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Red, White, and Blue Whoopie Pie Recipe

Red, white, and blue whoopie pies with soft cake cookies and a fluffy vanilla cream filling. Color-splitting the batter makes the patriotic look, while a marshmallow crème center keeps each sandwich light and creamy.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Whoopie Pie Cakes
  • 1 box white cake mix
  • 3 large eggs
  • 0.5 cup vegetable oil
  • 1 Red gel food coloring
  • 1 Blue gel food coloring
Cream Filling
  • 1 cup unsalted butter softened
  • 2 cup marshmallow creme
  • 2 cup powdered sugar
  • 1 tsp vanilla extract
Decoration
  • 0.5 cup red, white, and blue sprinkles
  • 0.5 cup patriotic sanding sugar

Equipment

  • 1 stand mixer

Method
 

Bake the whoopie pie cakes
  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper. This prevents sticking and helps the cookies bake evenly.
  2. Mix white cake mix, large eggs, and vegetable oil until smooth. Stop when the batter looks glossy and fully combined.
  3. Divide the batter into three bowls and leave one white. Keep the bowls separate so you can color one red and one blue.
  4. Color one portion red with red gel food coloring and color another portion blue with blue gel food coloring. Stir each bowl until the color is uniform with no streaks.
  5. Scoop small rounds of batter onto the prepared baking sheets. Space them slightly apart so they spread without merging.
  6. Bake for 10–12 minutes at 350°F (175°C). Bake until the tops look set and lightly puffed.
  7. Cool the cookies completely before filling. Let them cool fully so the cream filling doesn’t melt or slide.
Make the vanilla cream filling
  1. Beat softened unsalted butter until fluffy. Continue until the texture turns pale and aerated.
  2. Add marshmallow creme, powdered sugar, and vanilla extract. Mix on medium until light and creamy, with no dry sugar pockets.
Assemble and decorate
  1. Spread or pipe the vanilla cream filling onto half of the cookies. Use a generous layer but keep it close to the edges.
  2. Top each filled cookie with a remaining cookie to form sandwiches. Press lightly just to secure the filling.
  3. Roll the edges in patriotic sprinkles. Then roll in patriotic sanding sugar for a festive, sparkly finish.
  4. Serve immediately or refrigerate until ready to eat. If chilling, let them sit briefly at room temperature for the soft cookie texture.

Notes

For the cleanest whoopie pie shapes, scoop batter to consistent size and cool the cookies fully before filling. Store assembled pies in the refrigerator up to 3 days; for best texture, bring to room temperature 10–15 minutes before serving. Freezing is not recommended because the cookie-softness and cream filling texture can change. For a simpler swap, use store-bought gluten-free vanilla cake mix if you need a gluten-free version.