Soft Chocolatey Cake Sandwiches (Printable Version)

Tender chocolate cakes filled with luscious vanilla cream, perfect for sharing any time.

# What You Need:

→ Chocolate Cakes

01 - 2 cups all-purpose flour (250 g)
02 - ¾ cup unsweetened cocoa powder (75 g)
03 - 1½ teaspoons baking soda
04 - ½ teaspoon baking powder
05 - ½ teaspoon salt
06 - 1 cup granulated sugar (200 g)
07 - ½ cup unsalted butter, softened (110 g)
08 - ½ cup vegetable oil (120 ml)
09 - 2 large eggs
10 - 1 cup buttermilk (240 ml)
11 - 2 teaspoons vanilla extract

→ Cream Filling

12 - ¾ cup unsalted butter, softened (170 g)
13 - 2 cups powdered sugar, sifted (240 g)
14 - 1 jar marshmallow creme (about 7 oz / 200 g)
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
03 - Using a mixer, beat sugar, softened butter, and vegetable oil until light and fluffy. Add eggs one at a time, incorporating well after each addition. Stir in vanilla extract.
04 - Alternately add the dry ingredient mixture and buttermilk to the wet ingredients, starting and finishing with the dry mix. Stir gently until just combined.
05 - Drop two-tablespoon-sized mounds of batter onto the prepared baking sheets, spacing them approximately 2 inches apart.
06 - Bake in the preheated oven for 10 to 12 minutes, or until the cakes spring back lightly when touched.
07 - Allow cakes to cool on the sheets for 5 minutes before transferring to a wire rack to cool completely.
08 - Beat softened butter until smooth. Gradually incorporate sifted powdered sugar, then mix in marshmallow creme, vanilla extract, and salt. Beat until light and fluffy.
09 - Spread or pipe the filling onto the flat side of half the cooled cakes. Top with remaining cakes to create sandwiches.
10 - Refrigerate assembled pies for 30 minutes to achieve optimum texture.

# Expert Tips:

01 -
  • The chocolate cakes are genuinely tender and moist, not cakey or dry like some homemade versions.
  • That marshmallow-butter filling is the real secret—it's lighter than you'd expect and doesn't overwhelm the chocolate.
  • They're perfect for lunchboxes, potlucks, or just needing something sweet that feels handmade.
02 -
  • Room-temperature ingredients are non-negotiable here—cold butter won't cream properly, and cold eggs won't blend smoothly into the batter, resulting in a grainy, dense cake.
  • Don't overmix the batter once you add the dry ingredients; overmixing develops gluten and makes the cakes tough instead of tender, which defeats the whole purpose.
  • Marshmallow creme straight from the jar is sometimes solid; let it sit at room temperature for a few minutes before mixing so it incorporates smoothly into the filling.
03 -
  • Use parchment paper without fail—it's the difference between cakes that lift off easily and ones that tear apart as you try to move them.
  • Don't skip the five-minute rest on the baking sheet before moving to the cooling rack; it prevents breaking and ensures even cooling.
  • Freeze unfilled cakes in a freezer bag for up to two months, then thaw and fill when you want fresh whoopie pies without the effort.
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