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Red Velvet Trifle Recipe

Red Velvet Berry Trifle
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Red Velvet Trifle, berry explosion.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ cups buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tablespoons red food coloring
  • 2 teaspoons vanilla extract
  • 1 tablespoon white vinegar
  • 2 cups fresh strawberries, sliced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 24 ounces cream cheese, softened
  • 1 cup (2 sticks) unsalted butter, softened
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 cup heavy cream

Instructions

  • Preheat your oven to 350°F (175°C). Lightly grease and flour two 9-inch round cake pans. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, and salt. In a separate, smaller bowl, whisk together the buttermilk, vegetable oil, eggs, red food coloring, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. In a tiny bowl, combine the white vinegar with a touch of baking soda, and once it fizzes, quickly fold this mixture into the batter. Distribute the batter evenly between your prepared cake pans and bake for about 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cakes cool in their pans for about 10-15 minutes before carefully inverting them onto a wire rack to cool completely.
  • While your cake cools, prepare the cream cheese frosting. In a large bowl, using an electric mixer, beat the softened cream cheese and unsalted butter together on medium speed until the mixture is incredibly light, fluffy, and completely smooth (about 3-4 minutes). Gradually add the powdered sugar, one cup at a time, beating on low speed until fully incorporated after each addition. Once all the sugar is in, increase the speed to medium-high and beat for another 2-3 minutes until the frosting is airy and voluminous. Stir in the pure vanilla extract. Finally, pour in the heavy cream and beat on high speed for about 1-2 minutes until the frosting is thick, rich, and spreadable.
  • Once your red velvet cakes are completely cool, use a serrated knife to cut each cake into approximately 1-inch cubes. Gather your fresh strawberries, blueberries, and raspberries. To begin layering, place a generous portion of red velvet cake cubes at the bottom of a large, clear glass trifle bowl, forming an even layer. Next, spread a luscious layer of the velvety cream cheese frosting over the cake cubes. Immediately follow with a vibrant layer of mixed fresh berries, scattering them generously. Repeat these layers until you’ve used all the cake, frosting, and berries, finishing with a final, beautiful layer of frosting on top. Garnish generously with additional fresh berries on top. Cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld beautifully.

Notes

A show-stopping Red Velvet Berry Trifle, a symphony of rich red velvet cake, velvety cream cheese frosting, and a medley of fresh, vibrant berries all layered together in a glorious display. Each spoonful is a textural wonderland – the tender, moist cake giving way to the smooth, tangy frosting and the juicy burst of berries, creating an unforgettable dessert experience perfect for any celebration.

Find it online: https://homecookstudio.com/red-velvet-trifle-berry-blast/