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Red Velvet Whoopie Pies Recipe

Red Velvet Whoopie Pies Recipe

Everyone gets a kick out of this fun take on the trendy cake. Take a shortcut and use packaged cream cheese frosting for the filling. —Judi Dexheimer, Sturgeon Bay, WI
TOTAL TIME: Prep: 40 min. Bake: 10 min./batch + cooling YIELD:24 servings


  • 3/4 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 tablespoon red food coloring
  • 1-1/2 teaspoons white vinegar
  • 1 teaspoon clear vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/4 cup baking cocoa
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 ounces semisweet chocolate, melted and cooled
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup butter, softened
  • 2-1/2 cups confectioners' sugar
  • 2 teaspoons clear vanilla extract
  • White baking chips, melted
  • Finely chopped pecans


  • 1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate.
  • 2. Drop dough by tablespoonfuls 2 in. apart onto parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
  • 3. For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies.
  • 4. Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving.
    Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed. Yield: 2 dozen.

Nutritional Facts

1 whoopie pie (calculated without toppings): 272 calories, 15g fat (9g saturated fat), 56mg cholesterol, 199mg sodium, 32g carbohydrate (22g sugars, 1g fiber), 3g protein.

Reviews for Red Velvet Whoopie Pies

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rosiecotton19 User ID: 8421237 228181
Reviewed Jun. 19, 2015

"OK. Better the next day. they are really small, like a little ball about 3" in diameter. They're a lot of work for something I didn't think tasted amazing, but like I said, they are better the next day. I prefer the red velvet cookie recipe with white chocolate chips- way easier and better tasting."

JennatheBaker User ID: 7534634 114207
Reviewed Nov. 14, 2014

"These are great. They have a great cocoa flavor. I have never made anything red velvet before, and I would consider them a success."

BakerAtHome User ID: 6636098 131522
Reviewed Sep. 16, 2014

"Very good. Made theses for a party and did not come home with any."

SKTerpstra User ID: 4231446 115666
Reviewed May. 25, 2014

"Pros: Very soft & moist.

Cons: Red color is not right- comes out as a dirty, dark red. Not really flavorful."

lberry222 User ID: 4948624 194100
Reviewed Feb. 20, 2014

"Super good!"

lurky27 User ID: 1251896 194099
Reviewed Feb. 18, 2014

"YUMMY! What a treat! You need not use clear vanilla extract, regular vanilla extract works fine. If you own a silicone baking mat ("Silpat" as the brand name calls them) just use that & don't worry about the parchment paper. Do not overcook them!

~ Theresa"

JkayC User ID: 5673362 182228
Reviewed Apr. 15, 2013

"YUM! These are delicious."

emarisa99 User ID: 7138582 194096
Reviewed Feb. 17, 2013

"Omg!!! I loved making this recipe. I just made a dozen for my family and myself. I found imitation clear vanilla extract I guess that was ok? I used the butter vanilla as well in the icing. I baked my cookies for 9 minutes and they didn't crumble. I'll make these for my next office party!"

myrk User ID: 1185373 194095
Reviewed Feb. 14, 2013

"Very good & yummy. My friends all like it. Will make this again with my famly. Thanks TOH."

kruegerfamily User ID: 6625187 190450
Reviewed Apr. 2, 2012

"Amazing! Not as red as expected. I made little ones and larger ones! So adorable!"

friedokra74 User ID: 6385752 182226
Reviewed Dec. 6, 2011

"I have made these cookies four or five times at this point and they are excellent. They are chocolaty, rich, flavorful, and they present beautifully. I followed the recipe to the letter and they have come out perfectly each time. Requests for them keep coming. I'm not sure how others' fell apart. Five stars."

iccherries User ID: 6037554 194094
Reviewed Jun. 13, 2011

"I just made 200 of these for my daughters wedding. Here are some helpful hints in making the look good.

1. Use a silicone baking mat.
2. Make round cookie cutter cirles on mat with floured cookie cutter.
3. Put the red velvet dough in a icing decorator tube with a very large opening.
4. Dispense out of tube same amount into every circle. The dough is very firm so the opening of the dispenser should be pretty large.
5. When you dispense the dough, it will leave a little nipple on top. This will NOT bake out. You should smooth this down with a dampened finger.
6. DON'T bake TOO LONG
Presto, AWESOME! If you want to freeze them, do not use the white chocolate on top, it will crack and fall off. Pipe on the cream cheese frosting and sprinkle with nuts. What a hit!!"

lilyval User ID: 5997830 194093
Reviewed May. 19, 2011

"I didn't include the topping and used buttermilk instead of sour cream (they didn't fall apart). I also used ghiradelli semi-sweet chocolate and cocoa rouge from King Arthur Flour, and butter vanilla in the cream cheese icing. Top notch ingredients make top notch desserts!"

AVaughan84 User ID: 5981052 190449
Reviewed May. 9, 2011

"I was really disappointed in these. They fell apart, even though I cooked them for almost twice the time. The flavor wasn't very good. Overall just very disappointing."

3152004703 User ID: 4957120 192999
Reviewed Mar. 19, 2011

"I didn't do the drizzle on top but this was a great recipe! It was easy to do and tasted quite yummy!"

Patriciarae User ID: 5884573 131521
Reviewed Mar. 17, 2011

"Mine fell apart, they taste good but look bad."

nessienessa User ID: 4880384 190447
Reviewed Mar. 7, 2011

"I made these without the extra toppings. Still pretty delicious and fairly simple although it was indeed more chocolate-y than I am used for a Red Velvet recipe. Still very wonderful!!!"

emily_cs User ID: 1199629 182224
Reviewed Feb. 5, 2011

"These were very good and not hard at all. They had more chocolate in them than I like in my red velvet, so I would probably leave out the melted chocolate, or part of teh cocoa next time. But overall, very good, and a hit with the family."

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