Red Velvet Parfaits Recipe turns the classic favorite into a show-stopping presentation for entertaining.
I actually 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 such a big hit. Big Daddy especially liked them and he doesn’t ‘do’ sweets. I decided to make them for our Valentine’s dinner.
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….
Red Velvet Parfaits Recipe
I used my mother’s Old Fashion Red Velvet Cake recipe for the cake. I was a little stressed and baking relaxing me. But, you can use a Red Velvet Cake Mix if you prefer. No judging from me!
After making this frosting, I realized 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.
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- 2 and 1/2 cups all-purpose flour
- 1 and 1/2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon 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 vanilla extract
- Pudding layer
- 2 and 1/2 cup milk whole, 1% or 2% can be used
- 2 boxes 3.4 ounce instant vanilla pudding mix
- 8 ounce container cool whip
- *Additional cool whip or whipped cream as garnish
- Preheat the oven to 350 degrees F. Lightly oil and flour 9x13 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.