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Red Velvet Berry Trifle
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Red, White, and Blueberry Trifle

Red velvet cake layered with sweet summer berries and a whipped cream cheese filling.
Prep Time40 minutes
Cook Time25 minutes
Cooling Time1 hour
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: American
Keyword: blueberries, red velvet cake, strawberries, summer dessert, trifle
Servings: 12 people
Author: Ume

Ingredients

Cake

  • 2¼ cups cake flour
  • ⅓ cup unsweetened cocoa
  • 1 teaspoon salt
  • 1⅓ cups vegetable or canola oil
  • 1½ cups granulated sugar
  • 2 eggs
  • 4 tablespoons liquid red food coloring or 1 tablespoon concentrated red food coloring
  • 1 teaspoon vanilla extract
  • ¾ cup buttermilk
  • 1½ teaspoons baking soda
  • 2 teaspoons white vinegar

Filling

  • 8 ounces cream cheese room temperature
  • ½ cup granulated sugar
  • 1½ cup heavy whipping cream
  • 1 teaspoon vanilla extract

Fruit

  • 2-3 cups blueberries
  • 2-3 cups strawberries cut in eights

Instructions

Cake

  • Preheat oven to 350°F. Line a 9x13 pan with parchment paper or grease lightly with non-stick cooking spray.
  • In a medium bowl, whisk cake flour, cocoa, and salt. Set aside.
  • In the bowl of an electric stand mixer or large mixing bowl, add the oil and sugar. With the whisk attachment or hand mixer, beat on medium speed until well blended.
  • Add eggs one at a time and continue beating on medium speed until fully incorporated.
  • Add food coloring and vanilla and mix well.
  • Add the flour mixture and buttermilk alternately in two batches. Scrape down the sides of the bowl as needed. Mix on low until just combined.
  • In a small bowl, add baking soda and vinegar. Stir and add to cake batter and beat on low speed for 10 seconds.
  • Pour the cake batter in to your prepared baking pan. Bake for 23-25 minutes until an inserted toothpick comes out cleanly or with only a few crumbs.
  • Let the cake cool completely before cutting it into squares for the trifle.
    (I end up using about ¾ of the baked cake for the layers.)

Filling

  • Combine the cream cheese and granulated sugar in the bowl of a stand mixer or large mixing bowl. Using the stand mixer with whisk attachment or hand mixer, beat on medium speed for 1-2 minutes until smooth. Scrap the sides and bottom of the bowl as needed.
  • With the mixer on medium, slowly add the heavy whipping cream and vanilla. Mix until combined.
  • Whip on medium-high speed until soft peaks form.

Assembly

  • Place a single layer of cake cubes in a large trifle dish (about 12 cups).
  • Top with half the mixture of filling then half of the fruit.
  • Repeat the cake, filling, and fruit layers. Serve immediately or make in advance and store in the refrigerator for up to 24 hours.

Notes

You can bake the cake and mix the filling a day in advance of assembling the trifle.