Red Velvet Cake Trifle

Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Your guests will certainly be wowed with this show stopper dessert! Using the hot chocolate whipped cream adds a special touch to the classic dessert. Make it easy by using a red velvet cake box mix. Serve in a traditional trifle bowl or make into individual servings using decorative glasses.

Notes

Yield: 12-16 servings
Source of recipe: Rebecca Egsieker, The Dairy Chef
Hot Chocolate Whipped Cream Recipe

Ingredients

  • 1 box red velvet cake mix
  • 1 cup whole buttermilk
  • 1/2 cup vegetable oil
  • 3 eggs, room temperature
  • 8 ounces cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 batch Hot Chocolate Whipped Cream

Instructions

  • Preheat oven to 350°.
  • In a large mixing bowl or bowl of a stand mixer, combine cake mix, buttermilk, water and eggs. Beat on medium speed until well combined. 
  • Pour into greased 13x9-inch baking pan and bake per box directions. Remove and let cool completely. Cut or break up into small chunks. Cake can be made a day ahead of time.
  • In a large mixing bowl combine cream cheese and butter. Beat on medium speed with electric mixer until well combined. Gradually beat in powdered sugar. Set aside. 
  • Prepare a batch of Hot Chocolate Whipped Cream. Gently fold Hot Chocolate Whipped Cream into the cream cheese mix. Cover and chill until ready to use.
  • To assemble the trifle, place a layer of cake pieces into bottom of trifle bowl followed by whipped frosting mix. Keep layering until all cake is used making sure to end with whipped frosting. 
  • If needed, press down on cake layer each time before adding frosting mix to ensure it all fits in bowl. If desired, top with chocolate shavings, chopped chocolate pieces or chopping pecans.
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