by Austin Carter
New Recipe
- Prep Time: 1 hour and 5 minutes - Cook Time: 1 hour and 35 minutes - Chilling Time: 2 hours - Total Time: 4 hours and 40 minutes - Course: Dessert - Cuisine: American - Servings: 8 - Calories: 350 kcal
– Mixing Bowls – Whisk or Electric Hand Mixer – Measuring Spoons and Cups – Baking Pan – Spatula – Double Boiler – Trifle Dish – Refrigerator
For the Red Velvet Cake: – 2 ½ cups all-purpose flour – 1 ½ cups granulated sugar – 1 teaspoon baking powder – 1 teaspoon baking soda – 1 teaspoon cocoa powder – ½ teaspoon salt – 2 large eggs – 1 ½ cups vegetable oil – 1 cup buttermilk – 2 tablespoons red food coloring – 1 teaspoon vanilla extract
For the Cream Cheese Frosting: – 16 ounces cream cheese softened – ½ cup unsalted butter softened – 4 cups powdered sugar – 1 teaspoon vanilla extract For the Chocolate Undertones: – ½ cup dark chocolate finely chopped For the Fruit Compote: – 1 cup mixed berries
1. Preheat the oven to 350°F (175°C). 2. In a bowl, whisk together flour, sugar, baking powder, baking soda, cocoa powder, and salt. 3. In another bowl, beat eggs and add vegetable oil, buttermilk, red food coloring, and vanilla extract. Mix well. 4. Combine wet and dry ingredients, mixing until just combined. 5. Pour the batter into greased and floured cake pans.
6. Bake for 25-30 minutes or until a toothpick comes out clean. 7. Allow the cakes to cool completely, then crumble them into bite-sized pieces. 8. In a mixing bowl, beat together softened cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. 9. Melt the dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave. Allow it to cool slightly.
10. Gently mix the mixed berries in a bowl. 11. In serving glasses or a trifle dish, start layering the crumbled red velvet cake at the bottom. 12. Spread a layer of cream cheese frosting over the cake. 13. Drizzle some of the melted dark chocolate for chocolate undertones. 14. Add a layer of mixed berries for a fruity twist.
15. Repeat the layers until you reach the top, finishing with a layer of whipped cream. 16. Garnish the top with red velvet cake crumbles. 17. Serve chilled and enjoy the layers of indulgence in every spoonful.