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Alright, let’s get comfortable—maybe pour yourself a cup of coffee—because today we’re diving into one of my absolute go-to treats for birthdays, Valentine’s, or, let’s be honest, any day that needs a little color: Red Velvet Whoopie Pies. If you’ve never had one, imagine the love child of a cupcake and a cookie, with a swirl of tangy cream cheese frosting nestled in the middle. I can promise you, these beauties deliver major smiles every single time I make them. And yes, I’ve made them a lot—sometimes successfully, sometimes with a little less grace (hello, red-stained kitchen towels). Let’s chat through how to make them foolproof, with all my real-life tips, flops, and fixes!
So, here’s the truth: my first encounter with whoopie pies was at a little roadside bakery in Maine on a family vacation. But not the classic chocolate—they had red velvet, piled high in the display case, and I practically pressed my nose on the glass. I bought one for the car ride, and by the time we hit the next rest stop, I was determined to recreate them at home. Let’s just say my first attempt was more like crimson pancakes with a cream cheese puddle! Over the years, I’ve tweaked, tested, and—yes—learned the hard way about things like “don’t overmix” and “parchment paper is not optional.” Now, these whoopies are a family favorite, and my kids ask for them every Valentine’s Day, complete with red food coloring smudges everywhere. If you’re new to whoopie pies or just want to perfect them, you’re in good company!
Let’s be real—nobody wants to hunt for obscure ingredients. Here’s what you need (and a few easy swaps if your pantry is looking a little bare):
Swaps & Notes:No buttermilk? Mix 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar, let it sit for 5 minutes, and you’re set. If you’re out of sour cream, Greek yogurt steps in beautifully. As for the food coloring, use less or more based on how dramatic you want your red velvet moment to be—no judgment!
And there you have it—the perfect balance of cake and cream in every bite. (If you sneak a couple before serving, I won’t tell!)
This recipe is a great canvas for creativity—sometimes for better, sometimes for “maybe next time.” Here’s what I’ve tested:
Honestly, nothing says “celebration” like a plate of these on the table. I’ll dust them with a little powdered sugar for a snowy effect, or roll the edges in heart-shaped sprinkles for Valentine’s. Pair with a tall glass of cold milk, or if I’m feeling extra, a mug of hot cocoa. For parties, I’ll make them mini and pile them on a tiered stand—instant centerpiece! And don’t forget to sneak one for breakfast the next day (I call it quality control).
This is one of those “feel” things you get better at with practice, but here’s what I look for:
The exact tools and ingredients matches I use in my kitchen to get that perfect cookie texture.
"Fine grater for zesting, grating hard cheeses, or spices"
"Utensil for scooping or stirring ingredients"
"Heavy-duty electric mixer with multiple attachments"
Production by Imperial Sugar
Preheat oven to 350°F (175°C), and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
In a large bowl, beat softened butter and brown sugar until light and fluffy, about 2 minutes.
Beat in egg, then add buttermilk, vanilla, red food coloring, and sour cream. Mix until smooth.
Gradually add dry ingredients to wet, mixing on low until just combined. Don’t overmix.
Using a cookie scoop or spoons, drop 2-tbsp mounds onto baking sheets, 2 inches apart.
Bake for 10-12 minutes, until tops look set and bounce back when gently pressed. Cool 5 minutes on sheet, then transfer to rack.
Beat cream cheese and butter until smooth. Add powdered sugar, vanilla, and salt; beat until fluffy. Adjust sugar for desired consistency.
Spread or pipe 1 tbsp filling onto half the cookies. Top with remaining cookies and gently press to sandwich.
16 servings per recipe
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutritional values are estimates. Ingredient brands and manufacturing processes vary. This site does not provide medical dietary advice. Always verify ingredient labels if you have severe allergies.
If you don't have buttermilk, mix 1/2 cup milk with 1/2 tbsp vinegar or lemon juice and let it sit for 5 minutes.
Don't overmix the batter—just until no flour streaks remain.
Let cookies cool completely before filling to avoid a melty mess.
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