Red Velvet Whoopie Pies

Cookies Desserts

December has begun and what better way to start off this Holiday Month than with these Red Velvet Whoopie Pies.  Red velvet is one of my favorite cake flavors!  These days you can make just about anything red velvet and these whoopie pies are no exception.  I have made whoopie pies in the past but I must say these are by far my favorite.  They are perfect for your next cookie swap!  I promise they will amaze every time!


For the whoopie pies:
3 cups All-purpose flour
1/3 cup cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable shortening
1/2 cup light brown sugar
1 cup granulated sugar
2 eggs, at room temperature
2 tsp. vanilla extract
1 (2 oz.) bottle of red food coloring
1 cup buttermilk
For the cream cheese filling:
4 oz. cream cheese, at room temperature
4 tbsp. unsalted butter, at room temperature
3 1/2 cups confectioners sugar
1 tsp. vanilla extract, preferably clear so your filling will remain white.

Position a rack in the center of the oven and preheat the oven to 350 Degrees.  Line 2 baking sheets with parchment paper; set aside.

In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt; set aside

In the bowl of  a stand mixer fitted with the paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined.  Increase the speed to medium and beat until light and fluffy, about 5 minutes.  Add the eggs, one at a time, beating until combined after each addition.  Add the vanilla and the red food coloring and beat until just combined.

Add half of the flour mixture and half of the buttermilk mixture to the batter and beat on low until just incorporated.  Scrap down the sides of the bowl.  Add the remaining flour mixture and buttermilk and beat just until combined.

Using a tablespoon measure 1 tablespoon of batter and drop in onto one of the lined baking sheets and repeat, spacing them at least 2 inches apart.  Bake one sheet at a time for about minutes.  Let the cakes cool  for about 5 minutes before transferring them to a rack to cool completely.

While the cakes are cooling prepare the filling.  In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed until fluffy.  Add the confectioners’ sugar and beat on low until combined.  Add the vanilla and beat on medium-high speed until fluffy and smooth, about 5 minutes

To assemble:  Spread the filling onto the flat side of one cake using a knife or a spoon.  Alternatively, you can use a pastry bag with a round tip (I used a Ateco 807 tip) to pipe the filling onto the cake.  Top it with another cake, flat side down.

Storing:  Assembled whoopie pies can be stored in an airtight container for up to 3 days.  You can make the cakes ahead of time and freeze them in an airtight container for up to one month.  Before assembling thaw completely at room temperature.

Recipe Source:
Brown eyed Baker


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