Bakery-Style Maine Whoopie Pies
These bakery-style Maine whoopie pies have soft chocolate cakes and a fluffy marshmallow filling just like the ones you’ll find in bakeries and farm stands across Maine. If you’ve been searching for an authentic homemade whoopie pie recipe, this is it.
Growing up, each summer my mom would pack me and my sister into our mini van and tow our pop-up camper to road trip around the country. We looked forward to finding all the local treats along the way, but nothing ever came close to the whoopie pies waiting for us back home in Maine. Upon our return, we’d make a beeline for our favorite local farm stands to grab one (or two) whoopie pies, and after trying them from all over, we always came to the same conclusion – they are not all created equal.
So when I set out to make my own, I knew exactly what I was looking for. I wanted those soft, rich chocolate cakes that are tender but sturdy enough to hold that thick layer of fluffy marshmallow filling. The kind that instantly takes me back to Maine summers. After plenty of testing (and happily eating the evidence), this recipe checks every box. To me, this is exactly how a Maine whoopie pie should taste.
What You’ll Love About This Whoopie Pie Recipe
What makes Maine Whoopie Pies different?
Growing up in Maine, I honestly didn’t realize whoopie pies could be so different until we started traveling. Around here, you’ll find them everywhere—from little farm stands and country stores to local bakeries—and everyone seems to have their favorite.
To me, a true Maine whoopie pie is all about balance. The chocolate cakes should be soft and moist, but still sturdy enough to hold together when you pick one up. I’ve had some that were almost too cake-like or so soft they stuck to your fingers, but that’s not what I grew up eating.
Then there’s the filling. One thing that really sets Maine whoopie pies apart is the classic marshmallow fluff filling. While you’ll find some versions elsewhere made with buttercream or shortening-based frosting, most of the ones I grew up buying from local bakeries and farm stands had that signature fluffy marshmallow filling. It’s light, airy, and not overly sweet, which lets the rich chocolate cakes shine.
That’s exactly what I was after with this recipe: soft chocolate cakes with just enough structure, a thick layer of fluffy marshmallow filling, and the nostalgic flavor that instantly reminds me of summers in Maine. To me, that’s what a real Maine whoopie pie is all about.
Ingredients for Homemade Maine Whoopie Pies
You only need a handful of pantry staples!
for the cakes
- all-purpose flour
- Dutch-process cocoa powder – I recommend Dutch-process for the richest chocolate flavor and that classic dark color.e
- spresso powder – My secret ingredient! You won’t taste coffee, but it makes the chocolate flavor even richer.
- baking soda
- kosher salt
- unsalted butter
- dark brown sugar – Adds extra moisture and a deeper flavor than light brown sugar.
- egg
- vanilla extract
- buttermilk – If you don’t have buttermilk, see my substitution in the FAQ below.
for the marshmallow filling
- unsalted butter
- powdered sugar
- marshmallow fluff – The key to that classic Maine bakery-style filling.
- vanilla extract
Tip: be sure to scroll down to the recipe card for the full list of ingredients and measurements.
I always use Nescafé Gold Espresso Powder. Don’t worry—it won’t make your whoopie pies taste like coffee. It simply deepens the chocolate flavor and makes them taste richer.
Don’t have espresso powder? You can simply leave it out. The whoopie pies will still be delicious, but I love the extra depth of flavor it adds.
How to make Maine Whoopie Pies
They’re surprisingly easy to make!
Scoop the batter into large mounds, leaving plenty of space between each. It looks like a lot of batter, but trust me – it spreads into the perfect thick, bakery-style cakes. Bake until the tops are set with soft, cakey centers.
Once the cakes cool completely (which happens much faster than you would think), pipe a generous swirl onto one cake and sandwich with another – We don’t need perfect here! And don’t skimp on the filling, that thick swirl of marshmallow is what makes a Maine whoopie pie.
Serving ideas for whoopie pies
These whoopie pies are so perfect for events because you can make ahead and if stored properly they stay moist for days! (see FAQ section on storing). I’ve made these whoopie pies for cookouts, baby showers, Christmas cookie platters, and they’re even common for wedding desserts! Mini whoopie pies are the perfect size for platters and super cute for sharing.
If someone is asking me to bring my favorite sweet treat, its these Maine whoopie pies, oatmeal cream pies with marshmallow filling, or Brown butter sea salt chocolate chunk cookies – because they all travel well!
RECIPE TIPS
- Use room temperature ingredients. This helps the batter mix together more evenly and gives you softer, more tender chocolate cakes.
- Use a large cookie scoop, or an ice cream scoop. I recommend using one so all of your cakes are the same size. This makes assembling the sandwiches much easier.
- Don’t overbake the cakes. They should spring back lightly when touched but still feel soft. Overbaking is the quickest way to end up with dry whoopie pies.
- Don’t be shy with the filling. One of the best parts of a Maine whoopie pie is that thick layer of fluffy marshmallow filling, so I like to pipe on a generous swirl.
FAQs & Substitutions
Can I make these into mini whoopie pies?
Absolutely! Scoop about 1 tablespoon of batter for each cake instead of using a large cookie scoop. Since they’re smaller, they’ll bake faster, so start checking them around 6–8 minutes. Pair similar-sized cakes together and fill them just like the full-size version.
How to store whoopie pies
Store in an air tight container at room temperature for up to 5 days – or, if you have the time, I wrap each one in plastic wrap for I find to be the ultimate way of locking in freshness.
Can I freeze them?
Yes! Wrap each assembled whoopie pie individually in plastic wrap and place them in a freezer-safe container or zip-top bag. Freeze for up to 3 months, then thaw overnight in the refrigerator.
Why did my whoopie pies spread too much?
This usually happens if the batter gets too warm before baking or if your baking soda is expired. I also recommend lining your baking sheet with parchment paper instead of greasing it, which helps the cakes bake up thicker.
What is a substitution for buttermilk?
Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then add enough whole milk to equal 1 cup. Let it sit for 5–10 minutes before using. It won’t be quite as tangy as real buttermilk, but it works very well in this recipe.
Can I use natural cocoa powder instead?
Yes! I’ve made this recipe with natural cocoa powder and Dutch-process cocoa. The biggest difference is flavor and color—Dutch-process gives the cakes a deeper color and a slightly smoother chocolate flavor, while natural cocoa has a more classic chocolate taste.
Do I need marshmallow fluff?
I don’t recommend substituting homemade marshmallow or marshmallow creme. Marshmallow Fluff gives these the classic Maine whoopie pie flavor and texture.
I don’t have espresso powder
If you don’t have any, simply leave it out. It doesn’t make the cakes taste like coffee—it just enhances the chocolate flavor.
Our Favorite
Sweet Treats
If you’ve made it this far, you’re ready! Scroll down for the printable recipe card with exact measurements and step-by-step instructions.
Bakery-Style Maine Whoopie Pies
Ingredients
Method
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, espresso powder, baking soda, and salt.
- In a large bowl, beat the butter and dark brown sugar for 4 to 5 minutes, until very light and fluffy.
- Beat in the egg, then the vanilla.
- Add the dry ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix just until combined. The batter will be thick.
- Scoop the batter into ¼-cup portions (I use an ice cream scoop), spacing them about 3 inches apart.
- Bake for 13-15 minutes, or until the tops spring back lightly when touched.
- Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Beat the butter and the powdered sugar for 6-8 minutes on medium high speed until light and fluffy. You know it's done when it no longer feels grainy between your fingertips.
- Mix in the vanilla and salt.
- Add the marshmallow fluff and beat for another 2-3 minutes until airy and smooth.
- Spread or pipe about ⅓ cup of filling onto the flat side of one cake and top with another. Let the whoopie pies rest for about 30 minutes before serving so the cakes and filling have time to meld together.
Notes
- Natural cocoa powder also works. Dutch-process simply gives a darker color and slightly smoother chocolate flavor.
- The espresso powder won’t make them taste like coffee—it simply enhances the chocolate.
- If you don’t have buttermilk, you can substitute with whole milk plus 1 tablespoon of white vinegar or lemon juice mixed into the milk – let it sit for 5 minutes.
- These are even better the next day after being stored in an airtight container, as the cakes become softer and the filling settles into that classic bakery-style texture.
