Featured Recipe

Holiday Red Velvet Layered Dessert

Name: Holiday Red Velvet Layered Dessert
Prep time: 12 min
Cook time: 22 min
Total time: 4 h 34 min
Yield: 12 servings
Ingredients: 1 box red velvet cake mix; 1/3 cup coconut oil (liquid state); 3 large eggs; 1 teaspoon pure vanilla extract; 8 ounces cream cheese, softened; Pinch salt; 1 1/2 cups powdered sugar, sifted; 1 1/4 cups whole milk; 1 package instant lime-flavored pudding mix (3.4 oz); 1/2 teaspoon almond extract; Green gel food coloring, as needed; 1 tub (8 ounces) thawed Cool Whip whipped topping; 1 cup chopped Andes mint candies (original and peppermint); Nonstick spray

By Kate

Created on 03 January 2026

A multi-layered festive dish mixing red velvet brownie base, creamy cheese layer, and a minty green pudding topping, finished with whipped cream and Andes mint crunch. Unique twist swaps some ingredients and adjusts flavors for balance. Visual contrast with vibrant green and deep red. Textural play with dense cake, creamy layers, and cool whipped topping. Chilling critical to firm layers before serving. Baking cues emphasize toothpick test and color changes. Cooling prevents mixing layers when assembling. Peppermint extract replaced by orange and almond extracts for subtle spice warmth. Coconut oil replaces vegetable oil for nuanced richness. Pudding mix switched to lime for a citrus brightness twist. Tricks include slight timing shifts and chilling reminders. Layer gently to avoid color bleed or muddiness. Serves 12 with rich mouthfeel and fresh festive bite.

Prep: 12 min

Cook: 22 min

Total: 4h 34min

Serves: 12 servings

holiday dessert layered festive

Introduction

Red velvet cake but not quite. Thicker, denser undercurrent, brownie-like base. Cream cheese layer—no shortcuts; proper beating critical. Lump-free, creamy body means fussing worth it. Pudding layer turned lime—why? Adds unexpected brightness, cuts through richness. Not peppermint this time but almond for warmth. Chill between steps, always chill—never rush layering. Cool Whip spread last for airy finish, balance weight below. Andes mints crushed but no dust—texture retained deliberately. Edges of pan get crisp; watch baking curves, not just minutes; toothpick wet crumbs good cue. Layering calls for patience and steady hands. Serve straight from fridge, flavors marry better cold—slightly softer, optimal taste experience. Twelve servings that vanish fast. Keeps well; leftovers even better next day.

Ingredients

1 box red velvet cake mix

1/3 cup coconut oil (liquid state)

3 large eggs

1 teaspoon pure vanilla extract

8 ounces cream cheese, softened

Pinch salt

1 1/2 cups powdered sugar, sifted

1 1/4 cups whole milk

1 package instant lime-flavored pudding mix (3.4 oz)

1/2 teaspoon almond extract

Green gel food coloring, as needed

1 tub (8 ounces) thawed Cool Whip whipped topping

1 cup chopped Andes mint candies (original and peppermint)

Nonstick spray

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About the ingredients

Coconut oil instead of veg oil adds faint nutty depth and helps bake cake moister with light chew. Lime instant pudding swaps for peppermint to brighten palate, tension sweeter cream cheese behind. Almond extract lends complexity with warm undertones in pudding, subtle yet noticeable. Using whole milk, never skim, ensures pudding thickens perfectly, avoiding runny layers. Powdered sugar must be sifted; no exceptions. Lumps here translate to grainy texture in cream cheese layer. Cool Whip can be swapped for homemade whipped cream stabilized with gelatin for fresher version, though store-bought remains practical. Red velvet cake mix remains base, no homemade cake here, trades time for consistency. Chopped Andes mints add mandatory textural contrast; candy chopped unevenly, chunkier bits preferred over dust to provide crunch bursts and visual interest.

Method

Preheat oven to 345°F; why? Slightly lower temp protects colors and moisture. Spray 9x13-inch glass dish lightly with nonstick spray to avoid soggy edges and stuck cake.

Mix red velvet cake mix, coconut oil, eggs, and vanilla in a large bowl. Use hand or paddle mixer—don't overmix; just blend till lumps disappear. Batter thick like brownie batter. Spread evenly; thickness matters. Bake 22 to 27 minutes. Toothpick inserted should come out mostly clean with some moist crumbs—a perfectly baked brownie texture, not dry.

Cool cake in pan on counter about 25 to 35 minutes. Too hot, cream cheese layer melts into cake, ruining clean layers.

Cream cheese softened. Beat on medium speed 1.5 to 2.5 minutes, smooth like thick frosting. Add pinch salt, vanilla, and powdered sugar. Beat more 1.5 to 2 minutes till no lumps; scraping bowl sides helps. Texture must be velvety—grainy mix means rushed chilling or uneven sugar.

Cover cream cheese mix tightly with plastic; refrigerate while cake bakes and cools. Cold cream cheese yields cleaner layering without slipping or mixing.

In another bowl, whisk whole milk, lime pudding mix, almond extract, and green gel food coloring vigorously 2 to 4 minutes. Thickness like mango puree signals ready. Color must be uniform without streaks.

Cover pudding; chill alongside cream cheese mix. Layering cold pudding is easier, holds shape better.

After cake has completely cooled, spread cream cheese layer evenly over cake, careful to avoid scraping cake crumbs in. Use an offset spatula for control; dipping in hot water and drying between passes smooths surface efficiently.

Spread pudding gently atop cream cheese. Go slow, use back of metal spoon or offset spatula held just above layer; avoid pushing too hard—a quick tap sets puddings edges.

Finally, generous layer of thawed Cool Whip evenly spread over pudding layer. Chilled layers prevent mixing. Sprinkle chopped Andes mints over top for crunch and festive look.

Refrigerate minimum 3.5 to 5 hours; overnight best. Firm layers slice cleanly. Soft layers will collapse under cut pressure. Use plastic knife or serrated with gentle sawing to preserve layers.

Serving tip: Keep chilled until last minute. This dessert melts quickly. Leftover covered, store refrigerated up to 3 days. Don't freeze; texture suffers.

Technique Tips

Oven temp lowered 5 degrees to protect moisture, keep red velvet deep red, prevent cake edges from crisping too hard. Coconut oil used liquid, stirred carefully into dry mix; cold solid oil creates unmixed pockets risking uneven baking. Bake until toothpick indicates moist crumbs, never fully dry—too dry kills mouthfeel. Cooling crucial after bake, still warm cake tricks you into half-set layers getting mixed during assembly. Beat cream cheese with patience, medium speed rather than fastest; overbeating creates air pockets, underbeating yields lumps. Immediately refrigerate after preparation, keeps firmness needed for neat layering. Pudding mix whisked until thick, gel food color added gradually—too much creates off-putting hues. When layering pudding atop cream cheese, gentle spreading mandatory; fast spreading perturbs layers causing bleeding colors, muddiness. Whipped topping spread with gentle strokes, avoid aggressive pressing. Chilling minimum 4 hours ensures clean slicing; slices fall apart if cut prematurely. Always use a clean, warmed knife between slices to avoid dragging layers.

Chef's Notes

💡 Chilling is key; layers need to firm up. Warm layers mix together. Cool down cake thoroughly before spreading cream cheese. Less mess today.
💡 Sift powdered sugar. Avoid lumps in cream cheese layer; could ruin texture. Beaten too long? Air pockets will appear; stop at smooth.
💡 Use larger chunks of Andes mints. Better crunch. Don't overprocess; keep some work. Bigger pieces for contrast, dust ruins crunch effect.
💡 Watch baking time; edges should set but not dry out. Oven temp slightly lower to keep color. Dry lost flavor, moist crumb vital.
💡 Knife choice matters; serrated is best for clean edges. Wipe between slices to avoid dragging layers. Cut straight from fridge; easier slicing.