I love making a special treat for my family on Valentine's Day. This Red Velvet Raspberry Trifle Recipe is perfect.
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Our red velvet trifle dessert is ultra-rich and decadent - definitely not an everyday dessert!
To simplify, I'm using a boxed cake mix. I believe you can truly make an amazing dessert recipe with boxed cake mix as long as you home some homemade components.
The chocolate mousse and whipped cream fit the bill, making this a fabulous semi-homemade dessert!
🧂 Ingredients
- red velvet cake mix
- eggs
- vebetable oil
- granulated sugar
- unsalted butter
- buttersweet chocolate
- heavy cream
- vanilla extract
- raspberries
This is meant to be a brief overview of the raspberry red velvet trifle recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below or Jump to Recipe.
🔪Instructions
- Heat your oven to 350 degrees. Coat a 13 x 9-inch cake pan with nonstick spray.
- Line the bottom of the pan with wax paper & then coat the paper with additional cooking spray.
- Prepare the cake mix according to the box directions with the eggs, oil and water. Bake for 35 minutes, or based on recommended time on box, or until the cake springs back when pressed.
- Allow to cool for 10 minutes on a wire rack before removing from the pan and allowing to cool completely.
- While the cake cools, in a large metal bowl, combine the egg yolks, ½ cup sugar, ½ cup water and the butter.
- Create a double boiler by placing the bowl over a pot of simmering water. Cook, whisking constantly, for about 7 minutes, or until the mixture is thickened and has reached a temperature of 160 degrees.
- Remove the bowl from over the saucepan and whisk in the chopped chocolate until smooth.
- In a separate bowl, beat 1 cup of cream with 2 tablespoons of sugar and the vanilla until medium-firm peaks form.
- Gently fold the whipped cream into the chocolate mixture until no white remains. Cover the surface directly with plastic wrap & refrigerate for at least 1 hour.
- Once the cake has cooled, cut into 1½ inch cubes.
- Whip the remaining heavy cream with the remaining 3 tablespoons sugar until peaks are formed just as before.
- Begin layering the trifle: Spoon half the cake cubes into a 4 quart glass serving dish; slightly compress.
- Spread half of the chocolate mousse over the cake cubes.
- Top the mousse with 1 package of the fresh raspberries & then half of the whipped cream. Repeat the layers until the serving dish is full.
- Garnish with chocolate curls (optional).
Serve immediately or keep refrigerated until ready to serve - up to overnight.
Equipment
EquipmentAs an Amazon Associate, I earn from qualifying purchases. Be sure to check out my Juggling Act Mama Storefront on Amazon where you'll find all kinds of great products to make your life easier! Thanks so much for being a part of Juggling Act Mama ❤
- 13 x 9 baking pan
- Measuring Spoons
- Dry Measuring Cups
- Liquid Measuring Cup
- Large Mixing Bowl
- hand-held electric mixer
- trifle bowl
- Box Grater (for chocolate curls)
- large metal bowl
- wire rack
- Saute Pan
- Small and large glass bowls
- Santoku Knife
Can't you just see all the layers of deliciousness there? Red ripe raspberries, decadent chocolate mousse, rich red velvet cake, and homemade whipped cream.
This trifle recipe is so amazingly delicious! Your loved ones will swoon with just one bite!
📖 Variations
I think this Red Velvet Trifle recipe is perfect. But, if you aren't a raspberry lover, you could swap them out for strawberries if you prefer.
Or skip the fruit altogether and add some crushed Oreo cookies!
😋 Similar Recipes
Next time, try one of these tasty recipes:
- Red Velvet Cake Balls - if you love all things red velvet, you have to try these cake balls.
- Quick Dark Chocolate Raspberry Brownies - no one will turn down a second brownie once they taste these.
- Red Velvet Cheesecake Brownies - combines two of your favorite desserts, brownies and cheesecake.
- Pink Velvet Cupcakes - this recipe comes with adorable free printables.
Red Velvet Trifle
As an Amazon Associate, I earn from qualifying purchases.
Equipment
- 13 x 9 baking pan
- hand-held electric mixer
- trifle bowl
- Box Grater (for chocolate curls)
- large metal bowl
- wire rack
- Saute Pan
- Small and large glass bowls
Ingredients
- 1 box Red Velvet Cake Mix
- 2 eggs large
- ½ cup vegetable oil
- 4 egg yolks large
- ½ cup sugar +5 tablespoons, extra
- ¼ cup unsalted butter cut up
- 4 ounces bittersweet chocolate chopped
- 2.5 cups heavy cream
- 1 teaspoon vanilla extract
- 2 pints fresh raspberries
- chocolate curls optional, for garnish
Instructions
- Heat your oven to 350 degrees. Coat a 13 x 9-inch cake pan with nonstick spray. Line the bottom of the pan with wax paper & then coat the paper with additional cooking spray. Prepare the cake mix according to the box directions with the eggs, oil & water. Bake for 35 minutes, or based on recommended time on box, or until the cake springs back when pressed.
- Allow to cool for 10 minutes on a wire rack before removing from the pan and allowing to cool completely.
- While the cake cools, in a large metal bowl, combine the egg yolks, ½ cup sugar, ½ cup water & the butter. Create a double boiler by placing the bowl over a pot of simmering water. Cook, whisking constantly, for about 7 minutes, or until the mixture is thickened & has reached a temperature of 160 degrees. Remove the bowl from over the saucepan & whisk in the chopped chocolate until smooth.
- In a separate bowl, beat 1 cup of cream with 2 tablespoons of sugar and the vanilla until medium-firm peaks form. Gently fold the whipped cream into the chocolate mixture until no white remains. Cover the surface directly with plastic wrap & refrigerate for at least 1 hour.
- Once the cake has cooled, cut into 1 & ½ inch cubes. Whip the remaining heavy cream with the remaining 3 tablespoons sugar until peaks are formed just as before. Begin layering the trifle: Spoon half the cake cubes into a 4 quart glass serving dish; slightly compress. Spread half of the chocolate mousse over the cake cubes. Top the mousse with 1 package of the fresh raspberries & then half of the whipped cream. Repeat the layers until the serving dish is full.
- Garnish with chocolate curls (optional). Serve immediately or keep refrigerated until ready to serve - up to overnight.
Notes
For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.
Nutrition
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We'll never share your email or send you spam.Like New Year's Eve, Mr. Juggling Act and I rarely go out for Valentine's Day. We'd rather stay home and spend time with one another, than fight the crowds. Besides, babysitters are at a premium Valentine's Day!
We're planning a fun day with the kids, and a low-key evening catching up on a few of our favorite shows (Big Bang Theory, New Girl, and Treehouse Masters!) And, of course, this yummy dessert!!)
Tiffany says
This looks really yummy! Enjoy your tv night..I am partial to big bang and tiny house nation:)
Brenna @ Life After Laundry says
This is like every food I love in one dessert! Can't wait to try this recipe. Thanks for sharing with the Tips & Tricks link party. Pinned!