Tag Archive | parfait

Red Velvet Cake Parfaits

Apr4

Looking for a sinful, tasty and rich dessert?! I have just the ticket to please that sweet tooth! I recently hosted a lunch at my house. Being as OCD as I am, I needed to pick the perfect entree, beverage and dessert. Took what felt like hours of scrolling through Pinterest to find an idea. Okay lets be real for a moment, it did take hours of scrolling because I always get distracted while using the app. What starts out as looking for one item, turns into 50 new pins! Tell me I’m not alone here…

Anyhow… I decided to serve Chicken Caesar Salad Skillet, Sparkling Cran-Pom Punch, and Red Velvet Cake Parfaits. I don’t want to toot my own horn (okay yes I do… TOOT! TOOT!), but all three of these items were fantastic!

Hope you take the time to make this yourself… your taste buds will thank you!

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RED VELVET CAKE PARFAITS

Ingredients
    • For the Cake:
    • 1 Red Velvet Cake Mix
    • 1/3 cup vegetable oil
    • 1 cup water
    • 3 eggs
    • For the Filling:
    • 1 (8oz) package cream cheese, softened
    • ¾ cup half and half
    • 1/4 cup (1/2 stick) butter
    • 2 cup powdered sugar
    • ¼ cup milk
    • ½ cup sour cream
    • ½ tsp. vanilla
Instructions
  1. Preheat oven to 350 degrees. Spray a 9×13 baking pan with nonstick spray or wipe sides and bottom with vegetable oil.
  2. In a mixing bowl, combine cake with eggs, oil and water. Beat for 30 seconds on low, scrape sides, then beat for 1-2 more minutes or until the batter is smooth. Pour into 9×13 pan and bake at 350 for 22-25 minutes, or until toothpick inserted comes out clean. Set cake aside to cool.
  3. In a mixing bowl, beat together cream cheese, half and half, and butter. Beat until smooth. While continuing to beat, gradually add the powdered sugar. Beat in the milk, sour cream, and vanilla.
  4. In containers of your choosing (I chose large red wine glasses to see the layers), break cake into small pieces at the bottom of the container. The cake layer should be about one inch high. Add a layer of custard (I did about 2-3 large spoonfuls for this part). Then add another layer of cake, and another of custard. Top with whipped topping, chocolate shavings, sprinkles, or serve as is. Will make 12 small parfaits or 6 large parfaits.
  5. Refrigerate and serve.

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