This recipe for a layered Red Velvet Cake Trifle incorporates sliced almonds, shaved dark chocolate and a cheesecake whipped cream.
If I’m not baking my Red Velvet Cheesecake Cake or Red Velvet Bundt Cake, then I look to making this trifle instead. You get the bonus of having red velvet cake with all of the other delicious goodies added to it too. And the best part is that you don’t have to be an experienced cake decorator to make this red velvet cake trifle. It’s literally made by layering the ingredients, so it’s very easy to assemble.
How to make this great holiday dessert:
The complete, printable recipe is at the end of this post. Follow the instructions in the recipe to make the red velvet cake, the syrup and the whipped cream.
How to Assemble a Red Velvet Cake Trifle:
Tips:
- Quick & easy tip: Use a boxed red velvet cake mix instead of making it from scratch (bake it in a 9×12-inch pan)
- If you don’t wish to use mascarpone cheese, you can substitute 6 ounces of cream cheese for the mascarpone (10 ounces cream cheese in total).
- Using low fat cream cheese is completely okay.
- I use Scharffenberger Dark Chocolate. To get it ready for shaving, place a chunk of chocolate in the microwave for about 20 seconds, then shave with a potato peeler to create curly little shards of chocolate.
- Quick & easy tip: Use chocolate chips in place of shaved dark chocolate.
- If you don’t have a trifle bowl, use a glass bowl with tall sides instead.
- Make ahead tip: The trifle can be prepared early in the day. Refrigerate and cover with plastic wrap. Add the garnish just before serving.
This Red Velvet Cake Trifle turns out to be so holiday-pretty, but you can make it any time of year and leave off the cranberry garnish. When I first made this recipe, I brought it to a party and I came home with an empty trifle dish. That was a pretty good indication that it was well received. Plates were scraped clean, and there were many compliments all around.
The cheesecake whipped cream is sweet and wonderful when scooped up with the red velvet cake, and I love the hint of almond and chocolate flavors in there too. As a lover of red velvet myself, I declare this recipe a big-time keeper! Enjoy!
You might also like to try my Red Velvet Cheesecake, Red Velvet Whoopie Pies or these Red Velvet Cheesecake Brownies.
Red Velvet Cake Trifle
Ingredients
CAKE:
- 1 cup unsalted butter, at room temperature
- 1¾ cups granulated white sugar
- 2½ cups cake flour
- 1¼ teaspoons salt
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1½ teaspoons white vinegar
- 1½ teaspoons unsweetened cocoa powder
- 1 ounce red food coloring (use 2 ounces if you desire a deeper red color)
SYRUP:
- ⅓ cup granulated white sugar
- ⅓ cup water
- ½ teaspoon vanilla extract
THE REST:
- 4 ounces cream cheese, at room temperature
- One 8-ounce tub mascarpone cheese
- ⅓ cup granulated white sugar
- 2 cups heavy whipping cream
- 1 cup sliced almonds
- 4 ounces shaved dark chocolate
- mint leaves and fresh cranberries, for garnish (optional)
Instructions
MAKE THE CAKE:
- Preheat oven to 350°F. Spray a 9x13-inch pan generously with cooking spray; then dust lightly with flour.
- Use an electric mixer to blend the butter and sugar in a large bowl; set aside. Sift together the flour and salt; set aside.
- In a separate bowl, mix the eggs, buttermilk, vanilla, baking soda and vinegar. Alternate adding the flour mixture and buttermilk mixture to the butter mixture. Mix well after each addition.
- In a small bowl, mix the red food coloring and cocoa powder; add to the cake batter and mix just until combined. Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. You don't really want the cake to be soft and super moist, so be sure to bake it until it tests done.
PREPARE THE SYRUP:
- In a small saucepan, bring the sugar, and water to boil over medium heat. Stir to dissolve the sugar completely. Stir in the vanilla. Let cool.
- Cut the cake in half and cut one half into chunks; brush with the cooled syrup. You likely won't need more than half of the cake for the trifle. Save the rest of the cake for another purpose.
ASSEMBLE THE TRIFLE:
- Prepare the whipped layer: In a large bowl, beat the cream cheese, mascarpone and sugar on high speed until light and fluffy. Reduce the speed to medium and slowly pour in the whipping cream. Continue beating until the mixture resembles soft whipped cream.
- Assemble the trifle: In the bottom of your trifle dish, arrange a single layer of red velvet cake chunks. Spoon about 1½ cups of the whipped topping on top of the cake cubes. Next, sprinkle on almonds and then shaved chocolate. Keep repeating layers until you run out of room in your dish. Garnish with mint leaves and fresh cranberries, if desired.
Notes
- Quick & easy tip: Use a boxed red velvet cake mix instead of making it from scratch (bake it in a 9x12-inch pan)
- If you don't wish to use mascarpone cheese, you can substitute 6 ounces of cream cheese for the mascarpone (10 ounces cream cheese in total).
- Using low fat cream cheese is completely ok.
- I use Scharffenberger Dark Chocolate. To get it ready for shaving, place a chunk of chocolate in the microwave for about 20 seconds, then shave with a potato peeler to create curly little shards of chocolate.
- Quick & easy tip: Use chocolate chips in place of shaved dark chocolate.
- If you don't have a trifle bowl, use a glass bowl with tall sides instead.
- Make ahead tip: The trifle can be prepared early in the day. Refrigerate and cover with plastic wrap. Add the garnish just before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This trifle is as beautiful as it is delicious! I made it for a bridal shower and it was a hit! I followed the recipe as written, but didn’t add mint leaves and cranberries. I just added strawberries to the top for a “Spring” look, instead of Christmas.
Perfect- thanks for sharing how you adapted it for spring!
Can you make ahead and freeze this (minus the garnishes)? Would the whipped cream mixture hold up in the freezer?
I wouldn’t freeze a trifle.
Hi! Can you make this the night before a lunch? I just always worry about my whipped cream not holding up. Thanks!!
I would think it would be fine. Don’t add any mint leaves though until ready to serve!
My son’s two favorite desserts are red velvet cake and trifle of any kind. I found your recipe when he requested a combo for his 9th birthday cake. What a hit! Absolutely delicious, and he was thrilled!
Yahoo! So happy he was happy!
I am having a Holiday luncheon at work tomorrow and was torn on what to make. I COMPLETELY forgot about your AWESOME Red Velvet Trifle until I saw it again a few minutes ago. I made 3 of these last year and they were devoured and loved everywhere I took them. I will most definitely be making this for my luncheon tomorrow!!! Thank you!!
Tracy Valure
Awesome!
Have you ever tried almond extract in place of the vanilla in your red velvet cake? My recipe calls for almond extract, in fact it is the only difference…so I am torn! Which one should I use?
@Heather Hughes, I considered using almond extract, but I like to really taste the flavor of the red velvet & I was afraid almond extract would detract from the RV flavor.