Red Velvet Trifle with Cream Cheese Mascarpone Frosting

Products Used


Red Velvet Cake

  • 2 1/2 cups all-purpose flour*
  • 1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon Kosher salt
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 large eggs
  • 1 to 2 tablespoons red food coloring
  • 1 1/2 teaspoons distilled white vinegar
  • 1 teaspoon vanilla extract

Cream Cheese Mascarpone Frosting

Marshmallow Whipped Cream

  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


Red Velvet Cake

  1. Preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick cooking spray.
  2. In a medium mixing bowl, whisk together flour, sugar, cocoa powder, baking soda and Kosher salt.
  3. In another medium mixing bowl, whisk together vegetable oil, buttermilk, eggs, 1 tablespoon red food coloring, vinegar and vanilla extract. If stronger red color is desired, add additional red food coloring.
  4. Slowly whisk in dry ingredients to wet ingredients, until just combined and batter is smooth. Scrape into baking pan and bake for 30-35 minutes, until toothpick inserted in center of cake comes out clean. Cool completely and cut into 1" chunks.

Cream Cheese Mascarpone Frosting

  1. In bowl of stand mixer or in a medium mixing bowl fitted with an electric hand mixer, beat cream cheese, mascarpone and butter until light and fluffy, about 4-5 minutes, scraping down sides occasionally. Add powdered sugar and vanilla extract, blend on low to incorporate and then beat on high until light and fluffy.

Marshmallow Whipped Cream

  1. In bowl of stand mixer or in a medium mixing bowl fitted with an electric hand mixer, beat heavy cream, powdered sugar and vanilla extract until soft peaks form. Add marshmallow fluff and beat until stiff peaks form.


  1. In bottom of a large glass serving bowl, spread a single layer of red velvet cake. Top with alternating layers of cream cheese mascarpone frosting, crushed pecans, more red velvet cake, and marshmallow whipped cream. Repeat as necessary. Can be assembled a few hours ahead of time and refrigerated until ready to serve.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Chris Cockren at Shared Appetite.

Rate & Review
or to post comments

Oops.. there is no Spanish translation to this recipe