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Red Velvet Whoopie Pies


Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

Picture © Diana Rattray
These delicious red velvet whoopie pies make a fantastic dessert for a party or special occasion. These moist and great tasting whoopie pies are filled with a vanilla cream cheese filling. I used a pastry bag and plain tip to pipe the soft cookies to make them perfectly round.

Cook Time: 9 minutes

Total Time: 9 minutes

Yield: 14 Filled Whoopie Pies


  • 1 cup all-purpose flour, 4 1/2 ounces
  • 1/3 cup unsweetened cocoa
  • 1/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons salted butter
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1/2 cup buttermilk
  • 1 tablespoon red food coloring
  • Filling
  • 4 ounces chilled cream cheese, regular
  • 4 tablespoons salted butter, softened
  • 1 1/4 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract


Heat the oven to 350°. Line two large baking sheets with parchment paper or silicone cooking mat.

Measure the flour, unsweetened cocoa, baking powder, baking soda, and salt. Sift together into a bowl and set aside.

In a mixing bowl with an electric mixer, beat 4 tablespoons of butter with 1/2 cup of brown sugar until light. Add the egg and vanilla; beat until well blended. Stir in the flour and cocoa mixture, alternating with the buttermilk and red food coloring. Beat until smooth and blended.

Drop or pipe the batter onto the prepared baking sheets in 1 1/2-inch round mounds. A pastry bag fitted with a large plain piping tip makes nice even rounds, but a cookie scoop or teaspoon can be used.

Bake the whoopie pies for 8 to 10 minutes, or until the cakes spring back when touched lightly with a finger.

Cool completely before filling.

Prepare the filling (directions below) and spread or pipe some on the bottom of a /cookie. Top with the another cookie to form a whoopie pie. Repeat with the remaining cookies and filling.

Store the whoopie pies in the refrigerator in wax paper or parchment-lined containers, putting sheets of parchment between the cookies.

Makes about 26 to 28 cookies or cakes, or 13 to 14 filled whoopie pies.

Beat the 4 ounces of cream cheese with the butter until light. Beat in the confectioners' sugar and vanilla until smooth and fluffy.

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