Description
A delightful dessert combining rich red velvet cake with creamy cheesecake in a beautiful layered trifle.
Ingredients
Scale
- 1 red velvet boxed cake mix, plus ingredients listed on the box
- 16 oz (2 blocks) cream cheese, softened
- 2/3 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3 cups heavy whipping cream
Instructions
- Bake the Red Velvet Cake: Prepare the red velvet cake according to the instructions on the box in a 9 x 13-inch pan. Allow the cake to cool completely before assembling the trifle.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese on medium speed until smooth. Add the sour cream and vanilla extract, then beat until smooth. Gradually add the powdered sugar until fully incorporated and smooth.
- Whip the Cream: In a separate bowl, beat the heavy whipping cream starting on low speed, then increase to high speed until stiff peaks form.
- Combine the Mixtures: Gently stir about 1/3 of the whipped cream into the cream cheese mixture, then fold in the rest gently.
- Assemble the Trifle: Cut the cake into chunks. In a trifle bowl or individual glasses, layer the cake chunks and cream cheese filling, repeating the process three times, finishing with the cream cheese filling.
- Chill and Serve: Refrigerate for at least 1-2 hours before serving chilled.
Notes
Make sure your cream cheese is at room temperature for a smooth filling. Be gentle when folding in the whipped cream to keep it fluffy. You can prepare the red velvet cake a day ahead and store it in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: red velvet, cheesecake, trifle, dessert, layered dessert