These Red Velvet Whoopie pies start with a cake mix and transform into the most delicious cookies! Filled with cream cheese frosting for the perfect dessert recipe!
Love whoopie pies? My too! Be sure to try these other favorites: Pumpkin Whoopie Pies
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!
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!
Recipe Feature:
- 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:
There aren’t many ingredients called for- Which means you need to reach for quality. Be sure to pick a cake mix you LOVE.
- Cake mix- I use Duncan Hines Red Velvet cake mix for this recipe. I have tried a few different brands, all taste great, but this one is my favorite.
- Water- Plain ol’ H2O.
- Oil- I like to use vegetable oil but canola oil would work fine too!
- Eggs- Large eggs at room temperature will incorporate more quickly into the batter.
- Vanilla extract- Make sure you use pure vanilla and not imitation.
For a full list of ingredients and measurements see the recipe card below.
Step by Step Instructions:
Ready to learn how to make red velvet whoopie pies from a cake mix? Be prepared for the EASIEST whoopie pie recipe of all-time.
- Preheat your oven to 350 degrees. Line two or three cookie trays with parchment and set aside.
- Combine the first 5 ingredients in a large bowl. Whisk together until the batter is smooth.
- Drop by heaping tablespoon full onto your prepared sheets leaving at least a 2 inch space between each cookie.
- Bake 10-12 minutes. Allow to cool completely.
- Spread 1-2 tablespoons of frosting between two cookies. Continue with remaining cookies.
This recipe really does taste best with cream cheese frosting. You can find pre made at the store or give my homemade cream cheese frosting recipe a try! OR you can break the mold and try red velvet whoopie pies with marshmallow filling!
Tips and FAQs:
What is a whoopie pie?
Whoopie pies are a cross between cake, cookie, pie, and sandwich. I kid you not, this is the king of mixed desserts! Baked like a cookie, texture of cake, and hand held for easy eating. Whoopie pies are filled with a sweet and creamy frosting and sandwiched together making the perfect pair.
How to store whoopie pies:
Storing whoopie pies is key to keeping them fresh. It is best to keep cooled cookies in an air tight container UNFILLED at room temperature.
Once you have added frosting or filling, keep the cookies stored in the refrigerator.
Searching for something a smidge different? You might love my 4th of July Sugar Cookies.
More Red Velvet Recipes:
- Red Velvet Cake Mix Cookies
- Perfect Red Velvet Cupcakes
- Red Velvet Pancakes
- Homemade Red Velvet Cake
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
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
- 1. Preheat your oven to 350 degrees. Line two or three cookie trays with parchment and set aside.
- 2. Combine the first 5 ingredients in a large bowl. Whisk together until the batter is smooth.
- 3. Drop by heaping tablespoon full onto your prepared sheets leaving at least a 2 inch space between each cookie.
- 4. Bake 10-12 minutes. Allow to cool completely.
- 5. Spread 1-2 tablespoons of frosting between two cookies. Continue with remaining cookies.
Notes
Nutrition
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Comments & Reviews
Debra Pennington says
this is to runny for cookies
Jesseca says
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.
AC says
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. 🙂
Jesseca says
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.
Carolyn says
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.
Jesseca says
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.
Carolyn says
@Jesseca, thank you, did I read you can keep cookie for a week on counter then fill with cream cheese
Jesseca says
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.
Laurie B says
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!
Jesseca says
Hi Lauri, I don’t know that the mini chocolate chips would really change the recipe. I’d definitely give it a try.
Laura says
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.
Jesseca says
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.
Debra says
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.
Terri says
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!
Jesseca says
Yay! I’m glad they worked out for you.