Gluten-Free Chocolate Whoopie Pie Bundt Cake
This decadent bundt cake transforms the beloved whoopie pie into an elegant dessert. Rich chocolate cake layers sandwich fluffy marshmallow creme filling, all topped with glossy chocolate ganache. The cake combines boxed mix convenience with homemade touches like sour cream for extra moisture and a from-scratch filling. Perfect for birthdays, potlucks, or any time you want to impress with minimal effort. The marshmallow filling mimics traditional whoopie pie cream while the bundt shape makes for beautiful presentation.
Ingredients
- 1 15.25 oz. box chocolate fudge cake mix
- 1 3.9 oz. box instant chocolate fudge pudding mix
- ¾ c. water
- ¾ c. vegetable or canola oil
- 4 large eggs
- 1 c. sour cream or Greek yogurt
- 1 tsp. vanilla
- 10 Tbl. unsalted butter, room temperature
- 1 7 oz. carton marshmallow creme
- 1 pinch salt
- 1 ½ tsp. vanilla
- 2 c. powdered sugar
- ½ c. chocolate chips
- 3 Tbl. whipping cream
Instructions
- 1
Preheat oven to 350 degrees and grease and flour a 12-cup bundt pan
- 2
Combine dry cake mix, dry pudding mix, water, oil, eggs, sour cream and vanilla in a large bowl
- 3
Mix with hand mixer until all ingredients are completely incorporated and mixture is smooth
- 4
Pour thick batter into prepared bundt pan and spread evenly
- 5
Bake for 45 minutes or until toothpick inserted in center comes out clean
- 6
Cool in pan for 10 minutes, then invert to wire rack and cool completely
- 7
Slice cooled cake in half horizontally
- 8
Beat butter with hand mixer until smooth for filling
- 9
Add marshmallow creme, salt and vanilla to butter and mix until well combined
- 10
Add powdered sugar one cup at a time, mixing until smooth and creamy
- 11
Spread filling over bottom half of cake and place top half over filling
- 12
Place chocolate chips in small bowl for ganache
- 13
Microwave whipping cream until it starts to bubble
- 14
Pour hot cream over chocolate chips and let sit for 5 minutes
- 15
Stir until smooth and creamy, microwaving in 10-second intervals if needed
- 16
Cool ganache for 10 minutes until slightly thickened and pour over cake
Tips
Let cake cool completely before slicing to prevent the layers from breaking apart when filled.
If ganache is too thick, reheat gently and add a tablespoon more cream until desired consistency.
Store in refrigerator but bring to room temperature 30 minutes before serving for best texture.
Good to Know
Store in refrigerator for up to 5 days covered
Can make cake and filling separately 1 day ahead, assemble day of serving
Bring to room temperature 30 minutes before serving
Common Mistakes
Don't skip cooling time or cake will break when sliced
Don't overheat ganache or chocolate will seize
Substitutions
FAQ
Can I make this without the ganache topping?
Yes, the cake is delicious with just the marshmallow filling. You could also dust with powdered sugar instead.
What if I don't have a bundt pan?
Use two 9-inch round pans, bake for 25-30 minutes, and layer with filling between and ganache on top.
How long will this cake keep?
Store covered in refrigerator for up to 5 days. The marshmallow filling stays fresh and the cake remains moist.