The only thing better than one cookie is two cookies, which is why these Cake Mix Red Velvet Whoopie Pies are the perfect treat. Two soft, cake cookies sandwiched with white chocolate buttercream equals pure deliciousness!
Cake Mix Options
Let’s talk cake!
There are a *ton* of options for these whoopie pies. I love this Cake Mix Red Velvet Whoopie Pie combination with white chocolate buttercream for Valentine’s Day, but these would also be perfect for Christmas!
Plus, it’s just a delicious flavor combination so you can make it all year long!
But you could also do chocolate, vanilla, spice cake mix, carrot cake, etc. Basically any kind of cake mix you find at the store works!
I love that you can take this pantry staple and make it a million different ways! Even if you just had chocolate cake mix, you could pair it with so many different buttercreams and make a different whoopie pie every time!
I’m thinking chocolate whoopie pies with a peanut butter frosting is in my future…
Okay, usually buttercream is super easy: just whip butter and powdered sugar together, then add in some heavy cream and you’re done.
However, this one is a little bit more complicated than that. The white chocolate is heavenly in this buttercream but you have to be careful because hot melted chocolate with soft butter doesn’t really mix well. Unless you want to have a sweet, melty mess…
It’s really crucial to allow the melted white chocolate to cool for at least 10 minutes. You want it to feel cool to the touch, but obviously not firming up. The cooler the white chocolate is, the less problems you could have!
DO NOT pour the melted chocolate right from the microwave into the buttercream. Your butter will melt and it will be a huge mess.
Then I like to add my buttercream to a piping bag to make it easier adding it to the whoopie pies. I pipe a large dollop in the middle and then squish the top cookie down so the frosting is just to the edges.
The assembly is my favorite part. Watching the frosting squish down is so therapeutic to me.
- Flavorless Oil
- Red Velvet Cake Mix – you can switch out whatever cake mix you like here! I really love the red velvet with the white chocolate though!
- Powdered Sugar
- White Chocolate
- Vanilla Extract
- Heavy Cream – I recommend using heavy cream over milk because I think it gives the frosting a fluffier texture than just using milk!
Tips and Tricks
These do spread a ton while they bake so make sure to give them about two inches of space on the baking sheet!
I’ve said it before and I’ll say it again: the biggest tip I can give is to let your white chocolate cool down before adding it to the frosting.
If you add your white chocolate while it’s too hot, the buttercream will melt and turn into a huge mess!
I just snip off the end of my piping bag without using any fancy tips for these, but it would be pretty to use a star tip to get swirled edges! That would definitely make these whoopie pies just a *bit* more fancy!
Whoopie pies are so underrated! I feel like they don’t get enough love!
Two soft, cake cookies sandwiched together between a smooth and creamy buttercream frosting!? Sign me up for that!
P.S. Looking for more red velvet cake mix deliciousness?! Check out these!
Cake Mix Red Velvet Whoopie Pies
- 1/2 cup Water
- 1/2 cup Flavorless Oil
- 3 Eggs
- 1 box Red Velvet Cake Mix
White Chocolate Buttercream:
- 2 sticks Butter room temperature
- 1 cup Powdered Sugar
- 1 cup White Chocolate melted
- 1/2 teaspoon Vanilla Extract
- 2 tablespoons Heavy Cream
- Preheat oven to 350 degrees.
- Mix together eggs, oil, and water.
- Once everything is mixed together, add in cake mix.
- Scoop onto a parchment-lined baking sheet and bake for about 15 minutes.
- While the cookies cool, make the buttercream.
White Chocolate Buttercream:
- Melt the white chocolate in a microwave-safe bowl in 30-second increments.
- Set the chocolate aside to cool for at least 10 minutes.
- Cream together butter and powdered sugar.
- Once whipped together slowly add in heavy cream and vanilla extract.
- With the mixer on slow, slowly drizzle in the white chocolate.
- Pour buttercream into a large piping bag and pipe a large dollop on one of the red velvet cookies.
- Take another cookie and press down gently.
- Serve and enjoy!