Red Velvet Whoopie Pies
This post may contain affiliate links.
These Red Velvet Whoopie Pies are basically what happens when cake and cookies decide to throw a party—with cream cheese frosting as the guest of honor. Soft, rich, and just the right amount of fancy, they’re the perfect treat when you want something sweet and a little flirty.
These are easily one of my favorite cookies. Want even more goodness? Check out my other cake mix hacks including my Pumpkin Whoopie Pies
Why You’ll Love This Recipe
This easy whoopie pie recipe is an incredible cross between cake and cookie! Soft cake cookies are filled with cream cheese frosting for a delicious treat. The most amazing part? It all starts with a cake mix!
Want to save this recipe?
Enter your email below & we’ll send it to your inbox. Plus get great new recipes from us every week!
My ten year old has proclaimed these homemade red velvet whoopie pies his MUST have Valentine’s Day treat. He is a connoisseur of red velvet. Cakes, cupcakes, cookies… You name it, he has tried it!
- Cake Mix Hack: All of the magic starts with a mix!
- 5-Ingredients: The cookie is only 5 ingredients + frosting!
- Perfect for Holidays: Christmas? YES. Valentines? YES. 4th of July? YES.
Want another quick and easy Valentine’s treat? Try making your own chocolate covered strawberries!
What You’ll Need:
These red velvet cake whoopie pies keep it simple (because we love a shortcut) but still taste bakery-worthy. Here’s what you need to whip them up in no time:
- Red Velvet Cake Mix – The ultimate time-saver. It gives you that classic flavor and color without the mess.
- Water – Just enough to bring the batter together—don’t skip or guess the amount!
- Oil – Adds moisture and keeps the whoopie pies soft and cakey. Vegetable or canola oil works best.
- Eggs – Help bind everything together and give the pies structure. Room temp eggs bake more evenly.
- Vanilla Extract – Adds a little homemade magic and depth of flavor to balance the sweetness.
- Cream Cheese Frosting – Store-bought works great for ease, but feel free to whip up your own if you’re feeling fancy.
That’s it! Just a few simple ingredients standing between you and a batch of swoon-worthy whoopie pies.
Jesseca’s Recipe Review
These Whoopie Pies are dangerously good. I made a batch “just to test” and somehow half disappeared before they even cooled. The combo of soft red velvet cookies and creamy frosting is total dessert bliss—and yes, they’re 100% worth licking the spatula for.
Tip from Jesseca:
Chill the filled whoopie pies for 15–20 minutes before serving. It helps the frosting set and makes them even easier (and less messy) to eat!
Substitutions and Variations
Want to tweak these red velvet whoopie cookies to fit your style (or pantry)? Here are a few easy ways to switch things up:
- Cake Mix: Can’t find red velvet? Use chocolate or devil’s food cake mix for a rich twist—still delicious and just as easy.
- Oil: Swap with melted butter for a slightly richer flavor, or try applesauce for a lighter version.
- Cream Cheese Frosting: Not a fan? Vanilla buttercream or marshmallow fluff frosting works great too.
- Add-Ins: Stir in mini chocolate chips or white chocolate chunks for a little surprise inside each bite.
- Festive Touch: Roll the edges in sprinkles or crushed candy canes for a holiday-ready dessert.
These are super forgiving and fun to customize—basically, the kind of treat that never gets boring.
Red Velvet Whoopie Pies from a Cake Mix
These Red Velvet Whoopie Cookies are a breeze to whip up—especially with a little help from cake mix. Here’s the quick breakdown:
- Preheat the Oven: Preheat the oven and line your baking sheets with parchment.
- Make the Batter: Mix together the cake mix, water, oil, eggs, and vanilla until smooth.
- Scoop the Cookies: Scoop heaping tablespoons of batter onto the trays, spacing them out.
- Bake: Bake for 10–12 minutes, then let them cool completely.
- Serve or Chill: Sandwich frosting between two cookies and boom—whoopie pie magic.
They’re soft, sweet, and perfect for sharing (or hoarding—no judgment here). You can break the mold and try red velvet whoopie pies with marshmallow filling!
Recipe FAQs
That usually means the batter is too thin. Double-check your measurements, especially the oil and water. Chilling the dough for 15–20 minutes before baking can also help.
Absolutely. You can freeze the cookies (unfrosted) for up to 2 months. If freezing fully assembled whoopie pies, wrap individually and freeze in an airtight container. Thaw in the fridge.
Nope! While cream cheese is classic, buttercream, marshmallow fluff, or even chocolate frosting work great too.
Store them in an airtight container with a slice of bread—just like with cookies. It helps maintain softness and prevents drying out.
Storage and Make-Ahead Instructions
Whoopie pies store surprisingly well—making them a great make-ahead treat for parties, holidays, or midnight snack emergencies.
- Storage: Place assembled whoopie pies in an airtight container and store in the fridge. They’ll stay fresh for up to 4–5 days. Just let them sit at room temp for a few minutes before serving for the best texture.
- Make-Ahead: Bake the cookies a day or two in advance and store them (unfrosted) in an airtight container. Frost and sandwich just before serving for the freshest feel.
- Freezing: You can freeze the baked cookies (unfilled) for up to 2 months. Just thaw and fill when ready. Fully assembled whoopie pies can also be frozen, but keep in mind the frosting may soften a bit once thawed.
Still Hungry? Follow One Sweet Appetite on Instagram, Pinterest, and Facebook!
Red Velvet Whoopie Pies
Ingredients
- 1 box red velvet cake mix
- 1/2 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- cream cheese frosting
Instructions
- Set your oven to 350°F (175°C). Line two or three baking sheets with parchment paper to prevent sticking and make cleanup easy.
- In a large mixing bowl, combine the red velvet cake mix, water, oil, eggs, and vanilla extract. Whisk or mix until the batter is smooth with no lumps remaining.
- Using a heaping tablespoon (or small cookie scoop), drop rounds of batter onto the prepared baking sheets. Be sure to leave about 2 inches of space between each one to allow for spreading.
- Bake for 10–12 minutes, or until the cookies are set and spring back lightly when touched. Remove from the oven and let them cool completely on the baking sheets or a wire rack.
- Once the cookies are fully cooled, spread 1–2 tablespoons of cream cheese frosting onto the flat side of one cookie. Top with a second cookie to create a sandwich. Repeat with remaining cookies.
- Enjoy immediately or refrigerate for 15–20 minutes to help the frosting set for easier eating.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
More Cookie Recipes:
- Chocolate Whoopie Pies
- Lemon Ricotta Cookies
- The Very Best Chocolate Chip Cookies
- Classic Peanut Butter Cookies
- M&M Cookies
- Salted Brownie Cookies
Pin for later:
So these are super good but definitely very runny. I followed your recipe EXACTLY and there was no way to use a cookie scoop because of the consistency, and when baked 1 tablespoon of batter spread out to be roughly the size of a hamburger bun! They were delicious for sure, but when I make them again I’ll definitely cut down the amount of liquid or stick them in the freezer for a while before baking.
Hi James, since creating this recipe there’s been a change in the amount of cake mix per box. I’d add an extra 1/4 to 1/2 cup flour to the batter to thicken it slightly. I’ll go in and add that to the recipe card. Thanks for pointing that out!
These were super delicious! I did freeze the dough for about 25 minutes before cooking because they were super runny. Do you think adding chocolate chips would mess up the cooking?
Hi Emmy, this shouldn’t be so runny that it doesn’t stay together for the cookies… Maybe try slightly less water and oil? Just a touch. That way the chocolate chips won’t sink to the bottom. Other than that, it should be fine with chocolate chips.
Great recipe especially with cream cheese frosting – yum! perfect for bake sale!
this is to runny for cookies
Hi there! This is for a whoopie pie which is like a cake cookie crossover. The batter should be a little thinner than your average cookie dough, but not runny.
Alright thank you! I’ll try that next time.
Oops replied to the wrong comment 😂
These are delicious but your nutrition information needs an update. I think there’s a typo under Carbohydrates where it says 3. I’m guessing it should be 30 something at least. 🙂
Hi AC, thanks for pointing this out. It looks like the third party calculator did not include the cake mix. I fixed the ingredient list in the calorie counter and updated the information in the recipe card. It says 16g carbohydrates for 20 sandwich cookies. Appreciate you bringing this to my attention so I can fix it.
Also, please know that I do use a third party calculator that uses an average. For a more accurate count of nutritional information it is best to calculate with the specific ingredients used in your home.
Can you freeze after filling if so how long can I keep in freezer, how long woll they stay fresh in refrigerator? Need to bake 50 for football team.
Hi Carolyn, you can freeze these! We actually eat them frozen, sort of like an ice cream sandwich, all summer long. Here’s how you’ll want to freeze these for your event:
Assemble the whoopie pies like stated in the recipe. Line them all in a single layer on a tray and place in the freezer for 30 minutes (this makes them easier to handle).
Wrap each individual pie in plastic wrap.
Portion into freezer bags or airtight containers and place in the freezer.
They can be frozen up to six months.
Fair warning, freezing does make these a little more sticky, but just as delicious as when fresh baked.
If you opt to refrigerate, they should last up to one week.
@Jesseca, thank you, did I read you can keep cookie for a week on counter then fill with cream cheese
Yes, but they still need to be in an airtight container or bag in a single layer. If you stack, be sure to add a layer of parchment paper.
I’m going to make these for a cookie exchange tonight. Do you think adding mini chocolate chips to the dough would affect the consistency of the whoopie pie? I love that your recipe calls for a boxed cake! What a timesaver!!! Thanks for sharing!
Hi Lauri, I don’t know that the mini chocolate chips would really change the recipe. I’d definitely give it a try.
Jessica, I lost my brother in a motorcycle accident a few days ago. In planning his wake, I wanted to bring red velvet something, as that was his favorite.
There will be several people there, and I have a question about the yield of your recipe: at the top, it says it makes 17-20, but in the nutrition facts, it says 12. Can you please tell me what to expect, so I can plan accordingly? Thanks.
Hi Laura, I am so sorry for your loss. I cannot imagine what you are going through and send so many good vibes and thoughts your way this week.
Thanks for pointing out that typo for me. You will get 15-20 sandwiches depending on the size you scoop the batter. Bigger will be closer to 15 while medium sized will be closer to 20. I hope that helps.
I’m wondering if you’ve got award winning cakes… why do you do a cake mix whoopie pie?! Just totally not what I expected… is there a reason? Could I use your cake recipe for whoopie pies? I honestly don’t want to use cake mix.
I made these for my primary class … They loved them. I also made chocolate ones for my son and his roommates. They were a big hit. Thanks for the recipe. You give me so many good ideas!
Yay! I’m glad they worked out for you.