Desserts
This Amish red velvet whoopie pie recipe delivers the perfect balance of moist, deep red cake layers and velvety cream cheese filling—just like Grandma used to make.
The secret lies in using buttermilk and a touch of vinegar for that signature tang, while traditional Amish techniques ensure a tender crumb without refined sugar substitutes. I've perfected this recipe over years of baking, and it never fails to impress.
The cake's rich flavor comes from natural ingredients like cocoa powder and a hint of coffee, while the filling gets its signature creaminess from a blend of cream cheese, butter, and vanilla.
Baking at the right temperature ensures the cake stays moist, and the filling holds together beautifully when sandwiched between the layers. The result? A dessert that's both nostalgic and restaurant-quality.
What makes these whoopie pies truly special is their versatility—they're perfect for holidays, potlucks, or a cozy family dessert night. Dust with powdered sugar for a classic finish, or serve warm with a cup of coffee for the ultimate comfort food experience.
The recipe scales easily, so you can make a batch for sharing or keep it small for a special treat.
Amish traditions often emphasize simplicity and natural ingredients, and this recipe honors that philosophy while delivering a dessert that's hard to resist. The key is patience—letting the batter rest and baking at a steady temperature ensures perfect texture every time.
Once you try these, you'll never go back to store-bought again.
Ingredients for amish red velvet whoopie pie
Twelve simple ingredients transform into nostalgic, moist whoopie pie layers with velvety cream cheese filling.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Unsalted Butter 🧈 | 1 cup | Softened to room temperature |
| Buttermilk 🥛 | 1 cup | Room temperature preferred |
| White Vinegar 🍶 | 1 tbsp | For tangy flavor |
| Cocoa Powder 🍫 | ½ cup | Natural or Dutch-process |
| Instant Coffee Granules ☕ | 1 tbsp | For deep flavor |
| Baking Soda 🧂 | ½ tsp | Not baking powder |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Vanilla Extract 🌿 | 1 tsp | Pure vanilla preferred |
| Large Eggs 🥚 | 2 whole | Room temperature |
| Cream Cheese 🧀 | 8 oz | Room temperature, full-fat |
| Powdered Sugar 🍚 | 1 cup | For dusting |
| Vanilla Extract 🌿 | 1 tsp | For filling |
The cocoa powder and coffee granules are non-negotiable here—Hershey's Special Dark or Nestlé Quick Dissolve work best for that deep red hue and rich flavor. Grab Kroger brand buttermilk if you're short on time, but homemade (milk + vinegar) gives the best tang. For the cream cheese, Philadelphia brand is foolproof, but any full-fat block will do. The flour? King Arthur or Gold Medal for that tender crumb—no substitutions here. And don't skip the vinegar—it's what gives those Amish pies that signature tang.
No buttermilk? Mix 1 tbsp vinegar with 1 cup milk and let sit 5 minutes. Short on cocoa? Dutch-process + 1 tsp baking soda mimics the flavor. The coffee granules can be swapped for 1 tsp instant espresso powder. For a lighter texture, sift the flour twice. The cream cheese filling can be made ahead—just whip it up and refrigerate for up to 3 days. And if you're feeling fancy, add a pinch of cinnamon to the filling for warmth. The cake batter needs to rest for 10 minutes after mixing—trust me on this—it makes all the difference.
Keep the cake batter in the fridge for up to 24 hours if prepping ahead. The cream cheese filling stays fresh for 3 days in the fridge, but it's best used within 2 days for maximum creaminess. Assemble the pies just before serving—the filling softens slightly at room temperature, so don't let them sit too long. Store completed pies in an airtight container for 3 days, or freeze for 2 months. They reheat beautifully—just warm for 10 seconds in the microwave to revive that gooey filling.
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it only requires a bowl and a fork—no fancy equipment, no stress. The buttermilk and vinegar combo makes the batter silky smooth with just a few minutes of mixing, and the buttercream filling comes together in under five minutes with a hand mixer or even a whisk.
- Velvet Magic: That deep red hue isn’t just for show—the cocoa and buttermilk create a rich, slightly tangy flavor that’s not too sweet. The vinegar brightens it up, making each bite taste like a cozy hug. Honestly, the first time I made these, I ate one straight from the pan.
- Party in a Box: These stack like little cakes, so they’re perfect for birthdays, potlucks, or even a last-minute dessert when friends drop by. I’ve packed them in jars for neighbors, wrapped them in parchment for gift baskets, and even used them as cake toppers for a kid’s tea party. (Yes, even on a Tuesday night.)
- Budget-Friendly Staples: You’re using pantry basics—flour, sugar, butter—that won’t break the bank. A single batch yields 12 whoopies, and they freeze beautifully for weeks, so you’re always covered. Between us, I’ve made these for under $5 total and still had leftovers for breakfast the next day.
Step-by-step instructions for Amish red velvet whoopie pies
Here's how to create these iconic deep red velvet cakes with velvety cream cheese filling—every layer perfect.
Prepare the Wet Ingredients for the Cake
In a large mixing bowl, combine the 1 cup unsalted butter and 1.5 cups granulated sugar. Beat with an electric mixer on medium speed for 3-4 minutes until light and fluffy. Scrape down the sides of the bowl occasionally to ensure even mixing. This step is crucial for creating the airy texture that makes these whoopie pies so tender.
Next, add the 2 whole large eggs, one at a time, mixing well after each addition. Stir in the 1 cup buttermilk, 1 tbsp white vinegar, 1 tsp vanilla extract, and 1 tbsp instant coffee granules. The coffee granules might seem unusual, but they deepen the red color and add a subtle complexity to the flavor. Mix until just combined—overmixing can make the cake dense.
Combine Dry Ingredients and Mix
In a separate bowl, whisk together the 2.5 cups all-purpose flour, 0.5 cup cocoa powder, 0.5 tsp baking soda, and 0.5 tsp salt. Sift the flour mixture directly into the wet ingredients and mix on low speed until just combined. Avoid overmixing—just until the flour is incorporated and a few streaks remain. This ensures a tender, not tough, cake.
Real talk: The batter will be thick, almost like cookie dough. Don't worry—this is exactly what you want for those classic Amish whoopie pie layers. If the batter seems too thick, add 1-2 tablespoons of buttermilk to loosen it slightly, but only if necessary.
Bake the Cake Layers
Preheat your oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats. Using a cookie scoop or tablespoon, drop 1.5-tablespoon portions of batter onto the prepared baking sheets, spacing them about 2 inches apart. These whoopie pies are small but mighty, so precise portions are key.
Bake for 10-12 minutes, or until the tops are set and a toothpick inserted into the center comes out clean. The edges should be just starting to pull away from the parchment. Let the cakes cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Patience here is important—the cakes need to be fully cooled before assembling to prevent the filling from melting.
Make the Cream Cheese Filling
In a medium bowl, beat the 8 oz cream cheese and 1 cup powdered sugar with an electric mixer until smooth and creamy. Add the 1 tsp vanilla extract and mix until fully incorporated. The filling should be thick but spreadable—almost like frosting. If it's too thick, add 1-2 teaspoons of milk or buttermilk to loosen it. This filling is the star of the show, so take your time to get it just right.
Here's the thing—room temperature cream cheese is essential. If it's too cold, it won't blend smoothly, and if it's too warm, it can melt. Let it sit at room temperature for 30-60 minutes before starting this step. Trust me, it makes all the difference.
Assemble and Enjoy
Once the cake layers are completely cool, spread a generous 1-teaspoon portion of the cream cheese filling onto the flat side of one cake layer. Top with another cake layer, pressing gently to create a sandwich. Repeat with the remaining cake layers and filling, creating 12 whoopie pies in total.
For the best experience, serve immediately or store in an airtight container in the refrigerator for up to 5 days. These whoopie pies are even better the next day as the flavors meld together. Each bite should deliver a perfect balance of moist, deep red velvet cake and rich, tangy cream cheese filling—pure comfort food at its finest.
Pro Tips For Making Amish Red Velvet Whoopie Pie
- MEASURE BUTTER COLD: Take the unsalted butter straight from the fridge—no softening, no melting. I learned this the hard way after my first batch turned out greasy and dense. Cold butter creates flaky layers that hold up when baking, and it won’t dissolve into the batter like warm butter will.
- WHISK BUTTERMILK FIRST: Mix the buttermilk and white vinegar 10 minutes before using—let it sit and thicken slightly. I used to dump it in right away, and the texture of my whoopies always felt off. Waiting ensures the vinegar fully curdles the buttermilk, giving you a smoother batter and a more consistent crumb.
- BAKE JUST UNTIL GOLDEN: Pull them out the second the edges turn golden—not when they’re deep brown. I’ve overbaked more whoopies than I’d like to admit, and they turn dry and cakey. A toothpick should come out with moist crumbs, not wet batter or dry powder.
- SIFT DRY INGREDIENTS TOGETHER: Combine flour, sugar, and salt in a bowl, then sift them all at once. I was skeptical at first—sounds like extra work—but it cuts out lumps and aerates the batter better than tossing them in one by one. Your whoopies will be lighter and less dense.
Essential equipment for this recipe
Mixing Essentials
Your stand mixer is the MVP for this recipe—I use my KitchenAid Artisan Series with the paddle attachment for creaming butter and sugar. The paddle ensures even mixing without overdeveloping gluten. For smaller batches, a hand mixer works too, but a stand mixer handles the thick batter effortlessly. 💪
Don’t skip the sifter for your dry ingredients. I use a OXO Good Grips Sifter to aerate the flour and cocoa powder, which prevents dense layers. Sift directly into the bowl to avoid clumps.
A fine-mesh strainer works in a pinch, but the sifter’s wide rim makes it easier to control the flow.
Baking Tools
Precision is key with whoopie pie portions. A cookie scoop (I love the OXO Good Grips 1.5-tablespoon size) ensures consistent, even layers. If you don’t have one, a tablespoon works—just pack the batter firmly.
Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure easy release.
An oven thermometer is a game-changer—my Thermoworks Oven Thermometer confirmed my oven runs 25°F hotter than the dial. Adjust your temperature accordingly to avoid overbaking. Whoopie pie layers should be set but still tender, not dry or cracked.
Cooling & Assembly
Cool the cake layers on the baking sheet for 5 minutes before transferring to a wire cooling rack. This prevents warping and keeps them flat for perfect sandwiches. I use a Nordic Ware Half-Sheet Pan for baking, but any rimmed baking sheet works.
For assembling, a small offset spatula helps spread the cream cheese filling evenly. A pastry brush comes in handy for dusting powdered sugar on top—just dip it in confectioners’ sugar and brush lightly. Store assembled pies in an airtight container with parchment paper between layers to keep them fresh.
Optional Upgrades
A food scale ensures accuracy if you’re scaling the recipe up or down. For the filling, a microplane lets you grate fresh vanilla bean seeds for extra depth. And if you’re feeling fancy, a piping bag with a small round tip makes filling the pies look like a pro’s work.
No fancy tools? No problem. A butter knife works for spreading filling, and a fine-mesh sieve can replace a sifter if needed. The key is patience—let the batter rest and the filling set up properly, and your whoopie pies will turn out perfect every time. 🌟
Nutrition facts
Frequently asked questions
Why does the Amish red velvet recipe use coffee granules instead of regular coffee?
The coffee granules deepen the red color and add a subtle complexity to the flavor without making the cake taste like coffee. This is a traditional technique in Amish baking—it enhances the richness while keeping the dessert sweet. For a stronger effect, you can use 1 tablespoon instant espresso powder instead.
Can I make the cream cheese filling ahead of time?
The filling stays fresh in the refrigerator for up to 3 days. Just whip it up and store it in an airtight container. When ready to assemble, let it sit at room temperature for 15-20 minutes to soften slightly—this makes it easier to spread between the cake layers.
What's the secret to keeping the cake layers moist?
The batter's thick consistency and proper baking time are key. Bake at 350°F for 10-12 minutes until just set—overbaking dries them out. Let them cool completely before assembling to prevent soggy layers. For extra moisture, brush the tops with simple syrup after baking.
Can I substitute buttermilk in this recipe?
Yes! Mix 1 tablespoon white vinegar or lemon juice with 1 cup milk and let it sit for 5 minutes to curdle. This works perfectly for the tangy flavor these pies need. If you're dairy-free, use a plant-based buttermilk substitute or coconut milk with vinegar.
How do I store leftover whoopie pies?
Keep them in an airtight container at room temperature for 2 days or refrigerate for up to 5 days. For longer storage, freeze them for 2 months. To reheat, microwave for 10 seconds or warm in a 350°F oven for 5 minutes to restore that gooey filling.