Go Back
+ servings
Close up photo of heart shaped red velvet whoopie pies on a red plate.
Print Recipe
5 from 3 votes

Heart-Shaped Red Velvet Whoopie Pie

These Heart-Shaped Red Velvet Whoopie Pies are a sweet and festive hand-held treat that is filled with a 3-ingredient cream cheese frosting! Prep this easy dessert for your favorite Valentine in just 20 minutes!
Prep Time20 mins
Cook Time10 mins
Cooling Time30 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 12 people
Calories: 515kcal


  • Baking sheets
  • Parchment paper
  • Heart shaped cookie cutter
  • Whisk
  • Medium mixing bowl
  • Large mixing bowl
  • Stand mixer or electric hand held mixer
  • Piping bag
  • ½ inch round tip
  • Wire rack


Whoopie Pies:


  • 8 ounces cream cheese softened
  • ½ cup salted butter softened
  • cups powdered sugar


  • Preheat the oven to 350°F and line two baking sheets with parchment paper.
  • Stencil heart shapes all over the parchment paper (leaving about an inch of space between each). I find it easiest to trace a small heart-shaped cookie cutter, but you may make a template for yourself. You want all of the hearts to be the same size. Then flip the parchment paper over so that you can still see the hearts but will not be placing batter directly on the pencil markings.
  • Whisk together the flour, cocoa, baking soda, and salt in a medium mixing bowl.
  • In a separate, large bowl, use a stand mixer or hand mixer to cream the butter. Add the sugars and beat for 3 minutes on medium-high speed until fluffy.
  • Then beat in the eggs until smooth and add the buttermilk and red food coloring and mix just until incorporated.
  • Add the dry ingredients to the wet ingredients, mixing at low speed just until combined.
  • Then add the vinegar and vanilla, again mixing just combined. You do not want to over mix the batter. The batter should be thick but still able to pipe.
  • Transfer the batter into a piping bag fitted with a Wilton 1A round tip. If you don’t have one, you could cut the corner out of a large ziplock bag instead.
  • Pipe the batter onto stenciled heart shapes leaving about an inch of space between them. The cakes will spread a bit while baking. I find it easiest to pipe an outline of the heart and then fill it in then smooth out the batter a bit with an offset spatula.
  • Bake the cakes for 8 to 10 minutes or until no longer shiny and spring back slightly when touched. Allow them to cool on the pan for a couple of minutes before transferring them to a wire rack to cool completely.
  • Prepare the filling by beating together the cream cheese and softened butter until light and fluffy, about 2 minutes.
  • Next, add the powdered sugar 1 cup at a time and beat for another minute or two after each addition until silky smooth. Transfer the frosting to a piping bag fitted with a Wilton 1A tip.
  • Match up pairs of cakes that are similar in shape and size. Pipe about 2 tablespoons of filling onto the flat side of one cookie and gently top it with a matching cookie. Repeat for the remaining sets.


  • How To Store These Red Velvet Whoopie Pies: If not consumed within a few hours of making, place the Whoopie Pies in an airtight container and then store them in the refrigerator. Enjoy them for up to a week! Or you could also freeze them! Just individually wrap each one in plastic wrap and then place them in the freezer. When frozen the Whoopie Pies can be eaten for up to 3 months!
  • Can I Use Unsalted Butter In This Recipe? Definitely, just add in an extra 1/4 teaspoon of salt to the recipe.
  • What If I Don’t Have Brown Sugar? No worries, just use all granulated sugar! If you don’t have both sugars you can even use all brown sugar as well.
  • Can I Use Liquid Food Coloring Instead Of Gel? Of course! I just find that gel coloring creates a more intense color.
  • Could I Use Buttercream Frosting Instead Of This Cream Cheese Filling For These Whoopie Pies? You can! However, I do find the cream cheese adds such a nice flavor when combined with the red velvet cookies.
  • What’s The Best Way To Stencil Hearts Onto The Parchment paper? The hearts should be all the same size so that they pair up better when assembling the whoopie pies. That being said, I’ve found the best way to reach that goal is to use a small heart-shaped cookie cutter. All I do is trace around the cookie cutter onto the parchment paper. If you don’t have a heart-shaped cutter you can just make your own template to use!
  • How Do I Pipe The Batter Onto The Traced Hearts? I find that it works best to pipe the outline of the heart first and then fill it in. Afterward, I smooth the batter out carefully with a spatula.
  • What Can I Use If I Don’t Have A Piping Bag? Easy! Just use a large Ziploc bag by cutting one of the corners off with scissors.


Calories: 515kcal | Carbohydrates: 71g | Protein: 6g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 426mg | Potassium: 147mg | Fiber: 1g | Sugar: 49g | Vitamin A: 820IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 2mg