Red velvet everything seems like a natural food for Valentine’s Day. These red velvet trifle cups are a delicious and beautiful way to share the love! It’s dense with a moist velvety crumb and the cream cheese frosting is delicately sweet and very creamy.
Trifles are super easy to make, all you need to do is make a red velvet roll, cut it into smaller rolls, then layering all the ingredients and they come together beautifully in any glass, clear dish, or mason jar!
How to prepare the red velvet trifle cups
First, you have to make the red velvet cake roll. Begin by mixing the sugar and butter, then add the oil, vanilla, egg, and red food coloring. Start with only 1 teaspoon of food coloring, you can add a little more at the end if you want it more intense. Keep in mind that the color intensifies while baking. Then fold in all the dry ingredients, alternating with the buttermilk. At the end beat the egg white with a fork just a little bit and fold it in the batter. This will give a velvety touch to the cake.
While the cake is in the oven you can prepare the cream cheese frosting and the berry jam.
For the sauce, you simply bring to a boil the fruits and sugar, let them boil for 3 minutes and that’s it. You can replace the mixed berries with just raspberries or blueberries, whatever you like best.
For the cream cheese frosting, you only need to mix all the ingredients until stiff peaks form and then you can start assembling the dessert.
While the cake is still hot, carefully trim the edges to neaten. Take a kitchen towel and spray water over it to be lightly wet. This helps the cake not stick to the towel, and also helps cool the cake faster. Flip the cake over the towel and remove the parchment paper. While still hot, roll the cake up in the towel. You will have to do it while is still hot, otherwise it cracks, so be carefull. Let cool completely. Unroll the cake and spread a very thin layer of cream cheese frosting, then re-roll the cake back up. Refrigerate for at least 1 hour before cutting it.
How to assemble the Trifle Cups
In the glass containers of your choosing, fill a third of the glass with frosting, then cut the cake roll into small pieces about 1/2 inch (1cm) thick and place them in the glasses, over the frosting, to touch the sides of the glasses. Add the berry sauce over the rolls. Then finish with the remaining cream cheese frosting. Decorate with fresh fruits.
Hope you will try these amazing and decadent Red Velvet Trifle Cups. Tag me on Instagram if you do and enjoy as much as we did.
Other desserts perfect for Valentine’s Day
This Red Velvet Lava Cake is one of our favorite red velvet desserts you can prepare for your loved ones on special occasions. It is decadent and very flavorful. These Red Velvet Cheesecake Brownies with Chocolate Lace Cups is another dessert you may like to try for this special day that is very easy to prepare. This Heart Shaped Chocolate Pavlova is an impressive dessert drizzled with chocolate and topped with fluffy cream cheese and fresh berries. These Chocolate Raspberry Whoopie Pies are super fun to make and are a perfect treat for Valentines.
Red Velvet Trifle Cups
Red velvet cake batter
- 1 cup (125g) all-purpose flour
- 1/3 tsp (2g) baking soda
- 1 tsp (5g) cocoa powder
- 1/4 tsp (1g) salt
- 3 tbsp (45g) unsalted butter , softened
- 2/3 cups (135g) granulated sugar
- 1/3 cup (80ml) vegetable oil
- 1 large egg , room temperature and separated
- 1 tsp (5g) vanilla extract
- 1-2 tsp (5-10 g) red gel food coloring
- 1/3 cup (80ml) buttermilk , at room temperature
- 5 oz (150g) fresh or frozen berries
- 1/4 cup (50g) sugar
Cream cheese frosting
- 9 oz (250g) cream cheese
- 1/3 cup (40g) powdered sugar
- 1/2 tsp (3g) vanilla extract
- fresh berries
Prepare the berry sauce.
- In a medium saucepan bring the berries and sugar to a boil, simmer for 3 minutes, and remove from heat. Cool to room temperature.
Prepare the red velvet cake roll.
- Preheat the oven to 350F (180C). Grease and line with parchment paper one 8×9 inch (20x23cm) baking tray.
- Beat the butter and sugar together on medium-high speed until combined.
- Add the oil, egg and vanilla extract and beat on high for 2 minutes.
- Beat in your desired amount of food coloring just until combined. I used 1 teaspoon of red gel food coloring.
- Whisk the flour, baking soda, cocoa powder, and salt together in a bowl.
- With the mixer on low speed, add the dry ingredients in 2-3 additions alternating with the buttermilk.
- Lightly beat the egg white with a fork, then fold it into the cake batter.
- Pour the batter into the prepared baking tray and spread evenly.
- Bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is still hot, carefully trim the edges to neaten.
- Take a kitchen towel and spray water on it. Flip the cake over the wet towel and remove the parchment paper. While still hot roll the cake up in the towel. Let it cool to room temperature.
Prepare the cream cheese frosting.
- In a bowl beat together all the ingredients until stiff peaks form, for about 2 minutes. Keep it in the fridge until you assemble the dessert.
- Unroll the cake and spread a very thin layer of cream cheese filling evenly over the cake, about 5 tbsp (70g).
- Roll the cake back up. Refrigerate for at least 1 hour.
Assemble the Trifle Cups.
- I have used 2 large 14 fl.oz. (400ml) capacity wine glasses. But you can easily adjust for smaller glasses or cups. On the bottom of your trifle dish, put a generous layer of cream cheese frosting, about 1/3 cups (70g) per glass.
- Cut the red velvet cream cheese rolls into 1/2 inch (1cm) thick slices. Arrange on top of the cream cheese in the glasses. Try to stick the rolls to the glass walls. About 4-5 roll slices per glass, it depends on your glass size.
- Using a tablespoon, simply apply the sauce over the cake rolls. 4-5 tbsp (70g)/glass are enough, just to cover the rolls and to drip between them.
- Fill a piping bag with the remaining cream cheese frosting and pipe evenly over the cake rolls.
- Garnish with fresh berries. Enjoy!