Go Back
–+ servings
Looking at a Red Velvet Berry Trifle on a white counter top with white dishes and towel.
Print Recipe

Red Velvet Berry Trifle

Red Velvet Berry Trifle is a beautiful layered dessert made with cubes of moist red velvet cake, juicy strawberries, blueberries, and raspberries, all tucked between layers of stabilized whipped cream!
Prep Time45 minutes
Cook Time38 minutes
Chilling Time2 hours
Total Time3 hours 23 minutes
Course: Dessert
Keyword: Red Velvet Berry Trifle
Servings: 12 people
Calories: 672kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Red Velvet Cake

  • 2 cups (250 g) all-purpose flour
  • 2 cups (400 g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅓ cup (39 g) unsweetened cocoa powder
  • 1 teaspoon kosher salt
  • 1 cup (240 g) mayonnaise, room temperature
  • 2 large eggs, room temperature
  • 1 cup (240 ml) buttermilk, room temperature
  • 2 teaspoons vanilla extract
  • 2 tablespoons red food coloring
  • ½ cup (120 ml) hot water
  • 1 teaspoon white distilled vinegar

Berry Layers

  • 3 cups (432 g) fresh strawberries, sliced
  • 3 cups (444 g) fresh blueberries
  • 2 cups (246 g) fresh raspberries
  • ½ cup (63 g) confectioners’ sugar

Stabilized Whipped Cream

  • 4 ounces cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 4 cups (952 g) heavy whipping cream, cold
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt

Instructions

Red Velvet Cake

  • Preheat oven to 325°F. Spray a 9x13-inch baking dish with nonstick cooking spray. Line with parchment paper if desired.
  • In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cocoa powder, and salt.
  • In a separate bowl, whisk together the mayonnaise, eggs, buttermilk, vanilla extract, red food coloring, hot water, and vinegar until smooth.
  • Add the wet ingredients to the dry ingredients and mix until just combined.
  • Pour the batter into the prepared pan and smooth the top. Tap the pan gently on the counter 2 to 3 times to release any air bubbles.
  • Bake for 38 to 43 minutes, or until a toothpick inserted in the center comes out with a few crumbs but no wet batter.
  • Let the cake cool completely in the pan. Once cool, cut into 1 to 2-inch cubes. You will need about 6 cups of cake cubes.

Berry Layers

  • In a large bowl, gently toss the strawberries, blueberries, and raspberries with the confectioners’ sugar.
  • Let the berries sit for 10 to 15 minutes to release some of their juices.

Stabilized Whipped Cream

  • In the bowl of a stand mixer fitted with the whisk attachment, beat the cream cheese and granulated sugar on medium speed until smooth.
  • Add the cold heavy cream, vanilla extract, and salt. Beat on high speed until stiff peaks form, about 2 to 3 minutes. Be careful not to overbeat.

Assembly

  • In a large trifle bowl, layer about 3 cups of red velvet cake cubes, ½ of the berry mixture, and ½ of the stabilized whipped cream.
  • Repeat the layers one more time, ending with a final layer of whipped cream.
  • Cover and chill for at least 2 hours before serving. Garnish with additional berries for serving, if desired.

Nutrition

Serving: 1portion | Calories: 672kcal