Soft Chocolate Cake Sandwiches (Printable)

Soft chocolate cakes paired with creamy vanilla filling, a beloved Pennsylvania Dutch treat perfect anytime.

# What You'll Need:

→ Chocolate Cakes

01 - 2 cups all-purpose flour
02 - ¾ cup unsweetened cocoa powder
03 - 1½ teaspoons baking soda
04 - ½ teaspoon baking powder
05 - ½ teaspoon salt
06 - 1 cup granulated sugar
07 - ½ cup unsalted butter, softened
08 - ½ cup vegetable oil
09 - 2 large eggs
10 - 1 cup buttermilk
11 - 2 teaspoons vanilla extract

→ Cream Filling

12 - ¾ cup unsalted butter, softened
13 - 2 cups powdered sugar, sifted
14 - 1 jar (7 oz) marshmallow creme
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# Directions:

01 - Preheat the oven to 350°F and line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
03 - In a large bowl, beat sugar, softened butter, and vegetable oil until light and fluffy.
04 - Add eggs one at a time to the sugar mixture, beating well after each addition, then mix in vanilla extract.
05 - Gradually add the flour mixture and buttermilk alternately to the wet ingredients, starting and ending with the flour, mixing just until combined.
06 - Drop 2-tablespoon-sized mounds of batter onto the prepared baking sheets, spacing about 2 inches apart.
07 - Bake for 10 to 12 minutes until the cakes spring back when lightly touched. Cool on sheets for 5 minutes, then transfer to a rack to cool completely.
08 - Beat softened butter until smooth. Gradually add powdered sugar, then mix in marshmallow creme, vanilla extract, and salt. Beat until fluffy.
09 - Spread or pipe cream filling onto the flat side of half the cakes, then top with the remaining cakes to form sandwiches.
10 - Refrigerate the assembled pies for 30 minutes to set the filling and enhance texture.

# Helpful Hints:

01 -
  • They look fancy but taste like pure childhood comfort, which is a combination that never gets old.
  • The marshmallow filling strikes this impossible balance between light and indulgent that keeps people reaching for another one.
  • Once you nail the technique, they're actually easier than most desserts and feel like you've performed actual magic.
02 -
  • Overmixing the batter turns these from cloud-like to dense—fold gently and stop as soon as you don't see dry flour anymore.
  • If your marshmallow filling comes out looking separated or oily, your butter wasn't quite soft enough; next time, let it sit at room temperature a bit longer.
03 -
  • Use a small ice cream scoop or cookie scoop to portion batter—it creates uniform sizes so they bake evenly and look professional.
  • Don't skip the 30-minute chill after assembly; it sets the filling and gives you that perfect bite-through texture that makes whoopie pies so satisfying.
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