Red Velvet Trifle is a show-stopping dessert that combines the classic flavors of red velvet cake with creamy cheesecake filling and rich chocolate ganache. Perfect for any celebration or indulgent family dinner, this trifle is a feast for both the eyes and the taste buds.
All-purpose flour forms the base of the cake, providing structure and stability. Granulated sugar adds sweetness and moisture, helping the cake stay tender. Baking soda is the leavening agent that helps the cake rise, while a touch of cocoa powder gives the cake its signature subtle chocolate flavor. Salt enhances all the other flavors.
Eggs bind the ingredients together, while vegetable oil keeps the cake moist. Buttermilk adds tanginess and helps activate the baking soda. Red food coloring gives the cake its vibrant hue, and vanilla extract adds warmth and depth. White vinegar reacts with the baking soda for extra leavening.
For the cheesecake filling, cream cheese provides a tangy, creamy base, while powdered sugar sweetens and smooths the mixture. Heavy cream is whipped in to create a light, fluffy texture.
Semi-sweet chocolate and heavy cream make a rich ganache, adding a luxurious finish to the trifle. For garnish, whipped cream and chocolate shavings add the perfect touch of elegance.
This Red Velvet Trifle pairs wonderfully with a glass of sparkling wine or a fresh berry compote. For an extra touch, sprinkle crushed pistachios or pecans on top for added crunch and color contrast.
Start by preheating your oven to 350°F (175°C) and greasing a 9x13 inch cake pan. This ensures your cake bakes evenly and releases easily. In a large bowl, sift together the flour, sugar, baking soda, cocoa powder, and salt. Sifting before mixing prevents clumps and ensures even distribution of ingredients.
In another bowl, whisk together the eggs, oil, buttermilk, food coloring, vanilla extract, and vinegar until well combined. The mixture should be smooth and vibrant. Gradually add the dry ingredients to the wet mixture, stirring gently until the batter is smooth and free of lumps.
Pour the batter into your prepared cake pan and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center; if it comes out clean, the cake is ready. Allow the cake to cool completely before moving on to the next step.
While the cake cools, prepare the cheesecake filling. Beat the cream cheese, powdered sugar, and vanilla extract together until smooth. Gradually add the heavy cream, beating until the mixture becomes light and fluffy. This filling will be the creamy layer in your trifle.
Next, make the chocolate ganache. Heat the heavy cream in a saucepan until it just begins to simmer. Remove from the heat and pour it over the chopped chocolate. Let it sit for a minute to melt the chocolate, then stir until smooth and glossy.
To assemble the trifle, start by layering chunks of the red velvet cake at the bottom of a trifle dish. Add a layer of the cheesecake filling, spreading it evenly over the cake. Drizzle a layer of chocolate ganache over the cheesecake filling. Repeat the layers until all ingredients are used, finishing with a layer of ganache on top.
Refrigerate the trifle for at least two hours to allow the flavors to meld and the dessert to set. Just before serving, garnish with whipped cream and chocolate shavings for a beautiful finish.