Tasty Heart-Shaped Red Velvet Whoopie Pies

Red velvet has always held a special place in my heart. There’s something so fun about taking classic treats and giving them a Valentine’s Day twist. These heart-shaped whoopie pies are perfect for sharing with the people you care about, and they’re easier to make than you might think.

I started making these little sandwich cookies when my kids were small, and they’ve become our go-to February tradition. The best part is you can make the cookies and filling ahead of time, then assemble them whenever you’re ready. No last-minute baking stress when you’re trying to spread the love.

Whether you’re planning a classroom party, a romantic dessert, or just want to make someone smile, these red velvet whoopie pies check all the boxes. They’re soft, creamy, and just the right amount of sweet. Plus, who can resist anything heart-shaped?

What Kind of Cocoa Powder Should I Use?

For red velvet whoopie pies, natural unsweetened cocoa powder is your best bet. Dutch-process cocoa powder can work too, but natural cocoa powder reacts better with the baking soda in this recipe and helps create that classic red velvet color we’re looking for. The main thing to remember is to avoid hot cocoa mix or any sweetened cocoa products – these have added sugars and other ingredients that will throw off the recipe. Just look for “100% cocoa” or “unsweetened cocoa powder” on the label, and you’ll be good to go. If you’re storing an opened container of cocoa powder, keep it in an airtight container in a cool, dark place, and it’ll stay fresh for about a year.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this recipe:

• Buttermilk: No buttermilk? Mix ½ cup regular milk with 1½ teaspoons of lemon juice or white vinegar. Let it sit for 5 minutes before using.
• Red food coloring: You can use natural alternatives like beet powder (2-3 tablespoons) or beet juice (reduce other liquid slightly). The color won’t be as bright, but it works!
• Cream cheese: For the filling, mascarpone cheese makes a good substitute. Or try using all butter for a traditional buttercream – just increase the butter to ½ cup total.
• Cocoa powder: Dutch-process or natural cocoa powder both work here. Just don’t skip it – it’s key for that classic red velvet taste!
• Brown sugar: Out of brown sugar? Mix ⅓ cup white sugar with 2 teaspoons molasses. Or just use all white sugar – the texture will be slightly different but still good.
• Vanilla extract: You can use vanilla bean paste (same amount) or half the amount of vanilla powder. In a pinch, almond extract works too, but use just ¼ teaspoon as it’s stronger.

Watch Out for These Mistakes While Baking

The biggest challenge when making red velvet whoopie pies is achieving the perfect consistency – too much liquid from the food coloring can make your batter runny, so start with just a few drops and gradually add more until you reach your desired color. Getting the right texture is crucial, so avoid overmixing the batter once you’ve added the flour mixture, as this can lead to tough, chewy cookies instead of soft, cake-like ones. When it comes to the filling, make sure your cream cheese and butter are truly at room temperature before mixing, otherwise you’ll end up with lumpy frosting – and nobody wants that! For perfectly shaped hearts, pipe the batter onto parchment paper using a consistent pressure and pull the tip slightly to create the point at the bottom of each heart. Let the cookies cool completely before adding the filling, or you’ll end up with a melted mess that slides right off.

What to Serve With Whoopie Pies?

These sweet red velvet treats pair perfectly with a cold glass of milk or a hot cup of coffee or tea for an afternoon pick-me-up. Since whoopie pies are pretty rich on their own, I like to keep the beverages simple and let the dessert be the star. For a fun dessert spread, you can serve these alongside some fresh berries or chocolate-covered strawberries to play up the Valentine’s Day theme. If you’re hosting a party, try setting up a hot chocolate bar with these whoopie pies as the featured treat – the combination of warm cocoa and cream cheese-filled cookies is always a crowd-pleaser!

Storage Instructions

Keep Fresh: These heart-shaped treats stay best when kept in an airtight container in the fridge. Place a piece of parchment paper between layers to prevent sticking. They’ll keep their charm for up to 5 days, though they’re usually so good they disappear much faster!

Freeze: Want to prep these cuties ahead? You can freeze them for up to 2 months! Just wrap each whoopie pie individually in plastic wrap, then place them in a freezer-safe container. The cream cheese filling holds up surprisingly well in the freezer.

Thaw: When you’re craving one of these red velvet beauties from the freezer, just transfer them to the fridge overnight. Let them sit at room temperature for about 30 minutes before serving – this helps the filling become perfectly creamy again. If they’re just coming from the fridge, 15 minutes at room temp does the trick.

Preparation Time	30-45 minutes
Cooking Time	10-15 minutes
Total Time	40-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 2500-2800
• Protein: 25-30 g
• Fat: 150-170 g
• Carbohydrates: 300-320 g

Ingredients

• 1 ½ cups flour
• ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 3 tbsp cocoa powder
• ½ cup unsalted butter
• ½ cup white sugar
• 1/3 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• ½ cup buttermilk
• Red food coloring
• 4 oz softened cream cheese
• 3 tbsp softened unsalted butter
• 2 to 3 cups powdered sugar
• ½ tsp vanilla extract

Step 1: Prepare the Parchment Paper and Dry Ingredients

Start by creating a heart stencil using cardstock.

Trace multiple hearts onto a piece of parchment paper.

Flip the parchment over so that the pencil lines are on the bottom, using the hearts as a guideline for piping the batter later.

In a separate bowl, combine 1½ cups of flour, ½ tsp of baking powder, ½ tsp of baking soda, ¼ tsp of salt, and 3 tbsp of cocoa powder.

Whisk these dry ingredients together until well combined.

Step 2: Mix the Wet Ingredients

In a large bowl, beat together ½ cup of unsalted butter, ½ cup of white sugar, and ⅓ cup of brown sugar until well combined and fluffy.

Add 1 egg and 1 tsp of vanilla extract to the mixture, whisking until everything is fully incorporated and smooth.

Step 3: Combine Ingredients and Color the Batter

Gradually add the dry ingredients to the wet mixture in two parts, gently folding to combine.

Once partially mixed, add ½ cup of buttermilk and fold until absorbed.

Continue with the remaining dry ingredients, then add the rest of the buttermilk, folding until the batter is smooth with no streaks remaining.

Add red food coloring to achieve your desired shade of red, mixing until the color is fully incorporated.

Step 4: Pipe and Bake the Whoopie Pies

Transfer the batter into a pastry bag with the corner cut off for easier piping.

Pipe the batter onto the prepared parchment paper, following the heart outlines.

Bake the whoopie pies at 350°F (180°C) for 10 minutes.

Once baked, allow them to cool completely on a cooling rack.

Step 5: Prepare the Cream Cheese Frosting

In a bowl, beat together 4 oz of softened cream cheese and 3 tbsp of softened unsalted butter until the mixture is smooth and creamy.

Gradually add 2 to 3 cups of powdered sugar and ½ tsp of vanilla extract, whipping on high speed until the frosting is light and airy.

Step 6: Assemble the Whoopie Pies

Transfer the cream cheese frosting into a pastry bag.

Pipe frosting onto one half of each cooled whoopie pie.

Sandwich the frosted side with another whoopie pie half, pressing gently to ensure they stick together.

Repeat the process for all the pies.

Enjoy your delicious heart-shaped whoopie pies!