Description
These Red, White and Blue Whoopie Pies are a festive and delicious dessert perfect for patriotic celebrations like the 4th of July. Soft chocolate cake rounds in vibrant red, white, and blue hues are sandwiched with a fluffy marshmallow creme filling and decorated with matching sprinkles, making a delightful treat that’s as visually appealing as it is tasty.
Ingredients
Scale
Cake
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/4 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- Red gel food coloring
- Blue gel food coloring
Filling
- 1 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 jar (7 ounces) marshmallow creme
- 1 teaspoon vanilla extract
- Red and blue sprinkles, for decoration
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well combined.
- Cream butter and sugar: In a separate large bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer until the mixture becomes light and fluffy, about 3-4 minutes.
- Add egg and vanilla: Beat in the large egg and vanilla extract until fully incorporated and smooth.
- Combine wet and dry ingredients: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to maintain a tender texture.
- Divide and color batter: Unevenly divide the batter into three separate bowls. Tint one bowl with red gel food coloring, one with blue gel food coloring, and leave the last bowl plain for the white portion.
- Scoop batter onto baking sheets: Drop heaping tablespoons of each colored batter onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the cakes: Place the sheets in the preheated oven and bake for 10 to 12 minutes or until the cakes spring back when lightly touched.
- Cool cakes: Remove the baked cakes from the oven and let them cool completely on a wire rack before assembling.
- Prepare the filling: In a mixing bowl, beat together the softened unsalted butter, powdered sugar, marshmallow creme, and vanilla extract until the mixture is smooth, light, and fluffy.
- Assemble whoopie pies: Spread or pipe the marshmallow filling onto the flat side of one cake and sandwich it with another cake of any color. Repeat until all cakes are paired.
- Decorate edges: Optionally, roll the edges of the whoopie pies in red and blue sprinkles to add extra festive flair.
- Chill before serving: For easier handling, chill the assembled whoopie pies in the refrigerator for about 30 minutes before serving.
Notes
- Chill the assembled whoopie pies for 30 minutes before serving to make them easier to handle.
- You can store whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Ensure the cakes are completely cooled before assembling to prevent the filling from melting.
- Use gel food coloring for the most vibrant colors without altering batter consistency.
