Description
This Red Velvet Cheesecake Trifle is a showstopper dessert made with layers of moist red velvet cake, creamy cheesecake filling, and whipped cream. It’s a rich and decadent treat that’s perfect for any special occasion or holiday gathering!
Ingredients
Units
Scale
- For the Red Velvet Cake:
- 1 box (15.25 oz) red velvet cake mix (plus ingredients as listed on the box)
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- For Garnish:
- Chocolate shavings or grated chocolate (optional)
- Red velvet cake crumbs or sprinkles (optional)
Instructions
- Step 1: Bake the Red Velvet Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Prepare the red velvet cake mix according to package instructions, adding eggs, oil, buttermilk, and vanilla extract.
- Pour the batter into the prepared pan and bake for about 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely, then crumble it into bite-sized pieces.
- Step 2: Make the Cheesecake Filling
- In a mixing bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Step 3: Make the Whipped Cream
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Step 4: Assemble the Trifle
- In a large trifle dish (or individual glasses), start by adding a layer of crumbled red velvet cake at the bottom.
- Add a layer of the cheesecake filling over the cake, followed by a layer of whipped cream.
- Repeat the layers until all ingredients are used, finishing with a layer of whipped cream on top.
- Garnish with chocolate shavings or red velvet cake crumbs for an extra touch of color and flavor.
- Step 5: Chill & Serve
- Cover the trifle and refrigerate for at least 2 hours (or overnight) to allow the layers to set and the flavors to meld together.
- Serve chilled and enjoy this decadent dessert!
Notes
- For a lighter version, use a reduced-fat cream cheese and whipped topping.
- If you don’t have buttermilk, you can use regular milk with a teaspoon of lemon juice or vinegar to substitute.
- Make sure the cake is completely cooled before crumbling it to avoid it becoming soggy.
- You can also make this in individual trifle cups for individual servings.
Nutrition
- Calories: ~400
- Sugar: 35g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg