Two soft round chocolate cakes sandwiched around fluffy white marshmallow-cream filling, traditionally palm-sized. Designated Maine's official state treat in 2011 (the blueberry pie remains the state dessert).

The whoopie pie's origin is contested among Maine, Pennsylvania and Massachusetts. Maine's claim rests on the Labadie's Bakery (Lewiston, 1925) and on Amish recipes adapted by Maine bakers in the early 1900s. The Maine state legislature designated the whoopie pie as the state's official treat in 2011 (with the blueberry pie remaining the state dessert). Two Fat Cats Bakery and Wicked Whoopies (Gardiner, Maine, also sold in Portland) are the canonical commercial sources; family bakeries across Maine each have a personal recipe.

Where to eat Whoopie pie in Portland

3 editor picks for Whoopie pie in Portland, ranked by editorial score. All Portland signature dishes · Whoopie pie across every city.

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Make it at home

Serves 121 hr 15 minEasy

Ingredients

  • 280g all-purpose flour
  • 60g unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 230g granulated sugar
  • 120ml vegetable oil
  • 1 egg
  • 1 tsp vanilla extract
  • 240ml buttermilk
  • Filling: 115g unsalted butter, soft
  • Filling: 200g marshmallow fluff
  • Filling: 200g powdered sugar
  • Filling: 1 tsp vanilla

Method

  1. Preheat oven to 175 C. Line two sheet pans with parchment.
  2. Whisk flour, cocoa, baking soda and salt in a bowl.
  3. In a separate bowl whisk sugar, oil, egg and vanilla until smooth. Alternately fold in the dry mix and buttermilk in three additions.
  4. Scoop 50g portions of batter onto the sheets, spacing 5 cm apart. Aim for 24 mounds total.
  5. Bake 10 to 12 minutes, until springy to the touch. Cool completely on a rack.
  6. For the filling, beat butter, marshmallow fluff, powdered sugar and vanilla until light, 3 minutes.
  7. Spread 2 tablespoons of filling on the flat side of one cake, sandwich with a second cake. Repeat with all 12 pies.

Editor tip. The cakes should be soft and cake-like, not chewy like a cookie. Underbake slightly; pulling them at 10 minutes keeps the bounce.

Common allergens: Gluten, Dairy, Egg.