A delightful twist on classic red velvet cake, these whoopie pies are soft, festive, and irresistibly creamy—perfect for any celebration!

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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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 for 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 and serve or store as directed.

Use gel food coloring for more vibrant red color.
Don’t overmix the batter to prevent flat pies.
Use milk and vinegar as a buttermilk substitute if needed.
Store in an airtight container in the fridge up to a week or freeze for 2 months.
Scale the recipe up easily for parties.