Description
These Red Velvet Whoopie Pies are soft, cake-like sandwiches filled with a smooth and tangy cream cheese filling. With a vibrant red cocoa-spiced cake and sweet creamy center, these treats are perfect for parties, holidays, or any special occasion craving a classic Southern-inspired dessert.
Ingredients
Scale
For the Red Velvet Whoopie Cakes
- 2 cups all-purpose flour
- ¼ cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, room temperature
- 1 cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup buttermilk, room temperature
- 1 teaspoon gel red food coloring
For the Cream Cheese Filling
- 1 cup (8 oz) block-style cream cheese, room temperature
- ¼ cup unsalted butter, room temperature
- 2 cups confectioners’ sugar, sifted
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and Prepare: Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Mix Dry Ingredients: In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Beat the unsalted butter and light brown sugar together until the mixture is light and fluffy, which will give the cakes a tender texture.
- Add Wet Ingredients: Mix in the large egg, vanilla extract, and gel red food coloring until everything is well combined, creating the base batter color and flavor.
- Incorporate Buttermilk: Stir in buttermilk slowly; the batter may look slightly curdled at this stage, which is normal and helps achieve the desired moist crumb.
- Combine Dry and Wet Ingredients: Add the dry ingredients into the wet mixture, blending just until all ingredients come together without overmixing to keep the cakes tender.
- Portion the Batter: Using about 1½ tablespoons of batter per cake, drop spoonfuls onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake the cakes in the preheated oven for 10 to 12 minutes, until they are soft to the touch and spring back slightly when pressed lightly.
- Cool the Cakes: Remove from the oven and let the cakes cool completely on the baking sheet or a wire rack before assembling.
- Prepare the Filling: Beat cream cheese and butter together until creamy and smooth. Gradually add sifted confectioners’ sugar, vanilla extract, and a pinch of salt, mixing until the filling is fluffy.
- Assemble Whoopie Pies: Pair the cooled cakes by size. Pipe or spread the cream cheese filling onto one cake and gently top with its mate to form a sandwich.
- Serve or Store: Enjoy immediately or store the assembled whoopie pies in an airtight container in the refrigerator for up to 3 days for best freshness.
Notes
- Room temperature ingredients ensure even mixing and better texture.
- Gel food coloring provides a vibrant red without thinning the batter.
- Don’t overmix the batter to keep the whoopie cakes soft and fluffy.
- Let the cakes cool completely before filling to prevent melting the cream cheese frosting.
- Whoopie pies are perfect for make-ahead; store refrigerated and bring to room temperature before serving.
