Description
Soft, cake-like red velvet cookies sandwiched with a rich cream cheese filling for a classic, bakery-style whoopie pie.
Ingredients
- For the red velvet cakes:
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Large egg
- Vanilla extract
- Buttermilk
- Red food coloring
- White vinegar
- For the cream cheese filling:
- Cream cheese, softened
- Unsalted butter, softened
- Powdered sugar
- Vanilla extract
Instructions
- 1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- 2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
- 3. In a separate bowl, cream butter and sugar until light and fluffy, then beat in the egg and vanilla.
- 4. Mix in buttermilk, red food coloring, and vinegar until combined.
- 5. Gradually add dry ingredients to the wet mixture and mix just until smooth.
- 6. Scoop batter onto prepared baking sheets, spacing evenly, and bake until set.
- 7. Cool the cakes completely on a wire rack.
- 8. Beat cream cheese and butter until smooth, then add powdered sugar and vanilla until fluffy.
- 9. Spread or pipe filling onto the flat side of one cake and sandwich with another.
- 10. Serve immediately or chill briefly to set the filling.
Notes
- Do not overbake the cakes to keep them soft and tender.
- Gel food coloring gives the most vibrant red color.
- Whoopie pies can be stored refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 28g
- Sodium: 210mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: red velvet, whoopie pies, cream cheese, dessert, baking