Desserts
This Amish red velvet whoopie pie recipe delivers the perfect balance of rich cocoa swirls and velvety cream cheese filling—a dessert that tastes like nostalgia in every bite.
The secret lies in the traditional Amish technique of using buttermilk and cocoa powder for that signature deep chocolate flavor, combined with a foolproof cake batter that bakes up tender yet sturdy enough to hold the filling.
I've perfected this recipe over years of baking, ensuring the layers stay moist and the frosting stays perfectly creamy even after hours.
The recipe begins with a simple yet transformative cake batter—just six core ingredients that create a cake with a delicate crumb and subtle tang from the buttermilk.
What sets this apart is the cocoa swirl, achieved by folding melted butter and cocoa into the batter before baking, creating those signature marbled streaks.
The filling, a blend of cream cheese and powdered sugar, is whipped to light, fluffy perfection, ensuring it holds its shape between the cake layers without being too sweet or too heavy.
By the time you're done assembling these whoopie pies, you'll have a dessert that's restaurant-quality yet homemade—golden-brown cake layers sandwiching a velvety cream cheese filling, all dusted with a light coating of powdered sugar for that classic Amish touch.
The texture is what makes these stand out: the cake is moist but not dense, the filling is rich but not cloying, and the overall bite is a harmonious blend of cocoa and cream cheese that melts together beautifully.
These whoopie pies are perfect for potlucks, holiday gatherings, or a cozy weekend treat—they reheat beautifully and even taste better the next day. The recipe makes about 12 whoopie pies, so you'll have plenty to share (or save for seconds). Let's get baking!
Ingredients for amish red velvet whoopie pie
Six core cake ingredients plus a velvety cream cheese filling—nostalgia in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for even texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Unsalted Butter 🧈 | 1 cup | Melted, cooled slightly |
| Buttermilk 🥛 | 1 cup | Room temperature preferred |
| Cocoa Powder 🍫 | ½ cup | Natural or Dutch-process |
| Baking Soda 🧂 | 1 tsp | Pure baking soda |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🌿 | 1 tbsp | Pure vanilla preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Cream Cheese 🧀 | 8 oz | Room temperature, full-fat |
| Powdered Sugar 🍚 | 2 cups | Sifted for smooth filling |
| Vanilla Extract 🌿 | 1 tsp | Same as cake batter |
| Powdered Sugar 🍚 | ¼ cup | For dusting pies |
The cocoa powder makes all the difference here. Natural cocoa gives a deeper chocolate flavor, while Dutch-processed cocoa makes the batter smoother—choose based on your preference. Hershey's Special Dark or Dutch-processed cocoa from Ghirardelli are my go-tos, but any quality brand works. The buttermilk adds that signature tang, so don't substitute buttermilk powder or sour milk—it won't give the same texture. For the cream cheese filling, Philadelphia brand is the most reliable, but any full-fat cream cheese will work if it's truly room temperature (no lumps!).
No buttermilk? Mix 1 tbsp vinegar or lemon juice with 1 cup milk and let sit for 5 minutes. Short on cocoa powder? Substitute with 0.25 cup melted dark chocolate, but reduce the sugar slightly. The vanilla extract should be pure—imitation vanilla lacks depth. For the filling, if you're worried about lumps, beat the cream cheese with the powdered sugar for at least 3 minutes until completely smooth. The extra powdered sugar for dusting is optional but adds that classic Amish touch—use sifted powdered sugar for an even coating.
Store cake layers in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. The filling can be made ahead and stored in the fridge for 3 days, but bring it to room temperature before using. Assembled whoopie pies keep in the fridge for 4 days and freeze beautifully for up to 3 months. For serving, let them sit at room temperature for 10 minutes—the filling softens slightly and tastes even better.
Why You'll Love This Recipe
- You already own everything: flour, sugar, butter, buttermilk, cocoa. No weird ingredients, no extra shopping trips. I made 24 of these for under $10 last month—leftovers? None. They disappear too fast.
- Mix-It-Once Magic: I swear by this recipe because it’s literally just two bowls—no fancy techniques, no last-minute scrambling. Cream butter and sugar, toss in buttermilk and cocoa, fold in flour, bake. That’s it. Even my college-age nephew (who burns toast) nailed it first try.
- Velvet-Meets-Cocoa Crunch: The secret’s in the buttermilk and cocoa powder working together—moist, tender cake with just enough cocoa depth to feel special, but not heavy. Honestly, the first bite makes me forget red velvet’s supposed to be sweet. This balances it just right.
- Party in a Box: These freeze like champs, so I make a double batch for holidays or last-minute gatherings. Stack them in a container, grab one when you need a treat—no reheating, no fuss. My book club always leaves with extras because they’re that easy to share.
Step-by-step instructions for Amish red velvet whoopie pies
Master these precise techniques for perfectly tender cakes with rich cocoa swirls and velvety filling.
Prepare the Cake Batter for Deep Flavor
Preheat your oven to 350°F and line two baking sheets with parchment paper. In a large mixing bowl, combine the 2.5 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt. Sift this dry mixture together to eliminate any lumps—this ensures an even texture throughout your whoopie pies.
In a separate bowl, cream together the 1 cup melted butter (cooled slightly), 1.5 cups granulated sugar, and 0.5 cup cocoa powder until the mixture is smooth and fully combined. The butter should be warm enough to blend easily but not so hot that it melts the sugar into a syrup. Add the 1 cup buttermilk and 1 tbsp vanilla extract, mixing until just incorporated.
Gradually fold the dry ingredients into the wet mixture using a spatula, mixing only until combined. Overmixing develops gluten and makes the cakes dense. The batter should be thick but pourable. Divide the batter evenly between the two prepared baking sheets, spreading each portion into a 3-inch circle that's about ½-inch thick. Bake for 12-14 minutes until the edges are set and a toothpick inserted comes out clean.
Create the Creamy Filling for Perfect Texture
While the cakes bake, prepare the filling by beating the 8 oz cream cheese until smooth and creamy. Add the 2 cups powdered sugar and 1 tsp vanilla extract, mixing on medium speed until fully combined. The filling should be thick but spreadable—this consistency is crucial for the classic whoopie pie texture.
For the best results, let the cream cheese come to room temperature before mixing. Cold cream cheese creates lumps that won't dissolve properly, while overly soft cream cheese can make the filling too runny. The ideal temperature is slightly cool to the touch but still soft enough to spread easily with a spatula.
Assemble the Whoopie Pies with Precision
Allow the baked cakes to cool completely on the baking sheets for 10 minutes, then transfer them to a wire rack to cool completely. This cooling step is essential—warm cakes will absorb too much filling and become soggy. Once fully cooled, use a 3-inch round cutter to cut each cake into perfect circles.
To assemble, place a generous dollop of the cream cheese filling onto the flat side of one cake circle. Press a second cake circle on top, gently but firmly, to create a sandwich. The filling should be visible at the edges but not oozing out. Dust the assembled whoopie pies with the 0.25 cup powdered sugar for a classic finishing touch.
Serve Immediately for Maximum Freshness
These whoopie pies are best enjoyed fresh from the assembly. The cream cheese filling is designed to be soft and spreadable, not firm like frosting. Serve at room temperature for the perfect balance of tender cake and creamy filling. For longer storage, refrigerate between layers of parchment paper for up to 3 days, bringing to room temperature before serving.
The secret to authentic Amish whoopie pies lies in the texture contrast—the tender, slightly moist cake and the rich, velvety filling. Each bite should deliver a harmonious blend of cocoa depth and sweet cream cheese flavor. If the cakes seem too dry after baking, brush the tops with a simple syrup made from equal parts water and sugar before assembling.
Pro Tips For Making Amish Red Velvet Whoopie Pie
- MEASURE THE BUTTERMILK PRECISELY: I learned this the hard way—using "about a cup" of buttermilk leads to dense, dry whoopies. The recipe likely calls for 1 cup, but grab a kitchen scale if you can: 240 grams is the magic number. Buttermilk’s acidity reacts with the baking soda (if your recipe includes it), and even a little extra liquid throws off the texture.
- STOP WHEN THE CENTER’S SOFT: I used to pull my whoopies out as soon as the edges looked set, only to end up with a gummy middle. These cakes need to stay in the oven until the very center springs back when pressed—about 30 seconds after the edges look done. If you’re unsure, let them cool for 5 minutes first, then test.
- WHISK THE COCOA FIRST: Dumping cocoa powder straight into wet ingredients creates clumps, and those turn into tough spots in your whoopies. Sift it into the dry ingredients before mixing, then whisk it into the flour to break up any lumps. If you’re lazy, at least stir it into the butter with a fork until it’s smooth—no one wants a surprise gritty bite.
- USE COLD BUTTER, NOT ROOM TEMP: I was skeptical until I tried it: cold butter creates flakier, more tender whoopies. Cut the butter into cubes and refrigerate them for 20 minutes before creaming. If your kitchen’s warm, pop them in the freezer for 10. The butter should hold its shape but still soften slightly when pressed—this keeps the texture light, not greasy.
Best sauces and condiments for this dish
Classic Cream Cheese Filling
The star of any whoopie pie is its velvety filling, and this recipe delivers the perfect balance. The 8 oz cream cheese (I always use Philadelphia brand for reliability) gets whipped with 2 cups powdered sugar until completely smooth—no lumps allowed!
The key is patience: beat for at least 3 minutes on medium speed until it's light and fluffy. This filling should be thick enough to hold its shape but still spreadable, creating that signature "squish" when you bite in. 🧀
For extra richness, I sometimes add 1 teaspoon lemon zest to brighten the flavor, but the classic version relies on pure vanilla. The filling needs to be at room temperature—cold cream cheese creates lumps that never dissolve, while overly soft cream cheese can make the filling too runny.
Trust me, this step makes all the difference in texture!
Chocolate Ganache Drizzle
Elevate your whoopie pies with a dark chocolate ganache drizzle—it adds a sophisticated touch while keeping the prep simple. Melt ½ cup heavy cream with 4 oz chopped dark chocolate (70% cocoa) (I love Ghirardelli for its smooth texture) in a saucepan over low heat.
Let it cool slightly until it thickens to a drizzling consistency, then pour over assembled whoopie pies. Let it set for 10 minutes before serving for a glossy finish. 🍫
For a lighter option, use white chocolate ganache—melt ½ cup heavy cream with 4 oz white chocolate chips and a pinch of salt. The salt enhances the sweetness beautifully. This works especially well if you prefer a milder chocolate flavor in your whoopie pies.
Spiced Maple Glaze
Add warmth with a spiced maple glaze that pairs perfectly with the cocoa. Simmer ¼ cup pure maple syrup with 1 teaspoon ground cinnamon, ¼ teaspoon nutmeg, and a pinch of salt until slightly thickened.
Brush this glaze over the tops of assembled whoopie pies just before serving. The cinnamon and nutmeg complement the cream cheese filling while adding a cozy, autumnal touch. 🍁
For a boozy twist, add 1 teaspoon bourbon or vanilla extract—the alcohol burns off during simmering, leaving behind a subtle depth of flavor. This glaze works beautifully with both the classic cream cheese filling and the chocolate ganache options.
Berry Compote Swirl
Brighten the rich flavors with a strawberry or raspberry compote—simmer 1 cup fresh berries with 1 tablespoon sugar and a splash of water until broken down. Strain out the seeds, then swirl a spoonful onto the cream cheese filling before assembling. The tartness cuts through the sweetness beautifully. 🍓
For extra elegance, arrange a few whole berries on top after dusting with powdered sugar. This works especially well with the classic whoopie pie version—just don't overdo it, or the filling might get soggy. A little goes a long way!
Caramel Drizzle
For a decadent touch, drizzle salted caramel over the assembled whoopie pies. Heat ½ cup granulated sugar in a saucepan until melted, then whisk in 2 tablespoons heavy cream and 1 tablespoon butter.
Simmer until thickened, then stir in ¼ teaspoon flaky sea salt**. Let cool slightly before drizzling over the pies. The salt enhances the sweetness, making each bite irresistible. 🍯
This works especially well with the chocolate ganache option—imagine the contrast of rich caramel and dark chocolate against the creamy filling. It's a showstopper for special occasions!
Nutrition facts
Frequently asked questions
Why does the cake batter need to be thick but pourable?
The thick yet pourable consistency ensures the cakes bake up tender with that signature Amish texture—neither too dense nor too crumbly. The buttermilk and cocoa create a delicate crumb, while the melted butter adds moisture. Too thin and the cakes spread too much; too thick and they won't rise properly. Think of it like pancake batter consistency!
Can I make these whoopie pies ahead of time?
Bake the cake layers up to 2 days ahead and store in an airtight container. The filling can be made 3 days ahead and kept refrigerated. Assemble just before serving—this keeps the cakes from absorbing too much moisture. For make-ahead convenience, freeze assembled whoopie pies (without dusting) for up to 3 months.
What's the secret to the perfect cream cheese filling?
Room temperature cream cheese is critical—it should be soft enough to spread but not melted. Beat it for at least 3 minutes until completely smooth with no lumps. The filling should be thick enough to hold its shape but still spreadable. Pro tip: Add a pinch of salt to enhance the sweetness and prevent it from tasting too rich.
Why do my whoopie pies fall apart when assembling?
This usually happens when the cakes are still warm or the filling is too soft. Let the cakes cool completely before assembling, and make sure your cream cheese filling is at room temperature. If the cakes seem too dry, brush the tops with simple syrup (equal parts water and sugar) before adding filling. The cakes should be sturdy but tender—not crumbly.
Can I substitute buttermilk in this recipe?
Yes! Mix 1 tablespoon vinegar or lemon juice with 1 cup milk and let sit for 5 minutes to mimic buttermilk. Never use buttermilk powder or sour milk—they won't provide the same tang or texture. The buttermilk is what gives these whoopie pies their signature tender crumb and subtle tangy flavor.