Ingredients
Scale
For the Red Velvet Cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 ½ cups vegetable oil
- 1 cup buttermilk – If you don’t 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 – The more food coloring you use, the more vibrant the red color will be.
- 1 ½ teaspoons distilled white vinegar
- 1 teaspoon vanilla extract
For the Cream Cheese Mascarpone Frosting:
- 4 ounces cream cheese, softened – It’s important that the cream cheese is softened to avoid lumps in your frosting.
- 4 ounces mascarpone, softened
- ½ cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
For the Marshmallow Whipped Cream:
- 1 cup heavy cream – For best results, use heavy cream that has a high fat content for the creamiest texture.
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (7.5-ounce) jar marshmallow fluff – 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 350°F (175°C). Spray a 9×13-inch baking pan with non-stick cooking spray or grease it with butter and a light dusting of flour. This ensures that your cake won’t stick when it’s 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 they’re 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. You’ll 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, don’t 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