Name: Red Velvet Whoopie Pies with Cream Cheese Filling
Prep time: 10 min
Cook time: 12 min
Total time: 52 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; ¼ cup unsweetened natural cocoa powder; 1 teaspoon baking soda; ½ teaspoon salt; ½ cup (1 stick) unsalted butter, room temperature; 1 cup light brown sugar; 1 large egg, room temperature; 1 teaspoon vanilla extract; ¾ cup buttermilk, room temperature; 1 teaspoon gel red food coloring; 1 cup (8 oz) block-style cream cheese, room temperature; ¼ cup unsalted butter, room temperature; 2 cups confectioners’ sugar, sifted; ½ teaspoon vanilla extract; Pinch of salt

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A delightful twist on classic red velvet cake, these whoopie pies are soft, festive, and irresistibly creamy. They’re the perfect handheld treat for any celebration!

Red Velvet Whoopie Pies with Cream Cheese Filling

Why You’ll Love This Recipe

I adore how these whoopie pies are a fun, sandwich-style dessert that’s easy to grab and share. The pillowy soft red velvet “cakes” paired with tangy, smooth cream cheese filling create an irresistible texture and flavor combo. Plus, making these feels so much faster and simpler than baking a full cake—under an hour from start to finish!

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whoopie Pies:

2 cups all-purpose flour
¼ cup unsweetened natural cocoa powder
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, room temperature
1 cup light brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
¾ cup buttermilk, room temperature
1 teaspoon gel red food coloring

Cream Cheese Filling:

1 cup (8 oz) block-style cream cheese, room temperature
¼ cup unsalted butter, room temperature
2 cups confectioners’ sugar, sifted
½ teaspoon vanilla extract
Pinch of salt

directions

Preheat the oven to 350 °F and line a baking sheet with parchment paper.
In a bowl, whisk together flour, cocoa, baking soda, and salt—set aside.
Beat butter and brown sugar until light and fluffy. Add egg, vanilla, and red food coloring; mix until combined.
Stir in buttermilk (the batter may look slightly curdled).
Add dry ingredients, mixing just until everything comes together.
Scoop about 1½ tablespoons of dough per whoopie cake onto the baking sheet, spacing them 2 inches apart. Bake 10–12 minutes until soft and slightly springy. Cool completely.
For the filling: beat cream cheese and butter until creamy. Add confectioners’ sugar, vanilla, and salt; mix until smooth.
Match pairs of cooled cakes by size. Pipe filling onto one cake and gently sandwich with its partner. Repeat with the rest.

Servings and timing

Yield: 12 sandwiches
Prep: 10 minutes
Cook: 12 minutes
Cooling: ~30 minutes
Total: ~52 minutes

Variations

Heart-shaped cakes: I like to pipe the batter into heart shapes for Valentine’s Day or special occasions.
Alternative fillings: Sometimes I swap cream cheese for vanilla or chocolate buttercream, or even marshmallow fluff.
Mini whoopie pies: I use a small scoop for bite-sized versions and bake for about 8 minutes.
Double the batch: This recipe scales up easily if I need more for a crowd.

storage/reheating

I store my whoopie pies in an airtight container in the fridge for up to one week, separating the layers with parchment paper. For longer storage, I wrap each one individually and freeze them for up to 2 months. I just thaw them in the fridge overnight before serving.

FAQs

What can I use instead of buttermilk?

I mix ¾ cup milk with 2 teaspoons white vinegar or lemon juice and let it sit for 10 minutes before using it as a substitute.

Why did my whoopie pies come out flat?

That usually happens if I over-mix the batter or if the baking soda isn’t fresh. I make sure to mix just until combined.

Is gel or liquid food coloring better?

I prefer using gel food coloring because it’s more concentrated and gives a stronger color. If I only have liquid, I just use a bit more.

Can I make the batter or filling ahead?

Yes, I refrigerate the batter for up to 48 hours and the filling for up to a week. I bring them back to room temperature before baking or assembling.

Can I freeze whoopie pies?

Absolutely. I wrap them individually and freeze for up to 2 months. I let them thaw in the fridge overnight before enjoying.

Conclusion

These Red Velvet Whoopie Pies are one of my all-time favorites—a festive, fun, and flavor-packed dessert that’s surprisingly simple to bake. The rich red velvet cakes with creamy filling always draw compliments, and I love how portable they are for parties or gifting. I’m already planning my next batch—and I bet you will too!