Whoop Whoop!

This weekend, all I did was bake. Basically. After my flourless chocolate cake resisted being served on plates, I decided to go with my backup plan for an event next weekend for all the boys in our Christian Fellowship to appreciate them! I can’t tell you what it is now, just in case they see, but I hope they like it :)

Anyways, the chocolate cake was DELICIOUS and a friend and I nommed about half of the small cake ourselves. In addition, I made poached pears! Dude, easiest thing ever. Forreal. I used this recipe from David Leibovitz, who is a pretty cool dude with amazing recipes, if you haven’t heard of him or checked out his site. We ate those too :) And be warned: you really need a sweet tooth to fully enjoy those, because they’re sooo sweet and delicious and amazing and incredible…

Anyways, to the real story. If you read my previous post, it was pretty apparent I was really inspired by this whole “whoopie pie” thing. They look delicious and pretty easy, like two cookies with some gooey yummy frosting in between. What could be better?? I wanted to make the French ones, but I have to muster up enough courage to attempt those hehe. For now, I just tried something that I’ve been craving for a while…


Not the most perfect looking ones, but the best tasting ones nonetheless!

Yeah, that’s right. These babies looked SOO good in pictures, but I wanted them for myself! I had a couple spare hours yesterday, so while the majority of my friends were doing homework and studying, like I probably should have been, I was making these. However, I didn’t want to make the entire recipe, which would make 24 whoopie pies, and also I didn’t have enough flour -___- oops. And since I didn’t have shortening either, I used some simple vegetable oil. I’m definitely not the most well-prepared baker out there, but we make do. At least they were YUMMY and pretty, too! I used pinkish red food coloring, and a lot of it!

So pretty! And look at all that cream cheese goodness!

I brought them to the dining hall for my dinner dates so we could enjoy them with an ice cream sundae for dessert! Mmmmmmmm. Definitely making these again.

Tell me how yours turn out!


Red Velvet Whoopie Pies with Cream Cheese Filling

Makes about 2 dozen assembled whoopie pies.


  • 3 cups all purpose flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1/2 cup vegetable shortening
  • 1/2 cup light brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 3 teaspoons red food coloring
  • 1 cup buttermilk

For the filling:

  • 4 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 3 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350F. Grease two baking sheets and set aside.
  2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
  3. 3. 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.
  4. 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.
  5. 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 about 5 minutes before transferring them to a rack to cool completely.
  6. While the cakes are cooling, prepare the 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.
  7. To assemble: 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.

These can be stored in an airtight container in the refrigerator for up to 3 days.



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