There are certain desserts that become instant classics, and red velvet cake is one of them. With its rich, tender crumb and vibrant color, it never fails to impress. But what if we could take this iconic cake and elevate it into something even more decadent, yet still simple enough for a beginner cook? Thatās where thisĀ Red Velvet Cake TrifleĀ comes in!
PrintRed Velvet Cake Trifle
This Red Velvet Cake Trifle is the ultimate dessert for anyone who loves rich flavor and creamy goodness! šš° Layers of moist red velvet cake and velvety frosting make each spoonful a bite of pure bliss. š« Perfect for family gatherings, celebrations, or a sweet treat just because! šš«¶ Whether served in a large dish or individual servings, itās sure to be the star of the table. āØš Let the indulgence begin!
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- Total Time: 1 hour 15 minutes
- Yield: 8ā12 servings 1x
Ingredients
For the Red Velvet Cake:
- 2 Ā½ cups all-purpose flour
- 1 Ā½ cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 Ā½ cups vegetable oil
- 1 cup buttermilk ā If you donāt have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- 2 large eggs
- 1 to 2 tablespoons red food coloring ā The more food coloring you use, the more vibrant the red color will be.
- 1 Ā½ teaspoons distilled white vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Mascarpone Frosting:
- 4 ounces cream cheese, softened ā Itās important that the cream cheese is softened to avoid lumps in your frosting.
- 4 ounces mascarpone, softened
- Ā½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Marshmallow Whipped Cream:
- 1 cup heavy cream ā For best results, use heavy cream that has a high fat content for the creamiest texture.
- Ā¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (7.5-ounce) jar marshmallow fluff ā This adds a sweet, airy texture to the whipped cream, balancing out the tangy frosting.
Instructions
- Preheat the Oven and Prep Your Pan
Preheat your oven to 350Ā°F (175Ā°C). Spray a 9Ć13-inch baking pan with non-stick cooking spray or grease it with butter and a light dusting of flour. This ensures that your cake wonāt stick when itās time to remove it from the pan. - Mix Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and kosher salt. This step ensures the dry ingredients are well distributed before theyāre incorporated into the wet ingredients. - Combine Wet Ingredients
In another medium bowl, whisk together the vegetable oil, buttermilk, eggs, red food coloring, distilled white vinegar, and vanilla extract. Youāll notice that the mixture should have a smooth, slightly thick consistency. - Combine Wet and Dry Ingredients
Slowly whisk the dry ingredients into the wet ingredients until the batter is smooth and well-combined. Be sure not to overmix, as this can make the cake dense instead of light and fluffy. - Bake the Cake
Pour the cake batter into the prepared pan. Spread it out evenly. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before cutting it into 1-inch chunks. This can take around 20-30 minutes.
For the Cream Cheese Mascarpone Frosting:
- Beat the Cream Cheese and Mascarpone
Using a stand mixer or an electric hand mixer, beat the softened cream cheese, mascarpone, and unsalted butter together until the mixture is light and fluffy. This should take about 4-5 minutes. - Add Powdered Sugar and Vanilla
Gradually add the powdered sugar and vanilla extract to the frosting, beating on low speed until combined. Then increase the speed to high and continue beating for another 3-5 minutes until the frosting is smooth, fluffy, and spreadable.
For the Marshmallow Whipped Cream:
- Whip the Heavy Cream
In a clean mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. This means the cream will hold its shape but still be soft and billowy. - Add Marshmallow Fluff
Add the marshmallow fluff to the whipped cream and continue beating until stiff peaks form, meaning the cream should hold its shape firmly when you lift the beaters. This step is crucial to achieving a light, airy texture.
Notes
What if the cake is too dense?
- If your red velvet cake comes out too dense, it may be due to overmixing the batter. Be sure to mix only until just combined.
What if the whipped cream is too runny?
- To avoid runny whipped cream, make sure the heavy cream is cold before you start whipping. Additionally, donāt overbeat the cream, or it may turn into butter.
How do I avoid cake crumbles in the trifle?
- Cutting the cake into 1-inch chunks helps prevent too much crumbling. You can also lightly press down on the cake layers as you assemble them to ensure they hold together nicely.
Can I make this ahead of time?
- Yes! This trifle is perfect for make-ahead preparation. You can assemble the layers a few hours or even a day in advance, and refrigerate until ready to serve. Just make sure to store it in an airtight container to preserve the freshness.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
The idea of a trifle might seem like something reserved for experienced bakers, but this recipe breaks it down into easy-to-follow steps, making it a perfect choice for beginners. The layers of fluffy red velvet cake, tangy cream cheese mascarpone frosting, and sweet marshmallow whipped cream come together in a stunning dessert thatās as delicious as it is visually striking. Whether youāre looking to impress guests or indulge in a sweet treat, this trifle is guaranteed to be a crowd-pleaser.
In this article, weāll walk you through every step, from preparing the cake to layering the trifles, ensuring that even the most novice bakers can confidently make this dessert. Plus, weāll offer tips, substitutions, and serving suggestions to help you personalize the dish and make it your own. Ready to dive in? Letās get baking!
Ingredients and Preparation
Before we start, letās take a look at all the ingredients youāll need to create this beautiful red velvet trifle. The beauty of this recipe is that itās easy to prep, and while there are a few components, each one can be prepared in stages.
For the Red Velvet Cake:
- 2 Ā½ cups all-purpose flour
- 1 Ā½ cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 Ā½ cups vegetable oil
- 1 cup buttermilkĀ ā If you donāt have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- 2 large eggs
- 1 to 2 tablespoons red food coloringĀ ā The more food coloring you use, the more vibrant the red color will be.
- 1 Ā½ teaspoons distilled white vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Mascarpone Frosting:
- 4 ounces cream cheese, softenedĀ ā Itās important that the cream cheese is softened to avoid lumps in your frosting.
- 4 ounces mascarpone, softened
- Ā½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Marshmallow Whipped Cream:
- 1 cup heavy creamĀ ā For best results, use heavy cream that has a high fat content for the creamiest texture.
- Ā¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (7.5-ounce) jar marshmallow fluffĀ ā This adds a sweet, airy texture to the whipped cream, balancing out the tangy frosting.
Additional:
- Pecans, crushedĀ ā Optional, but they add a lovely crunch and complement the softness of the cake and cream. You can substitute with walnuts if you prefer.
Preparing the Ingredients:
- Make sure to have all your ingredients prepped and ready before you begin. This not only saves time but also helps you stay organized and less stressed during the process.
- You can also make the red velvet cake in advance, allowing it to cool completely before cutting it into chunks. This will ensure the layers are clean and the trifle holds its shape when assembled.
Step-by-Step Instructions
Now that weāve covered the ingredients, letās break the recipe down into clear, beginner-friendly steps.
For the Red Velvet Cake:
- Preheat the Oven and Prep Your Pan
Preheat your oven toĀ 350Ā°F (175Ā°C). Spray aĀ 9Ć13-inch baking panĀ with non-stick cooking spray or grease it with butter and a light dusting of flour. This ensures that your cake wonāt stick when itās time to remove it from the pan. - Mix Dry Ingredients
In a medium mixing bowl, whisk together theĀ all-purpose flour,Ā granulated sugar,Ā unsweetened cocoa powder,Ā baking soda, andĀ kosher salt. This step ensures the dry ingredients are well distributed before theyāre incorporated into the wet ingredients. - Combine Wet Ingredients
In another medium bowl, whisk together theĀ vegetable oil,Ā buttermilk,Ā eggs,Ā red food coloring,Ā distilled white vinegar, andĀ vanilla extract. Youāll notice that the mixture should have a smooth, slightly thick consistency. - Combine Wet and Dry Ingredients
Slowly whisk the dry ingredients into the wet ingredients until the batter is smooth and well-combined. Be sure not to overmix, as this can make the cake dense instead of light and fluffy. - Bake the Cake
Pour the cake batter into the prepared pan. Spread it out evenly. Bake forĀ 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely before cutting it into 1-inch chunks. This can take aroundĀ 20-30 minutes.
For the Cream Cheese Mascarpone Frosting:
- Beat the Cream Cheese and Mascarpone
Using a stand mixer or an electric hand mixer, beat theĀ softened cream cheese,Ā mascarpone, andĀ unsalted butterĀ together until the mixture is light and fluffy. This should take aboutĀ 4-5 minutes. - Add Powdered Sugar and Vanilla
Gradually add theĀ powdered sugarĀ andĀ vanilla extractĀ to the frosting, beating on low speed until combined. Then increase the speed to high and continue beating for another 3-5 minutes until the frosting is smooth, fluffy, and spreadable.
For the Marshmallow Whipped Cream:
- Whip the Heavy Cream
In a clean mixing bowl, beat theĀ heavy cream,Ā powdered sugar, andĀ vanilla extractĀ untilĀ soft peaks form. This means the cream will hold its shape but still be soft and billowy. - Add Marshmallow Fluff
Add theĀ marshmallow fluffĀ to the whipped cream and continue beating untilĀ stiff peaks form, meaning the cream should hold its shape firmly when you lift the beaters. This step is crucial to achieving a light, airy texture.
Beginner Tips and Notes
What if the cake is too dense?
- If your red velvet cake comes out too dense, it may be due to overmixing the batter. Be sure to mix only until just combined.
What if the whipped cream is too runny?
- To avoid runny whipped cream, make sure the heavy cream is cold before you start whipping. Additionally, donāt overbeat the cream, or it may turn into butter.
How do I avoid cake crumbles in the trifle?
- Cutting the cake into 1-inch chunks helps prevent too much crumbling. You can also lightly press down on the cake layers as you assemble them to ensure they hold together nicely.
Can I make this ahead of time?
- Yes! This trifle is perfect for make-ahead preparation. You can assemble the layers a few hours or even a day in advance, and refrigerate until ready to serve. Just make sure to store it in an airtight container to preserve the freshness.
Serving Suggestions
Once your trifle is beautifully layered, itās ready to be served! Here are some ideas to make your red velvet cake trifle even more indulgent:
- Side Suggestions: This dessert pairs wonderfully with a light side salad or a cup of freshly brewed coffee.
- Toppings: For extra flair, you can drizzle some warm chocolate ganache over the top or sprinkle a few extra pecans for added crunch.
- Storage Tips: Store leftovers in the refrigerator, where theyāll stay fresh for up toĀ 2-3 days. Just be aware that the whipped cream may start to lose its fluffiness after a day.
Conclusion
Congratulations! Youāve just created a stunningĀ Red Velvet Cake TrifleĀ thatās as delicious as it is visually appealing. The layers of fluffy cake, creamy frosting, and sweet marshmallow whipped cream will delight your taste buds and impress your guests.
This recipe is perfect for beginners, offering easy-to-follow instructions and tips for success. Whether youāre making it for a special occasion or just treating yourself to something indulgent, this trifle is sure to become a go-to favorite. Donāt forget to share your experience in the comments below ā weād love to hear how your trifle turned out and any creative variations you made. Happy baking!