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Red Velvet Whoopie Pie Cookies

Red Velvet Whoopie Pie Cookies
  • Prep 30 min
  • Total 45 min
  • Servings 12
Give this East-Coast favorite a Southern accent. Start with Betty Crocker™ Super Moist™ devil’s food cake mix and frosting, and don't forget the red food coloring for that distinctive "velvet" touch.
By Paula Jones
Updated March 18, 2020
Make With
Make With
Betty Crocker Cake Mix


  • 1 box Betty Crocker™ Super Moist™ devil’s food cake mix
  • 1/2 cup butter, softened
  • 2 eggs, beaten
  • 1 bottle (1 oz) red food color
  • 1 container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting


  • 1
    Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
  • 2
    In large bowl, beat cake mix, butter, eggs and food color with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
  • 3
    Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks; cool completely, about 15 minutes.
  • 4
    For each whoopie pie, spread desired amount of cream cheese frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

  • For an extra-special touch, roll sides of finished whoopie pies in sprinkles of your choice.
  • If you don’t have cooking parchment paper or a silicone baking mat, spray cookie sheets with cooking spray.
  • Don’t have a cookie scoop? A regular tablespoon will work fine.

No nutrition information available for this recipe
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