The recipe that I used from TastyKitchen uses a box red velvet cake mix, which was handy, since I needed to get these finished before I could start making the Stuffed French Toast. But I didn’t want to use the frosting recipe that was included in the recipe because I wanted to use a cream cheese frosting. That’s where Bakerella came in.
Bakerella’s Red Velvet Cake recipe includes a cream cheese frosting recipe, which is heavy on the cream cheese, butter, and powdered sugar. Perfect! I made the red velvet whoopie pies quite large, perhaps four inches in diameter. The cake was light and delicate, which helped contrast against the very rich cream cheese filling. They were delicious!