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A tall glass trifle bowl filled with layers of red velvet cake cubes, white cheesecake cream and fresh raspberries, topped with cake crumbs and white chocolate curls

Red Velvet Cheesecake Trifle

Cubes of moist red velvet cake layered with fluffy no-bake cheesecake cream and fresh raspberries in a trifle bowl.
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Prep Time 40 minutes
Cook Time 30 minutes
Cooling and chilling 5 hours
Total Time 6 hours 10 minutes
Servings: 16 servings
Course: Dessert
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Red velvet cake
  • 2 1/2 cups all-purpose flour spooned and leveled (315 g)
  • 1 1/2 cups granulated sugar (300 g)
  • 2 tablespoons natural unsweetened cocoa powder (10 g)
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 1/2 cups vegetable oil (360 ml)
  • 1 cup buttermilk room temperature (240 ml)
  • 2 large eggs room temperature
  • 1 to 2 teaspoons red gel food coloring
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon white vinegar
No-bake cheesecake cream
  • 16 ounces full-fat cream cheese block style, softened (450 g)
  • 1 1/2 cups powdered sugar (180 g)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon fresh lemon juice
  • 1 pinch fine salt
  • 2 cups heavy cream cold (480 ml)
Layers and garnish
  • 2 cups fresh raspberries rinsed and patted dry, plus more for garnish (250 g)
  • 1 ounce white chocolate shaved into curls

Method
 

Cake
  1. Heat the oven to 350°F (175°C) and grease a 9x13-inch pan.
  2. Whisk the flour, sugar, cocoa, baking soda and salt. In another bowl, whisk the oil, buttermilk, eggs, food coloring, vanilla and vinegar.
  3. Pour the wet ingredients into the dry and whisk just until smooth. Spread in the pan.
  4. Bake 28 to 33 minutes, until a toothpick comes out clean. Cool completely, about 1 hour.
  5. Trim the edges and cut the cake into 1-inch cubes, saving some crumbs for the top.
Cheesecake cream
  1. Beat the cream cheese until smooth. Beat in the powdered sugar, vanilla, lemon juice and salt.
  2. Whip the heavy cream to stiff peaks. Stir one third into the cream cheese mixture, then fold in the rest.
Assembly
  1. Layer one third of the cake cubes, one third of the cream and one third of the raspberries in a trifle bowl. Repeat twice.
  2. Top with cake crumbs, white chocolate curls and extra berries. Cover and refrigerate at least 4 hours before serving.

Notes

Egg-free cream: The cheesecake layer contains no eggs. The cake eggs are fully baked.
Make ahead: Bake the cake up to 2 days ahead. Assemble up to 24 hours before serving.
Storage: Refrigerate leftovers up to 3 days.
Nutrition is an estimate per serving.