Your Weekend Just Got Better: Bakerella's Red Velvet Whoopie Pies

When it comes to cake, red velvet is one of my favorite flavors to make just about any time of the year.

Bakerella's red velvet whoopie pies

Angie Dudley, a.k.a Bakerella, is the author of the New York Times best-selling book Cake Pops and creator of Visit on Fridays for her sweet spin on celebrity recipes and more.

When it comes to cake, red velvet is one of my favorite flavors to make just about any time of the year.

For birthdays and other celebrations, this two-layer [premium title=”Red Velvet Cake” url=”,,20741032,00.html”] from Cake Boss Buddy Valastro would be beautiful served on a pedestal.

But if you like baking and taking treats to others, then skip the full cake and try these small sandwich cookies to share with friends. They’re easy to make, convenient to carry and will (literally and figuratively) brighten up anyone’s day.

Bakerella's red velvet whoopie pies

Once you make the red velvet batter, scoop it onto a cookie sheet to bake evenly sized little cakes.

Bakerella's red velvet whoopie pies

After they cool, just sandwich cream cheese frosting in between pairs of these cakey cookies. My homemade frosting recipe is below, and it’s so simple.

Bakerella's red velvet whoopie pies

Whoopie! Cute little cakes in cookie form.

You’ll want to sink your teeth right in — and so will your friends.

Bakerella's red velvet whoopie pies

Red Velvet Whoopie Pies

Makes 16

2½ cups flour

1 tbsp. cocoa

1½ tsp. baking soda

½ tsp. salt

½ cup butter, softened, plus 4 tbsp.

¼ cup shortening, softened

1 cup sugar

1 egg

2 tsp. vanilla, divided

¾ cup buttermilk

1 tbsp. red food coloring

4 oz. cream cheese

2 cups powdered sugar

1. Preheat oven to 350 degrees and line baking sheets with parchment paper.

2. In a medium bowl, sift flour, cocoa, soda and salt together with a wire whisk.

3. In a large bowl using an electric mixer, beat butter, shortening and sugar until light and fluffy.

4. Add egg, 1 tsp. vanilla and food coloring. Mix until combined.

5. Add flour and milk in two additions, alternating between each until completely combined.

6. Scoop batter about 2 inches apart on prepared baking sheet. You should have about 32 cookies (to make 16 whoopie pies).

7. Bake for 10 minutes. Remove and cool for 5 minutes before placing on wire rack to cool completely.

8. To make frosting, beat cream cheese and remaining 4 tbsp. butter until creamy. Continue mixing on low and slowly add powdered sugar until combined. Then add remaining 1 tsp. vanilla and mix until just combined.

9. Pipe frosting on half of the cookies and then sandwich them together with the other halves.

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