Description
Delight in these classic Red Velvet Whoopie Pies featuring soft, cocoa-infused red velvet cakes sandwiched with a smooth and tangy cream cheese filling. Perfectly portioned for sharing, these treats combine the nostalgic charm of whoopie pies with the signature flavors of red velvet cake.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
Cream Cheese Filling
- 8 oz cream cheese, softened
- 2 cups powdered sugar
Instructions
- Preheat Oven and Prepare Baking Sheets: Begin by heating your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent the whoopie pies from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In another large bowl, mix the granulated sugar and vegetable oil thoroughly. Add eggs one at a time, beating well after each addition. Then stir in the buttermilk and red food coloring until the mixture is smooth and evenly colored.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients. Stir gently until just combined to avoid overmixing, which can make the cakes tough.
- Portion Batter and Bake: Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about two inches apart to allow room for spreading. Bake the cakes for 10-12 minutes or until they spring back when lightly touched.
- Cool the Cakes: Remove the baking sheets from the oven and let the cakes cool completely on a wire rack. This step is crucial so the filling doesn’t melt when applied.
- Prepare the Cream Cheese Filling: In a mixing bowl, beat the softened cream cheese with powdered sugar until the mixture is smooth and creamy.
- Assemble Whoopie Pies: Once the cakes have cooled, spread or pipe the cream cheese filling onto the flat side of one cake and sandwich with another. Repeat until all cakes are filled.
Notes
- Make sure the cream cheese is at room temperature before mixing to achieve a smooth filling.
- Space the batter adequately on the baking sheet to prevent the cakes from spreading into each other.
- Store assembled whoopie pies in the refrigerator to keep the filling fresh.
- For a less sweet filling, reduce powdered sugar by 1/4 cup.
- If you don’t have buttermilk, you can substitute with 1 cup milk plus 1 tablespoon vinegar or lemon juice, let it sit for 5 minutes.
