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Red Velvet Whoopie Pies (Soft Cake Sandwich Cookies)

Soft red velvet cake rounds filled with a smooth cream center. Gentle cocoa, tender bite, and a clean finish — comfort without heaviness.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling + Filling Time 30 minutes
Total Time 1 hour
Servings: 10 whoopie pies
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • For the Red Velvet Cakes
  • 2 cups all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk room temperature
  • 1 tbsp red food coloring gel or liquid, adjust for color
  • 1 tsp white vinegar
  • For the Cream Filling
  • 1/2 cup unsalted butter softened
  • 1 1/2 cups powdered sugar sifted if lumpy
  • 1 tsp vanilla extract
  • 4 oz cream cheese softened (for a steadier, less sweet filling)
  • 1 –2 tbsp milk only if needed to loosen

Method
 

  1. For the Red Velvet Cakes
  2. For the Cream Filling
  3. Prep the Oven
  4. Preheat oven to 180°C / 350°F.
  5. Line 2 baking trays with parchment paper.
  6. Mix the Dry Ingredients
  7. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  8. Set aside.
  9. Cream Butter + Sugar
  10. In a large bowl, beat butter + sugar until smooth and lighter in texture (not overly fluffy).
  11. Add the egg and vanilla and mix just until combined.
  12. Add Color + Buttermilk (Gently)
  13. In a small bowl, mix buttermilk + red food coloring + vinegar.
  14. Add the dry ingredients and buttermilk mixture to the batter in alternating parts (dry → wet → dry → wet), mixing gently.
  15. Stop as soon as the batter looks smooth. Do not overmix.
  16. Scoop + Bake
  17. Scoop batter into rounds (about 1.5 tbsp each) on the tray, leaving space between them.
  18. Bake 9–11 minutes, until the tops look set and spring back lightly when touched.
  19. Let cool on the tray for 5 minutes, then move to a rack and cool fully.
  20. Make the Filling
  21. Beat butter + cream cheese until smooth.
  22. Add powdered sugar in batches, mixing until creamy.
  23. Add vanilla.
  24. If needed, add milk 1 tbsp at a time to reach a thick, pipeable texture.
  25. Assemble
  26. Pair cakes by size.
  27. Pipe or spoon filling on the flat side of one cake.
  28. Top with the second cake and press gently until the filling reaches the edges.

Notes

Do not fill while warm: Warm cakes melt the filling and make the texture sloppy.
Bake until just set: Overbaking is the #1 reason whoopie pies turn dry.
Filling sweetness control: Cream cheese keeps it smooth and balanced, not too sugary.
Storage: Keep in an airtight container in the fridge up to 4 days. Let sit 10 minutes before serving for best texture.