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A plate of chocolate whoopie pies with white cream filling, stacked on top of each other on a white surface.

Whoopie Pies From Cake Mix

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Whoopie pies from cake mix are soft chocolate cake-cookies sandwiched around a fluffy vanilla filling. This easy whoopie pies recipe starts with a box of chocolate cake mix and a can of frosting, and it's great for bake sales or keeping in the freezer for company.
Course Dessert
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings 12 whoopie pies
Calories 255
Author Gina Dickson

Equipment

Ingredients

Cake-Cookies

  • 1 box chocolate cake mix 15.25 ounces
  • ½ cup water
  • ½ cup vanilla Greek yogurt
  • ¼ cup vegetable oil

Filling

  • ½ can vanilla frosting 16 ounces (regular, not whipped)
  • ¼ cup salted butter softened (not melted)
  • ½ cup powdered sugar

Instructions

Prepare the Cake-Cookies

  • Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Stir together the chocolate cake mix, water, vanilla Greek yogurt, and vegetable oil in a large bowl until fully combined with no dry spots remaining.
    1 box chocolate cake mix, ½ cup water, ½ cup vanilla Greek yogurt, ¼ cup vegetable oil
    A glass bowl with chocolate cake mix, yogurt, and water on a white countertop, next to a small white pitcher and folded white cloths.
  • Use a 3-tablespoon cookie scoop to portion the fluffy dough onto the prepared baking sheet, so they're all equal in size. Leave enough room between scoops so they can spread without touching.
    A baking sheet lined with parchment paper holds six evenly spaced chocolate cookies, arranged in two columns of three.
  • Bake for 10 to 12 minutes, since ovens vary, until the edges look set and dry and the center looks slightly soft and has lost its wet, glossy shine. Repeat with the remaining dough until all the cake-cookies are baked.
  • Let the cake-cookies cool completely before adding the filling.

Make the Filling

  • While the cake-cookies cool, beat the vanilla frosting, softened salted butter, and powdered sugar with a handheld mixer until smooth and fluffy.
    ½ can vanilla frosting, ¼ cup salted butter, ½ cup powdered sugar
    A mixing bowl with powdered sugar, a stick of butter, and cream cheese on a white countertop, next to a butter dish and an empty bowl.
  • If the filling seems too thin, beat in more powdered sugar a little at a time until it thickens.
  • Transfer the filling to a piping bag fitted with a wide open tip.

Assemble the Whoopie Pies

  • Turn half of the cooled cake-cookies bottom-side up. Using the large piping tip, add a generous swirl of filling onto each one.
    A baking tray with rows of chocolate cookies, some topped with swirled white frosting and others plain, arranged neatly on parchment paper.
  • Top each with another cake-cookie, placing the bottom side against the filling.
  • Repeat until all the whoopie pies are assembled.

Notes

  • Tip: To help the filling firm up, freeze the assembled whoopie pies for 20 to 30 minutes before serving.
  • Frosting: Use regular canned frosting, not whipped. It gives the filling a firmer structure, so the top cake-cookie doesn't slide off.
  • Substitution: Plain Greek yogurt works in place of vanilla Greek yogurt. The cake-cookies will be a little less sweet.
  • Storage: Store the whoopie pies in an airtight container in the refrigerator for up to 3 to 4 days.
  • Freezing: Place the assembled whoopie pies in a single layer on a baking sheet and freeze for 1 to 2 hours, until firm to the touch. Wrap each one in a sheet of parchment paper, then cover it with aluminum foil. Place the wrapped whoopie pies in a large freezer-safe bag or airtight container and freeze for up to 3 months. To serve, thaw on the counter for 20 to 30 minutes.

Nutrition

Serving: 1whoopie pie | Calories: 255kcal | Carbohydrates: 32g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 331mg | Potassium: 129mg | Fiber: 1g | Sugar: 20g | Vitamin A: 119IU | Calcium: 56mg | Iron: 2mg
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