These red velvet whoopie pies turn the classic Southern cake into a two bite treat you can eat with one hand.
Two soft, cocoa kissed cake rounds hug a thick layer of tangy cream cheese filling in every single bite.
I started making this red velvet whoopie pies recipe for a friend’s birthday a few years back, and it never left my regular baking rotation.
The color alone stops people mid conversation, and the cream cheese filling seals the deal.
You get all the flavor of a red velvet cake with none of the fuss of layering, frosting, or slicing clean pieces.
Just mix, pipe, bake, fill, and you are done.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 10 minutes |
| Chill Time | 30 minutes |
| Total Time | 1 hour 5 minutes |
| Servings | 18 whoopie pies |
| Difficulty Level | Easy |
Why You’ll Love This Red Velvet Whoopie Pies Recipe
This recipe hits that sweet spot between cake and cookie, so you get the soft crumb of red velvet cake without needing a fork or plate.
The cream cheese filling is thick enough to hold its shape but still soft enough to squish slightly with every bite.
It is also a forgiving recipe for beginner bakers. There is no layering, no leveling cake rounds, and no complicated piping technique required, just simple drop cookies with a generous scoop of filling in between.
- Soft, cake like texture with a rich cocoa undertone
- Tangy cream cheese filling that balances the sweetness
- No cake pans, layering, or crumb coating required
- Freezer friendly, so you can make a big batch ahead
- A guaranteed showstopper for Valentine’s Day, Christmas, or any potluck table
If red velvet is your thing, you will also want to bookmark my red velvet cake for when you want the full layered version.
Ingredients
You likely already have most of these ingredients in your pantry and fridge.
The two items worth being picky about are the cocoa powder and the food coloring, since both directly affect the color and flavor of the finished cookies.
For the whoopie pie cookies:
- 2 1/2 cups (300g) all purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons red gel food coloring
- 1 teaspoon distilled white vinegar
- 1 cup (240ml) buttermilk, room temperature
For the cream cheese filling:
- 8 oz (225g) block style cream cheese, softened
- 1/2 cup (115g) unsalted butter, softened
- 3 to 3 1/2 cups (360 to 420g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of fine salt
Read Also: Classic Carrot Cake With Cream Cheese Frosting
Kitchen Equipment Needed
Nothing fancy is required here, but a few tools make the job faster and the results more consistent.
A stand mixer speeds up both the batter and the filling, and a proper cookie scoop keeps every whoopie pie the same size so your sandwiches match up evenly.
- Large mixing bowls
- Stand mixer or hand mixer
- Medium cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
- Piping bags and tips (or a large ziplock bag)
This same setup works well for my gingerbread whoopie pies, so it is worth keeping these tools handy through the holidays.
Recommended Products for This Recipe
These are a few products I personally reach for every time I make whoopie pies.
None of them are required, but each one solves a specific headache in this recipe, from uneven color to lopsided cookies.
1. Wilton Icing Colors Gel Food Coloring
Gel coloring gives you a true, deep red without watering down the batter the way liquid food coloring can.
A little goes a long way, and it mixes in smoothly with no streaking.
2. KitchenAid Stand Mixer
Creaming the butter and sugar properly is what gives these cookies their soft, cake like crumb, and a stand mixer does that far more evenly than mixing by hand.
It also makes whipping the cream cheese filling completely lump free.
3. OXO Good Grips Medium Cookie Scoop
Uniform scoops mean every cookie bakes at the same rate and every sandwich matches up neatly.
This scoop also has a spring release trigger, so you are not stuck scraping sticky batter off a spoon.
4. Ateco Disposable Piping Bags with Tip Set
Piping the filling gives you clean, even layers without the mess of a spoon and knife.
A wide round tip works best for this recipe, letting you pipe a thick swirl in seconds.
You might also enjoy: red velvet cupcakes if you want the same flavor profile in a different shape.
Step-by-Step Instructions: How to Make Red Velvet Whoopie Pies
1. Prep Your Pans and Dry Ingredients
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully combined and free of lumps.
- Set the dry ingredient bowl aside. You will add this in stages later, so keep it within reach.
2. Cream the Butter and Sugar
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium speed for 2 to 3 minutes, until pale and fluffy.
- Scrape down the sides of the bowl with a spatula halfway through to make sure everything mixes evenly.
- This step matters more than it looks. Properly creamed butter and sugar is what gives the finished cookies their light, cake like texture.
3. Add the Wet Ingredients
- Add the egg and vanilla extract to the butter mixture and beat until fully combined.
- Add the red gel food coloring and vinegar, then mix again until the batter turns a uniform, deep red with no streaks.
- If the color looks too pale for your liking, add a little more gel coloring, a half teaspoon at a time, until you reach the shade you want.
4. Combine Wet and Dry Ingredients
- With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk. Start and end with the flour mixture.
- Mix just until each addition is incorporated. Overmixing at this stage can make the cookies dense instead of soft.
- Scrape down the bowl one final time to make sure there is no unmixed flour hiding at the bottom.
5. Scoop and Bake the Cookies
- Using your medium cookie scoop, drop rounded portions of batter onto the prepared baking sheets, spacing them about 2 inches apart since they will spread slightly.
- Bake for 9 to 11 minutes, until the cookies spring back lightly when touched and no longer look wet in the center.
- Let the cookies cool on the baking sheet for 2 to 3 minutes, then transfer them to a wire rack to cool completely before filling. Filling warm cookies will melt the cream cheese mixture.
6. Make the Filling and Assemble
- While the cookies cool, beat the softened cream cheese and butter together until smooth and completely free of lumps.
- Add the powdered sugar one cup at a time, beating on low speed after each addition, then mix in the vanilla extract and salt.
- If the filling feels too soft to pipe, chill it in the refrigerator for 15 to 20 minutes before using.
- Match the cookies up by size, then pipe or spoon about 2 tablespoons of filling onto the flat side of one cookie and gently press a second cookie on top.
- Repeat with the remaining cookies until all the whoopie pies are assembled.
The technique here is nearly identical to how I fill my Red Velvet Cheesecake Recipe, just built for a handheld cookie instead of a full cake.
Tips for The Best Red Velvet Whoopie Pies
A few small habits make the difference between whoopie pies that hold together and ones that fall apart the second you pick them up.
Most of it comes down to temperature control, both for your ingredients and your finished cookies.
- Use room temperature butter, egg, and buttermilk so the batter comes together smoothly
- Weigh your flour with a kitchen scale instead of scooping, since packed flour leads to dense cookies
- Let the cookies cool completely before filling, or the cream cheese mixture will slide right off
- Chill the filling for 15 minutes if it feels too soft to pipe cleanly
- Use an offset spatula to spread the filling neatly if you are not using a piping bag
- Match cookies by size before filling so every sandwich sits flat
My strawberry buttercream frosting uses many of the same temperature tricks, so it is worth a look if you want more frosting confidence in general.
Serving Suggestions
These whoopie pies are rich enough to stand completely on their own, so a simple plate and a napkin is really all you need.
That said, a few pairings make them feel a little more special for parties or holidays.
- Serve alongside a mug of red velvet hot chocolate for a cozy winter dessert table
- Dust the tops lightly with powdered sugar for a simple, elegant finish
- Roll the exposed filling edges in mini chocolate chips or crushed freeze dried raspberries for texture
- Pack them individually in cupcake liners for a clean, giftable presentation
- Pair with fresh coffee or a glass of cold milk for an easy afternoon treat
Variations of Red Velvet Whoopie Pies
Once you have the base recipe down, it is easy to switch things up depending on the occasion.
Here are a few variations I have tried and loved.
- Swap the cream cheese filling for a marshmallow fluff and cream cheese blend for extra fluffiness
- Pipe the batter into heart shapes for Valentine’s Day using a large round piping tip
- Add white chocolate chips to the batter for pockets of extra sweetness
- Make mini versions using a small cookie scoop for bite sized party trays
- Roll the edges in crushed red velvet cake crumbs for a bakery style finish, similar to the topping I use on my Red Velvet Crinkle Cookies
Storage and Reheating
Because of the cream cheese filling, these whoopie pies need to be refrigerated rather than left out on the counter for extended periods.
They still taste great cold, so there is no real need to reheat them.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days
- Let them sit at room temperature for about 10 minutes before serving for the best texture
- Freeze unfilled cookies in a single layer, then transfer to a freezer bag for up to 2 months
- Freeze assembled whoopie pies individually wrapped for up to 1 month, then thaw in the fridge overnight
- Avoid microwaving, since it will melt the cream cheese filling instead of warming the cookie evenly
If you love make ahead desserts like this one, you will also want to try my red velvet cinnamon rolls, which freeze just as well before baking.
Nutritional Facts
These values are an estimate for one filled whoopie pie based on a batch of 18, and will vary depending on the exact brands and portion sizes you use.
| Nutrition (Per Whoopie Pie) | |
|---|---|
| Calories | 320 |
| Total Fat | 14g |
| Saturated Fat | 8g |
| Cholesterol | 45mg |
| Sodium | 210mg |
| Total Carbohydrates | 46g |
| Sugars | 34g |
| Protein | 3g |
For a lighter option, my pumpkin cupcakes with cream cheese frosting use a similar filling with a bit less sugar overall.
Health Benefits of Key Ingredients
This is a dessert first and foremost, so it is not meant to be a health food.
Still, a few of the ingredients bring more to the table than just sweetness.
- Cocoa powder contains flavanols, plant compounds linked to heart and blood vessel health
- Buttermilk provides calcium and protein, along with a naturally tangy flavor that needs less added sugar to balance
- Eggs contribute high quality protein along with vitamins B12 and D
- Cream cheese offers calcium and a small amount of protein per serving
- Vanilla extract contains trace antioxidants, though its main role here is flavor
For another treat that leans on similar pantry staples, take a look at my No Bake Cheesecake Recipe.
FAQs About Red Velvet Whoopie Pies
1. Can I make red velvet whoopie pies ahead of time?
Yes, you can bake the cookies up to 2 days ahead and store them in an airtight container at room temperature.
Make the filling and assemble the sandwiches the day you plan to serve them for the best texture.
2. Why did my whoopie pies turn out flat?
Flat cookies usually mean the butter and sugar were not creamed long enough, or the batter sat out too long before baking.
Make sure your baking soda is fresh, since it loses potency over time and directly affects how much the cookies rise.
3. Can I use natural food coloring instead of artificial red dye?
Yes, natural beet based or vegetable based food colorings work, though the shade will usually be a bit softer and more muted.
You may need to use more than you would with gel dye to reach a similar color.
4. Do I need a whoopie pie pan to make these?
No special pan is required for this recipe.
A standard baking sheet lined with parchment paper works perfectly, since the batter is thick enough to hold its shape as it bakes.
5. Can I freeze red velvet whoopie pies?
Yes, both the unfilled cookies and the fully assembled whoopie pies freeze well.
Wrap them tightly to prevent freezer burn, and thaw in the refrigerator overnight before serving.
For more tips like these, check out my carrot cake cupcakes, which use a nearly identical cream cheese filling.
Red Velvet Whoopie Pies
Ingredients
- 2 1/2 cups all purpose flour 300g
- 1/3 cup unsweetened cocoa powder 30g
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter 115g, softened
- 1 cup granulated sugar 200g
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 to 2 tablespoons red gel food coloring
- 1 teaspoon distilled white vinegar
- 1 cup buttermilk 240ml, room temperature
- 8 oz block style cream cheese 225g, softened
- 1/2 cup unsalted butter 115g, softened
- 3 to 3 1/2 cups powdered sugar 360-420g, sifted
- 1 teaspoon vanilla extract
- fine salt a pinch
Equipment
- Stand mixer or hand mixer A stand mixer speeds up both batter and filling
- Medium cookie scoop For uniform cookies that match up evenly
- Baking sheets
- Parchment paper
- Wire cooling rack
- Piping bags and tips (or large ziplock bag) For clean, even filling layers
- Large mixing bowls
- Offset spatula (optional) For spreading filling neatly
Method
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl until combined and free of lumps.
- Beat softened butter and granulated sugar in a stand mixer on medium speed for 2 to 3 minutes until pale and fluffy.
- Add egg, vanilla extract, red gel food coloring, and vinegar, then mix until the batter is a uniform deep red.
- With mixer on low, add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix just until incorporated.
- Drop rounded portions of batter onto prepared baking sheets using a medium cookie scoop, spacing them about 2 inches apart.
- Bake for 9 to 11 minutes until cookies spring back when touched. Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
- Beat softened cream cheese and butter together until smooth. Add powdered sugar one cup at a time, then mix in vanilla extract and salt.
- Match cookies by size, then pipe or spoon about 2 tablespoons of filling onto the flat side of one cookie and gently press a second cookie on top.
Nutrition
Notes
- Use room temperature butter, egg, and buttermilk so the batter comes together smoothly.
- Weigh your flour with a kitchen scale instead of scooping to avoid dense cookies.
- Let the cookies cool completely before filling, or the cream cheese mixture will slide right off.
- Chill the filling for 15 minutes if it feels too soft to pipe cleanly.
- Use an offset spatula to spread the filling neatly if you are not using a piping bag.
- Match cookies by size before filling so every sandwich sits flat.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days.
- Freeze unfilled cookies in a single layer, then transfer to a freezer bag for up to 2 months.
- Freeze assembled whoopie pies individually wrapped for up to 1 month, then thaw in the fridge overnight.
- Avoid microwaving to reheat, as it will melt the cream cheese filling unevenly.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
Red velvet whoopie pies are one of those desserts that always over deliver for how simple they are to make.
That soft, cocoa flecked cookie against the tangy cream cheese filling is a combination that never really gets old.
Give this recipe a try for your next celebration, or honestly, just because it is a Tuesday.
If you make them, I would love to hear how they turned out, so drop a comment below or share a photo so I can see your version.
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- Cinnamon Roll Frosting Without Cream Cheese
- Smores Cupcakes Recipe
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- Hot Chocolate With Marshmallows
- Hot Cocoa Overnight Oats Recipe
