Red Velvet Parfaits Recipe turns the classic favorite into a show-stopping presentation for entertaining.

I made these Red Velvet Parfaits Recipe during Christmas for an Ugly Christmas Sweater Party I helped host. I didn’t intend to post them, but they were a big hit. Big Daddy especially liked them and he typically doesn’t ‘do’ sweets. I decided to make them for our Valentine’s dinner.

The boys had steak, baked potatoes, and a green salad. Pretty standard. (Of course, you could add chocolate, like Cherry Brownies too)

I had a baked potato with barbecue sauce (no fat). I wanted to save room for this Red Velvet Parfait. You know how I love my carbs! It was the highlight of the meal, after all. Or was that just my opinion? I dunno….

Table of Contents

Red Velvet Parfaits Recipe

I used my mother’s Old-Fashioned Red Velvet Cake recipe for the cake. I was a little stressed, and baking relaxed me. But you can use a Red Velvet Cake Mix if you prefer. No judging from me!

After making this frosting, I realized that, with a few adjustments, I could use it as the cream in this Red Velvet Parfaits Recipe. It turned out perfect: sweet but not overly sweet, creamy without being too thick. I kept the familiar flavors of your favorite Red Velvet Cake while updating it slightly and presenting it in a fun way.

Although I just made these for my family, I think this dessert would make a great presentation for entertaining. You could serve them in festive stemware. I chose various shapes and sizes of glasses just for fun.

Or, if you don’t have stemware, individual bowls or even one large trifle will also work.

Note: If you have a #cakefail and your cake sinks in the middle or sticks to the pan, turn it into a trifle or parfait. No one has to know! I have other tips on How to Fix Cake Disasters.

Looking for other dessert ideas? I’ve got you covered!

Red Velvet Parfaits Recipe

Red Velvet Parfaits Recipe turns the classic favorite into a show-stopping presentation for entertaining. #recipe #redvelvet #dessert

Author: Paula

5 from 15 votes

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Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: 24 servings

Ingredients

Cake

2 and 1/2 cups all-purpose flour
1 and 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon unsweetened cocoa powder
1 and 1/2 cups vegetable oil
2 large eggs room temperature
1 cup buttermilk room temperature
1 ounce red food coloring
1 teaspoon white distilled vinegar
2 teaspoon pure vanilla extract

Pudding layer

2 and 1/2 cups whole milk whole, 1% or 2% can be used
(2 0 3.4 ounce boxes vanilla instant pudding mix
8 ounces Cool Whip *Additional cool whip for garnish

Instructions

Preheat the oven to 350 degrees F. Lightly oil and flour 9×13 inch pan.
In a large bowl, sift together flour, sugar, baking soda, salt, and cocoa powder.
In another large bowl, whisk together oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
Combine the dry ingredients into the wet ingredients in a stand mixer until just combined.
Bake until the cake pulls away from the side of the pans slightly, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
Allow cake to cool before frosting or cubing for parfait.
Pudding layer
Whisk milk and pudding about 2 minutes. Fold in cool whip. Refrigerate until ready to make parfaits.
Layer cake cubes in the bottom of clear glasses or a large bowl.
Spoon pudding over cake. Repeat with another layer of cake and another layer of pudding.
Top with whipped cream or cool whip.
Store in refrigerater.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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