I look forward to the holidays for only one thing: food!
I have been making this Red Velvet Trifle cake for my holiday get-togethers for a few years now and it is always a hit. I got the recipe from this website and tweaked it a little bit. Follow the recipe, but just the cake part.
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 teaspoon salt
- 2 1/2 cup cake flour
- 1/2 lb (2 sticks) butter
- 2 oz red food coloring
- 2 tablespoons cocoa
- 2 cups sugar
- 2 eggs
- 1/2 teaspoon baking soda
- 1 tablespoon vinegar
You will also need:
- 1 large bag of shaved coconut (sweetened or unsweetened)
- 2 containers of fresh cut strawberries (or one 1 lb. bag of frozen strawberries work fine, just thaw them the night before)
- 1 16 oz container of whipped cream
Preheat oven to 350º.
Prepare three 8″ round cake pans with non stick cooking spray and set aside.
In a large mixing bowl using a hand mixer, beat eggs, butter and sugar until creamy. Add cocoa and food coloring. Mix until well combined.
In a medium mixing bowl, sift together flour and salt. Add to creamed mixture alternating with buttermilk. Blend in vanilla.
In a small bowl, combine soda and vinegar and add to batter. Pour into prepared pans. Bake for 20 to 25 minutes, or until tests done. Allow cakes to cool completely.
Toast the shaved coconut in the oven on a baking sheet until it is light brown. It’s okay if not all the pieces are toasted. Let that cool completely.
Preparing the cake
Cut the cake into one inch squares and layer it in a trifle bowl starting with the cake, then the whipped cream, strawberries, and toasted coconut, and repeat. Chill in the refrigerator until ready to eat.
Side note: the supermarket ran out of red food coloring so I used green food coloring instead. It looks great with the red strawberries. I call it the “The Grinch Velvet Cake”.
If you decide to try out this recipe, let me know how your cake came out. Happy holidays!