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    Home » Recipes » Cakes, Cupcakes & Cheesecakes

    Published: Jan 31, 2021 by Paula Montenegro · Income from ads and affiliate links 1 Comment

    Red Velvet Whoopie Pies

    Jump to Recipe
    One bitten red velvet whoopie pie on marble surface, stack of pies in background; red text overlay
    Close up of eaten red velvet whoopie pie on white marble, confetti around, red white text overlay

    A small treat to celebrate, this is a cross between a cake and a soft cookie. And it's called a pie. I know. Beats me too. But it's delicious. And so easy to make, a no-brainer really if you want to have red velvet cake without the fuss. Oh, and they are filled with the wildly loved cream cheese frosting, of course.

    Close up of eaten red velvet whoopie pie, white marble surface, pink and red confetti around

    I discovered whoopie pies not so long ago, and started making them often. They were a wonderful surprise, to realize they were soft but tasty, sweet from the filling and so ridiculously easy to make.

    I usually make my very moist Red Velvet Bundt Cake because it's easier than layer cakes and just as delicious. But now it's all about these whoopie pies in this house. Along with my favorite Chocolate Whoopie pies because Valentine's Day calls for both.

    Eaten red whoopie pie on white surface with red confetti, more pies in background
    Table of Contents Hide
    Ingredients
    Easy steps
    Frequently asked questions
    Related recipes you might like:
    Red Velvet Whoopie Pies

    Ingredients

    • Oil and butter. I use the first for moistness and the second for flavor.
    • Cocoa powder. It isn't red velvet without that small amount of chocolate, is it? The darker the cocoa the deeper the red color.
    • Red food coloring. I still a water-based powder color, but usually like to use gels because you need a small amount and don't need to be dissolved.
    Bowls with ingredients for red velvet whoppie pies on a white surface, including oil, butter, cocoa powder

    Easy steps

    Making whoopie pies is easy. It's a cookie batter that comes together very quickly and you can use a wire whisk, no need for a stand mixer.

    Creaming

    Start by mixing the soft butter with the sugar until it's light and creamy. The sugar will have dissolved a lot and not be too granular. Then, add the egg.

    Adding sugar to butter in a glass bowl with a hand whisk inside

    Dry ingredients

    It's important that they are sifted (either before adding in a different bowl, or directly over the butter mixture, as I do), especially when there is cocoa powder and baking soda among them, as they can dry out in little balls that might not get properly dissolved during mixing.

    Sifter with flour and cocoa powder on top of glass bowl

    Wet ingredients

    The dry ingredients in the step before are added in 3 parts, alternating with the wet ingredients - milk and oil - in 2 parts. The reason for this is to level textures and temperatures so that the ingredients integrate better.
    At some point it might look slightly curdled; that is fine if you still have the last part of dry ingredients to add still.

    Adding milk to a light chocolate batter in a glass bowl

    Food coloring

    The red color is given by adding food coloring, and this can be a powder that is dissolved in some of the milk (as I did today), or gel-based which are easily available and easier to integrate. It's important to mix quickly and to have the color be uniform, but don't beat the batter, as that will toughen the cookies.

    Adding liquid red coloring to light chocolate batter in a bowl

    The final dough

    You need to refrigerate the red velvet dough for an hour or so, until it's slightly firmer, to have better shaped and thicker whoopie pies. Make sure there is space between them when placed in the cookie sheets because they spread as they bake.

    Red colored batter in a glass bowl
    Mounds of red velvet whoopie pie batter on parchment paper ready to be baked

    Frequently asked questions

    Why do my whoopie pies come out flat?

    The consistency of the batter is crucial for a good whoopie pie that holds its shape, and this depends on the recipe. Too much liquid, for example, and the batter will be too thin and spread too quickly when baking. This recipe today makes perfectly plump and moist whoopie pies.

    What is whoopie pie filling made of?

    Traditionally, they are filled with cream cheese frosting, the one used for carrot cakes and in the hummingbird cake recipe. I also like red velvet whoopie pies filled with this 5-minute chocolate frosting that is to die for.

    Is whoopie pie a cake or cookie?

    It's a cake-like sandwich soft cookie. Why it's called a pie is not quite clear, though they were supposedly originated in the Amish community as a way to use leftover cake batter and frosting. I put them in the Cakes category of this blog.

    Eaten red whoopie pie on white surface with red confetti, more pies in background

    Related recipes you might like:

    • Whoopie Pies (easy recipe)
    • Pumpkin Whoopie Pies
    • Red Velvet Bundt Cake
    • White Chocolate Raspberry Bundt Cake

    Let me know in the comments below if you made this recipe and loved it and if you had issues so we can troubleshoot together. I love to hear what you think, always. Thanks for being here. It's much appreciated.
    You might also consider subscribing to our FREE email series to Boost your Home Baking Skills! And our regular newsletter.
    And let's connect via Facebook, Instagram, and Pinterest.

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    Close up of eaten red velvet whoopie pie, white marble surface, pink and red confetti around

    Red Velvet Whoopie Pies

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    Save Recipe Recipe Saved

    A small treat to celebrate, this is a cross between a cake and a soft cookie. And it's called a pie. I know. Beats me too. But it's delicious. And so easy to make, a no-brainer really if you want to have red velvet cake without the fuss. Oh, and they are filled with the wildly loved cream cheese frosting, of course. 

    • Total Time: 2 hours
    • Yield: 12-14 whoopie pies

    Ingredients

    • 2 cups flour
    • 1 ½ tablespoona cocoa powder
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    • ¼ cup oil
    • ½ cup butter
    • ⅓ cup milk
    • ¾ cup sugar
    • 1 egg
    • 1 teaspoon vanilla
    • ½ teaspoon red gel food coloring (the amount will vary depending on the type and brand you use)

    For the filling:

    • 2 tablespoons (30g) butter, at room temperature
    • 4 tablespoons (60g) cream cheese, at room temperature
    • 2 cups (300g) powdered sugar

    Instructions

    1. Beat butter with sugar in a large bowl for two minutes. 
    2. Add egg and mix to incorporate well. 
    3. If using powder red coloring, mix it with 2 tablespoons of the amount of milk in the ingredients. 
    4. Add the sifted dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt) to the butter mixture in 2 parts, alternating with the milk and oil in 1 part. You can either sift them apart or have them measured and sift them directly, as I do.
    5. Mix in the red color with the vanilla, making sure it’s all well incorporated but don’t overbeat as this will toughen the cookies when baked. 
    6. Cover and refrigerate for 1 or 2 hours, until it firms up. 
    7. Preheat the oven at 350°F/180°C.
    8. Scoop portions of the dough and place on a parchment-lined cookie sheet, about an inch and a half or two apart. 
    9. Bake for 10 minutes. It might take a minute longer, but make sure they are not completely dry. They should be slightly soft. 
    10. Let cool completely on a wire rack. 
    11. Mound a teaspoon of cream cheese filling on half the cookies and top with the rest, pressing down lightly. 
    12. Keep at room temperature for a day and refrigerate leftovers, covered, for a few days.

    For the cream cheese filling:

    1. Mix butter and cheese until creamy and smooth. 
    2. Add powdered sugar little by little until it is very thick. Add more sugar if you want a thicker mixture.
    • Author: Paula Montenegro
    • Prep Time: 20
    • Cook Time: 10
    • Category: Cookies
    • Method: Baking
    • Cuisine: American

    Keywords: red velvet whoopie pies

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    About Paula Montenegro

    I'm Paula, a baker for more than 30 years and your designated recipe developer, sharing the best ones here with simple ingredients + easy-to-follow instructions.

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    1. angiesrecipes says

      January 31, 2021 at 11:49 am

      How beautiful! They are just like mini layered cakes 🙂

      Reply

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    Hi, I'm Paula!

    A baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.

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