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Home » Desserts » Parfaits » Red Velvet Parfaits

Red Velvet Parfaits

December 5, 2013 By Kim Beaulieu 25 Comments

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These red velvet parfaits are super easy to make and look lovely on any holiday table. Use leftover cake or whip up a cake just for these parfaits!

Red Velvet Parfaits | Cravings of a Lunatic | Super easy to make!

Okay peeps, y’all know I am always honest with you. This was NOT supposed to be a parfait. Not even kidding. It was supposed to be a cake roll.  Unfortunately I had trouble rolling the cake roll so this recipe was altered to hide my oops. It’s what I do. When in doubt “parfait it”.

I’m not sure what that says about the fact that I have a zillion parfaits on my site.

*giggles*

I made Michael Symon’s Mo Mos recipe. Then I realized I forgot an ingredient. Nothing crucial, unless you want to, you know, roll a cake. I forgot to add the extra egg whites which is sort of crucial to a good recipe for cake rolls. I’m determined to try again but in order to celebrate with my Holiday Party Peeps I had to make the best of a bad situation.

So head into the kitchen, screw up a cake, then make these parfaits. Don’t you just love good advice?

Red Velvet Parfaits | Cravings of a Lunatic | Super easy to make!

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Red Velvet Parfaits

Super easy to make, and looks lovely on any holiday table.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 Parfaits

Ingredients

For the Cake Portion:

  • 5 eggs
  • 3/4 cup brown sugar
  • 1 and 1/2 teaspoons vanilla extract
  • 1/4 cup butter melted
  • 2 to 4 drops of red gel food colour
  • 3/4 cup flour
  • 6 tablespoons unsweetened cocoa powder
  • 1/4 teaspoon baking powder
  • Pinch of salt

For the Icing Filling (between the cake layers):

  • 3 cup confectioners' sugar
  • 1 cup butter softened
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • Pinch of salt

For the Whipped Cream Topping:

  • 1 cup heavy cream
  • 2 tablespoons sugar

For the Garnish:

  • White chocolate
  • Any little Christmas sprinkles or candies

Instructions

For the Cake Portion:

  • Preheat your oven to 350 degrees F.
  • Spray cookie sheet (or sheets depending on the size of yours) with non stick spray, then line with parchment paper and spray again. Set aside.
  • Place a small sauce pot of water on the stove and bring to a simmer.
  • In your stand mixer whisk together the eggs, sugar, vanilla, and melted butter for 1 to 2 minutes, mixture should be combined well.
  • Transfer mixture to a glass bowl and place over the simmering water on the stove (set aside the mixing bowl as you'll need it again).
  • Add the food colouring to the bowl. (Remember the colour isn't going to be dark yet, it will look pink until you add the dry ingredients later. The cocoa is what turns it dark red.)
  • Whisk while cooking until the sugar dissolves.
  • Transfer the mixture to the mixing bowl again and place back on the stand mixer.
  • Now whisk until light and fluffy, this should take about 6 minutes.
  • In a medium sized bowl whisk together the flour, cocoa powder, baking powder and salt.
  • Add the flour mixture slowly to the mixer and only allow it to mix long enough to incorporate the dry ingredients.
  • If using one big cookie sheet (I have one of those massive ones, if yours are small use two) pour it all on the sheet and smooth it out. If using two sheets divide the dough and spread evenly over both cookie sheets.
  • Place sheet, or sheets, in oven and bake for about 12 to 14 minutes.
  • Allow to cool and break into small pieces for the parfaits.Set aside.

For the Icing Filling (between the cake layers):

  • In a stand mixer combine sugar and butter , whisk on low speed until well blended.
  • Now increase speed to high and whisk for about 3 minutes. At this point it should be fluffy.
  • Now add the vanilla, cream, and salt. Whisk for another minute.
  • Set aside until your ready to stack the parfaits.

For the Whipped Cream Topping:

  • In a stand mixer combine the heavy cream and sugar, whisk on low to start then increase to high until the whipping cream is fluffy.
  • Transfer to piping bag if desired. If not you can spoon the cream over top.

For the Garnish:

  • Use a peeler to shave some chocolate pieces, or zest some. You can do this in advance or right over the top when the dessert is ready.

Putting it all together:

  • In 4 parfait glasses add one layer of cake on the bottom.
  • Now add the icing over top. Press down a bit with a spoon.
  • Add another cake layer.
  • Now add the whipping cream layer.
  • Garnish with some pizazz!
  • Serve with a big old "they'll never know I screwed up and this was suppose to be a cake roll" smile!

Notes

Recipe adapted slightly from Michael Symon's Mo Mos Recipe

Nutrition

Serving: 1g

Red Velvet Parfaits | Cravings of a Lunatic | Super easy to make!

These are fabulous. Sometimes you just have to go with it when you make a mistake. Take a bad situation and make it better. So the moral of the story is when in doubt “parfait it”.

Make sure you stop by all my Holiday Party Peeps posts. Show them some serious love. They deserve it.

Holiday Party

Red Velvet Parfait from Cravings of a Lunatic Cranberry & Brie Bites from Crumb Blog Soft Gingerbread Cookies from Roxana's Home Baking Coconut Spice Cake from Magnolia Days Gingerbread Biscotti from Created By Diane Caramel Biscoff Blossoms from That Skinny Chick Can Bake Mint Sandwiches from Jen's Favorite Cookies White Chocolate Cranberry Layer Cake from Pineapple and Coconut Candy Cane Kiss Brownies from Chocolate Moosey Triple Chocolate Buche de Noel from Girl in the Little Red Kitchen Gingerbread Pumpkin Trifle from Hungry Couple NYC Chocolate Pecan Pie Bars from Chocolate, Chocolate, and More

Toodles and smoochies! xx

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Comments

  1. The Mom Chef ~ Taking on Magazines One Recipe at a Time says

    December 5, 2013 at 8:56 AM

    I want, I want, I want. You need to make more mistakes if this is how they turn out.

    Reply
  2. [email protected] is How I Cook says

    December 5, 2013 at 11:07 AM

    The sign of a good cook is one that can adapt. Cake roll or parfait? It would all be good in my tummy!

    Reply
  3. [email protected] Riffs says

    December 5, 2013 at 12:33 PM

    Some of my kitchen mistakes have made some of my best dishes! Nothing like really screwing up to get your creative juice going. Who says panic isn’t a good thing? 😉

    Reply
  4. Renee says

    December 5, 2013 at 2:16 PM

    It’s great when a little oops winds up turning into something so good. These parfaits sure do look mighty tasty.

    Reply
  5. Kayle (The Cooking Actress) says

    December 5, 2013 at 2:33 PM

    heheheeee love you! When in doubt, just parfait 😛

    It’s still yummy either way!

    Reply
  6. Ramona W says

    December 5, 2013 at 7:37 PM

    I love cake parfaits… perfect dessert!! 🙂

    Reply
  7. suzanne Perazzini says

    December 5, 2013 at 11:43 PM

    That’s a great philosophy – parfait it!

    Reply
  8. Serena | Serena Bakes Simply From Scratch says

    December 6, 2013 at 12:29 AM

    Forget dreams of sugar plums dancing in my head I want red velvet parfaits dancing in my dreams! Delish! Pinning for later!

    Reply
  9. [email protected] says

    December 6, 2013 at 1:05 AM

    So pretty and so festive!! I love mistakes in the kitchen because I always end up with something waaaaay better than what I originally intended. :))

    Reply
  10. Aggie says

    December 6, 2013 at 5:55 AM

    These look amazing!! I love parfait desserts, what a great holiday treat 🙂

    Reply
  11. movita beaucoup says

    December 6, 2013 at 6:20 AM

    I became an expert at rolling cake at school last year. IT WAS VERY STRESSFUL. But now I can roll like a wizard. Call me next time you need some help. I’ll recreate the most stressful situation possible. And you will learn, dammit. YOU WILL LEARN.

    Reply
    • Kim Beaulieu says

      December 6, 2013 at 2:58 PM

      I love you woman. I wish we were neighbours. The bloody shenanigans would be news worthy.

      Reply
  12. Cookin Canuck says

    December 6, 2013 at 11:01 AM

    Sometimes kitchen accidents are the best ones. These are so pretty and I’ll bet they taste just as good!

    Reply
  13. Maureen | Orgasmic Chef says

    December 6, 2013 at 2:24 PM

    Your oopses always turn out tasty and gorgeous to look at.

    Reply
  14. Coco in the Kitchen says

    December 6, 2013 at 7:12 PM

    A happy accident.
    Lucky for us!

    PS- Been having trouble getting to your posts the last few months. Love them, as usual. xo

    Reply
  15. Terri/LoveandConfections says

    December 7, 2013 at 1:29 AM

    Mess ups happen to us all – at least you were able to salvage it into something delicious. I’ve had many times where the garbage enjoyed my recipe.

    Reply
  16. Anita at Hungry Couple says

    December 7, 2013 at 8:59 AM

    Fortunately for me, I have mastered the art of screwing up a cake lately so…parfaits coming right up! 🙂

    Reply
  17. Jen @ Jen's Favorite Cookies says

    December 7, 2013 at 10:33 AM

    Cake rolls are so hard, usually mine fail about 2 out of 3 times! This recipe looks like a great solution!

    Reply
  18. Susan says

    December 7, 2013 at 12:30 PM

    Screwed up cake or not, you always make awesome looking parfaits and these are no different!

    Reply
  19. Jessica LIU says

    December 7, 2013 at 5:10 PM

    it looks amazing!! I love it so much~~

    Reply
  20. Carla says

    December 8, 2013 at 6:50 PM

    Ha yup I think parfaits and trifles are a baker’s best friend when things go wrong. Oh and don’t forget cake truffles with failed crumbs 😉

    Reply
  21. Diane (createdbydiane) says

    December 9, 2013 at 12:30 AM

    I coming to your house with my next kitchen oops, these look delicious!

    Reply
  22. Isabelle @ Crumb says

    December 9, 2013 at 9:04 PM

    Lady, nobody does parfaits like you…. even the unintentional ones! I honestly could just dive face-first into one of those babies right about now. <3

    Reply
  23. Charise says

    November 11, 2015 at 5:11 PM

    I’m a newbie to parfaits. What size cups/glasses did you use. I didn’t realize there were so many to choose from!

    Reply
    • Kim Beaulieu says

      November 12, 2015 at 5:15 PM

      These are just an 8 ounce wine glass. You can use just about any glass you like, then fill it accordingly. They look nice only filled partway, or all the way up. I also use mason jars quite often, shot glasses for mini parfaits, or you can even use beer mugs or any type of wine glass. The fun thing about them is you can customize them. So if you have adults and kids you can do big sizes for the adults and smaller sizes for the kids. You can buy really cute sets at Pier One Imports that have matching spoons. As you can tell I’m totally addicted to making parfaits of all kinds. This one will make 4 big parfaits so you could easily stretch it to 6 if you like. Hope that helps. No right or wrong way to make a parfait. Another tip is you can layer less or more depending on the “look” you want them to have. And sprinkles on top always look cute. xx

      Reply

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