Description
Delight in these classic Red Velvet Whoopie Pies featuring soft, cocoa-infused cakes paired with a creamy, tangy cream cheese filling. Perfectly baked to tender perfection, these sweet treats are delightful for parties, desserts, or an indulgent snack.
Ingredients
Scale
Cake Batter
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
Cream Cheese Filling
- 8 oz cream cheese, softened
- 2 cups powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking the whoopie pies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt until evenly combined for a smooth blend.
- Combine Wet Ingredients: In a separate large bowl, mix the granulated sugar and vegetable oil until well incorporated. Then add the eggs one at a time, mixing thoroughly after each addition. Stir in the buttermilk and red food coloring to create the batter’s vibrant color.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the wet ingredients, stirring just until incorporated to avoid overmixing which can toughen the texture.
- Form the Cakes: Drop rounded tablespoons of batter onto the prepared baking sheets, spacing them about two inches apart to allow for spreading during baking.
- Bake: Bake the cakes in the preheated oven for 10 to 12 minutes, or until they spring back when gently touched, indicating they are cooked through.
- Cool Completely: Remove the cakes from the oven and transfer them to a wire rack to cool completely before assembling the whoopie pies.
- Prepare Filling: Beat the softened cream cheese and powdered sugar together until smooth and creamy to create the luscious filling.
- Assemble Whoopie Pies: Spread or pipe a generous amount of cream cheese filling onto the flat side of one cake, then sandwich with another cake to form a whoopie pie. Repeat until all cakes are filled.
Notes
- Ensure the cakes are fully cooled before filling to prevent the cream cheese mixture from melting.
- For a more intense red color, adjust the food coloring quantity as desired.
- You can substitute buttermilk with milk plus 1 tablespoon of vinegar or lemon juice as a homemade alternative.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Allow refrigerated pies to come to room temperature before serving for optimal taste and texture.
