Red Velvet Whoopie Pies
Red Velvet Whoopie Pies are little treats that bring together soft, cake-like red velvet cookies sandwiching a fluffy, sweet cream cheese filling. They have that perfect balance of light fluffiness…
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Red Velvet Whoopie Pies are little treats that bring together soft, cake-like red velvet cookies sandwiching a fluffy, sweet cream cheese filling. They have that perfect balance of light fluffiness and just enough sweetness to keep you coming back for more. These pies look almost too cute to eat with their bright red color and creamy white center.
I love how easy these whoopie pies are to make and how fun they are to share. Whenever I bake them, the house fills with this warm, cozy smell of cocoa and vanilla that instantly makes me feel at home. Plus, they’re great for any occasion—whether it’s a casual snack or a special holiday dessert, everyone seems to love them as much as I do.
My favorite way to enjoy these is fresh out of the fridge when the cream cheese filling is nice and cool against the soft red velvet layers. They also pack perfectly for picnics or gifting to friends because they’re not messy and hold up well. If you want a little extra touch, a dusting of powdered sugar on top looks pretty and adds a bit of charm.
Key Ingredients & Substitutions
All-purpose flour: This gives the cakes their structure. You can swap half with whole wheat flour for a denser, nuttier flavor or use gluten-free blend if needed.
Cocoa powder: Adds that subtle chocolate note. Unsweetened is best for balance. Dutch-processed works fine too but may affect acidity.
Buttermilk: Vital for moist texture and tang. If you don’t have it, mix milk with a teaspoon of vinegar and let it sit for 5 minutes.
Red food coloring: The signature color! You can use gel or liquid. For a natural option, try beet juice but the color might be less vibrant.
Cream cheese: The heart of the filling. Use full-fat for best creaminess. You can substitute with mascarpone for a richer taste or vegan cream cheese for dairy-free.
How Can I Make Soft, Moist Red Velvet Cakes for Whoopie Pies?
The texture of the cakes is key—they should be soft like cake, not hard like cookies. Here’s how to get it right:
- Cream butter and sugar well: Beat until light and fluffy to trap air and give softness.
- Alternate wet and dry ingredients: Adding them in turns helps keep batter smooth and tender.
- Don’t overmix: Stir just until combined to avoid tough cakes.
- Use buttermilk: Its acidity reacts with baking soda to create a tender crumb.
- Don’t overbake: Cakes should spring back lightly when touched; check around 10 minutes.
Equipment You’ll Need
- Baking sheets – flat and sturdy for even baking of whoopie pies.
- Parchment paper or silicone mats – prevent sticking and make cleanup easy.
- Medium mixing bowls – for mixing dry and wet ingredients separately.
- Electric mixer or hand mixer – helps cream butter and sugar until fluffy.
- Cookie scoop or tablespoon – for portioning uniform batter rounds.
- Cooling rack – lets the cakes cool evenly and avoid sogginess.
- Piping bag or spatula – makes spreading or piping the cream cheese filling neat and easy.
Flavor Variations & Add-Ins
- Try swapping red velvet with chocolate or pumpkin cake for a new twist in flavor and color.
- Add a pinch of cinnamon or espresso powder to the batter to boost depth and warmth.
- Mix mini chocolate chips into the batter for little pockets of chocolate in each bite.
- Swap the cream cheese filling with marshmallow fluff or vanilla buttercream for different sweetness.
How to Make Red Velvet Whoopie Pies?
Ingredients You’ll Need:
For the Red Velvet Cakes:
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk, at room temperature
- 1 teaspoon distilled white vinegar
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, at room temperature
- 2 tablespoons red food coloring
For the Cream Cheese Filling:
- 8 oz (225 g) cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
To Finish:
- Powdered sugar, for dusting (optional)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 10-12 minutes to bake the cakes. Cool time adds about 15-20 minutes, then assembling the pies takes another 10 minutes. Overall, expect about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare the Red Velvet Cake Batter:
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. In a small bowl, whisk buttermilk, vinegar, and vanilla. In a large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then mix in red food coloring. Alternate adding the dry ingredients and buttermilk mixture to the creamed butter mix, starting and ending with dry. Mix until just combined.
2. Bake the Cakes:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Use a medium cookie scoop or tablespoon to drop rounded mounds of batter about 2 inches apart on sheets. Flatten each mound gently into a 2-inch round. Bake for 10-12 minutes, until cakes lightly spring back when touched. Let cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
3. Make the Cream Cheese Filling:
Beat cream cheese and butter together until smooth. Gradually add powdered sugar and continue beating until fluffy. Stir in vanilla extract.
4. Assemble the Whoopie Pies:
Pair up cooled cakes of similar size. Spread or pipe cream cheese filling generously onto one cake’s flat side. Top with its matching cake, pressing gently to spread filling evenly.
5. Serve and Store:
Place assembled whoopie pies on a plate and dust with powdered sugar if you like. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I Use Frozen Red Velvet Cakes for Whoopie Pies?
Yes! You can bake the cake rounds ahead of time and freeze them. Make sure they are completely cooled, then layer parchment paper between them and store in an airtight container. Thaw at room temperature before assembling with the cream cheese filling.
How Should I Store Leftover Whoopie Pies?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Let them come to room temperature or enjoy them chilled. Avoid leaving them out at room temperature for more than two hours to keep the cream cheese filling fresh.
Can I Substitute Buttermilk in This Recipe?
If you don’t have buttermilk, simply mix ¾ cup milk with 1 teaspoon vinegar or lemon juice and let it sit for 5 minutes. This homemade buttermilk substitute works perfectly for tender, moist cakes.
What’s the Best Way to Pipe or Spread the Cream Cheese Filling?
For a neat finish, use a piping bag fitted with a large round or star tip to apply the filling evenly. If you don’t have a piping bag, simply spread the filling with a small spatula or butter knife. Chilling the filling for a few minutes can make it easier to handle.
