A crimson take on a traditional New Orleans doberge cake, this ruby-hued beauty served in a trifle dish is perfect for Christmastime.
Red Velvet Doberge Trifle
Makes 8 to 10 Servings
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 3 large eggs, room temperature
- 2½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup whole buttermilk
- 1 (1-ounce) bottle red liquid food coloring
- 1 tablespoon distilled white vinegar
- 2 teaspoons vanilla extract
- Cream Cheese Whipped Cream (recipe follows)
- Garnish: red and white sparkling sugars
Cream Cheese Whipped Cream
- 12 ounces cream cheese, softened
- 1½ cups confectioners’ sugar
- 1½ tablespoons vanilla extract
- 3 cups cold heavy whipping cream
Instructions
- Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, whisk together flour, cocoa, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Stir in food coloring, vinegar, and vanilla. Divide batter among prepared pans, smoothing tops with an offset spatula.
- Bake until a wooden pick inserted in center comes out clean, 28 to 30 minutes, rotating pans halfway through baking. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Wrap each layer in plastic wrap, and refrigerate until firm, at least 1 hour.
- Cut each cake layer in half horizontally. In bottom of a 9-inch trifle bowl, spread 1 cup Cream Cheese Whipped Cream. Place 1 cake layer on top. Repeat with remaining cake layers and remaining Cream Cheese Whipped Cream. Refrigerate until set, about 1 hour, or until ready to serve. When ready to serve, garnish with sparkling sugars, if desired.
Cream Cheese Whipped Cream
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese, confectioners’ sugar, and vanilla at medium speed until smooth, 1 to 2 minutes. With mixer on medium-low speed, gradually add cold cream in a slow, steady stream, beating until combined; thoroughly scrape bottom and sides of bowl. Slowly increase mixer speed to high, and beat until medium-stiff peaks form, 2 to 3 minutes. Use immediately.
