Description
A delightful Red Velvet Berry Trifle layered with cake, whipped cream, and fresh berries, perfect for special occasions.
Ingredients
Scale
- 2 1/2 cups (325g) all purpose flour
- 2 cups (414g) sugar
- 1 1/4 tsp baking soda
- 1/2 tsp baking powder
- 4 tsp (9g) natural unsweetened cocoa
- 1 tsp salt
- 1 cup (240ml) buttermilk, room temperature
- 1/2 cup (120ml) vegetable oil
- 2 tsp vanilla extract
- 2 large eggs, room temperature
- 2 tsp white vinegar
- 4 tsp red food coloring
- 1 cup (240ml) hot water
- 2 cups (480ml) heavy whipping cream, cold
- 1 cup (115g) powdered sugar
- 2 tsp vanilla extract
- 12 oz cream cheese, softened
- 1 1/2 cups (220g) blueberries, fresh
- 1 3/4 cups (260g) chopped strawberries, fresh
- 6 – 7 strawberries, for decorating, optional
Instructions
- Preheat & Prepare Layers: Start by preheating your oven to 350 degrees F. Grease your baking pans well; this step is critical to prevent your cake from sticking.
- Mix Ingredients for Cake: Whisk together the flour, sugar, baking soda, baking powder, cocoa, and salt until blended. Add in buttermilk, vegetable oil, vanilla extract, eggs, white vinegar, red food coloring, and hot water. Mix until you achieve a smooth batter.
- Bake the Cake: Pour your batter into the prepared pans and place in the oven. Bake for around 25 minutes, monitoring for doneness using a toothpick.
- Cool the Cake: Once baked, remove the cakes from the oven and let them cool in their pans for about 10 minutes before transferring them to a wire rack. Ensure they cool completely to avoid a soggy trifle later.
- Create Whipped Cream: In a mixer bowl, whip the cold heavy cream until soft peaks form. Add powdered sugar and continue whipping until firm peaks form.
- Prepare the Berries: Rinse the blueberries and strawberries under cold water. Slice the strawberries for an appealing presentation. Choose firm berries for best results.
- Layer the Trifle: Begin with chunks of red velvet cake at the bottom of your trifle dish. Alternate layers of whipped cream and berries. Repeat until you reach the top of the dish, creating a colorful and visually appealing presentation.
- Chill & Serve: Once assembled, refrigerate the trifle for at least one hour, though overnight is even better for flavor melding. Avoid cutting into it too early to keep the layers from being messy.
Notes
- Storage Tips: Keep refrigerated and well covered until ready to serve. This trifle is best enjoyed within 3-4 days.
- Expert Tips: Ensure cream cheese is softened before mixing with whipped cream to achieve a light texture. If the cake does not rise, check the freshness of baking soda and baking powder. For stable whipped cream, use a full cup of powdered sugar.
- Reheating Instructions: Not applicable as the trifle is served chilled.
- Serving Suggestions: Serve drizzled with chocolate sauce, paired with fresh mint leaves, or in individual cups for personal servings.
- Recipe Variations: Add layers of chocolate mousse for a richer flavor, incorporate other berries like raspberries or blackberries, or infuse a layer with lemon curd for a citrus twist.
- Ingredient Notes: When selecting strawberries, choose firm ones for the best structure. For buttermilk, substitute with a mixture of milk and vinegar or lemon juice if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 574
- Sugar: 48.4g
- Sodium: 472.7mg
- Fat: 29.7g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 71g
- Fiber: 0g
- Protein: 8.1g
- Cholesterol: 93.4mg