Description
Red Velvet Whoopie Pies are soft, tender cake-like cookies sandwiched with a rich and creamy cream cheese frosting. These delightful treats combine the classic red velvet flavor with a smooth, sweet filling, making them perfect for parties or any special occasion. With a perfect balance of cocoa and vibrant red coloring, these whoopie pies are a delicious and visually striking dessert that everyone will love.
Ingredients
Scale
For the Cake:
- 3 cups all-purpose flour
- 6 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
- 1 ½ teaspoons baking soda
- ½ cup salted butter, softened
- 1 cup light brown sugar, packed
- â…“ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon red liquid or gel food coloring
- 1 cup buttermilk
For the Cream Cheese Frosting:
- ½ cup salted butter, softened
- 8 oz package cream cheese, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
Instructions
- Prepare the dry ingredients: In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, salt, and baking soda. This will ensure the dry ingredients are evenly combined for a consistent cake texture.
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter with the light brown sugar and granulated sugar until the mixture is light and fluffy. This helps to incorporate air, creating a tender crumb in the cakes.
- Add eggs, vanilla, and food coloring: Beat in the eggs one at a time, followed by the vanilla extract and red food coloring, mixing each thoroughly. The red coloring will give the pies their signature vibrant red hue.
- Combine wet and dry ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which could make the cakes tough.
- Bake the whoopie pies: Preheat the oven to 350°F (175°C). Drop tablespoon-sized scoops of batter onto a lined baking sheet, spacing them about 2 inches apart. Bake for approximately 10 minutes or until the tops spring back when lightly pressed.
- Prepare the cream cheese frosting: While the cakes cool, beat the softened butter and cream cheese together until smooth and creamy. Gradually add the sifted powdered sugar, beating until fully combined and fluffy. Mix in the vanilla extract and heavy cream until the frosting reaches a spreadable consistency.
- Assemble the whoopie pies: Once the cakes have cooled completely, spread a generous amount of cream cheese frosting on the flat side of one cake, then sandwich it with another cake. Repeat with the remaining cakes and frosting.
Notes
- Ensure the butter and cream cheese are fully softened for smooth frosting.
- Use gel food coloring for a more vibrant color with less liquid added to the batter.
- Don’t overmix the batter to keep the whoopie pies soft and tender.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Let refrigerated whoopie pies come to room temperature before serving for best texture and flavor.
