Layers of red velvet cake, cream cheese and whipped topping frosting make the perfect dessert for Valentine’s Day
I can’t believe it’s already the last week of January! I don’t know about you, but this month has flown by for us. Before we know it, Valentine’s Day will be here. Though I know some of you may say Valentine’s Day is an invention of Hallmark, that doesn’t bother me at all. I love any excuse for celebrating and what’s better than a holiday where you let the people you love know how much you care! In tribute to the elementary school Valentine’s Day where you handed out cards to all of your classmates, I love sending Valentines to my girlfriends. I know I always love getting some snail mail and hope they do too!
A Red Velvet Trifle is perfect for celebrating Valentine’s Day- whether you are celebrating with your special someone or having a girl’s night. Layers of delicious red velvet cake are topped with a cream cheese-whipped topping frosting that is light and sweet! I’m certain your valentine will love the trifle, not only is it yummy, but it makes a festive addition to the table as well.
Tell me- are you a fan of Valentine’s Day or no?
For the cake:
- 2 and a 1/2 cups flour
- 1 teaspoon baking powder
- 2 tablespoons unsweetened cocoa powder
- 2 ounces red gel food coloring
- 1/2 cup unsalted butter, room temperature
- 1 and a 1/2 cups granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 teaspoon white vinegar
- 1 teaspoon baking soda
For the frosting:
- 8 ounces cream cheese
- 2 teaspoons vanilla extract
- 16 ounces frozen whipped topping, thawed (I use Cool Whip)
Pre-heat oven to 350. Prepare your cake pans- recipe makes enough for two 9-inch round pans.
Combine flour and baking powder in a bowl and place to the side.
Combine cocoa powder and food coloring in a small bowl. Mix until it becomes a paste-like consistency.
Using a stand or hand mixer, combine the butter and sugar until light and fluffy.
Add in eggs one at a time and mix well to combine.
Mix in the vanilla extract.
On a low speed, mix in half of the flour and baking powder mixture.
Next, add half of the buttermilk. Mix well.
Repeat with the remaining flour mixture and buttermilk on low speed.
In a separate small bowl, mix together the vinegar and baking soda. This will fizz up and helps with the red velvet color of the cake.
Add the vinegar mixture to the cake batter and mix well to combine.
Pour batter into prepared cake pans. Bake for 25-30 minutes, or until a toothpick in center of cake comes out clean.
Allow to rest for at least fifteen minutes before removing from pan and cooling on a wire rack.
Completely cool the cake before assembling trifle.
To prepare frosting, whisk together softened cream cheese and 1/2 cup of sugar.
Mix cream cheese mixture with vanilla extract and whipped topping.
Cube red velvet cake into small pieces (see picture below).
Place layer of cubed cake on bottom of trifle dish.
Top with one third of cream cheese- whipped topping frosting.
Place another layer of cake on top, followed by another layer of frosting.
Repeat for final, third layer of cake and frosting.
Crumble any remaining cubes of cake and top trifle with crumbs.
Serve immediately or refrigerate until ready to eat .