Red velvet treats always feel a little special — and they happen to be my husband Darby’s favorite. With a mild cocoa note, a subtle tang, and rich cream cheese frosting, these treats tend to disappear fast.
Red Velvet Whoopie Pies made from a boxed cake mix are surprisingly easy and deliver bakery-style results. Two soft, cake-like cookies are sandwiched around a generous layer of homemade cream cheese frosting for a dessert that looks impressive but is simple to make.
June’s Cake Mix Tip: Adding a little flour and chilling the dough are the keys to turning cake mix cookie dough into bakery-style whoopie pies.
Table of Contents
- Why This Recipe Works
- What Exactly is Red Velvet Flavor
- Ingredients Needed
- Filling Variations
- How to make Red Velvet Whoopie Pies
- Expert Tips
- Storage and Freezing
- Red Velvet Whoopie Pie FAQs
- Easy Red Velvet Whoopie Pies Recipe
Why This Recipe Works
- Boxed red velvet cake mix does the heavy lifting. It delivers the classic color, mild cocoa flavor, and a dependable texture without starting from scratch.
- A bit of flour adds structure. Cake mix dough can be soft; flour helps the cookies bake up thick and sturdy enough for a generous frosting layer.
- Sour cream adds moisture and tang. It keeps the cookies tender and contributes the subtle tang that defines red velvet.
- Chilling the dough creates bakery-style cookies. Refrigeration firms the dough, so cookies bake evenly and hold a nice round shape.
- Homemade cream cheese frosting is the ideal finish. Its richness and slight tang pair perfectly with soft red velvet cookies.
- Vanilla bean paste enhances the frosting. It deepens the vanilla flavor and adds tiny flecks that make the filling look as special as it tastes.
What Exactly is Red Velvet Flavor
Red velvet has a unique profile: not quite chocolate but with a mild cocoa note and a gentle tang from sour cream or buttermilk. That tang is central to the flavor and is why cream cheese frosting is the traditional pairing. The deep red color also makes red velvet visually striking — perfect for festive desserts.
Ingredients Needed
- Red velvet cake mix: The base for flavor, color, and easy preparation.
- Sour cream: Adds moisture and tang.
- Vanilla bean paste or extract: Vanilla bean paste gives a deeper vanilla flavor and pretty flecks in the frosting, but plain extract works fine.
- Cream cheese: Use full-fat cream cheese for a stable, pipeable frosting.
See the recipe card for full ingredient amounts and detailed notes.
Filling Variations
While classic cream cheese frosting is ideal, you can swap in other fillings depending on taste. Popular alternatives include cookies-and-cream frosting, Biscoff buttercream, cereal milk frosting, raspberry cream cheese frosting, or marshmallow buttercream.
How to make Red Velvet Whoopie Pies
Step 1: In a medium bowl, whisk the cake mix and flour until evenly combined.
Step 2: Add the melted butter, eggs, and sour cream. Mix with a handheld mixer or by hand until just combined.
Step 3: Using a medium cookie scoop, portion the dough onto a baking sheet lined with parchment or a silicone mat — about 24 mounds. Refrigerate for 1–2 hours.
Step 4: Once chilled, preheat the oven to 350°F (175°C). Roll each scoop into a smooth ball and place about 2 inches apart on a lined baking sheet.
Step 5: Bake 9–11 minutes, until edges and tops are set and small cracks appear on top. Transfer cookies to a cooling rack and let cool completely. Repeat with remaining dough.
Step 6: For the frosting, beat softened butter and cream cheese until smooth. Add powdered sugar and vanilla (or vanilla bean paste) and mix until fully incorporated. Pipe or spread a generous amount on half the cookies and top with the remaining cookies to sandwich them together.
Expert Tips
- Whisk dry ingredients first. Combine cake mix and flour before adding wet ingredients to ensure even distribution without overmixing.
- Don’t skip the chill time. Chilling firms the dough so the cookies bake into uniform rounds.
- Roll the dough into smooth balls. Rolling each scoop by hand improves uniformity and appearance.
- Cool completely before frosting. Warm cookies will cause frosting to slide; wait until they’re fully cooled.
Storage and Freezing
Store assembled whoopie pies in an airtight container at room temperature for up to 5 days. Let them sit 15–20 minutes before serving so the cookies soften and the filling becomes creamy. They also freeze well for up to 3 months — freeze on a baking sheet, then transfer to a freezer bag for best results.
Red Velvet Whoopie Pie FAQs
The cookies have a mild cocoa note with a subtle tang from sour cream, while the cream cheese frosting provides a rich, creamy balance — essentially red velvet cake in handheld form.
Red velvet cake mix is versatile: use it for cakes, cookies, donuts, brownies, muffins, and more. It’s a quick way to add the classic red velvet flavor to many desserts.
Yes. Bake the cookies a day ahead and store them unfrosted at room temperature, then assemble before serving. Assembled pies also refrigerate for several days or freeze for months.
Vanilla bean paste is a concentrated paste made from real vanilla seeds and extract. It can be used 1:1 for vanilla extract, but extract works fine if you don’t have paste.
Do you love red velvet cake mix recipes? Try these…
Cake Mix Cookies
Red Velvet Whoopie Pies {with Cake Mix}
Donuts
Red Velvet Cake Donuts with Cream Cheese Glaze
Desserts
The Best Recipes Using A Red Velvet Cake Mix
Brownies
Easy And Fudgy Red Velvet Brownies with a Cake Mix
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Easy Red Velvet Whoopie Pies
Ingredients
Red Velvet Cookies
- 1 box red velvet cake mix (13.25 ounces)
- ½ cup all-purpose flour
- ⅓ cup butter, melted
- 3 large eggs
- ¼ cup sour cream
Cream Cheese Frosting
- ½ cup butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- ½ teaspoon vanilla extract or vanilla bean paste
Instructions
Cookies
- Preheat work surface: line a baking sheet with parchment or a silicone mat and set aside.
- Combine dry ingredients: in a medium bowl, whisk together cake mix and flour. Add melted butter, eggs, and sour cream. Mix until just combined.
- Scoop and chill: scoop dough with a medium cookie scoop onto the lined sheet (about 24 mounds). Refrigerate the scoops for 1–2 hours.
- Bake: preheat oven to 350°F. Roll chilled dough into smooth balls and space about 2 inches apart on the sheet. Bake 9–11 minutes until edges and tops are set and small cracks appear. Transfer to a cooling rack to cool completely.
Cream Cheese Frosting
- Beat softened butter and cream cheese until smooth. Add powdered sugar and vanilla and mix until fully incorporated.
Assembly
- Pipe or spread frosting onto half the cookies, then top with the remaining cookies to form sandwiches. Store in an airtight container at room temperature for up to 4–5 days, refrigerate for up to 5 days, or freeze up to 3 months.
Nutrition
Serving: 1 cookie — Calories: 425 kcal (approximate). Nutrition is an estimate and should be used as a guideline.