Description
This delightful Heart-Shaped Red Velvet Whoopie Pie recipe features tender, cocoa-infused red velvet cakes shaped into cute hearts, sandwiched with a creamy, smooth cream cheese frosting. Perfect for festive occasions or a romantic treat, these whoopie pies combine classic Southern flavors with charming presentation.
Ingredients
Dry Ingredients
- 2½ cups all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup salted butter, softened (for batter)
- ⅔ cup granulated sugar
- ⅔ cup light brown sugar, packed
- 2 large eggs, room temperature
- 1¼ cups buttermilk, room temperature
- 1 teaspoon white vinegar
- 2 teaspoons vanilla extract
- 2 Tablespoons red gel food coloring (or more for deeper red)
Filling
- 8 ounces cream cheese, softened
- ½ cup salted butter, softened (for filling)
- 2½ cups powdered sugar
Instructions
- Preheat and prepare baking sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Create heart shape stencil: Stencil heart shapes evenly across the parchment paper, leaving about an inch between each; tracing a small heart-shaped cookie cutter is recommended. Flip the parchment paper to avoid placing batter directly on pencil marks.
- Mix dry ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until combined.
- Cream butter and sugars: In a large bowl, use a stand or hand mixer to cream softened butter, granulated sugar, and brown sugar on medium-high speed for 3 minutes until fluffy.
- Add eggs and wet ingredients: Beat in the eggs until smooth, then add buttermilk and red food coloring. Mix just until incorporated.
- Combine dry and wet ingredients: Gradually add dry ingredients to the wet mixture on low speed, mixing just until combined to avoid overmixing.
- Add vinegar and vanilla: Stir in white vinegar and vanilla extract gently, ensuring the batter remains thick but pipeable.
- Prepare piping bag: Transfer batter to a piping bag fitted with a Wilton 1A round tip or a ziplock bag with a corner cut off.
- Pipe heart shapes: Pipe batter onto the stenciled hearts, maintaining about an inch space between each. Outline each heart and fill in, smoothing with an offset spatula if desired.
- Bake the cakes: Bake for 8-10 minutes or until the cakes lose shine and spring back slightly when touched. Let cool on pans for a few minutes before transferring to wire racks to cool completely.
- Make the filling: Beat softened cream cheese and butter until light and fluffy, about 2 minutes.
- Add powdered sugar: Gradually beat in powdered sugar, 1 cup at a time, mixing for 1-2 minutes after each addition until frosting is silky smooth. Transfer to a piping bag with a Wilton 1A tip.
- Assemble whoopie pies: Match cakes by shape and size, pipe about 2 tablespoons of filling onto one half, then sandwich with the matching cake. Repeat for all pies.
Notes
- Use gel food coloring for vibrant red color without thinning the batter.
- Room temperature ingredients ensure even mixing and better texture.
- Do not overmix the batter to keep the cakes tender and soft.
- Make sure the cakes are completely cool before assembling to prevent filling from melting.
- Store assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Bring refrigerated whoopie pies to room temperature before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
