Delicious, moist red velvet cake trifle layered with a mascarpone whipped cream topping, and candied pecans will impress a crowd, but it's so easy to throw together! http://www.mamagourmand.com
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Red Velvet Trifle with Mascarpone Whipped Topping

Delicious, moist red velvet cake trifle layered with a mascarpone whipped cream topping, and candied pecans will impress a crowd, but it's so easy to throw together!
Course cake, Dessert, gluten free cake, gluten free dessert
Cuisine American
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 20
Calories 337kcal
Author Melissa Erdelac

Ingredients

Cake:

  • 1 3/4 cup all-purpose flour or gluten free all-purpose, flour I recommend Cup 4 Cup gluten free flour
  • 3/4 tsp. salt
  • 1/4 cup cocoa powder
  • 1 1/2 cup sugar
  • 1 1/2 cup oil
  • 1 cup buttermilk
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 tbsp. red food coloring
  • 1 1/2 tsp. baking soda
  • 2 tsp. vinegar

Mascarpone Whipped Topping:

  • 8 ounces cream cheese
  • 8 ounces mascarpone cheese
  • 1 tsp. vanilla extract
  • 1 1/2 cup powdered sugar
  • 1 1/2 cups heavy whipping cream

Candied Pecans:

  • 1 cup chopped pecans
  • 1/4 cup sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. vanilla
  • 1/2 tbsp. water

Instructions

Cake:

  • Preheat oven to 350ºF. Spray two 9" cake pans with cooking spray, line with cut-to-size wax paper on bottom, and spray top of wax paper. Set aside.
  • In a bowl whisk together flour, salt, and cocoa. Set aside.
  • In a large bowl beat together sugar and oil until well combined. Add the eggs one at a time, beating well between each addition. Add the food dye and vanilla and beat well. Alternate adding the flour with the buttermilk, until both are mixed throughly.
  • In small bowl mix the baking soda with the vinegar (it will bubble up and expand so make sure your bowl has room). Add to the batter and beat for 10 seconds. Divide the batter between the two cake pans.
  • Bake for 25-30 minutes until cake tester comes out clean. Cool cake in pans for a few minutes and then turn onto wire rack to cool completely.

Candied Pecans:

  • Add sugar and cinnamon with water to a large sauté pan and heat over medium heat until sugar begins to melt. Add pecans and stir with a silicone spoon until pecans are well coated with sugar glaze. Add vanilla and stir. Transfer pecans to a parchment lined baking sheet to cool. Break apart as pecans cool.

Mascarpone Whipped Topping:

  • In a large bowl beat together the cream cheese, mascarpone cream cheese, and vanilla until smooth.
  • Add the powdered sugar and beat until smooth.
  • If using a stand mixer, switch to a whisk attachment, gradually add the heavy cream, and whip until frosting is thick, about 3-5 minutes.

Assembly:

  • Cut cake into large chunks and place 1/3 on bottom of trifle bowl. Top with 1/3 of mascarpone frosting and 1/3 candied pecans. Repeat 2 more times. Store in refrigerator.

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    Notes

    Recipe adapted from Cup 4 Cup

    Nutrition

    Calories: 337kcal | Carbohydrates: 38g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 285mg | Potassium: 117mg | Fiber: 1g | Sugar: 27g | Vitamin A: 475IU | Vitamin C: 0.2mg | Calcium: 91mg | Iron: 0.9mg