Red Velvet Whoopie Pies
These whoopie pies have a soft, cake-like texture with the classic tangy, subtle cocoa flavor of red velvet. The batter is simple and comes together without a mixer, and it's important not to overmix it to keep the cakes tender. They're sandwiched with a tangy cream cheese frosting that complements the flavor of the cakes.
Ingredients
For the Red Velvet Cakes
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup unsalted butter 1 stick, at room temperature
- 1 cup granulated sugar
- 2 large eggs at room temperature
- 1 1/2 tsp vanilla extract
- 2 tsp red food coloring
- 1/2 cup whole milk at room temperature
- 1 tbsp distilled white vinegar
For the Cream Cheese Frosting
- 8 oz cream cheese at room temperature
- 1/2 cup unsalted butter 1 stick, at room temperature
- 2 tsp vanilla extract
- 4 cups powdered sugar
- 1-2 tbsp whole milk or heavy cream
Instructions
- Preheat oven to 350°F and line baking sheet with parchment paper.
- Stir milk and vinegar together in small bowl; let curdle for 5 minutes.
- Whisk flour, cocoa powder, baking soda, baking powder, and salt in medium bowl.
- Beat butter and sugar with mixer until fluffy, 2-3 minutes.
- Beat in eggs one at a time, then vanilla and red food coloring.
- Alternately mix in dry ingredients and milk mixture on low speed until just combined.
- Drop 2-tablespoon portions of batter 3-4 inches apart on baking sheet.
- Bake 10-12 minutes until edges are set.
- Cool completely on baking sheet.
- Beat cream cheese and butter until smooth, 4-5 minutes.
- Mix in vanilla, powdered sugar, and 1 tablespoon milk until smooth.
- Spread frosting on flat side of cake and sandwich with another cake.
Notes
Let all refrigerated ingredients come to room temperature before starting. Frosting can be thinned with additional milk if needed.
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