Bloody Red Velvet Trifles
These trifles are dramatic, indulgent, and perfect for bringing a little festive flair to your dessert table.
Equipment
- Mixing Bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- 9x13-inch Baking Pan
- Cooling Rack
- Food Processor or Blender
- Spatula
- Trifle bowl or individual cups
Ingredients
For the Red Velvet Cake
- 2 cups all-purpose flour
- 1½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp cocoa powder
- ½ tsp salt
- 1 cup vegetable oil
- 1 cup buttermilk room temperature
- 2 large eggs room temperature
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp white vinegar
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
For the Raspberry “Blood” Drizzle
- 1 cup fresh or frozen raspberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Instructions
Step 1: Prepare the Cake
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large mixing bowl, whisk together flour, cocoa powder, baking soda, and salt. This ensures the dry ingredients are evenly combined.
- In a separate bowl, mix vegetable oil, sugar, eggs, buttermilk, red food coloring, vanilla extract, and white vinegar until smooth.
- Gradually add the dry ingredients to the wet mixture, folding gently until fully incorporated.
- Pro Tip: Don’t overmix! Fold just until the flour disappears to keep the cake tender and soft.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a cooling rack before cutting it into cubes.
Step 2: Make the Cream Cheese Frosting
- In a mixing bowl, beat cream cheese and butter together until smooth and creamy.
- Gradually add powdered sugar, beating on low first to avoid a sugar cloud, then increase speed until light and fluffy.
- Mix in vanilla extract for that extra warmth and flavor.
- Pro Tip: Make sure your cream cheese and butter are at room temperature—it makes frosting silky and easy to spread.
Step 3: Prepare the Raspberry “Blood” Drizzle
- In a small saucepan, combine raspberries, sugar, and lemon juice over medium heat.
- Cook for 5–7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
- Strain the sauce through a fine mesh sieve to remove seeds, if desired, for a smooth drizzle.
- Let it cool to room temperature before layering.
- Pro Tip: Taste and adjust sugar if needed; you want a balance of sweet and tart.
Step 4: Assemble the Trifles
- In your trifle bowl or individual cups, start with a layer of red velvet cake cubes.
- Spoon a generous layer of cream cheese frosting over the cake.
- Drizzle a little of the raspberry sauce on top to create that dramatic “bloody” effect.
- Repeat layers until you reach the top of the bowl or cup, finishing with frosting and a final drizzle of raspberry sauce.
- Pro Tip: Press the layers gently but don’t compact them too much—you want each bite to be light, creamy, and full of flavor.
Step 5: Chill and Serve
- Refrigerate the assembled trifles for at least 1–2 hours before serving. This helps the layers set and flavors meld.
- Garnish with chocolate shavings, crushed cookies, or fresh berries if you like.
- Serve chilled and watch everyone’s eyes light up!
Notes
Nutritional Value (per serving, approximate):
- Calories: 450–500 kcal
- Total Fat: 25g
- Sodium: 280mg
- Total Carbohydrates: 55g
- Dietary Fiber: 1g
- Sugars: 38g
- Protein: 5g