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Red Velvet Whoopie Pies sitting on a butcher block filled with cream cheese frosting

Red Velvet Whoopie Pies

Red Velvet Whoopie pies are moist chocolatey cakes sandwiched with cream cheese frosting.
Course Desserts
Cuisine American, New England
Keyword Red velvet cake, Red Velvet Whoopie Pies, whoopie pies recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 whoopie pies
Calories 637kcal
Author Jessica Robinson


  • 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.


Calories: 637kcal | Carbohydrates: 89g | Protein: 6g | Fat: 30g | Saturated Fat: 10g | Cholesterol: 56mg | Sodium: 547mg | Potassium: 158mg | Fiber: 2g | Sugar: 66g | Vitamin A: 305IU | Vitamin C: 0.2mg | Calcium: 60mg | Iron: 2mg