Sweet sandwiches anyone? Well, these delicious chocolate cakes with marshmallow filling will certainly satisfy your cravings. They did mine.
When I whipped them up, my intention was to make whoopie pies which are a huge fave of mine. Technically I guess these could still be called whoopie pies, but I couldn’t bring myself to name them that since the tops of my cakes weren’t smooth like the ones I associate with whoopie pies or “gobs” like they’re also called in some states.
Anyway, short story shorter… I’m going with cakewiches. Chocolate cakewiches because smooth or not, these were so good I had to share.
Start out with simple ingredients to make your batter.
Then use a 2 to 2-1/2 inch scoop for equally sized cakes. Mine was 2-1/4 inches wide.
The batter will spread so give them plenty of room. I’d go with about 3 inches in between to be on the safe side. Just bake them in multiple batches.
You’ll end up with 12-14 cakes that are about 3-1/2 inches in diameter.
You can also use a smaller scoop and end up with more, but I like a big handheld size cakewich.
Once baked and cooled, transfer them all to a large baking sheet to assemble.
Make the marshmallow filling and pipe on a thick layer using an Ateco #807 decorating tip.
Yum-o-rama!
Sandwich those babies together. Just be gentle when pressing so you don’t break the cakes. They are delish, but also delicate.
I wish (whoopie pies) or cakewiches like these, were sold in more bakeries. I would absolutely buy them whenever I came across them.
Buy them or bake them, I dream of sinking my teeth into them. Just. Like. This. OMG! so good.
Chocolate Cakewiches
Ingredients
CHOCOLATE CAKEWICHES
Marshmallow Filling
Instructions
Enjoy every big bite!
Hi, angie!I really appreciate that you went with “cakewiches” instead of forcing the whoopie pie label ? Dress Maker Lol the honest naming and the whole story behind it makes the post way more fun to read.
Nice post
Love the 2- to 2-1/2-inch scoop tip; I will use it for my next batch unless I need minis.
If the batter spreads as shown, giving each scoop about 3 inches of space seems wise. That should make the 12-14 cake yield easier to manage.
The three-inch spacing and gentle assembly seem as important as the marshmallow filling for keeping these from breaking. If I wanted smaller cakewiches for a party tray, would you shorten the 10-minute bake or keep the same time and watch the edges?
I find three inches matter because spreading cakes crowd the tray and bake unevenly.
Using a 2 1/4-inch scoop beats eyeballing portions for evenly sized cakes. For a weekend batch, extra baking rounds are worth it for consistent layers.
Consistent 2-1/4-inch cakes beat a rushed bake for my team after uneven portions spoiled one batch. Did 3 inches of space stop spreading in your next batch?
The three-inch spacing is the detail I would keep for consistent batches, because the batter spreads more than the raw scoop suggests. I had assumed a crowded tray would save time, but multiple batches make the result more predictable.
I tried the 2 1/4-inch scoop and found the spacing advice matters: with less than three inches between portions, the batter spread into adjoining cakes and the edges were awkward to separate. For a timed bake, I now choose two batches of the larger 3 1/2-inch cakewiches and use the oven time for a short NYT Pips solve with progressive hints. When you switch to the smaller scoop, do you still leave the full three inches?
How would you alter the filling to make chocolate? Just add 1/2 cup of cocoa powder?
looks tasty and delicious, thanks for sharing the recipe
Hi
I wanted to know if this cookie can be made in advance? Maybe freezing the dough before baking? Any tips would be helpful! Thanks!
Great recipe. My son loved them. Should they be stored in refrigerator?
These were DELICIOUS! But mine rose a lot and we’re much fun puffier. Any tips??
These turned out amazing and were absolutely delicious!! My family and coworkers all gobbled them up! Thanks for the awesome recipe! Wondering if there is a way to modify the recipe to make a vanilla cookie? Would I just sub in flour for the cocoa powder? Would love your help/thoughts! Thanks much!
YAY! I am so happy they were a hit with everyone. I haven’t made vanilla ones, but I would swap the cocoa with the same amount of flour and use baking powder when you do a test run.
Thanks for the tips! They came out alright and were tasty, but the chocolate ones are by far the best! Making them again this weekend! Thanks again for the awesome recipe!
Where do I find special dark cocoa?
Sorry, the special dark cocoa is by Hershey’s. I found mine at my logal Kroger grocery store.
These look so delicious!
Thanks Monica!
These are awesome and I love the name.
Thank you!