Red Velvet Whoopie Pies

The first time I attempted red velvet whoopie pies, I ended up with red food coloring splattered across my white apron and what looked like a crime scene on my countertop. My kitchen has never been the same, but those first imperfect sandwiches disappeared so fast that nobody seemed to care about the mess. There's something irresistible about the combination of that tangy, chocolate-red cake and pillowy marshmallow cream that makes people forget about presentation entirely.

I brought a batch to my friend's summer barbecue last year, and her uncle asked if I'd consider opening a bakery. That's the kind of reaction these little sandwich cookies tend to provoke, mostly because people associate red velvet with fancy bakery cases but here it is, sitting on a paper plate, begging to be devoured. The contrast between the deep crimson cake and stark white filling makes them look like something you'd need special skills to pull off.

Ingredients

• All-purpose flour: The structure here needs to be sturdy enough to hold together as a sandwich cookie, so bread with a lower protein content works best
• Unsweetened cocoa powder: Dont substitute with Dutch processed, as the natural cocoa provides that classic red velvet depth and slight acidity
• Buttermilk: Room temperature is crucial here, and if you dont have any, mix regular milk with a teaspoon of vinegar and let it sit for five minutes
• Red food coloring: Gel coloring gives you that intense red without adding extra liquid, which can throw off the batter consistency
• Marshmallow creme: Make sure its at room temperature before mixing, otherwise youll end up with lumpy filling

Instructions

Get your oven ready:

Preheat to 350°F and line two baking sheets with parchment paper, leaving no gaps between the sheets

Mix the dry team:

Whisk flour, cocoa powder, baking soda, and salt in a medium bowl until thoroughly combined

Cream the butter and sugar:

Beat them together until the mixture turns pale and fluffy, which should take about three full minutes

Add the wet ingredients:

Mix in the egg and vanilla first, then slowly pour in the buttermilk and red food coloring until everything is evenly blended

Combine everything:

Fold the dry ingredients into the wet mixture gently, stopping as soon as you no longer see streaks of flour

Scoop and space:

Drop rounded tablespoons onto the prepared sheets, leaving about two inches between each mound

Bake to perfection:

Cook for 10 to 12 minutes until the cookies spring back when touched, then let them cool for five minutes on the pan

Make the filling:

Beat the butter until smooth, add powdered sugar until fluffy, then fold in the marshmallow creme, vanilla, and salt

Assemble the sandwiches:

Spread or pipe the filling onto the flat side of half the cookies and top with the remaining ones

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My sister now requests these for every birthday, claiming they're better than any store-bought cake she's ever had. There's something about the handheld nature of a whoopie pie that makes eating them feel more indulgent, like you're getting away with something. The marshmallow cream squishing out the sides when you take that first bite is exactly the kind of messy, wonderful moment that makes baking worthwhile.

Making Them Ahead

These actually taste better on day two, after the filling has had a chance to soften the cookies just slightly. Store them in an airtight container with wax paper between layers, and they'll stay fresh for two days at room temperature.

Customizing Your Filling

The marshmallow cream is divine on its own, but adding two ounces of softened cream cheese gives it a tangy twist that cuts through the sweetness. You can also roll the edges in mini chocolate chips or sprinkles right after assembling for a bakery style finish that looks impressive.

Serving Suggestions

Cold milk is the classic pairing, but these also hold up beautifully alongside coffee or even a glass of champagne for dessert. They're substantial enough to feel like a real treat but not so heavy that you need to immediately lie down afterward.

• Set up a whoopie pie bar at your next party with different fillings and let guests build their own
• Wrap individual pies in clear bags tied with twine for the most charming party favors
• If you're shipping these, pack them tightly with wax paper between each layer to prevent sticking

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Hope your kitchen ends up as delightfully messy as mine always does, and that every single sandwich disappears before the day is done.

Recipe FAQs

→ What makes the cookies soft and cake-like?

The combination of buttermilk, baking soda, and butter creates a tender, moist texture that results in soft, cake-like cookies.

→ How do I achieve the vibrant red color?

Adding red food coloring to the batter gives the cookies their signature bright red hue.

→ Can I store these whoopie pies for later?

Yes, store them in an airtight container at room temperature for up to 2 days or refrigerate to extend freshness.

→ Is it possible to customize the filling?

Adding softened cream cheese to the marshmallow filling creates a tangier flavor and thicker texture.

→ What tools are needed to prepare these treats?

You will need mixing bowls, an electric mixer, measuring tools, baking sheets, parchment paper, a wire rack, and a spatula.