Moist Homemade Red Velvet Whoopie Pies

I never had red velvet whoopie pies until I moved away for college. Growing up, my mom was all about traditional chocolate chip cookies and vanilla cupcakes. The first time I tried one at a local bakery, I couldn’t believe what I’d been missing.

These days, whenever I make these soft, cream-filled treats at home, they disappear faster than I can say “whoopie pie.” My kids hover around the kitchen counter, waiting for them to cool down enough to eat. And honestly? They’re way easier to make than you might think – even if you’re not exactly a baking expert.

What Kind of Cocoa Powder Should I Use?

For red velvet whoopie pies, natural unsweetened cocoa powder is your best bet. Dutch-processed cocoa powder isn’t recommended here since it can affect how the baking soda works in the recipe, and we want that perfect rise and texture. Natural cocoa powder has a lighter color and slightly acidic taste that works perfectly with the buttermilk to create that classic red velvet flavor. When measuring your cocoa powder, try to avoid packing it into the measuring cup – instead, lightly spoon it in and level it off with a straight edge for the most accurate measurement. If you notice any lumps in your cocoa powder, a quick sift before mixing will help ensure your whoopie pies turn out smooth and even.

Options for Substitutions

Let’s talk about some handy swaps you can make for these whoopie pies:

• Buttermilk: No buttermilk? Mix 3/4 cup regular milk with 2 teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Red food coloring: You can use gel food coloring instead of liquid (use 1-2 teaspoons), or try natural alternatives like beet powder (2-3 tablespoons), though the color won’t be as bright.
• Cream cheese: For the filling, you can use mascarpone cheese as a substitute. If you’re not a cream cheese fan, try a vanilla buttercream instead – just skip the cream cheese and use all butter.
• All-purpose flour: Cake flour can work here too – use 2 1/2 cups for a lighter texture. But don’t use whole wheat flour as it will make the cookies too dense.
• Confectioners’ sugar: If you’re out, blend regular granulated sugar in a food processor until powdery. Use the same amount as called for in the recipe.

Watch Out for These Mistakes While Baking

The biggest challenge when making whoopie pies is achieving the right consistency – if your butter isn’t properly softened to room temperature (about 65-67°F), your cookies won’t cream properly and could end up dense or uneven. A common mistake is overmixing the batter once you’ve added the flour, which can lead to tough, chewy cookies instead of the soft, cake-like texture we’re after – mix just until the flour disappears. For perfectly shaped whoopie pies, use a piping bag or cookie scoop to portion the batter, as spooning it can result in uneven sizes that won’t match up well when sandwiched. When it comes to the filling, make sure both your butter and cream cheese are at the same temperature before mixing, otherwise you’ll end up with lumpy cream cheese frosting that’s difficult to spread.

What to Serve With Whoopie Pies?

These red velvet whoopie pies are perfect for serving alongside a cold glass of milk or a hot cup of coffee – they’re basically begging to be dunked! If you’re setting up a dessert table, try pairing them with other handheld treats like chocolate chip cookies or brownies for a nice variety of textures and flavors. Since whoopie pies are pretty rich, I like to balance them out with some fresh berries on the side – strawberries and raspberries work especially well with the red velvet flavor. For a fun party presentation, you can arrange them on a tiered cake stand with some mint leaves for decoration.

Storage Instructions

Keep Fresh: These red velvet whoopie pies stay best when kept in an airtight container in the fridge. Place a piece of parchment paper between layers to prevent them from sticking together. They’ll keep their soft, cake-like texture for up to 5 days, though they’re usually so good they don’t last that long in my house!

Freeze: Want to save some for later? You can freeze these treats for up to 2 months! Just wrap each whoopie pie individually in plastic wrap, then place them in a freezer bag. This way, you can grab one whenever you’re craving something sweet.

Thaw & Serve: When you’re ready to enjoy a frozen whoopie pie, just move it to the fridge the night before. Let it come to room temperature for about 30 minutes before eating – this helps the cream cheese filling become perfectly creamy again. Trust me, it’s worth the wait!

Preparation Time	20-30 minutes
Cooking Time	9-11 minutes per batch
Total Time	50-80 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4500
• Protein: 40-50 g
• Fat: 220-250 g
• Carbohydrates: 500-550 g

Ingredients

• 2 1/4 cups all-purpose flour (295 g)
• 1/4 cup unsweetened cocoa powder (30 g)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup buttermilk (180 ml)
• 1 tablespoon red liquid food dye
• 3/4 cup butter (170 g), room temperature
• 1 cup granulated sugar (200 g)
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup butter (113 g), room temperature (for filling)
• 8 oz cream cheese (230 g), room temperature
• 1 teaspoon pure vanilla extract (for filling)
• 3 cups confectioners’ sugar (350 g), sifted

Step 1: Prepare Baking Sheets and Preheat Oven

Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.

Line two baking sheets with parchment paper or lightly grease them to prevent the cookies from sticking.

Step 2: Mix Dry and Wet Ingredients Separately

In a bowl, sift together 2 1/4 cups (295 g) of all-purpose flour, 1/4 cup (30 g) of unsweetened cocoa powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.

Set this dry ingredient mixture aside.

In a separate bowl, combine 3/4 cup (180 ml) of buttermilk with 1 tablespoon of red liquid food dye, stirring well.

Set this buttermilk mixture aside as well.

Step 3: Cream Butter and Sugar, Then Add Egg and Vanilla

Using a stand mixer with a paddle attachment or an electric mixer, beat 3/4 cup (170 g) of room-temperature unsalted butter until it’s creamy.

Add 1 cup (200 g) of granulated sugar to the butter and beat until the mixture is light and fluffy, which should take about 2 minutes.

Scrape down the sides of the bowl as needed.

Add 1 large room-temperature egg and 1 teaspoon of pure vanilla extract to the mixture, beating until everything is well incorporated.

Step 4: Combine All Ingredients to Create Batter

Gradually add the sifted dry ingredients to the butter mixture alternately with the buttermilk mixture, starting and ending with the dry ingredients.

Mix just until everything is combined to form a smooth batter.

Step 5: Portion and Bake Cookies

Using an ice cream scoop or a tablespoon, drop about 1 tablespoon of batter onto the prepared baking sheets, ensuring they are spaced about 2 inches apart.

Smooth out any peaks on the cookies with wet fingers.

Bake the cookies in the preheated oven for 9 to 11 minutes, or until they are springy to the touch.

Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.

Step 6: Make the Cream Cheese Filling and Assemble

For the cream cheese filling, beat 1/2 cup (113 g) of room-temperature butter until creamy.

Add 8 oz (230 g) of room-temperature cream cheese to the butter and beat until smooth.

Mix in 1 teaspoon of pure vanilla extract.

Gradually incorporate 3 cups (350 g) of sifted confectioners’ sugar, mixing on low speed until combined.

To assemble the whoopie pies, place a generous amount of the filling in the center of one cookie, then gently press another cookie on top to form a sandwich.

Step 7: Decorate and Store

For decoration, thin out some of the remaining cream cheese filling with a little milk or cream until it’s thinned enough to be piped.

Transfer the thinned filling to a piping bag and pipe decorative squiggles on top of each whoopie pie.

Store the assembled whoopie pies in the refrigerator for several days to keep them fresh.