RED VELVET MINI TRIFLES
Makes 24 Dessert Cups
2
hoursClassic red velvet cake and white chocolate cream cheese frosting turn into these delightful mini dessert cups that are perfect for entertaining, afternoon tea and even gifting. Imagine these little trifles lined up at your next book club gathering. Forget toting a frosted cake to your next event – these bite-sized wonders are portable and packable with luscious wow factor. The rich, moist red velvet cake is nestled in individual glasses and layered with white chocolate cream cheese frosting. So pretty – and pretty delicious!
We took tips from both Sally’s Baking Addiction and Southern Living to adapt this recipe. A classic cake calls for a classic extract – LeRuth’s Vanilla. This heritage baking ingredients has been a staple in South Louisiana homes for generations.
Ingredients
For the Red Velvet Cake:
3 cups cake flour
1 tsp baking soda
2 Tbl cocoa powder
1 tsp Baker’s Salt
4 large eggs, room temp, separated
1 stick unsalted butter, softened to room temp
2 cups sugar
1 cup vegetable oil
1 Tbl LeRuth’s Vanilla
1 tsp distilled white vinegar
1 cup buttermilk, room temp
1 Tbl gel or liquid red food coloring
For the White Chocolate Cream Cheese Frosting:
12 oz cream cheese, room temp
1 stick butter, cut in chunks, room temp
11 oz white chocolate
1 Tbl + 2 tsp sour cream
1 tsp LeRuth’s Vanilla
Pinch Baker’s Salt
Instructions
- Preheat oven to 350°F. Spray two 9-inch cake pans with nonstick spray. Line the bottoms with parchment paper. Spray the parchment paper.
- Whisk together the flour, salt, cocoat powder and baking soda. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until light and fluffy and they hold medium peaks. Carefully move to a bowl and set aside.
- Return the bowl to the stand mixer and attach the paddle attachment. Beat the sugar and butter until light and fluffy – 2 minutes. Scrape down the sides. Beat in the oil, egg yolks, extract and vinegar, stopping to scrape down the sides and bottom to be sure everything is incorporated.
- With the mixer on low, incorporate the dry ingredients and buttermilk, alternating in three batches. Beat in the food coloring.
- Detach the paddle and bowl and use a spatula to gently fold in the beaten egg whites. The batter will be shiny slick and thick.
- Divide the batter between the two prepared pans. Bake for 30-32 mins or until a skewer inserted in the center comes out with just a few moist crumbs. The cake should be pulling away from the sides of the pan. Set the pans on a wire rack to cool completely. Cool completely in the pans then turn the cakes out. You can frost traditionally or use pieces of the cake to make these mini trifles.
- To make the White Chocolate Cream Cheese Frosting: Place the white chocolate in a microwave-safe bowl and microwave in 30 second increments, stirring between, until smooth and melted. Set aside to cool.
- In the bowl of a food processor, blitz the butter, cream cheese, salt, extract and sour cream until smooth and creamy. Scrape down the sides. When the white chocolate is just warm to the touch, add to the cream cheese mixture. Pulse until smooth and creamy.
- 10. Layer the frosting with chunks of red velvet cake and refrigerate the cups until ready to serve. Serve with a dollop of whipped cream.
