Description
Delight in the rich, creamy layers of this Cheesecake Red Velvet Trifle, a perfect no-fuss dessert featuring moist red velvet cake, luscious cheesecake filling, and crunchy chocolate cookie crumbs, topped with fresh strawberries for a burst of freshness.
Ingredients
Red Velvet Cake
- 1 1/2 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/4 cup sour cream
- 1/2 cup + 2 tablespoons whole milk
- 1 teaspoon white vinegar
- 1/2 cup unsalted butter, softened
- 1 1/4 cups sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup canola oil
- 1 1/2 teaspoons red food coloring
Cheesecake Layer
- 8 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Assembly
- 3/4 cup chocolate cookie crumbs (e.g., Oreos, chocolate baking cookies)
- Strawberries, for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F. Line a cookie sheet with parchment paper and lightly grease any exposed areas with butter or canola oil to prevent sticking.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined.
- Mix Wet Ingredients: In a liquid measuring cup, whisk together sour cream, whole milk, and white vinegar until smooth and combined.
- Cream Butter and Sugar: In a large mixing bowl, beat softened butter and sugar using a stand mixer or hand mixer until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Flavorings: Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next. Then add vanilla extract, canola oil, and red food coloring, blending thoroughly.
- Combine Mixtures: Alternately add half of the dry flour mixture and half of the wet milk mixture to the creamed butter, mixing just until combined. Repeat with the remaining flour and milk mixtures. The batter should be thick but well blended.
- Bake the Cake: Spread the batter evenly on the prepared baking sheet. Bake for approximately 8 minutes, checking doneness by inserting a toothpick; it should come out with a few moist crumbs. Let cool in the pan for 5 minutes, then transfer the cake using parchment paper to a cooling rack to cool completely.
- Prepare Cheesecake Filling: While the cake bakes, beat softened cream cheese, powdered sugar, and vanilla extract in a medium bowl until light and fluffy.
- Whip Heavy Cream: Add heavy whipping cream to the cream cheese mixture and beat on medium-high speed until stiff peaks form. Adjust sweetness by adding more powdered sugar if desired.
- Cut Cake Circles: Using a cookie cutter that matches the diameter of your glasses or jars, cut out 18 circles from the cooled cake.
- Assemble Trifles: Place one red velvet cake circle at the bottom of each of six glasses or jars. Pipe a layer of cheesecake filling over each cake circle and sprinkle about one tablespoon of chocolate cookie crumbs on top. Repeat this layering process two more times for a total of three layers in each glass.
- Garnish and Serve: Top each trifle with a fresh strawberry for a colorful, delicious finish. Serve immediately or chill before serving.
Notes
- Make sure eggs are at room temperature to ensure a smooth batter.
- Check cake doneness early to prevent overbaking since cake layers for trifles benefit from moistness.
- You can substitute chocolate cookie crumbs with crushed graham crackers or nuts for different textures.
- Prepare the trifles ahead of time and refrigerate for up to 24 hours; add strawberries just before serving to keep them fresh.
- Use a sharp cookie cutter for clean cake circles to help build neat layers.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
