Red Velvet Whoopie Pies*

” They tried to make me go to rehab but I said ‘no, no, no’ “

I know, I have an addiction. But isn’t the first step admitting it? Or, is the first step telling everyone you know you’re sorry? I always get it confused. Either way, I know I have a problem, and I am sorry to everyone who might see me squeezed into my jeans after eating one too many of these un- ass friendly whoopie pies. But I honestly can’t help myself! They are like when I first discovered how to swirl buttercream properly and I wept at the beauty of it went absolutely bonkers making hundreds of cupcakes. This is the same phenomenon.

Between the pretty colors, the light puffy-ness of the cake, and the yummy fillings…I don’t understand why these are not as popular as cupcakes. Personally I am a cake girl, so for me I would rather have double cake with frosting filling. I have plans to invent something that is the opposite of a whoopie pie…double frosting, single cake center. If I can manage that, I truly believe my Mama will make me the single heir to her inheritance.

I really was thrilled with how these whoopie pies turned out! I went classic and made them with cream cheese frosting…and they were perfect. I definitely will be making these again and again!



Red Velvet Whoopie Pies with Cream Cheese Frosting

Yield: 14 whoopie pies


For the whoopie pie:
2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)

For the filling:

3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 tsp vanilla


For the whoopie pie:
Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets and frost with favorite filling.

For the filling:
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar and vanilla and beat until smooth. Be careful no to overbeat the filling, or it will lose structure.

Pipe filling in between onto bottom of one whoopie pie and sandwich between another whoopie pie. Store whoopie pies in fridge until ready to serve, then allow whoopie pies to sit at room temperature for 10 minutes before serving.

Source: Better Homes and Gardens


  Pin It

24 Responses to “Red Velvet Whoopie Pies”

  1. 1

    Liz @ Blog is the New Black — November 4, 2010 @ 4:55 am

    Great idea- looks delish!

  2. 2

    Wendi @ Bon Appetit Hon — November 4, 2010 @ 8:03 am

    I wish I knew how you got your whoopie pie cakes to bake up so perfectly. Mine were very round and weeble like. Still tasted good by my whoopie pies were very wobbly.

  3. 3

    Georgia @ The Comfort of Cooking — November 4, 2010 @ 11:29 am

    Shucks. I saw “ass-friendly” and got all excited there for a second, until I saw the “-un”, haha! Oh well, we all need a little indulgence, and I would HAPPILY indulge in two or three of these cute whoopie pies… yummy! Thanks for sharing, Jessica!

  4. 4

    Lainey_Elizabeth — November 4, 2010 @ 3:48 pm

    Yummy! And I know I am southern and supposed to love red velvet cake and I do…but I think I am going to make these for a GT tailgate and try making them be “yellow velvet whoopie pies” I wonder how it will turn out…

  5. 5

    Eliana — November 4, 2010 @ 3:57 pm

    Goodness gracious – these babies could not look more perfect and now you have me craving red velvet cake. YUM!!!

  6. 6

    The Pleasure Monger — November 4, 2010 @ 3:57 pm

    My my my, these look so….sexy!!!! I want one of these, I have been macarons for a while, and maybe it’s time to move on to these whoopie pies!

  7. 7

    Mom — November 4, 2010 @ 6:26 pm

    YUMMY! I just know you are making EXTRA FROSTING Whoppie pies for me!!!! On Saturday! BTW, we will be sitting out by my new fire pit enjoying the cold front that is blowing in tomorrow so you might want to also bring marshmellows!!!!! Love ya.

  8. 8

    Xiaolu @ 6 Bittersweets — November 4, 2010 @ 9:17 pm

    These look delicious – great shots. I’ve heard so much about whoopie pies but have yet to make it. Clearly I’ve been missing out!

  9. 9

    Sharlene — November 4, 2010 @ 9:30 pm

    These are absolutely gorgeous!

  10. 10

    Sheena — November 5, 2010 @ 6:42 am

    These look so fluffy and soft, and I can’t resist anything with cream cheese icing. I’m definitely going to have to make these.

  11. 11

    Katie — November 5, 2010 @ 7:31 am

    Oh…YUM! Can I come over and have some? Please?

  12. 12

    shelly (cookies and cups) — November 5, 2010 @ 8:48 am

    You know I have never made a whoopie pie and as far as I know, I have never eaten one either. Wishin I could reach through the screen and grab one of yours though…they look phenomenal!

  13. 13

    Jenna — November 5, 2010 @ 12:09 pm

    They loook awesome. Red velvet with cream cheese frosting is my FAVORITE! Stop tempting me! =)

  14. 14

    L5: Dead Drops, Not Just for Spies Anymore - L5 - - — November 5, 2010 @ 5:27 pm

    […] Red Velvet Whoopie Pies for the not-so-seasoned baker like myself. The absolute best combination of […]

  15. 15

    Kerstin — November 6, 2010 @ 1:59 pm

    Wow, these look amazing and are making my mouth water!

  16. 16

    Paula — November 7, 2010 @ 8:32 pm

    Sexy, sinful and scrumptious!

  17. 17

    Amanda L. — November 8, 2010 @ 6:24 pm

    Those look to PRETTY and DELICIOUS!

  18. 18

    Amelia Rose — November 9, 2010 @ 11:40 am

    I love baking red velvet cupcakes so I must try this.

    Please follow my blog to find delicious recipes also!

  19. 19

    ErinsFoodFiles — November 10, 2010 @ 10:48 am

    These look divine! And yes, I agree, I think you’re addicted!

  20. 20

    Matthew — November 13, 2010 @ 7:57 am

    I would love to find these on a dessert buffet.

    I guess I better give the recipe a go.

    Matthew :)

  21. 21

    Red Velvet Whoopie Pies « Beckster's Laboratory — April 19, 2011 @ 3:01 pm

    […] Source: The Novice Chef Blog   Leave a Comment LikeBe the first to like this post. […]

  22. 22

    Priyanka — September 17, 2013 @ 10:57 am

    The brown sugar that I have is granulated. Will it melt during the whisking or cooking process? It is pretty chunky.

    • Jessica replied: — September 17th, 2013 @ 10:55 pm

      Hi Priyanka,

      I’m not sure I fully understand – is this just regular brown sugar? Or is it some kind of specialty brown sugar? I use regular brown sugar in this recipe.

  23. 23

    Priyanka — September 18, 2013 @ 2:25 am

    Hey Jessica. The pack says demerara sugar. So i’m guessing it is regular brown sugar.
    btw! I am a major fan of urs! Do u have a youtube channel?

Leave a Comment