Red Velvet Trifle is pretty, patriotic and oh, so delectable. I forgot to mention easy. And the whipped cream cheese filling is out of this world good.
So, I’ll use any excuse to make a red velvet cake. I mean, just think about all the holidays that red velvet can represent. There’s Christmas, Valentine’s Day, 4th of July, Labor Day and the list goes on and on.
Hey, you don’t even have to be celebrating a special occasion to make this Red Velvet Trifle. I made it for Sunday dessert and it was the talk of the table.
If I had to name my favorite cake, red velvet is right up there among the tip top. I don’t know if it’s the cake or the cream cheese frosting. I guess it’s both.
I’m also crazy about trifles. I once had a bundt cake stick to the pan and it looked horrible. So, I made a trifle. Ain’t no shame in my game. I did everything right with that bundt cake but it still stuck. Twice – but not the same day.
Red Velvet Trifle
Grease and flour two 9-inch cake pans.
Sift together flour, sugar, soda, salt, and cocoa. Add the remaining ingredients to the mixing bowl and mix until well combined, about 2 minutes.
Pour batter into the prepared pans and bake at 350ºF for 25 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes in the pan on a cooling rack. Remove and cool completely on cooling racks.
I don’t use my regular cream cheese frosting for this trifle. A whipped cream cheese frosting is perfect for this. I double the cream cheese and add heavy whipping cream to make a light, delicious filling.
Beat cream cheese, sugar, salt, and vanilla together until creamy. Slowly add the heavy whipping cream. Beat on low until thick and creamy. Be careful not to overbeat. You’ll end up with butter.
I use my stand mixer with the whisk attached. When the whipped cream starts to barely thicken, I stop the mixer every 20 seconds and check the thickness. If you overwhip, the cream becomes grainy and separates.
How to Layer The Trifle
In a large trifle dish or glass bowl, place one of the red velvet cake layers.
Spoon half the cream cheese mixture over the cake.
Add a layer of blueberries.
Top with the other red velvet layer and spread the remaining frosting on top. Add a layer of halved strawberries.
Add a few blueberries. Chill, covered, in the fridge until time to serve.
You Can Also Use a Red Velvet Cake Mix
If you don’t want to make a red velvet cake from scratch, use a cake mix. Add a teaspoon of vanilla and bam. I won’t tell.
At one time, I was a boxed mix snob. I learned that I could gussy up a boxed mix and no one would be the wiser. When I’m hard pressed for time, I’ll grab a boxed mix in a New York minute.
Layer the Trifle
Serving Size 1
Amount Per Serving Calories 587Total Fat 38gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 25gCholesterol 68mgSodium 319mgCarbohydrates 59gFiber 2gSugar 40gProtein 5g
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