Try our whoopie pies, large red velvet, cake-like sweet sandwiches with a fluffy white filling and a berry bonus! Yum.
More About This Recipe
- Every classic treat deserves a good creative spin, and this delicious version of a New England tradition — the whoopie pie — gets dressed up with the looks and flavor of red velvet cake. Whoopie pies combine the best of the cake world and the cookie world into one scrumptious treat: Two fluffy cake rounds get sandwiched together with a filling of sweet, frosting-like filling. And in this unique version, fresh blueberries and raspberries add an attractive, fresh touch. For accomplished and new bakers alike, red velvet whoopie pies are a whole new way to make cake!
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Red Velvet Whoopie Pies
- Prep Time 50 min
- Total 1 hr 15 min
- Servings 9
- Ingredients 12
Ingredients
Cookies
- 1 box Betty Crocker™ Super Moist™ Devil's Food Cake Mix
- 1/2 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 2 tablespoons red food color
- 1 box (4-serving size) chocolate instant pudding and pie filling mix
Filling
- 1 cup butter or margarine, softened
- 2 cups marshmallow creme
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
Topping
- 1/2 cup fresh blueberries
- 1/2 cup fresh raspberries
Instructions
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Step1Heat oven to 350°F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.
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Step2In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto cookie sheets.
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Step3Bake 13 to 16 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
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Step4In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down. Store covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
- tip 1
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