Red Velvet Whoopie Pies: The Festive, Creamy Dessert That Steals Hearts

Picture this: two impossibly soft, deep red velvet cakes, hugging a cloud of the creamiest, tangiest cream cheese filling. They’re handheld, they’re shareable (or not!), and they’re dressed in a sprinkle of love for the most romantic day of the year. These Red Velvet Whoopie Pies are not just a dessert; they’re a Valentine’s Day experience.

They capture all the iconic flavor of a classic red velvet layer cake but in a fun, portable, and utterly adorable form. The first time I brought a platter of these to a Galentine’s party, they vanished in minutes, with everyone begging for the recipe. They’re that magical combination of nostalgic and spectacular, and today, I’m sharing every secret to help you create your own sweet, heart-stealing moment.

WHY THESE RED VELVET WHOOPIE PIES ARE THE PERFECT VALENTINE’S TREAT

These Red Velvet Whoopie Pies are the ultimate Valentine’s dessert for so many brilliant reasons.

• First, they’re surprisingly simple to make, no layer cake stress, no fussy decorating skills required.
• Second, their vibrant red color is an instant celebration, making them as beautiful as they are delicious.
• Third, the texture is pure magic: the cakes are tender and moist, thanks to a touch of buttermilk, and the filling is luxuriously smooth and balanced.
• Finally, they’re incredibly versatile. Package them in a cute box for a heartfelt gift, stack them on a platter for a party, or enjoy them as a cozy, romantic treat at home.

This easy Red Velvet Whoopie Pies recipe is your shortcut to creating edible joy.

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WHAT YOU’LL NEED FOR THE PERFECT WHOOPIE PIES

Gather these simple ingredients for a dessert that’s far greater than the sum of its parts.

For the Red Velvet Cakes:

• 2 cups all-purpose flour, spooned and leveled.
• ¼ cup unsweetened cocoa powder (use natural, not Dutch-process).
• 1 tsp baking soda.
• ½ tsp salt.
• ½ cup (1 stick) unsalted butter, softened to room temperature.
• 1 cup packed light brown sugar.
• 1 large egg, at room temperature.
• 1 tsp pure vanilla extract.
• 1 cup buttermilk, at room temperature.
• 1 tbsp red gel food coloring. Gel coloring gives a vibrant, true red without thinning the batter.

For the Cream Cheese Filling:

• ½ cup (1 stick) unsalted butter, softened to room temperature.
• 4 oz full-fat cream cheese, softened to room temperature.
• 2 cups powdered sugar, sifted.
• 1 tsp pure vanilla extract.
• A pinch of salt.

THE TOOLS YOU’LL NEED

You’ll need a stand mixer or hand mixer, two baking sheets, parchment paper, a medium bowl for dry ingredients, a scoop (about 1.5 tbsp) for even cakes, and a piping bag (or a zip-top bag with the corner snipped) for the filling.

STEP-BY-STEP: HOW TO MAKE THESE FESTIVE WHOOPIE PIES

Follow these simple steps for picture-perfect, delicious whoopie pies every time.

MAKE THE RED VELVET CAKES

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. In the bowl of your stand mixer, cream the softened butter and brown sugar together on medium speed for 2-3 minutes, until light and fluffy. Beat in the egg and vanilla until combined.

With the mixer on low, add about one-third of the dry ingredients, then half of the buttermilk, repeating and ending with the dry ingredients. Add the red gel food coloring and mix just until the batter is uniformly a deep red. Do not overmix.

SCOOP AND BAKE

Using a small cookie scoop (about 1.5 tablespoons), drop rounded mounds of batter onto the prepared baking sheets, spacing them about 2 inches apart. They will spread slightly. Bake for 10-12 minutes, or until the tops spring back lightly when touched. Let the cakes cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

PREPARE THE CREAM CHEESE FILLING

While the cakes cool, make the filling. In a clean mixer bowl, beat the softened butter and cream cheese together on medium speed until completely smooth and lump-free, about 2 minutes. Gradually add the sifted powdered sugar, beating on low until incorporated, then increase speed to high and beat for 1-2 minutes until fluffy. Beat in the vanilla and salt.

ASSEMBLE THE WHOOPIE PIES

Match the cooled cakes into pairs of similar size. Transfer the cream cheese filling to a piping bag fitted with a large round tip (or a zip-top bag with a corner snipped). Pipe a generous dollop of filling onto the flat side of one cake in each pair. Gently press the matching cake on top to form a sandwich. Repeat with all pairs.

TIPS AND TRICKS FOR PERFECT WHOOPIE PIES

• Room Temperature is Key: Ensure your butter, egg, buttermilk, and cream cheese are truly at room temperature for a smooth batter and lump-free filling.
• Use Gel Food Coloring: Liquid food coloring will thin the batter and won’t provide the same vibrant, Valentine’s-red hue.
• Don’t Overbake: The cakes should be soft and springy. Overbaking will make them dry. They will firm up as they cool.
• Chill for Neater Slices: For the cleanest presentation when serving, you can chill the assembled whoopie pies for 30 minutes before serving.

VARIATIONS YOU’LL ACTUALLY TRY

• Chocolate Dipped: Dip half of each assembled whoopie pie in melted white or dark chocolate and sprinkle with Valentine’s sprinkles.
• Heart-Shaped: Use a heart-shaped cookie cutter to trim the cakes after they bake (but before filling) for a literal Valentine’s shape.
• Raspberry Cream Cheese: Add 2 tablespoons of seedless raspberry jam to the filling for a fruity twist.

MAKE-AHEAD, STORAGE & FREEZING

This Red Velvet Whoopie Pies recipe is great for planning ahead. The unfilled cakes can be stored in an airtight container at room temperature for 1 day, or frozen for up to 1 month. The filling can be made and refrigerated for up to 3 days; let it come to room temperature and re-whip before using. Assembled whoopie pies should be stored in an airtight container in the refrigerator for up to 3 days. They can also be frozen, well-wrapped, for up to 1 month. Thaw in the refrigerator.

TROUBLESHOOTING COMMON QUESTIONS

• “My cakes spread too much.” Your butter may have been too warm, or the batter was overmixed. Ensure ingredients are at room temperature, not warm, and mix just until combined.
• “My filling is runny.” This usually means the butter or cream cheese was too soft. Pop the filling bowl in the fridge for 15-20 minutes to firm up, then re-whip.
• “The color isn’t red enough.” Gel food coloring is essential. Don’t be shy, you need a full tablespoon for that classic, bold red velvet look.

HOW TO SERVE YOUR VALENTINE’S CREATION

Serve these whoopie pies slightly chilled or at room temperature. Arrange them on a beautiful platter dusted with powdered sugar or red sprinkles. They’re perfect with a glass of cold milk, a cup of coffee, or even as a sweet ending to a romantic dinner. Package them in clear cellophane bags tied with a ribbon for a heartfelt homemade gift.

A QUICK NUTRITION NOTE

This is a celebratory, indulgent dessert. For a slight variation, you can use reduced-fat cream cheese, but the filling will be less rich and stable.

MY STORY: A SWEET VALENTINE’S TRADITION

I started making these Red Velvet Whoopie Pies years ago as a fun alternative to a complicated cake for a Valentine’s Day potluck. They were such a hit that they’ve become my non-negotiable February tradition. There’s something so joyful about their bright color and creamy center that just feels like love. Making them with my kids, wrapping them up for friends, it’s a recipe that creates sweet memories, and that’s the best kind of dessert.

FINAL CHECKLIST BEFORE YOU BAKE

• Butter, egg, buttermilk, and cream cheese are at room temperature.
• Oven is preheated to 350°F (175°C).
• Baking sheets are lined with parchment.
• Gel food coloring is ready.
• Cakes are completely cool before filling.

FREQUENTLY ASKED QUESTIONS

Can I make these whoopie pies without buttermilk?

Yes, you can make a quick buttermilk substitute: mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for 5 minutes before using.

Can I use a different filling?

Absolutely! A classic marshmallow fluff filling or vanilla buttercream would also be delicious, but the cream cheese is the classic pairing.

How can I make these ahead for Valentine’s Day?

Bake the cakes and make the filling up to 2 days in advance. Store cakes at room temperature and filling in the fridge. Assemble the day you plan to serve them for the best texture.