Creme
  • ⅛ tsp Salt
  • 2 teaspoons Pure Vanilla Extract
  • 2½ cups Powdered Sugar
Chocolate Ganache
  • 3 Tablespoons Heavy Cream
  • ½ cup Semisweet Chocolate Chips
Instructions
Cake
  1. Preheat your oven to 350 degrees. In a large bowl combine all of the ingredients for the cake and mix well. Spray a bundt pan with non-stick baking spray with flour and spread the batter evenly. Bake. Let it cool in the pan for 10 minutes and then turn onto a cooling rack and cool completely.
Filling
  1. Combine the butter and marshmallow creme and beat until smooth. Add in the vanilla and salt and beat again until combined. Add in the powdered sugar one cup at a time and beat until light and fluffy. Add in the food coloring and mix until color is evenly distributed.
  2. Cut the cake in half when its cool and spread the marshmallow filling in between the layers.
Ganache
  1. In a small bowl heat up the cream for 45 seconds and then add the chocolate chips and and let sit for 5 minutes. Stir until the chocolate chips are all melted and spread on top of the cake.

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