Description
Indulge in the luxurious layers of our Red Velvet Trifle with Mascarpone Cream. This show-stopping dessert combines moist red velvet cake with rich mascarpone and whipped cream, creating a symphony of flavors and textures that’s perfect for any occasion. Each spoonful promises velvety creaminess and a delightful sweetness, making it an irresistible treat for gatherings or a personal indulgence. Let this stunning trifle be the centerpiece of your dessert table, captivating eyes and taste buds alike.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp red food coloring
- 1 tsp vanilla extract
- 1 tsp baking soda
- ½ tsp salt
- ½ cup unsweetened cocoa powder
- 1 cup mascarpone cheese
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a bowl, mix flour, sugar, oil, buttermilk, eggs, food coloring, vanilla extract, baking soda, salt, and cocoa powder until smooth.
- Pour batter evenly into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.
- In another bowl, combine mascarpone cheese with heavy cream and powdered sugar. Whip until soft peaks form; do not overwhip.
- Crumble the cooled red velvet cake into bite-sized pieces.
- In a trifle dish or individual glasses, layer crumbled cake and mascarpone cream alternately until full. Top with remaining cream.
- Garnish with chocolate shavings or sprinkles and refrigerate for at least 2 hours before serving.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of trifle (approximately 200g)
- Calories: 450
- Sugar: 35g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg