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Red, White, and Blue Whoopie Pies

Red, White, and Blue Whoopie Pies are soft, cake-like sandwich cookies baked until tender, then filled with a fluffy vanilla cream. Get festive with red and blue sanding sugar and patriotic sprinkles for an easy patriotic dessert table hit.
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Prep Time 25 minutes
Cook Time 12 minutes
chill 15 minutes
Total Time 52 minutes
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Whoopie Pie Cakes
  • 2 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 lb unsalted butter, softened
  • 0.75 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk
Cream Filling
  • 1 lb unsalted butter, softened
  • 2 cup powdered sugar
  • 7 oz marshmallow creme
  • 1 tsp vanilla extract
Decoration
  • 1 Red sanding sugar
  • 1 Blue sanding sugar
  • 1 Patriotic sprinkles

Equipment

  • 1 sheet pan

Method
 

Bake the whoopie pie cakes
  1. Preheat oven to 350°F (175°C). Set out 2 parchment-lined sheet pans so the rounds can go in right after scooping.
  2. Line baking sheets with parchment paper. This helps prevent sticking and keeps the cakes from spreading unevenly.
  3. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisk until the cocoa and leavening are evenly distributed.
  4. Beat unsalted butter and granulated sugar until light and fluffy. Continue until the mixture looks paler and slightly airy.
  5. Add the large egg and vanilla extract. Mix just until smooth, scraping the sides if needed.
  6. Alternate adding the dry mixture and buttermilk. Start and end with dry, mixing on low only until the batter is cohesive.
  7. Scoop batter into 2-inch rounds on the prepared baking sheets. Leave space between rounds so they have room to expand.
  8. Bake for 10–12 minutes. Pull them when the tops spring back lightly and look set, not wet.
  9. Cool completely. Let the cakes reach room temperature before filling so the cream won’t melt.
Make the vanilla cream filling and assemble
  1. Beat unsalted butter, powdered sugar, marshmallow creme, and vanilla until fluffy. Beat until the filling holds soft peaks and no sugar streaks remain.
  2. Pipe filling onto half of the cakes. Use a steady pressure so the filling forms an even layer.
  3. Top with remaining cakes to form sandwiches. Press gently so the filling spreads slightly to the edges.
  4. Roll edges in patriotic sprinkles and colored sugars. Coat the outer rim evenly for the red, white, and blue look.
  5. Chill for 15 minutes before serving. This firms the filling for cleaner bites and better slice-and-serve shape.

Notes

Pro tip: Cool the cakes fully before filling—warm cakes will soften the vanilla cream and can cause sliding. Store whoopie pies in an airtight container in the refrigerator for up to 3 days; bring to cool room temperature for best texture. Freezing is yes: freeze assembled sandwiches up to 2 months, thaw overnight in the fridge. For a lighter option, use reduced-fat butter in both the cakes and filling (texture may be slightly softer).