Red Velvet Whoopie Pies

Get ready to create the most irresistible handheld treats that’ll make your heart skip a beat! These red velvet whoopie pies combine perfectly soft, cocoa-kissed cake rounds with a dreamy cream cheese filling that’ll have everyone begging for the recipe.

The magic of these whoopie pies lies in their perfect balance – tender, crimson-hued cakes that are just the right size to sandwich a generous swirl of rich, tangy cream cheese frosting. They’re basically like having your own personal cake that fits in the palm of your hand!

Ingredients

For the Whoopie Cakes:

• 3 cups (375g) all-purpose flour
• ⅓ cup (28.67g) unsweetened cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113.5g) unsalted butter, at room temperature
• ½ cup (102.5g) vegetable shortening
• ½ cup (110g) light brown sugar
• 1 cup (200g) granulated sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 3 teaspoons red food coloring
• 1 cup (240ml) buttermilk

For the Cream Cheese Filling:

• 4 ounces (113.4g) cream cheese, at room temperature
• ¼ cup (56.75g) unsalted butter, at room temperature
• 3½ cups (420g) powdered sugar
• 1 teaspoon vanilla extract

Steps

1. Position rack in center and preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Proper rack position ensures even baking.
2. Whisk dry ingredients in medium bowl: flour, cocoa powder, baking powder, baking soda, and salt. Sifting removes lumps for smoother batter.
3. In stand mixer with paddle attachment, cream butter, shortening and sugars on low speed until combined, then medium speed for 5 minutes until fluffy. Look for a light, airy texture.
4. Add eggs one at a time, beating 30-45 seconds after each. Mix in vanilla and food coloring until just blended. Don’t overmix or batter will be tough.
5. Alternate adding flour mixture and buttermilk: half flour, mix, half buttermilk, mix, repeat. Mix only until combined – overmixing activates gluten.
6. Drop 1 tablespoon batter per cake, spacing 2 inches apart. Bake 10 minutes or until springy when touched. Cool on sheet 5 minutes, then transfer to rack.
7. For filling: Beat cream cheese and butter on medium speed until smooth. Add sugar gradually on low, then vanilla. Beat 4 minutes on medium-high until fluffy.
8. Assemble: Pipe or spread filling on flat side of cake, top with another cake. Store at room temperature up to 3 days with wax paper between layers if stacking.

Smart Swaps

• Use natural red food coloring from beet powder – use 2 tablespoons
• Replace buttermilk with 1 cup milk + 1 tablespoon vinegar
• Swap shortening for equal amount butter for all-butter version

Pro Tips

• Bring dairy ingredients to room temperature for smooth mixing
• Use cookie scoop for uniform sizes
• Chill filled pies 30 minutes before serving for neater eating
• Freeze unfilled cakes up to 3 months in airtight container