Maria
Red Velvet Trifle is a delightful dessert that layers moist red velvet cake with luscious cream cheese frosting, all topped with a hint of peppermint and candy cane pieces. This stunning trifle is perfect for holiday gatherings, special occasions, or whenever you’re craving a festive and decadent treat.
Why Make This Recipe
This recipe combines the classic flavors of red velvet cake with a creamy and tangy cream cheese frosting, creating a visually striking dessert that tastes as good as it looks. The addition of peppermint extract and candy cane pieces adds a festive touch, making it ideal for Christmas or winter celebrations.
How to Make Red Velvet Trifle
Ingredients:
- 11.25 oz all-purpose flour (2 1/2 cups)
- 10.5 oz granulated sugar (1 1/2 cups)
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp unsweetened cocoa powder
- 8 fl oz vegetable oil (1 cup)
- 12 fl oz buttermilk (1 1/2 cups)
- 2 large eggs
- 2 tbsp red gel food coloring
- 1 tsp white vinegar
- 2 tsp vanilla extract
- 4.5 oz crushed candy canes
- 12 oz unsalted butter (3 sticks), room temperature
- 24 oz cream cheese (3 blocks), room temperature
- 3.5 oz marshmallow cream (1/2 cup) or marshmallow fluff
- 1 tbsp vanilla extract
- 1-2 tsp peppermint extract (to taste)
- 1/2 tsp salt
- 36 oz powdered sugar (9 cups)
- 3 TBSP heavy cream (or milk)
- Additional candy cane pieces
Directions:
- Cut the cooled cake into small cubes and layer them in a trifle bowl.
- Alternate layers of cake cubes and cream cheese frosting, building up the trifle.
- Finish with frosting piped on top and decorate with candy cane pieces.
- Chill the trifle for at least 3-4 hours before serving.
How to Serve Red Velvet Trifle
Serve the Red Velvet Trifle chilled, allowing the flavors to meld together. Garnish with additional candy cane pieces for a festive touch. It can be served as a stunning centerpiece dessert at your holiday table.
How to Store Red Velvet Trifle
Store any leftover Red Velvet Trifle covered in the refrigerator for up to 3-4 days. Make sure to keep it chilled to maintain freshness.
Tips to Make Red Velvet Trifle
- Ensure the cream cheese and butter are at room temperature for smooth frosting.
- Chill the trifle before serving to enhance the flavors.
- Allow the trifle to sit for a few hours before serving to let the cake absorb the flavors.
Variation
For a different flavor twist, you can swap the peppermint extract for almond extract or omit the candy cane pieces for a more traditional red velvet trifle.
Red Velvet Trifle
Ingredients
Red Velvet Cake
- 11.25 oz all-purpose flour
- 10.5 oz granulated sugar
- 1 tsp baking soda
- 1 tsp salt
- 2 tbsp unsweetened cocoa powder
- 8 fl oz vegetable oil
- 12 fl oz buttermilk
- 2 large eggs
- 2 tbsp red gel food coloring
- 1 tsp white vinegar
- 2 tsp vanilla extract
Cream Cheese Frosting
- 12 oz unsalted butter room temperature
- 24 oz cream cheese room temperature
- 3.5 oz marshmallow cream
- 1 tbsp vanilla extract
- 1-2 tsp peppermint extract to taste
- 36 oz powdered sugar
- 3 tbsp heavy cream or milk
Additional Ingredients
- 4.5 oz crushed candy canes
- Additional candy cane pieces
Instructions
How to Make Red Velvet Trifle
- Cut the cooled cake into small cubes and layer them in a trifle bowl.
- Alternate layers of cake cubes and cream cheese frosting, building up the trifle.
- Finish with frosting piped on top and decorate with candy cane pieces.
- Chill the trifle for at least 3-4 hours before serving.
