Red Velvet Trifle – A Stunning Valentine Dessert!

Ingredients

Red Velvet Cake

• 1 ½ cups all‑purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup buttermilk, room temperature
• ½ cup vegetable oil
• 2 large eggs, room temperature
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tbsp white vinegar

Cream Cheese Mousse

• 8 oz cream cheese, softened
• ¼ cup powdered sugar
• 1 cup heavy whipping cream, chilled
• 1 tsp vanilla extract

Raspberry Glaze

• 2 cups fresh raspberries
• ¼ cup granulated sugar
• 1 tbsp lemon juice

Shortbread Crumble

• ½ cup all‑purpose flour
• ¼ cup unsalted butter, cold and cubed
• 2 tbsp powdered sugar
• Pinch of salt

Instructions

Assembling the Trifle

1. Cube the Cake. Cut the cooled cake into 1‑inch cubes. The small pieces create a uniform base that absorbs the raspberry glaze without becoming soggy.
2. Layer the Raspberry Glaze. In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens (about 8 minutes). Strain through a fine mesh to remove seeds, then drizzle a thin layer over the cake cubes.
3. Add Mousse. Spoon a generous layer of cream cheese mousse over the glazed cake, spreading evenly with a spatula. The mousse should coat each cube, creating a velvety barrier that keeps the cake moist.
4. Repeat Layers. Add a second tier of cake cubes, more raspberry glaze, and a final mousse layer. Aim for two to three layers depending on the size of your trifle bowl.
5. Top with Crumble. Sprinkle the buttery shortbread crumble over the top, allowing it to peek through the mousse for visual appeal and crunch.