Red Velvet Whoopie Pies are a fun, classic treat to make for birthdays, holidays and special occasions. Soft, yet firm, red velvet cakes are filled with creamy cream cheese frosting for an easy-to-make, handheld treat loved by kids and adults alike!
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Whoopie Pies are a classic treat loved by all. These Red Velvet Whoopie Pies are a yummy little twist on the original version.
This recipe is very similar to our other whoopie pie recipes, like Spice Cake Whoopie Pies, in that it uses cake mix, instant pudding and cake frosting.
Red velvet cake is actually a chocolate flavor so we added chocolate pudding mix to this recipe to keep the flavor authentic.
These whoopie pies are just as fun and tasty as the original but with a pretty red color that is especially great for special occasions and holidays like Valentine’s Day.
Why This Recipe Works
These Whoopie Pies are made a bit easier by using a store-bought cake mix in the batter. They are filled with cake frosting that you can buy or make homemade.
Adding pudding in the mix makes the cakes more dense and adds to the moistness and flavor, as well. This helps make them an easy-to-eat cake that you can hold in your hand.
They are fun and easy to make. Kids and adults love them and they are great for birthdays and holidays like Valentine’s Day and Christmas.
Step-By-Step Instructions
Ingredients
- 1 15.25 ounce box red velvet cake mix: I use Betty Crocker brand.
- 1 3.4 ounce box chocolate instant pudding
- 3/4 cups water: this is less than what the box will say to add. You want to use a lesser amount so that the cakes are a little more dense and can be held without falling apart.
- 1/2 cup vegetable oil
- 3 eggs
- red food dye (optional): you don’t need to use additional food dye unless a brighter red color is desired.
- 2 16 ounce tubs cream cheese frosting: of course, you can always use a homemade frosting, if preferred.
The entire recipe and instructions can be found in the recipe card at the bottom of this post. You can print the recipe from the card, if needed.
Prep!
Preheat your oven to 350°F.
Prepare 1 or 2 baking sheets with parchment paper. You may have to bake in batches.
Create!
Combine the red velvet cake mix, pudding mix, water, vegetable oil and eggs in a large bowl. Blend with an electric or handheld mixer on medium speed for 2 minutes, or until well combined and smooth. The batter should be somewhat thick.
Chef’s Tip: if a brighter red color is desired, you can add red food dye as needed.
For large whoopie pies, scoop out 1/4 cup of batter and place on the prepared baking sheet 2 inches apart. The batter does spread when baking. Form into a circular shape.
For smaller whoopie pies, use 2 tablespoons of batter.
Bake 7 to 10 minutes, depending on the size of the cakes. When fully cooked the cakes should not appear wet and will spring back when lightly pressed. If not fully cooked, the cakes may still look wet and will sink in the center as they cool.
Allow the cakes to fully cool before filling them.
Once the cakes are fully cooled, pipe or spread the frosting onto the flat side of one cake. Top with a second cake ensuring that the flat side is the side touching the frosting.
Chef’s Tip: piping the frosting on the cakes is easier than spreading it. To pipe, we use a piping bag and a #109 piping tip from Wilton.
Repeat with the remaining cakes until all of the whoopie pies have been assembled.
Present!
Serve immediately or store in the refrigerator.
Tips and Techniques
- The easiest way to add the frosting to the cakes is to pipe it on using a piping bag and tip.
- You can add sprinkles around the edges of the frosting, if desired.
- We recommend storing whoopie pies in a single layer, covered in the refrigerator. When left at room temperature for too long the cakes can become sticky. Consume within 4 to 5 days.
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Red Velvet Whoopie Pies
Ingredients
- 1 15.25 ounce box red velvet cake mix
- 1 3.4 ounce box chocolate instant pudding
- 3/4 cups water
- 1/2 cup vegetable oil
- 3 eggs
- red food dye (optional)
- 2 16 ounce tubs cream cheese cake frosting (or homemade)
Instructions
- Preheat oven to 350°F.
- Prepare 1 or 2 baking sheets with parchment paper. You may have to bake in batches.
- Combine the red velvet cake mix, pudding mix, water, vegetable oil and eggs in a large bowl. Blend with an electric or handheld mixer on medium speed for 2 minutes, or until well combined and smooth. The batter should be somewhat thick.1 15.25 ounce box red velvet cake mix, 1 3.4 ounce box chocolate instant pudding, 3/4 cups water, 1/2 cup vegetable oil, 3 eggs
- If a brighter red color is desired, you can add red food dye.red food dye
- For large whoopie pies, scoop out 1/4 cup of batter and place on the prepared baking sheet 2 inches apart. The batter does spread when baking. Form into a circular shape.
- For smaller whoopie pies, use 2 tablespoons of batter.
- Bake 7 to 10 minutes, depending on the size of the cakes. When fully cooked the cakes should not appear wet and will spring back when lightly pressed. If not fully cooked, the cakes may still look wet and will sink in the center as they cool.
- Allow the cakes to fully cool before filling them.
- Once the cakes are fully cooled, pipe or spread the frosting onto the flat side of one cake. Top with a second cake ensuring that the flat side is the side touching the frosting.2 16 ounce tubs cream cheese cake frosting
- Repeat with the remaining cakes until all of the whoopie pies have been assembled.
- Serve immediately or store in the refrigerator.
Notes
Tips and Techniques
- The easiest way to add the frosting to the cakes is to pipe it on using a piping bag and tip.
- You can add sprinkles around the edges of the frosting, if desired.
- We recommend storing whoopie pies in a single layer, covered in the refrigerator. When left at room temperature for too long the cakes can become sticky. Consume within 4 to 5 days.
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