Description
This Red Velvet Trifle with Cream Cheese Mousse is a festive, layered dessert combining moist homemade red velvet cake cubes with a rich and airy cream cheese mousse. Perfect for holiday gatherings or special occasions, this indulgent treat is garnished with whipped cream and optional white chocolate shavings or cake crumbs, creating a visually stunning and deliciously satisfying dessert.
Ingredients
Scale
For the red velvet cake:
- 1 1/4 cups all-purpose flour
- 1 tablespoon cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon vanilla extract
- 1/2 teaspoon white vinegar
For the cream cheese mousse:
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
For layering and garnish:
- Whipped cream (optional)
- White chocolate shavings or crushed red velvet crumbs (optional)
Instructions
- Make the cake: Preheat your oven to 350°F (175°C) and prepare an 8-inch square or round cake pan by greasing and flouring it. In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg until well combined. In another small bowl, combine the buttermilk, red food coloring, vanilla extract, and white vinegar. Add the dry ingredients to the butter mixture alternately with the buttermilk mixture, starting and ending with the dry ingredients, mixing just until combined. Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely, then cut into cubes.
- Make the cream cheese mousse: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract and mix until fluffy. In a separate chilled bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture with a spatula until the mixture is smooth and airy.
- Assemble the trifle: Using a large trifle dish or individual serving cups, begin layering by adding a layer of the red velvet cake cubes, followed by a generous layer of the cream cheese mousse. Continue layering cake and mousse, finishing with a final layer of mousse on top. Optionally, garnish the trifle with whipped cream, white chocolate shavings, or crushed red velvet crumbs for added texture and visual appeal.
- Chill: Refrigerate the assembled trifle for at least 1 hour before serving to allow flavors to meld and the mousse to set.
Notes
- Make the red velvet cake a day ahead for easier assembly and enhanced flavor.
- You can substitute with store-bought red velvet cake or cupcakes to save time.
- This recipe works well layered in either a large trifle bowl or individual dessert cups for personalized servings.
