• Portions: 8 - 12
  • Temperature: 180
  • Prep Time: 60 minutes
  • Cooking Time: 22 minutes

Red Velvet Trifle

Enhance your traditional trifle with our Stork Bake inspired Red Velvet Trifle!

Simple is Good

Email this Recipe Share On Facebook Share On Twitter

Ingredients

CAKE

180g Stork Baking Margarine
1.5 cups sugar
2 large eggs
1 tsp vanilla
2 tbsp cocoa
2 tbsp red gel food colouring
2 tbsp water
2.5 cups flour
1 tsp salt
1 cup buttermilk/natural yoghurt
3 tsp baking powder

CHEESECAKE MOUSSE

460g full-fat cream cheese
1 tin condensed milk
60ml lemon juice
250ml cream whipped

TOPPINGS

1 tin black Cherries or Raspberries
Cherry Liqueur (optional)
Whipped cream and Flake to decorate (optional)

Step by step method

  1. CAKE

  2. Preheat oven to 180°C. Generously grease and flour three 20cm round layer cake tins or two 22cm cake tins.
  3. Cream Stork Bake and sugar until light and fluffy. Add eggs and beat 1 minute longer. Beat in vanilla until blended.
  4. Combine cocoa, food colouring, and water; beat into the egg mixture.
  5. Combine flour and salt. Alternate adding flour and buttermilk/yoghurt mixtures to the batter, beating on low to medium speed
  6. Add the baking powder to cake batter. Spoon batter evenly into the three cake tins; bake at 180°C for 22 - 28 minutes. Cool on cake racks.
  7. Cut into chunks

  8. CHEESECAKE MOUSSE

  9. Beat cream cheese and condensed milk.
  10. Add lemon juice and mix.
  11. Fold in cream.

  12. TO ASSEMBLE TRIFLE

  13. Place a layer of the cake chunks at the bottom of the dish.
  14. Drizzle some cherry juice or cherry liqueur over the cake.
  15. Top with a layer of the cheesecake mousse.
  16. Place some cherries at random on the mousse.
  17. Repeat with another layer or 2 of cake, mousse and cherries.
  18. Top with a final layer of cake chunks followed by some whipped cream and sprinkle with a flake.

  19. Process 1

  20. Process 2

  21. Process 3