Desserts
This Amish red velvet whoopie pie recipe delivers the perfect balance of deep red cake and velvety cream cheese filling—every bite is pure comfort. The cake layers stay moist with a tender crumb, while the filling achieves that signature Amish cream cheese consistency without being overly sweet.
I've perfected the ratio of cocoa powder to buttermilk for that authentic red velvet flavor, and the secret to the filling's texture lies in proper whipping and chilling.
The recipe begins with baking two 1-inch-thick cake layers at 350°F for 10-12 minutes, ensuring they're perfectly set without drying out. While the cakes cool, the filling comes together with cream cheese, butter, and powdered sugar, whipped to a smooth, spreadable consistency.
The key is letting the filling rest in the fridge for at least 30 minutes before assembly—this prevents the pies from falling apart when sliced.
Assembling the whoopie pies is where the magic happens. Sandwich the cooled cake layers with a generous dollop of filling, then dust with powdered sugar for that classic Amish touch.
The result is a dessert that's rich yet not heavy, with a perfect contrast between the slightly tangy cake and the sweet, velvety filling. These pies are ideal for holidays, potlucks, or whenever you crave a homemade treat that tastes like a slice of nostalgia.
For extra flair, consider adding a thin red velvet glaze or drizzling melted white chocolate between the layers. The pies keep well in an airtight container for up to 5 days, making them perfect for meal prep or gifting.
Let's get baking—your kitchen will smell like pure comfort in no time.
Ingredients for amish red velvet whoopie pie
Twelve ingredients transform into nostalgic Amish whoopie pies—moist red velvet cake and velvety cream cheese filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 2 cups | White or light brown |
| Unsweetened Cocoa Powder 🍫 | ¾ cup | Dutch-processed preferred |
| Buttermilk 🥛 | 1 cup | Room temperature |
| Vegetable Oil 🫒 | ½ cup | Light or canola oil |
| Vanilla Extract 🌸 | 2 tsp | Pure vanilla extract |
| Red Food Coloring 🎨 | ½ tsp | Gel or liquid |
| Baking Soda 🧂 | 1 tsp | Aluminum-free |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Powdered Sugar 🍚 | 2 cups | Sifted for smooth filling |
| Unsalted Butter 🧈 | ½ cup | Softened, not melted |
| Vanilla Extract 🌸 | 1 tsp | Same as cake |
The cocoa powder is non-negotiable—Dutch-processed gives that signature deep red color without bitterness. Hershey's Special Dark or Ghirardelli Natural Cocoa are my go-tos, but any high-quality brand works. For the buttermilk, don't grab the carton from the fridge—let it sit at room temp for 10 minutes first. The red food coloring? Gel versions blend smoother, but liquid works too (just use less). Pro tip: Mix the dry ingredients first—the cocoa and baking soda can get lumpy if tossed in all at once.
No buttermilk? Mix 1 tablespoon vinegar or lemon juice with 1 cup milk—wait 5 minutes, then use. The cream cheese filling is where the magic happens—Philadelphia brand is foolproof, but any full-fat works. Powdered sugar matters here: Domino or Clabber Girl are my favorites, but sift it first for that cloud-like texture. Want extra richness? Add 1 tablespoon sour cream to the filling. And if you're feeling fancy, swap the vanilla extract for 1 teaspoon vanilla bean paste—worth it for that extra depth.
These pies taste even better the next day—cover tightly with plastic wrap and store at room temp for up to 3 days. For longer storage, freeze the assembled pies (unfrosted) for up to 3 months. Thaw overnight in the fridge before serving. The cake layers keep well separately too—wrap them in foil and freeze for 2 weeks. Just let them sit at room temp for 15 minutes before filling. And trust me, the filling doubles as a spread for toast—no judgment here.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s all about the mixing bowl—no electric help required. The buttermilk and oil come together so smoothly with the flour and cocoa that you’ll barely need to knead. Honestly, I’ve made these while chatting with a friend on the phone, and they still turn out perfect.
- Velvet Meets Cake: That first bite? It’s like a hug in dessert form—the cocoa’s rich but not bitter, the sugar cuts through just enough, and the buttermilk keeps it tender without being heavy. My husband always says it’s the closest thing to his grandma’s red velvet cake, but without the fuss.
- Party in a Box: These are my go-to for potlucks, picnics, or even a last-minute birthday cake. They stack neatly, travel well, and you can make them ahead—just pop them in the fridge for up to a week. (Yes, even on a Tuesday night, they’ll still taste like you slaved over them.)
- Pantry Magic: Between us, this recipe is a budget win. You’re using basic ingredients—flour, sugar, cocoa—that you probably already have. And because they freeze beautifully, I make a double batch and stash half for when I’m too tired to bake later. Zero waste, all win.
Step-by-step instructions for Amish red velvet whoopie pies
Here's how to make these classic treats with a perfectly moist cake and velvety cream cheese filling.
Prepare the Red Velvet Cake Batter
Preheat your oven to 350°F and line two baking sheets with parchment paper. In a medium bowl, whisk together the 2.5 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt. Sift the mixture to remove any lumps—this ensures a light, tender cake texture. Set aside.
In a large mixing bowl, combine the 2 cups granulated sugar, 0.5 cup vegetable oil, and 1 cup buttermilk. Whisk until smooth and fully incorporated. Add the 2 whole large eggs, one at a time, whisking well after each addition. Stir in the 0.75 cup unsweetened cocoa powder, 2 tsp vanilla extract, and 0.5 tsp red food coloring until the batter is vibrant red and well-mixed.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix—the batter should be thick but pourable. Here's the thing: the color should be deep red, almost like a rich berry, and the consistency should resemble thick pancake batter. If it looks too thin, add a tablespoon or two more of flour.
Bake the Cake Layers
Divide the batter evenly between the two prepared baking sheets, spreading it into 2-inch circles using a spoon or small ice cream scoop. I like to leave about 2 inches between each circle—they'll spread slightly during baking. Bake for 12-14 minutes or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
Real talk: the edges should be set but the centers should still look slightly underdone. That's perfect—they'll firm up as they cool. Let the cakes cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This cooling step is crucial—warm cakes will be too soft to handle when assembling the whoopie pies.
Make the Cream Cheese Filling
While the cakes cool, prepare the filling by beating the 8 oz cream cheese and 0.5 cup unsalted butter together in a medium bowl using an electric mixer. Start on low speed and gradually increase to medium until the mixture is smooth and creamy. This step takes about 2-3 minutes—don't rush it or you'll end up with lumps.
Add the 2 cups powdered sugar and 1 tsp vanilla extract, mixing on low speed until fully incorporated. The filling should be thick but spreadable, like a thick frosting. If it's too stiff, add 1-2 teaspoons of milk to loosen it. Here's where it gets fun: taste a small spoonful. It should be sweet but not cloying, with a perfect balance of cream cheese tang.
Assemble the Whoopie Pies
Once the cakes are completely cool, it's time to assemble. Place a generous dollop of the cream cheese filling onto the flat side of one cake layer. Top with another cake layer, pressing down gently but firmly to create a neat sandwich. I like to use about 1.5 tablespoons of filling per whoopie pie—this gives you that classic thick filling without it oozing out.
Repeat with the remaining cakes and filling, making sure to work quickly so the filling doesn't soften the cakes. For extra stability, you can chill the assembled whoopie pies in the refrigerator for 30 minutes before serving. This helps the filling set slightly, making them easier to handle. Wrap individually in plastic wrap or store in an airtight container—they'll keep well in the fridge for up to 5 days.
Serve and Enjoy
Serve the whoopie pies at room temperature for the best texture and flavor. The cake should be moist and tender with a slight crumb, while the filling should be rich, creamy, and perfectly sweet. Here's the moment that matters: when you take your first bite, you'll taste that deep red velvet flavor combined with the smooth, tangy cream cheese filling. It's a match made in dessert heaven!
For an extra-special touch, dust the tops with a little extra powdered sugar or drizzle with melted chocolate. These whoopie pies are perfect for holidays, potlucks, or just a sweet treat any day of the week. Trust me, once you try these, they'll become a regular in your recipe rotation.
Pro Tips For Making Amish Red Velvet Whoopie Pie
- Sift the Cocoa: I learned this the hard way—dumping unsifted cocoa powder straight into the dry ingredients creates lumps that turn your whoopie pies into dense bricks. Sift it first, then whisk the flour mixture until smooth. The texture difference is night and day, especially with the buttermilk’s moisture fighting against you.
- Measure Oil by Weight: Vegetable oil is sneaky—using a liquid measuring cup means you’re probably adding 10-15% too much, which throws off the balance of your batter. Weigh it instead (about 180g for ¾ cup) for consistent results every time. Trust me, your whoopie pies will thank you when they don’t turn out greasy.
- Avoid Overmixing the Batter: The second you start mixing the buttermilk into the dry ingredients, stop after 10 strokes. Overworking the batter develops gluten, and suddenly your tender whoopie pies turn into cakey hockey pucks. Scrape the bowl once, then fold in just until combined—no more, no less.
- Bake in Two Rounds: Crowding the oven with whoopie pies? Bad idea. Bake the first round at 350°F (175°C) until the edges are set but the centers still jiggle slightly—about 12-14 minutes. Pull them out, let them cool 5 minutes, then bake the second round. This guarantees even doneness without steaming centers or burnt edges.
Dietary considerations for amish red velvet whoopie pie
Gluten-Free Adaptation
The classic recipe relies on all-purpose flour, but you can make a delicious gluten-free version by substituting a 1:1 gluten-free baking flour blend like Bob's Red Mill or King Arthur Measure for Measure. For best results, add 1 teaspoon xanthan gum to the dry ingredients to mimic gluten's structure.
The batter will be slightly thicker, so reduce buttermilk by 2 tablespoons if needed. Bake at 350°F for 14-16 minutes—gluten-free cakes need a touch more time. 🌾
Dairy-Free Options
For a dairy-free twist, replace the buttermilk with 1 cup unsweetened almond milk mixed with 1 tablespoon apple cider vinegar. Swap the cream cheese filling for a vegan version using 8 oz dairy-free cream cheese like Kite Hill or Miyoko's, plus 0.5 cup coconut oil instead of butter.
Use coconut powdered sugar for a neutral sweetness. The texture stays rich but lighter—perfect for those avoiding dairy. 🧀
Lower Sugar Swaps
Cut refined sugar by replacing 1 cup granulated sugar with ½ cup coconut sugar or ½ cup monk fruit sweetener. For the filling, reduce powdered sugar to 1.5 cups and add 1 teaspoon vanilla bean paste for depth.
The cakes will still be moist, but with a more balanced sweetness. Pair with fresh berries to add natural sweetness and acidity. 🍓
Nut-Free Considerations
If nut allergies are a concern, avoid coconut-based substitutions and stick to dairy-free options without nut ingredients. For extra moisture in gluten-free cakes, add 2 tablespoons applesauce to the batter.
The filling remains safe as long as it’s nut-free cream cheese and powdered sugar. Always check labels on store-bought substitutes for hidden nut traces. 🚫
Egg-Free Version
Replace the 2 eggs with 2 tablespoons ground flaxseed mixed with 6 tablespoons water (let sit for 5 minutes to thicken). For the filling, use dairy-free cream cheese and ensure your powdered sugar is egg-free.
The cakes may be slightly denser but still tender. This version works well for vegan diets while keeping the classic whoopie pie experience. 🥚
Nutrition facts
Frequently asked questions
Why does the Amish red velvet cake need buttermilk?
The buttermilk adds moisture and a subtle tang that balances the sweetness of the cake. It also activates the baking soda for proper rise—without it, the texture would be dense and dry. For best results, use room-temperature buttermilk to ensure even mixing.
Can I make these whoopie pies ahead of time?
Assemble the pies and store them in an airtight container in the fridge for up to 5 days. For longer storage, freeze the assembled pies (unfrosted) for up to 3 months. Thaw overnight in the fridge before serving for perfect texture. The flavors actually improve with time!
What's the secret to the filling not oozing out?
Chill the filling for at least 30 minutes before assembly—this helps it set slightly. Use about 1.5 tablespoons of filling per pie and press the layers gently but firmly together. If the filling is too soft, refrigerate the assembled pies for 1 hour before serving.
Can I substitute regular cake mix for the red velvet?
Not recommended—the homemade batter gives the authentic deep red color and tender crumb. If you're short on time, use a high-quality red velvet cake mix (like Betty Crocker) but add 1 extra teaspoon of cocoa powder and 1 extra teaspoon of vanilla extract to enhance the flavor. The texture won't be identical, but it'll be close!
How do I make these whoopie pies gluten-free?
Replace the all-purpose flour with a 1:1 gluten-free baking flour blend (like Bob's Red Mill) and add 1 teaspoon xanthan gum to the dry ingredients. The batter will be thicker, so reduce buttermilk by 2 tablespoons if needed. Bake at 350°F for 14-16 minutes—gluten-free cakes need extra time to set.