Over a year ago, I was making a lovely bundt cake to take to a baby shower. It was going to be so pretty! I took it out of the oven, let it cool slightly, just like you’re supposed to. I ran my knife around the edges to loosen the cake – so far so good. And then the moment of truth…I invert the cake and hear the “plop” onto the cake plate. I turn the bundt pan right side up, to realize only half the cake came out of the pan. Nooooo!!!
After learning from this experience, I now ALWAYS grease and flour my bundt pan. Non-stick baking spray did not cut it on the day of the baby shower. However, I was now faced with the dilemma of what to take to the baby shower, as I was supposed to bring a dessert. The cake was perfectly edible (although quite ugly!) as it was in multiple pieces on the cooling rack. One word popped into my head – Parfaits!!
Luckily, I had a few extra ingredients in my fridge to make these fabulous Red Velvet Cake Parfaits. A perfect dessert, especially when your cake doesn’t turn out so “perfect”. These are super easy to make, and come together beautifully in any glass, clear dish or even mason jars! The cake uses a simple cake mix, and complemented by a deliciously sweet cream cheese filling. I now make a cake just to purposely break apart for this fun, delicious dessert! Here’s how they come together:
- 1 Red Velvet Cake Mix
- 3 eggs
- 1 c. water
- ⅓ c. vegetable oil
- For the filling:
- 1 (8oz) pkg. Neufchatel cheese, (or cream cheese), softened
- ½ stick (1/4 c.), butter
- ¾ c. half and half
- 2 c. powdered sugar
- ½ c. sour cream
- ¼ c. milk
- ½ tsp. vanilla
- Preheat oven to 350 degrees. Spray a 9x13 baking pan with nonstick spray. Set aside.
- In a mixing bowl, combine cake with with eggs, water and oil. Beat for 30 sec. on low, then stop to scrape down the sides. Beat for 1-2 more minutes or until the batter is smooth. Pour into pan and bake at 350 for 22-25 minutes, or until toothpick inserted comes out clean. Set cake aside to cool.
- In a mixing bowl, beat together Neufchatel cheese, butter, and half and half. Beat until smooth. While continuing to beat, gradually add the powdered sugar. Beat in the sour cream, milk and vanilla. Will resemble a custard consistency.
- In the glass containers of your choosing, break cake into small pieces at the bottom of the container leaving a one inch layer. Add a layer of the custard. Then another layer of cake, and another of the custard. Repeat in all containers. Top with whipped topping, sprinkles or a chocolate. Will make 12 small parfaits or 6 large.
- Refrigerate and serve.
These parfaits are perfect for a fun Valentine’s Day dessert, topped off with a fun Valentine’s day chocolate heart. You could even put them in small clear plastic cups and would be great as a classroom treat or bake sale goodie!
Either way you serve these, they will be a hit with adults and kids. Enjoy!