Red Velvet Trifle Cups
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.
Ingredients
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
Berry Sauce
- 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
For Decoration
- fresh berries
Instructions
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 8x9 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!
Nutrition
Serving: 1glass out of 4Calories: 832kcalCarbohydrates: 86.6gProtein: 10.6gFat: 51.2gSaturated Fat: 23.7gCholesterol: 135mgSodium: 522mgPotassium: 248mgFiber: 2gSugar: 59.4gCalcium: 95mgIron: 3mg