Ingredients
For the Red Velvet Cake:
- 2 cups (250g) all-purpose flour
- 2 tbsp (16g) cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (240ml) vegetable oil
- 1½ cups (300g) sugar
- 2 large eggs
- 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp vinegar)
- 1 tsp vanilla extract
- 1 tsp white vinegar
- 1 tbsp red food coloring
For the Cream Cheese Parfait Cream:
- 250g cream cheese, softened
- 1 cup (240ml) heavy cream or whipped topping
- ½ cup (60g) powdered sugar
- 1 tsp vanilla extract
Instructions
Step 1 – Bake the Cake
Preheat oven to 170°C (340°F).
Whisk flour, cocoa, baking soda, and salt in one bowl.
In another bowl, mix sugar, oil, and eggs until smooth.
Add buttermilk, vinegar, vanilla, and food coloring.
Gradually add dry ingredients and mix until combined.
Pour into a lined pan and bake for 25–30 minutes.
Cool completely, then crumble into chunks or cubes.
Step 2 – Make the Parfait Cream
Beat cream cheese until smooth.
Add powdered sugar and vanilla, and mix until creamy.
Whip heavy cream separately until thick, then fold into the cream cheese mixture.
Refrigerate 10 minutes before layering.
Step 3 – Assemble the Parfait Cups
In clear dessert cups:
Layer red velvet cake crumbs at the bottom.
Add a spoonful of cream cheese mixture.
Repeat layers until the cup is filled.
Top with extra cream, cake crumbs, or red sprinkles.
Storage & Commercial Tips
- Chill parfaits for at least 1 hour before serving.
- Store refrigerated for up to 3–4 days.
- For sale, package in sealed dessert cups with lids and your label.