Red Velvet Whoopie Pies are soft, cake-like cookies sandwiched with a creamy, tangy cream cheese filling. Made completely from scratch, these treats capture the classic red velvet flavor—subtle cocoa, vanilla, and just the right tang—while being simple enough for everyday baking or special occasions like Valentine’s Day and Christmas.
Red velvet’s appeal comes from a vanilla-based batter with a touch of cocoa that gives a gentle chocolate note, paired perfectly with tangy cream cheese frosting. The vibrant red color makes these whoopie pies festive and fun—ideal for parties or as a thoughtful homemade gift.
I prefer making red velvet from scratch rather than using boxed mixes. This recipe avoids processed shortcuts but still yields the same moist, tender texture you expect from classic red velvet sweets. I do use food coloring here to achieve the iconic hue; without it the result just isn’t the same.
These whoopie pies are soft, fluffy, and irresistible. The cookie rounds bake like tiny cakes, then are filled with a luscious cream cheese frosting for the perfect handheld dessert.
Why you’ll love this recipe
- These whoopie pies are tender and cake-like rather than crisp, offering a delightful soft bite that melts in your mouth.
- This is a true scratch recipe that delivers the same familiar red velvet taste without using boxed cake mix.
- You can make the cookie rounds and the cream cheese frosting ahead of time, which speeds up assembly when you’re ready to serve.
- Simple enough for everyday baking yet pretty enough for holidays and special occasions.
Recipe ingredients
Think of these as mini red velvet cakes — the cookie rounds are tender and cakey, then filled with a smooth cream cheese frosting.
- All-purpose flour: Spoon into measuring cups to avoid packing.
- Unsweetened cocoa powder: A few tablespoons add a delicate chocolate note and help the red appear richer.
- Baking soda: For lift and a tender crumb.
- Butter: Room temperature and softened for proper creaming. If using salted butter, reduce added salt.
- Buttermilk: Adds tang and keeps the texture tender. If you don’t have buttermilk, sour 1/2 cup milk with 2 teaspoons lemon juice or vinegar and let sit 5–10 minutes.
- Granulated sugar: For sweetness; you can substitute part with light brown sugar for a deeper flavor.
- Egg: Room temperature so it blends smoothly with the batter.
- Vanilla extract: Enhances the overall flavor.
- Red gel paste or food coloring: Gel paste gives the most vibrant color without adding extra liquid—about 1/2 tablespoon is usually enough. If using liquid coloring, you may need more and it can thin the batter slightly.
- Cream cheese frosting: A tangy, smooth frosting pairs perfectly between the cookie rounds; prepare your favorite cream cheese frosting recipe or use a trusted homemade version.
See the recipe card further down for exact quantities and full instructions.
How to make red velvet whoopie pies
Gather all ingredients before you start to make the process smooth and quick.
Pro tip: Bring butter, egg, buttermilk, and cream cheese to room temperature so they incorporate evenly. This helps produce a light, fluffy texture and even baking.
Full step-by-step directions are included in the recipe card below.
Prepare the whoopie pies
- Preheat the oven to 350°F (177°C). Line two rimmed baking sheets with parchment paper.
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
- Cream the softened butter and sugar until light and fluffy, about 2–3 minutes.
- Add the egg, buttermilk, vanilla, and red coloring; beat on low until combined.
- Mix in the dry ingredients on low speed just until incorporated—do not overmix.
- Scoop the batter onto prepared sheets about 2–3 inches apart (use a 1½” cookie scoop or about 1 tablespoon of batter each) and smooth slightly.
- Bake for 10–12 minutes or until set. Cool on a wire rack completely before filling.
Assemble the whoopie pies
- Prepare cream cheese frosting and either pipe or spread it onto half of the cooled cookie rounds.
- Top each frosted round with a matching plain round to form a sandwich. Chill for 15–20 minutes to set the filling so it won’t ooze when eaten.
Recipe FAQs
They look similar, but whoopie pies are soft and cake-like—more like mini cupcakes—whereas sandwich cookies are usually crisp or chewy and provide a firmer bite.
Can this recipe be made in advance?
Yes. The cream cheese frosting can be made up to 3 days ahead. Cookie dough can be prepared a day in advance or portioned and frozen for up to 3 months. Baked, filled whoopie pies will keep in an airtight container in the refrigerator for up to one week; bring to room temperature before serving for the best texture.
Can whoopie pies be frozen?
Freeze unfilled cookie rounds for up to 3 months. Wrap them tightly and store in a freezer bag or airtight container. Thaw overnight in the refrigerator, then fill and assemble when ready to serve.
Recipe notes
- Room temperature ingredients: Bringing butter, egg, buttermilk, and cream cheese to room temperature ensures an even, fluffy batter.
- To soften butter faster, cut it into small cubes. Warm a bowl of water and set the egg (in its shell) in the bowl for a few minutes to bring it nearer room temperature.
- If you don’t have buttermilk, add 2 teaspoons lemon juice or white vinegar to milk and let sit 5–10 minutes until slightly soured.
- Red gel paste gives a vibrant color without diluting the batter; about 1/2 tablespoon is usually enough. Liquid coloring requires more and can thin the batter.
- Store finished whoopie pies in an airtight container in the refrigerator for up to one week. Allow them to come to room temperature before serving for the best cake-like texture.
More cookie recipes you’ll love
- Christmas sugar cookies
- Gingerbread cookies
- Greek butter cookies
- Key lime cooler cookies
- Red velvet macarons
- Salted chocolate chip cookies
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so the author can see your results.
Red Velvet Whoopie Pies
Equipment
- Parchment paper
- Rimmed baking sheets
- 1½” cookie scoop
- Mixing bowls
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (omit if using salted butter)
- 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1/2 cup buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 tablespoon red gel paste
- Cream cheese frosting (enough to fill 16 whoopie pies)
Instructions
- Preheat oven to 350°F. Line two rimmed baking sheets with parchment paper.
- Whisk flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
- Cream butter and sugar until light and fluffy. Add egg, buttermilk, vanilla, and red coloring; mix on low until combined.
- Add dry ingredients and beat on low until just incorporated. Do not overmix.
- Scoop batter with a 1½” cookie scoop onto prepared pans, 2–3 inches apart. Smooth tops if needed.
- Bake 10–12 minutes until set. Cool on a wire rack completely.
- Prepare cream cheese frosting. Pipe or spread frosting on half of the cooled rounds, then top with remaining rounds. Chill 15–20 minutes to set before serving.
Notes
- Room temperature ingredients mix more evenly and yield a fluffier texture.
- Speed softening butter by cutting into cubes. Warm water can bring an egg to room temperature quickly.
- To substitute buttermilk: add 2 teaspoons lemon juice or vinegar to 1/2 cup milk and let sit 5–10 minutes.
- Red gel paste gives richer color with less liquid; liquid food coloring may thin the batter.
- Store in an airtight container in the refrigerator up to one week. Bring to room temperature before serving.
Nutrition
Calories: 206 kcal,
Carbohydrates: 35 g,
Protein: 2 g,
Fat: 7 g
Nutrition is estimated and intended as a guideline only.