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Decadent Red Velvet Trifle Dessert

I feel compelled to warn you… the recipe I’m sharing today is decadent. Some might say sinfully so! But our diets don’t start until January 1st, right? 😉 Plus, this trifle is SO good…resistance is futile. I love the visually dramatic look of this Red Velvet Trifle! It is one of those recipes that looks like it took a ton of time and effort to make, when it actually only took about 45 minutes and a box of cake mix.

It’s also MASSIVE, and will easily feed a hungry crowd at your New Year’s Eve party! Just make sure you have a deep enough trifle dish! I barely managed to squeeze everything into my 8 1/2 inch trifle bowl. Or you could just use two smaller ones!

Red Velvet Trifle

Layer 1 – Chocolate Ganache

  • 2 cups half and half
  • 1 cup heavy cream
  • 20 oz. semisweet chocolate chips

Layer 2 – Red Velvet Cake

  • 1 box red velvet cake mix

Layer 3 – Mascarpone Whipped Cream

  • 6 cups heavy cream
  • 16 oz. mascarpone, room temperature
  • 3/4 cup sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt

Instructions

Bake the red velvet cake in a large baking pan according to the package instructions. Once the cake is completely cool, break it up into chunks using your hands.

To make the chocolate ganache, add the half and half and cream to a small saucepan, and bring it to a simmer on your stovetop. Pour the chocolate chips into a medium-sized mixing bowl, and once the cream mixture is simmering, slowly pour it over the chocolate chips. Let it sit for 5 minutes or so, then mix well to combine. Allow the ganache to cool completely. (Setting the bowl out in my garage for a few minutes sped this process up quite nicely!)

To make the whipped cream, add the heavy cream, room-temperature mascarpone, sugar, vanilla, and salt to the bowl of your stand mixer. Mix it on low for a minute or so, or until the ingredients have integrated and the mixture has thickened a bit. Once you’re reasonably certain you won’t be covered in a tidal wave of cream, bring the speed up on your mixer to high. Mix until your whipped cream forms stiff peaks, then place it in the fridge until you’re ready to assemble the trifle.

When you’re ready to assemble, start by adding pouring half of the chocolate ganache into the bottom of your trifle dish. Next, add half of the red velvet cake chunks you broke up earlier. Then, add half of the mascarpone whipped cream on top of the cake layer.

Repeat each of these steps one more time (ganache, cake, whipped cream), then garnish your beautiful trifle by sprinkling some of the leftover red velvet crumbs on top. Refrigerate for at least an hour or so before serving.

If you have room for one last, delicious hurrah before cleaning up your diet for the new year, I highly recommend that this Red Velvet Trifle be at the top of your list. 🙂

Decadent Red Velvet Trifle Dessert

Jill Nystul
I feel compelled to warn you… this recipe is decadent. Some might say sinfully so! I love the visually dramatic look of this Red Velvet Trifle! It is one of those recipes that looks like it took a ton of time and effort to make, but it is really simple.
Prep Time 25 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 55 mins
Course Dessert
Cuisine American
Servings 16 servings

Ingredients
  

Layer 1 – Chocolate Ganache

  • 2 cups half and half
  • 1 cup heavy cream
  • 20 oz. semisweet chocolate chips

Layer 2 – Red Velvet Cake

  • 1 box red velvet cake mix

Layer 3 – Mascarpone Whipped Cream

  • 6 cups heavy cream
  • 16 oz. mascarpone room temperature
  • 3/4 cup sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt

Instructions
 

  • Bake the red velvet cake in a large baking pan according to the package instructions. Once the cake is completely cool, break it up into chunks using your hands.

To make the chocolate ganache:

  • Add the half and half and cream to a small saucepan, and bring it to a simmer on your stovetop.
  • Pour the chocolate chips into a medium-sized mixing bowl, and once the cream mixture is simmering, slowly pour it over the chocolate chips. Let it sit for 5 minutes or so, then mix well to combine.
  • Allow the ganache to cool completely.

To make the whipped cream:

  • Add the heavy cream, room-temperature mascarpone, sugar, vanilla, and salt to the bowl of your stand mixer. Mix it on low for a minute or so, or until the ingredients have integrated and the mixture has thickened a bit.
  • Bring the speed up on your mixer to high. Mix until your whipped cream forms stiff peaks, then place it in the fridge until you’re ready to assemble the trifle.

To assemble the trifle:

  • Pour half of the chocolate ganache into the bottom of your trifle dish.
  • Add half of the red velvet cake chunks.
  • Add half of the mascarpone whipped cream on top of the cake layer.
  • Repeat each of these steps one more time (ganache, cake, whipped cream)
  • Sprinkle some of the leftover red velvet crumbs on top.
  • Refrigerate for at least an hour or so before serving.

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    Hi, I’m Jillee!

    I believe we should all love the place we call home and the life we live there. Since 2011, I’ve been dedicated to making One Good Thing by Jillee a reliable and trustworthy resource for modern homemakers navigating the everyday challenges of running a household. Join me as I share homemaking and lifestyle solutions that make life easier so you can enjoy it more!

    Every day I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

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