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.
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Red Velvet Whoopie Pies
- 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
- 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.
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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.