Red Velvet Whoopie Pies are delicious moist cakes with cream cheese frosting sandwiched between two cakes. This Whoopie Pie recipe is easy to make. Chocolate Whoopie pies with a peanut butter frosting are another great flavor combination.
Are Whoopie Pies a New England thing?
Yes, whoopie pies are considered a New England staple. They are a Pennsylvania and Amish tradition. They are one of Maine’s most beloved treats!
Can you freeze Whoopie Pies?
Absolutely! Plop them in the freezer for a few weeks or up to a month. Let them thaw at room temperature or in the fridge. They will still be super moist.
Who made the first Whoopie Pie?
It is believed that the first whoopie pie was made in the 1920’s. Both Pennsylvania and Maine claim to be the original creator. It is said that a baker in Pennsylvania, making a cake had leftover batter and decided to scoop it out onto sheet pans.
The whoopie pie is super moist and finger-licking delicious. I use a cream cheese frosting for the filling. Put the frosting into a plastic bag and cut off a small corner to easily pipe it onto the cake creations. I have a large stack of half sheet pans ready at all times to bake everything from cookies, whoopie pies, and jelly rolls. Nordicware is made in the USA and makes these amazing pans. Get them clean with a quick scrub with a Brillo pad or Scotchbrite.
And, if you love parchment paper, but hate the rolls that normal grocery stores stock, order pre-cut sheets of parchment paper. You’ll never buy the rolls of it again!
Couldn’t you just reach into these photos and lick the cream cheese frosting!? Oh my goodness, yum! More cake recipes you might like: Orange Dreamsicle Cake, Lemon Pound Cake, Yellow cupcakes with chocolate frosting and Sour cream coffee cake.
Do you love my recipes? If you have a moment, please leave a star rating! If you make one of my recipes, please share on social media and tag #afarmgirlskitchen
Red Velvet Whoopie Pies
Red Velvet Whoopie pies are moist chocolatey cakes sandwiched with cream cheese frosting.
Ingredients
- 1/2 cup vegetable shortening
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 1/2 cups all-purpose flour
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream or Greek yogurt
- 1/4 cup whole milk
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar
- 1 ounce red food coloring
Cream Cheese Frosting
- 3/4 cup vegetable shortening
- 4 ounces full-fat cream cheese softened
- 4 cups confectioner's sugar
- 1 teaspoon salt
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons whole milk
Instructions
Preheat the oven to 350 degrees F. Line two half sheet pans with parchment paper and set aside.
In a large mixing bowl using either a stand mixer or an electric hand mixer, cream together shortening, sugar, and brown sugar.
Add one egg at a time and combine. Scrape the bottom and sides of the bowl occasionally with a rubber spatula.
Add the sour cream or Greek yogurt, cocoa, vanilla, and combine. Add the food coloring and mix in well. Add the flour and salt.
In a seperate bowl, combine the baking soda and vinegar. Gently stir into the batter.
Using two tablespoons, scoop spoonfuls of batter onto the baking sheets, making round mounds of batter and aiming for 24 cake mounds. Be sure to leave space between the mounds, as the batter will spread a little. Bake for 16-18 minutes, turning the baking sheet once, halfway through the baking process.
Remove cakes from the oven and allow to cool completely.
Cream Cheese Frosting
In a large mixing bowl, using either a stand mixer or an electric hand mixer, cream together the shortening, cream cheese, and confectioner's sugar. Add the salt, vanilla, and milk. Continue to beat until whipped and creamy.
Spread cream cheese frosting on the flat side of a cooled cake and sandwich together with another cake.
Enjoy immediately or refrigerate the cakes for up to one week. They will become even more moist the second day.
Disclosure: A Farmgirl’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com
LIFE ON THE FARM
This summer we planted a bunch of sunflowers. Both Mason and Camden helped with tilling the soil and planting the seeds. They are taller than me and Mason helped me harvest sunflower seeds this past weekend.
Jessica! These look soooo good I have wanted to make whoppie pies forever, what a great New England recipe. I first head about these years ago from a friend who lived in Maine, and her Mom made them…this recipe is just awesome thank for sharing!
Red Velvet is simply the best! So happy to find this recipe. Never baked whoopies before, need to try.
They are so easy to do!! They even freeze well all assembled. You’re going to LOVE them! Thanks for stopping by!
I love whoopie pies, and red velvet is my favorite type of cake! Putting both of those things together is a match made in heaven!
Those pictures of the red velvet whoopie pies look delicious. It’s interesting to know about the history of it — lots of foods out there are created by accident! Thanks for this recipe!
Omar,
Thanks for stopping by!!
My wife loves red velvet. I am going to make these for her.
Scott,
She’s a very lucky lady!! So glad you’re going to make them for her!
Whoopie Pies sound amazing! I have such a sweet tooth lately. I’m going to have to try this! Thanks!
What a great looking whoopie pie. Red velvet is a flavor that I can and do consistently go back to. I may use buttercream instead of cream cheese but that is only my preference. Cream cheese goes well with red velvet and will forever:)
Serena,
Absolutely, you can substitute with whatever frosting you love. Traditionally, many people actually make a filling with Fluff. But, I thought a cream cheese frosting would work well with red velvet.
This recipe sounds so yummy! I’ve never had a whoopie pie or even attempted to make them before though. The remind me of Little Debbie oatmeal cream pies
Oh, these look delicious!! I love red velvet. And cream cheese frosting.
I am not a big red velvet fan but these look delicious. I used to eat whoopie pies when I was a child, but not so much now. Thanks for the recipe!
This recipe looks very tasty. Definitely try this out. Can you tell me the alternative of eggs as I m vegetarian.
Thanks for visiting! These cakes are so good. Vegetarian and you can’t eat eggs? I’m not really sure of a substitute, as the eggs act as a leavening agent.
These look delicious! I LOVE red velvet . . . anything. I need to try these!
Wow, these are great looking pies that could be a little risky, as it may potentially ruin my diet. But who cares! I love whoopie pies!
Everything in moderation, right?!
Oh my god !! So yummy !!
Now I want to try ! ahah Your pictures also make me want to eat them all 😀
WOW these look fantastic! We are saving this recipe.
If technology would make it possible to reach into those photos… yeah I would love to 🙂
Thank you so much Sammi!!
I can’t wait to try this recipe as I’ve never tried whoopie pies. I know, I’m deprived right!? Lol they look delicious
Anything that is red velvet is my favorite. I have not made whoopies before but I am gonna try this out now for sure. Thanks for sharing
I haven’t had red relvet in years! I miss how sweet it is. Our boys love baking. We’ll be trying this sometime next month.
What a cool recipe. Definitely something my family would enjoy. Thanks for sharing! 🙂
I have had some amazing whoopie pies. These ones look delicious. I have never had a red velvet one. I would love to try this out.
Looks so yummy! Thank you for sharing the recipe to this yummy goodie. We will definitely try this one!
Some of the best recipes are born by accident. I love that the original baker just decided to make something with leftover cake batter. These look like perfect finger foods!
I am gonna saved this recipe! This is so perfect for dessert. Yummy!