Quick Cake Mix Red Velvet Whoopie Pies

Growing up, I thought red velvet cake was some fancy dessert that only bakeries could make. My mom would buy those gorgeous whoopie pies from our local shop, and I never imagined I could recreate them at home.

Turns out, I was making it way harder in my head than it needed to be. With a box of cake mix and a few simple ingredients, these red velvet whoopie pies come together in no time. And the best part? They taste just like the ones from the bakery – maybe even better because they’re fresh from your own kitchen.

What Kind of Red Velvet Cake Mix Should I Use?

Any brand of red velvet cake mix from your local grocery store will work well for these whoopie pies, but there are a few things to keep in mind. The most common brands like Betty Crocker, Duncan Hines, and Pillsbury all make good red velvet mixes that will give you that classic crimson color and cocoa flavor. If you’re looking to save a few dollars, store brands can work just fine too – just check that the mix includes cocoa powder in the ingredients list, as this is what gives red velvet its signature taste. For the best results, pick a fresh box of cake mix that isn’t near its expiration date, as older mixes can sometimes lose their leavening power and affect how well your whoopie pies rise.

Options for Substitutions

Need to make some swaps for these whoopie pies? Here are some helpful substitutions:

• Red velvet cake mix: While red velvet gives these whoopie pies their classic look and taste, you can use any cake mix flavor you like – chocolate, vanilla, or even strawberry work well. Just know the color and flavor will be different!
• Vegetable oil: You can swap the vegetable oil with melted butter (same amount), applesauce (for a lighter version), or canola oil. If using applesauce, your whoopie pies might be a bit more dense and cake-like.
• Eggs: For each egg, you can use either 1/4 cup unsweetened applesauce, 1 mashed banana, or a flax egg (1 tablespoon ground flax mixed with 3 tablespoons water). Keep in mind these substitutes might change the texture slightly.
• Cream cheese frosting: Not a fan of cream cheese frosting? Try vanilla buttercream, chocolate frosting, or even marshmallow fluff. Just make sure whatever frosting you use is thick enough to hold the cookies together.
• Vanilla essence: You can skip it if you don’t have it, or try almond extract for a different flavor (use half the amount as it’s stronger).

Watch Out for These Mistakes While Baking

The biggest challenge when making whoopie pies is getting the cookie portions to bake evenly – using a cookie scoop or piping bag ensures consistent sizing, which helps them bake at the same rate and match up perfectly when sandwiched together.

Temperature control is crucial: overmixing the batter or baking at too high a temperature can lead to flat, spread-out cookies instead of the classic domed shape we’re looking for – mix just until combined and stick to 350°F (175°C) for best results.

Many bakers rush to fill their whoopie pies while they’re still warm, but this causes the cream cheese filling to melt and ooze out the sides – let your cookies cool completely on a wire rack before assembling, and chill the filling for about 30 minutes so it’s firm enough to pipe.

For the perfect texture, avoid overbaking – the cookies should spring back slightly when touched but still feel soft, as they’ll continue to set while cooling.

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 – the combination just hits different! Since these treats are pretty rich and sweet, I like to balance them out with some fresh berries on the side, especially raspberries or strawberries which complement the red velvet flavor. For a fun dessert spread, try placing these whoopie pies on a platter with some other small treats like chocolate-covered strawberries or mini chocolate chips cookies. If you’re serving these at a party, a scoop of vanilla ice cream on the side takes them to a whole new level of yummy!

Storage Instructions

Keep Fresh: These red velvet whoopie pies stay best in an airtight container in the fridge for up to 5 days. I like to place a piece of wax paper or parchment between layers to prevent them from sticking together. The cream cheese filling means they need to stay cool!

Freeze: 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 or container. This way, you can grab one whenever you’re craving something sweet.

Serve: When you’re ready to enjoy a frozen whoopie pie, let it thaw in the fridge overnight or at room temperature for about 30 minutes. They taste just as good as fresh ones – the cake stays soft and the filling maintains its creamy texture.

Make Ahead: You can make the cake parts ahead of time and freeze them unfilled for up to 3 months. When you’re ready to serve, just thaw them and add fresh cream cheese filling. This is super handy for parties or when you want to prep in advance!

Preparation Time	10-15 minutes
Cooking Time	10-12 minutes
Total Time	20-30 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 2200-2400
• Protein: 20-25 g
• Fat: 100-110 g
• Carbohydrates: 320-350 g

Ingredients

• 1 package red velvet cake mix
• 1/2 cup water
• 1/2 cup oil from vegetables
• 3 large eggs
• 1 teaspoon vanilla essence
• Cream cheese icing

Step 1: Prepare for Baking

Preheat your oven to 350 degrees Fahrenheit.

While the oven is heating, line two or three cookie trays with parchment paper and set them aside.

This will ensure your cookies do not stick and makes cleanup easy.

Step 2: Make the Cookie Batter

In a large mixing bowl, combine the first 5 ingredients as specified in your recipe.

Use a whisk to blend the ingredients together until you have a smooth batter.

Make sure there are no lumps for the best cookie texture.

Step 3: Portion and Bake the Cookies

Using a tablespoon, drop heaping spoonfuls of the batter onto the prepared cookie sheets.

Ensure there is at least a 2-inch space between each cookie to allow room for spreading as they bake.

Bake the cookies in the preheated oven for 10-12 minutes or until they are set and lightly golden.

Once done, remove them from the oven and let them cool completely on a wire rack.

Step 4: Assemble the Cookie Sandwiches

Once the cookies are completely cooled, it’s time to create the sandwiches.

Spread 1-2 tablespoons of frosting on the flat side of one cookie.

Top with another cookie to form a sandwich.

Repeat this process with the remaining cookies.

Serve and enjoy your homemade cookie sandwiches!