Maine Whoopie Pie
The kids' lunchbox dessert that became a 200-million-dollar Maine industry.
Why this dish belongs to New England
The whoopie pie — two chocolate cake rounds sandwiched with marshmallow-buttercream filling — is the official state treat of Maine, designated by the Maine legislature in 2011. The dish's origin is contested: Pennsylvania Amish communities call it 'gob,' Maine claims it as their own, and Massachusetts's Berwick Cake Company has been making them commercially since 1925. Wherever the original credit lies, the whoopie pie is now firmly identified with Maine — hand-made versions are sold at every Maine general store, gas station, and roadside bakery, often the size of a softball. Wicked Whoopies (an Augusta, Maine company) ships them nationwide. The defining features are a soft, slightly springy chocolate cake (closer to devil's food than to Oreo cookie) and a fluffy white filling made with marshmallow fluff, butter, and powdered sugar (often with shortening for stability). Maine variations: pumpkin whoopies in fall, red velvet for holidays, gingerbread for Christmas. The classic chocolate is the canonical version.
Method · 13 steps
- 1
Preheat oven to 350°F. Line two sheet pans with parchment paper.
- 2
Whisk flour, cocoa powder, baking soda, and salt in a medium bowl.
- 3
In a stand mixer with paddle attachment, beat butter and brown sugar on medium speed for 3 minutes until fluffy.
- 4
Add egg and vanilla; beat 1 minute until combined.
- 5
Reduce mixer to low. Add 1/3 of the dry ingredients, then 1/2 of the buttermilk. Repeat with another 1/3 dry, remaining buttermilk, and final 1/3 dry. Mix just until combined.
- 6
With mixer on low, slowly drizzle in the hot coffee. Mix until smooth. Batter will be thin — that's correct.
- 7
Drop heaping tablespoons of batter onto the parchment-lined pans, leaving 2 inches between cakes (they spread). Aim for 24 cakes.
- 8
Bake 10–12 minutes until cakes are puffed and a toothpick comes out clean. Don't overbake — they should still be soft.
- 9
Cool cakes on the pan 5 minutes, then transfer to a wire rack to cool completely.
- 10
Make the filling: beat butter, shortening, and marshmallow fluff in a stand mixer for 4 minutes until completely smooth.
- 11
Add powdered sugar 1/2 cup at a time, scraping the bowl. Add vanilla and salt. Beat 2 minutes more until fluffy.
- 12
Assemble: pair cakes by size. Spread or pipe a generous amount of filling (about 2 tbsp) onto the flat side of one cake. Sandwich with another flat-side-down.
- 13
Wrap individually in plastic if making ahead. Eat at room temperature.
Chef's notes
- →Hot coffee in the batter intensifies the chocolate flavor without making the cake taste like coffee. Don't skip it; sub strong black tea if needed.
- →Use Dutch-process cocoa for the deep chocolate color. Natural cocoa works but the cakes will be lighter brown.
- →Don't overbake. Whoopie cakes should be soft and slightly springy, not crispy. Pull them at first sign of doneness.
- →The shortening in the filling is what keeps it stable at room temperature. All-butter filling melts faster.
- →For larger Maine-style whoopie pies (4 inches across), use 1/4 cup batter per cake and bake 15 minutes.
Storage
Refrigerate up to 4 days; bring to room temperature before serving. Freeze (assembled or unassembled) up to 2 months. Wrap individually for grab-and-go.
Frequently asked
- Why is shortening in the filling?
- Marshmallow-shortening filling is more stable at room temperature than all-butter filling. Whoopie pies travel well to picnics, lunchboxes, etc. — the shortening gives them shelf life. All-butter filling melts within 30 minutes outside the fridge.
- What's the difference between whoopie pies and Oreo or Devil Dogs?
- Whoopie pies are larger, softer, and freshly-made. Oreos are crisp commercial cookies with a hard cream filling. Devil Dogs (Drake's Cakes) are commercially-made whoopie pie equivalents — smaller, packaged. The fresh-made bakery version is the original.
- Can I make these gluten-free?
- Yes — sub a 1:1 gluten-free flour blend for the AP flour. Texture is slightly denser but still very tasty. King Arthur Measure for Measure works well.
- Why use buttermilk?
- Buttermilk reacts with the baking soda for the lift, and the acidity tenderizes the cake. Sub regular milk + 1 tbsp white vinegar in a pinch. Don't skip the acidity — flat cakes otherwise.
- What variations are popular in Maine?
- Pumpkin whoopie pies in fall (replace 1/2 cup of buttermilk with pumpkin puree, add 1 tsp pumpkin pie spice). Red velvet for Valentine's. Gingerbread at Christmas. The chocolate version is the canonical year-round whoopie pie.
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