Description
Celebrate any patriotic occasion with these festive Red, White, and Blue Whoopie Pies. Soft, rich chocolate cakes tinted in vibrant red and blue hues sandwich a fluffy marshmallow and buttercream filling, creating a deliciously fun and eye-catching dessert perfect for the 4th of July or any celebration.
Ingredients
Scale
Cake Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- Red gel food coloring
- Blue gel food coloring
Filling Ingredients
- 1 cup unsalted butter (softened)
- 2 1/2 cups powdered sugar
- 1 (7 oz) jar marshmallow creme
- 1 teaspoon vanilla extract
- 1–2 tablespoons heavy cream
Instructions
- Preheat Oven and Prepare Dry Ingredients: Preheat your oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients and Combine: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. Add in the egg and vanilla extract, beating well to incorporate. Alternately add the dry ingredients and buttermilk to the butter mixture, stirring just until everything is combined to keep the batter light.
- Divide and Color Batter: Evenly divide the batter into three separate bowls. Leave one bowl plain for the white cakes. Add red gel food coloring to the second bowl, and blue gel food coloring to the third, mixing each until the color is fully incorporated.
- Scoop and Bake: Using a tablespoon or small scoop, drop spoonfuls of batter onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading. Bake in the preheated oven for 10 to 12 minutes, or until the cakes spring back when lightly pressed.
- Cool Cakes: Let the cakes cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely to prevent sogginess and promote even texture.
- Prepare Filling: In a clean bowl, beat the softened butter until creamy. Gradually add powdered sugar, marshmallow creme, vanilla extract, and heavy cream, continuing to beat until the filling is fluffy, smooth, and easily spreadable.
- Assemble Whoopie Pies: Once the cakes are completely cool, spread a generous dollop of the marshmallow filling onto a white (plain) cake, then top with a red or blue cake to create a bright, colorful sandwich. Repeat to create 12 festive whoopie pies.
Notes
- Use a piping bag to apply the filling for tidier edges and a more professional look.
- Store the whoopie pies in an airtight container at room temperature for up to 2 days.
- For longer freshness, refrigerate the pies and bring to room temperature before serving.
- These whoopie pies make a perfect dessert for 4th of July or any patriotic celebration.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 390
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 60 mg
