Red Velvet Cake Parfaits
These red velvet cake parfaits are the perfect dessert for just about any occasion. Made with a simple cake mix and no-cook cream cheese custard, this red velvet parfait recipe comes together easily.
Equipment
- 9 x 13" Pan This non-stick 9 x 13" Cake Pan is one of my favorites!
- Stand Mixer This KitchenAid Stand Mixer is a mainstay appliance in my kitchen!
- Wine Glasses These stemless wine glasses are perfect for making cake parfaits.
Ingredients
- 1 (13.25 oz.) red velvet cake mix
- 3 eggs large
- 1 cup water
- ⅓ cup vegetable oil
For Cream Cheese Custard:
- 1 (8 oz. pkg.) cream cheese softened
- 1 cup whole milk
- ¾ cup sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Lightly spray a 9 x 13" pan with non-stick spray. Set aside.
- In a mixing bowl, add the cake mix, eggs, water and vegetable oil. Mix on low speed for 30-60 seconds with a hand or stand mixer, stopping to scrape down the sides of the bowl with a rubber scraper. Mix for 1-2 more minutes until the batter is smooth and all ingredients are completely combined.
- Pour cake batter into prepared pan. Bake at 350 degrees for 22-25 minutes, or until toothpick inserted into the center of the cake comes out clean and crumb-free. Set cake aside to cool completely to room temperature.
- While cake cools, in a clean mixing bowl, add the softened cream cheese, milk and vanilla extract. With hand or stand mixer, beat together on medium speed. Stop to scrape down the sides of the bowl. Add in the sour cream and continue to beat until ingredients are smooth. Add in the powdered sugar and beat until completely combined and smooth. Mixture should be slightly thick and have a custard consistency. Refrigerate custard until ready to assemble the parfaits.
- Once cake is completely cool, cut into small 1" squares. Place 4-5 cake squares into the bottom of clear wine glasses. (You can also use one large cake trifle bowl instead of individual glasses.) To the top of the cake squares ladle in 2-3 tablespoons of the custard. Add another layer of cake squares on top of the custard. Continue this process until all ingredients are used.
- Top the cake parfaits with additional red velvet cake crumbs, red sprinkles, chocolate chips or any other desired topping. Keep parfaits refrigerated until ready to serve.
Notes
Storage: Keep parfaits refrigerated until ready to serve. The parfaits can be made up to 24 hours in advance of any event.
Store any leftovers covered in the refrigerator. Leftovers will keep for up to 3 days.
For an additional layer or topping, feel free to use my Homemade Cool Whip.
Nutrition
Serving: 1gCalories: 255kcalCarbohydrates: 25gProtein: 4gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 78mgSodium: 45mgPotassium: 97mgFiber: 0.003gSugar: 24gVitamin A: 275IUVitamin C: 0.2mgCalcium: 70mgIron: 0.3mg
Tried this recipe?Let us know how it was!