Desserts
This Amish red velvet whoopie pie recipe delivers the perfect balance of tender, spiced cake layers and velvety cream cheese filling—every bite is a nostalgic comfort.
The secret lies in the warm cinnamon and nutmeg that define Amish baking, paired with a rich, tangy cream cheese center that melts with each forkful. Unlike traditional red velvet, these whoopie pies stay moist for days, making them ideal for holiday gatherings or a cozy dessert night.
The cake batter is simple yet foolproof, using buttermilk and baking soda for that signature tender crumb, while the cream cheese filling gets its signature tang from sour cream and a touch of vanilla. Baking time is short—just 10-12 minutes per batch—so you can focus on stacking and serving.
The key to perfect whoopie pies is letting the layers cool slightly before filling, ensuring clean cuts and no messy crumbs.
What sets these apart is the Amish tradition of slow-baked, spiced desserts, where warmth and simplicity shine. The cream cheese filling stays rich and creamy without being overly sweet, letting the cake’s cinnamon notes take center stage.
Once assembled, these whoopie pies hold their shape beautifully, making them easy to transport or gift—perfect for potlucks or family dinners.
Whether you're baking for a crowd or treating yourself, this recipe delivers restaurant-quality results with minimal effort. The combination of spiced cake and tangy filling creates a dessert that’s both nostalgic and modern, proving that classic Amish baking can be just as exciting as it is comforting. Let’s get started!
Ingredients for amish red velvet whoopie pie
Twelve ingredients for nostalgic, spiced cake layers and creamy filling—Amish baking at its finest.
| Ingredient | Amount | Notes |
|---|---|---|
| All-Purpose Flour 🌾 | 2 ½ cups | Sifted for light texture |
| Granulated Sugar 🍚 | 1 ½ cups | White or light brown |
| Cocoa Powder 🍫 | ½ cup | Natural, unsweetened |
| Buttermilk 🥛 | 1 cup | Fresh for best flavor |
| Vegetable Oil 🫒 | ½ cup | Light or canola oil |
| Vanilla Extract 🍯 | 1 tbsp | Pure, high-quality |
| Ground Cinnamon 🌿 | 1 tsp | Freshly ground preferred |
| Ground Nutmeg 🌿 | ¼ tsp | Freshly grated for warmth |
| Baking Soda 🧂 | 1 tsp | Pure baking soda |
| Salt 🧂 | ½ tsp | Fine sea salt |
| Red Food Coloring 🎨 | ½ tsp | Optional for traditional look |
| Cream Cheese 🧀 | 8 oz | Full-fat, room temperature |
| Sour Cream 🥛 | ½ cup | Full-fat for tanginess |
| Powdered Sugar 🍚 | 1 ½ cups | Sifted for smooth filling |
| Vanilla Bean Paste 🍯 | 1 tsp | Or pure vanilla extract |
The flour and buttermilk are your cake’s foundation—King Arthur or Gold Medal flour gives the best texture, but any all-purpose works. Grab the full-fat cream cheese (Philadelphia is foolproof) and sour cream from the refrigerated section—the tangier, the better. For the spices, Penzeys or local spice shops have the freshest cinnamon and nutmeg, but grocery store brands are fine if they smell vibrant. The cocoa? Hershey’s Special Dark or Dutch-processed for deeper flavor. Don’t skip the food coloring—it’s what makes these red velvet whoopie pies iconic (though you can omit it if you prefer a rustic look).
No buttermilk? Mix 1 tbsp vinegar or lemon juice with 1 cup milk and let sit 5 minutes. Substituting oil for butter? Melted butter works too—just add 1 tsp extra vanilla to compensate. The vanilla bean paste is worth the splurge (it’s Trader Joe’s or Williams Sonoma quality), but pure extract in a pinch. For the filling, powdered sugar from the bulk bins stays fresher longer. Want extra tang? Add 1 tsp lemon zest to the filling. The cream cheese filling can be made a day ahead—it actually tastes better after chilling!
Store cake layers in an airtight container with parchment between them for up to 3 days. The filling keeps 5 days in the fridge, but assemble the whoopie pies within 24 hours for the best texture. Freeze assembled pies for 3 months—thaw at room temperature before serving. Pro tip: Wrap individual pies in plastic wrap and secure with a rubber band for easy gifting. These stay moist for days, so you can bake ahead for gatherings!
Why You'll Love This Recipe
- No Mixer Needed: I swear by this recipe because it’s all about the mixing bowl—no fancy equipment, just a spoon and a little elbow grease. The buttermilk cuts through the richness of the vegetable oil, while the cocoa powder dissolves smoothly into the flour, so you’re not left scraping out stubborn bits. Honestly, it’s the kind of recipe that makes me feel like a baking pro without any of the fuss.
- Velvet Magic: That first bite? A perfect balance of sweet and tangy, with the cocoa powder giving it that deep, velvety richness. The buttermilk keeps it moist without being heavy, and the sugar caramelizes just enough to make it taste like a warm hug. It’s not overly sweet—just right—and the texture is so tender it practically melts in your mouth.
- Party in a Box: These are my go-to for potlucks, church gatherings, or even just a cozy night in with friends. They stack neatly, travel well, and no one ever leaves with just one. Plus, the recipe scales effortlessly—double it for a crowd, halve it for a quiet weekend treat. Between us, they’re the kind of dessert that gets passed around and disappears fast.
- Pantry Staple Power: I love that this recipe uses ingredients I already have on hand—flour, sugar, cocoa, buttermilk, and oil. No weird substitutions or hard-to-find items, just solid, reliable stuff that won’t break the bank. And the best part? They keep for days in an airtight container, so I can bake a batch on Sunday and enjoy them all week. Zero waste, all win.
Step-by-step instructions for Amish red velvet whoopie pies
Here's how to create these classic spiced cake layers with velvety texture and creamy filling.
Prepare the Dry Ingredients and Mix Wet Components
In a medium bowl, whisk together the 2.5 cups All-Purpose Flour, 1.5 cups Granulated Sugar, 0.5 cup Cocoa Powder, 1 tsp Ground Cinnamon, 0.25 tsp Ground Nutmeg, 1 tsp Baking Soda, and 0.5 tsp Salt. Sift the mixture through a fine-mesh sieve directly into a large mixing bowl to eliminate any lumps and aerate the dry ingredients. This creates a light, tender crumb that's essential for whoopie pies.
In a separate bowl, combine the 1 cup Buttermilk, 0.5 cup Vegetable Oil, 1 tbsp Vanilla Extract, and 0.5 tsp Red Food Coloring (if using). Mix until the coloring is fully dissolved and the liquid appears uniformly pink. The buttermilk adds moisture while the oil creates that signature tender texture—don't skip this step or your cakes will be dense.
Combine Wet and Dry Ingredients for Perfect Batter
With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix just until combined—about 30-45 seconds—being careful not to overmix. The batter should be thick and smooth with no visible flour streaks. Real talk: Overmixing develops gluten and makes whoopie pies tough instead of tender.
Once fully incorporated, let the batter rest for 10 minutes at room temperature. This resting period allows the flour to fully hydrate and the baking soda to activate completely. The batter will thicken slightly during this time, which is exactly what we want for those perfect cake layers.
Bake the Cake Layers to Golden Perfection
Preheat your oven to 375°F and line two baking sheets with parchment paper. Using a cookie scoop or tablespoon, portion the batter into 1.5-inch diameter balls (about 1.5 tablespoons each) and place them 2 inches apart on the prepared sheets. The spacing prevents spreading and ensures even baking.
Bake for 10-12 minutes until the edges are set and the tops spring back when gently touched. You'll see the tops develop a slight crack pattern—this is your visual cue that they're done. Don't overbake or the centers will be dry. Remove from the oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Cream Cheese Filling
In a large mixing bowl, beat the 8 oz Cream Cheese and 0.5 cup Sour Cream together until completely smooth and creamy. This combination gives you that perfect balance of richness and tang that defines Amish whoopie pie filling. Add the 1.5 cups Powdered Sugar and 1 tsp Vanilla Bean Paste, then mix on medium speed until fully incorporated and light in color.
Here's the thing—this filling needs to be perfectly smooth. Use a hand mixer or stand mixer for best results. If you notice any graininess, continue mixing for another 30 seconds until it reaches a spreadable consistency. The filling should be thick enough to hold its shape when piped but still spreadable between cake layers.
Assemble and Enjoy Your Whoopie Pies
Once the cake layers are completely cool, spread about 1 tablespoon of the cream cheese filling onto the flat side of each cake layer. Then sandwich together with another layer on top, pressing gently to create a clean edge. The filling should be visible at the sides—this is what makes whoopie pies look so tempting!
Serve immediately or store in an airtight container in the refrigerator for up to 5 days. These whoopie pies are best enjoyed at room temperature, so let them sit for 10-15 minutes before serving. Each bite should deliver that perfect balance of moist, spiced cake and creamy, vanilla-infused filling—pure Amish baking tradition at its best.
Pro Tips For Making Amish Red Velvet Whoopie Pie
- Mix the Dry Ingredients First: Mix your flour, cocoa powder, and sugar together before adding wet ingredients—this prevents clumps and ensures the cocoa dissolves smoothly. I used to add cocoa last and ended up with streaks; now I sift everything together for a velvety texture.
- Use Cold Buttermilk: Let your buttermilk sit in the fridge for at least 30 minutes before mixing—it thickens slightly and blends better with the oil. Warm buttermilk can make the batter too thin, and you’ll end up with flat, dense whoopies instead of tall, fluffy ones.
- Bake in Two Batches: Skip overcrowding the pan—bake one tray at a time for even cooking. I learned this after my first batch turned out uneven; now I wait for the first tray to cool slightly before adding the second for perfect doneness every time.
- Add a Pinch of Salt: Yes, even in a sweet recipe—it balances the cocoa and sugar. I was skeptical until I tried it; now I add ½ teaspoon to the dry mix, and the flavor pops without tasting salty.
Storing and reheating this amish red velvet whoopie pie
Cake Layer Storage
Store freshly baked cake layers in an airtight container with parchment paper between each layer to prevent sticking. They stay moist and tender for up to 3 days at room temperature, but I recommend refrigerating them if you're not assembling within 24 hours.
The key is keeping them in a cool, dry place—humidity is the enemy of perfect texture. 🌾
Filling Preservation
Your cream cheese filling can be made 24 hours ahead and stored in an airtight container in the fridge. The flavors actually deepen overnight, becoming richer and more cohesive. Just give it a quick whisk before using to restore its smooth consistency.
I like to label it with the date to track freshness—it keeps well for 5 days in the refrigerator.
Assembled Pie Storage
Assembled whoopie pies should be refrigerated in an airtight container with layers separated by parchment paper. They'll keep for 3-4 days in the fridge, though the filling may soften slightly over time.
For longer storage, wrap individual pies in plastic wrap and secure with rubber bands—they'll stay fresh for 1 week in the fridge or 3 months in the freezer.
Freezing Tips
Freeze assembled whoopie pies on a tray first to prevent sticking, then transfer to a freezer bag with all air removed. Thaw at room temperature for 1-2 hours before serving—they'll taste just as good as fresh!
I've found that freezing works best when the pies are fully chilled before wrapping. Never refreeze thawed whoopie pies, as this can make the cake layers dry out. ❄️
Reheating Methods
For best texture, bring whoopie pies to room temperature before serving—this takes about 10-15 minutes at room temp. If you need to warm them, use the microwave on low power for 10-15 seconds to gently heat through without drying out the cake.
Alternatively, warm in a 200°F oven for 5-7 minutes wrapped in foil to maintain moisture. Never reheat in the air fryer—it can make the filling too runny.
Gifting Ready
Individual whoopie pies make perfect gifts when wrapped in cellophane bags tied with ribbon. Store them in a cool, dry place for up to 3 days before serving. For longer gift-giving, freeze them as described above—they'll thaw beautifully and maintain their quality.
I've used this method for holiday gifts, and they're always a crowd-pleaser! The presentation matters almost as much as the taste. 🎁
Nutrition facts
Frequently asked questions
What makes these Amish red velvet whoopie pies different from regular ones?
The key differences lie in the warm spices—cinnamon and nutmeg give them that signature Amish flavor profile, while the cream cheese filling stays rich without being overly sweet. The cake layers also use buttermilk and oil for maximum tenderness, and the filling gets its tang from sour cream rather than just vanilla. These aren't your typical red velvet whoopie pies!
Can I make the cake layers ahead of time?
Bake the cake layers up to 3 days ahead and store them in an airtight container with parchment between layers. For best results, assemble the whoopie pies within 24 hours of baking. The filling can even be made 1 day ahead—it actually tastes better after chilling!
Why did my whoopie pie filling ooze out when I cut into it?
This usually happens when the cake layers aren't fully cooled before assembly or if the filling is too soft. Let the cakes cool completely on a wire rack, and make sure your filling is thick enough to hold its shape when piped. If it's too runny, chill it for 30 minutes before using. The filling should be spreadable but not liquid!
Can I substitute buttermilk in this recipe?
Yes! Mix 1 tbsp vinegar or lemon juice with 1 cup milk and let sit for 5 minutes to make a quick buttermilk substitute. For the filling, you can use Greek yogurt instead of sour cream, though it will be slightly less tangy. The texture will still be great, but the traditional tang comes from the sour cream.
How do I make these whoopie pies look extra fancy for gifts?
Wrap individual pies in cellophane bags and tie with colorful ribbon. For extra flair, dust the tops with powdered sugar or add a sprinkle of crushed peppermint or cinnamon before serving. Store them in a cool, dry place for up to 3 days before gifting. The presentation makes them feel even more special!