Red velvet whoopie pies (or gobs, depending on where you live) are filled with cream cheese frosting and are perfect for Valentine’s Day dessert!
Nothing screams Valentine’s Day dessert quite like red velvet, am I right?!
It seems that it was created specifically with this holiday in mind. Although many variations of red velvet are sold year-round, Valentine’s Day is the perfect time to dust off the red velvet recipes and let them shine!
So naturally I wanted to keep the red velvet train rolling… Cue the whoopie pie!
Red Velvet Whoopie Pies!
I’ve mentioned before that I grew up eating the chocolate cake and white filling version of whoopie pies known as “gobs” in the Pittsburgh area, but I love all of the variations that have sprouted up in recent years. There’s pumpkin, s’mores, and a whole host of others. The possibilities are limited only by your imagination!
However, if an easy recipe for red velvet whoopie pies is what you’re looking for, you’ve come to the right place!
Can You Make Red Velvet Whoopie Pies Without Buttermilk?
So, you want to make red velvet whoopie pies, but you don’t have buttermilk. No problem – you can make your own!
Using soured milk is a key component to red velvet cake batter, as the acidic liquid is needed to combine with the baking soda and cocoa powder to get the rise and texture right, so if you don’t have buttermilk on hand, use the following substitution:
Pour 1 teaspoon lemon juice or white vinegar to a measuring cup. Add enough milk (I recommend 2% or whole) to measure 1 cup total. Stir together and let sit for 5 minutes, then use as directed in the recipe below.
While these gorgeous red velvet whoopie pies are amazing as-is, here are some ideas for switching them up!
Use a peppermint filling (and maybe roll in green sanding sugar) for a perfect Christmas dessert.
Make the batter in a cake pan and then cut out heart shapes and fill to amp up the Valentine’s factor!
Make the Whoopies: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended.
Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining ½ cup buttermilk and beat until completely combined.
Using a spoon (or a medium cookie scoop, which is what I used), drop a tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for 5 minutes before transferring them to a rack to cool completely.
Make the Cream Cheese Filling: In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth, about 4 minutes.
Assemble the Whoopie Pies: Spread the filling onto the flat side of one cake using a knife of spoon. Alternatively, you can use a pastry bag with a round tip (I used a #12 Wilton tip) to pipe the filling onto the cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling. Assembled whoopie pies can be stored in an airtight container at room temperature for up to 3 days. If you need to stack layers, place a piece of wax paper between layers.