RED VELVET TRIFLE RECIPES

Steps:

• Preheat oven to 350º and butter and flour two 9" cake pans. Prepare red velvet cake batter according to box instructions. Divide batter among prepared cake pans and bake until a toothpick inserted in the center comes out clean, 30 to 32 minutes. Let cool slightly in cake pans, then invert onto a wire rack to cool completely. Using a serrated knife, level out tops of the cake so they're flat (save scraps for decorating!). Make cheesecake layer: Line a 9" springform pan with parchment and spray with cooking spray. In a large bowl using a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and combined, 3 minutes. Add eggs, one a time, until combined. Add sour cream, flour, vanilla, and salt and beat until combined. Pour filling into prepared springform pan and bake until only slightly jiggly in the center, about 1 hour. Let cool slightly, then transfer to the freezer to cool completely and firm up before assembling. Make cream cheese frosting: In a large bowl, beat cream cheese and butter until light and fluffy, then add powdered sugar and vanilla and beat until combined. Assemble cake: On a cake platter, place one red velvet cake. Top with cheesecake layer, pressing down firmly, then top with second red velvet cake. Using an offset spatula, frost cake with cream cheese frosting. Garnish with red velvet cake crumbs before serving.

Steps:

• Preheat oven to 350°. Prepare red velvet cake mix batter according to package instructions and pour into one or two round baking pans roughly the same circumference as trifle dish. Bake according to package instructions, then let cool completely. Remove cakes from pans and wrap in plastic wrap, then place in the freezer for at least 2 hours. In a large bowl, beat cream cheese on high until light and fluffy. Slowly add 3 cups heavy cream and sugar and beat until soft peaks form. Transfer to the fridge until ready to assemble. In another bowl, beat 1 cup heavy cream and powdered sugar on high speed until soft peaks form. Transfer to the fridge until ready to assemble. Make ganache: Place chocolate chips in a medium heatproof bowl. In a small saucepan over low heat, heat remaining 1 cup heavy cream until small bubbles appear around the edge. Immediately pour cream over chocolate chips and let sit 5 minutes. Stir until glossy and smooth. Transfer to the fridge until ready to assemble. Assemble the trifle: Remove cakes from freezer and slice crosswise into 1/4" layers. Place one layer on the bottom of trifle dish and top with a layer of the cream cheese mixture. Repeat layers of cake and cream cheese until dish is almost full, then add a layer of whipped cream. Let trifle sit 1 hour. Just before serving, drizzle trifle with ganache, then serve with remaining ganache.