Red Velvet Whoopie Pies (Print Version)

Velvety red chocolate cakes filled with fluffy marshmallow cream for a delightful sweet treat.

# What You'll Need:

→ Red Velvet Cakes

01 - 2 cups all-purpose flour
02 - 2 tbsp unsweetened cocoa powder
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/2 tsp salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 1 tsp vanilla extract
10 - 1 cup buttermilk, room temperature
11 - 1 tbsp red food coloring (liquid or gel)

→ Marshmallow Filling

12 - 1/2 cup unsalted butter, softened
13 - 1 1/2 cups powdered sugar, sifted
14 - 1 jar (7 oz) marshmallow creme/fluff
15 - 1 tsp vanilla extract
16 - Pinch of salt

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar together until light and fluffy, approximately 3 minutes.
04 - Add egg and vanilla extract to the butter mixture, beating until fully incorporated.
05 - Mix in red food coloring until the batter is evenly colored throughout.
06 - Alternate adding dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix until just combined; avoid overmixing.
07 - Using a cookie scoop or tablespoon, drop 24 evenly sized mounds of batter onto the prepared baking sheets, spacing 2 inches apart.
08 - Bake for 10-12 minutes, or until cakes spring back when lightly touched. Cool completely on a wire rack.
09 - Beat butter until creamy. Add powdered sugar and beat until fluffy.
10 - Add marshmallow creme, vanilla, and salt. Beat until smooth and airy.
11 - Spread or pipe a generous tablespoon of marshmallow filling onto the flat side of half the cakes. Top with remaining cakes to form sandwiches.
12 - Serve immediately or refrigerate in an airtight container for up to 3 days.

# Expert Tips:

01 -
  • The combination of tender red velvet cake and pillowy marshmallow filling creates the most incredible texture contrast
  • They look impressive but are actually easier than making a full layer cake
  • The filling stays fluffy for days unlike buttercream which can sometimes harden
  • Perfect portion controlled treats that still feel indulgent
02 -
  • Overmixing the batter will make your cakes tough so stop as soon as the flour disappears
  • The cakes continue baking slightly on the hot pan so remove them when they just spring back
  • Marshmallow filling can become soft at room temperature so keep these chilled if serving outdoors
  • Gel food coloring produces a much more vibrant red than liquid coloring
03 -
  • If your buttermilk has separated give it a quick whisk before measuring
  • Room temperature ingredients mix together more smoothly creating a better texture
  • Let the finished pies chill for at least 30 minutes before serving for easier handling

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