Red Velvet Trifle | From SugarHero.com

Red Velvet Trifle

Course: Dessert
Dessert Type: Cake
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Servings: 16 servings
Calories: 905kcal
Author: Elizabeth LaBau
This Red Velvet Trifle with Peppermint Cream Cheese Frosting is a pretty, festive Christmas dessert! It features cubes of gorgeous red velvet cake and lots of cream cheese frosting with candy cane bits.
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Ingredients

For the Red Velvet Cake:

For the Peppermint Cream Cheese Frosting:

  • 4.5 oz crushed candy canes (about 25 miniature candy canes), to yield ½ cup crushed pieces
  • 12 oz butter (3 sticks), at room temperature
  • 24 oz full-fat cream cheese (3 blocks), at room temperature
  • oz marshmallow cream or fluff (1/2 cup)
  • 1 tbsp vanilla extract
  • 1-2 tsp peppermint extract (to taste)
  • 1/2 tsp salt
  • 36 oz powdered sugar (9 cups)
  • 3 TBSP cream (or milk)

To Assemble:

  • Additional candy cane pieces or striped candies

Instructions

To Make the Red Velvet Cake:

  • Preheat the oven to 350 F. Line a half sheet (18x12-inch) rimmed baking sheet with foil, extending up and over the sides of the sheet. Spray the foil with nonstick cooking spray.
  • In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.
  • In the bowl of a large stand mixer fitted with a paddle attachment, combine the vegetable oil, buttermilk, eggs, red gel food coloring, vinegar, and vanilla extract. Mix on medium-low speed until well-combined.
  • Add the dry ingredients and mix on low speed until combined. Scrape down the bottom and sides of the pan with a spatula, then mix on medium speed until the cake batter is smooth and all the lumps of flour have disappeared.
  • Pour the cake batter into the sheet pan and spread it into an even layer. (It will be a thin layer of cake.) Bake the cake at 350 F for 15 minutes, until it pulls away from the sides and springs back when lightly pressed with your fingertips. Cool completely before using. The cake can be baked several days in advance. If making in advance, wrap the cooled cake in cling wrap and freeze until ready to use.

To Make the Peppermint Cream Cheese Frosting:

  • Unwrap the mini candy canes, and place them in a large zip-top plastic bag. Use a rolling pin or kitchen mallet to crush them into fine crumbs.
  • Combine the butter, cream cheese, and marshmallow cream in the bowl of a large stand mixer fitted with a paddle attachment. Cream them together until they’re light and fluffy, without any chunks of butter or cream cheese. Add the vanilla, 1 tsp peppermint extract, and salt, and mix it in.
  • Add the powdered sugar and cream, and mix on low speed until the sugar is moistened. Turn the speed to medium-high and whip for 2-3 minutes, until the frosting is fluffy and light. Add more cream or sugar as desired, to get your optimal texture, then stir in the crushed candy canes. Taste it, and add additional mint extract, if desired.

To Assemble:

  • Cut the cooled cake into small 1-inch cubes. Place a layer of cake cubes in the bottom of a 3-quart trifle bowl. Top with a generous layer of cream cheese frosting, spreading it out evenly over the cake. If desired, you can put some larger shards of candy canes around the sides of the bowl to show through the glass and give it some visual appeal. Continue to layer the cake and frosting—I got 4 cake layers and 3 frosting layers in my trifle bowl. When you reach the top, transfer the remaining frosting to a piping bag and pipe stars or rosettes on top. Finish by scattering more candy cane pieces or large peppermints on top of the trifle.
  • For the best taste and texture, allow the trifle to sit and the cake to soften in the refrigerator for at least 3-4 hours (overnight is okay). Let it sit at room temperature for about 20 minutes before serving, to take some of the chill off.

Nutrition

Serving: 16g | Calories: 905kcal | Carbohydrates: 114g | Protein: 6g | Fat: 49g | Saturated Fat: 32g | Cholesterol: 119mg | Sodium: 619mg | Potassium: 132mg | Sugar: 93g | Vitamin A: 24.2% | Calcium: 8.2% | Iron: 7.3%