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Two red velvet whoopie pies stacked on top of each other.

Red Velvet Whoopie Pies

  • Author: Deborah Harroun
  • Prep Time: 20 minutes
  • Cool Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baked
  • Cuisine: American


Any red velvet lovers will go crazy for these Red Velvet Whoopie Pies – two soft, cake-like red velvet cookies that are sandwiched with a dreamy, creamy filling. Perfect for snack time, or for any holiday celebration!




  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 2 tablespoons liquid red food coloring
  • 1 teaspoon vanilla
  • 1/2 cup butter, at room temperature
  • 1 cup brown sugar
  • 1 large egg


  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup granulated sugar
  • 1/2 cup butter, at room temperature
  • 1/2 cup solid vegetable shortening (such as Crisco)
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.
  2. In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, (or I like to use my liquid measuring cup), whisk the buttermilk, food coloring, and vanilla together.
  4. Place the butter and brown sugar in the bowl of a stand mixer (or use a large bowl with a hand mixer). Cream them together until light and fluffy, several minutes. Add in the egg and mix to combine.
  5. Add 1/3 of the flour mixture and mix until combined. Then pour in half of the buttermilk mixture, and mix again. Continue, adding 1/2 of the remaining flour, the remaining milk, then the remaining flour. Mix just until combined, then remove from the mixer and mix a few times with a spatula to make sure everything is incorporated.
  6. Use a 2 tablespoon cookie scoop* to scoop the dough onto the prepared baking trays, keeping them at least 2 inches apart.
  7. Bake, 1 tray at a time, until the cookies are set, about 12-14 minutes.
  8. Let the cookies cool completely.
  9. While the cookies and baking and cooling, whisk the flour and milk together in a small saucepan over medium heat. Cook, whisking constantly, until the mixture is thick, about 3 minutes. Remove from the heat and let this mixture cool completely.
  10. Once cool, place the sugar, butter, and vegetable shortening in a bowl and beat until fluffy and combined. Beat in the vanilla extract. Add the cooled flour mixture and continue to beat until light and fluffy. The sugar should be dissolved, so if you still fill sugar granules if you rub a bit of filling between your fingers, continue to beat it until smooth.
  11. Transfer the mixture to a piping bag** and refrigerate for 30 minutes.
  12. Turn half of the cookies upside down so that the flat side is up. Pipe the filling onto the flat sides of the cookies, then place another cookie on top, flat side down, to form your whoopie pies. 
  13. Store the cookies covered in the refrigerator.

Recipe Notes:

*Using a 2 tablespoon cookie scoop will make 26 total cookies, but I like to fill the scoop slightly fuller than normal and only make 24 cookies so that I can fit them all on 2 cookie sheets. 

**You don’t have to use a piping bag to fill the cookies, but it is much easier, and looks much better than just spreading the filling on.

Usually when you buy whoopie pies, they are bigger than these, but we found that this size is perfect for one serving.

You can replace the shortening in the filling with butter (using all butter) but the flavor texture is better when you use part shortening.

I prefer these cookies chilled, but my husband only likes them at room temperature. You can serve them either way!

You can store these in a covered container in the refrigerator, or wrap each whoopie pie individually in plastic wrap and store them in the refrigerator.

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.


  • Serving Size: 1 whoopie pie
  • Calories: 462
  • Sugar: 36 g
  • Sodium: 406 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 56 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 59 mg

Keywords: red velvet whoopie pies, red velvet, whoopie pies