I can't say that I'm a huge red velvet fan. There are people who live and die by the stuff. I can appreciate how delicious it is, but I'm basically meh about it. I am, however, a huge fan of Christmas— and I love making desserts that feel super-seasonal. Red velvet always seems to fit that bill.
When I'm hosting Christmas Eve, I often find myself wanting to make a trifle. I find them so majestic and dramatic—they always cause such a ruckus at the end of the meal (even though all I really did was stack a bunch of stuff in a clear container). So it seemed obvious that if I wanted the ultimate Christmas dessert, a red velvet trifle would fit that bill.
This trifle just LOOKS like Christmastime—super-thin layers of red velvet cake alternating with a light cheesecake cream that stack up to look something like a candy cane. (I used a box mix here because I didn't want to be bothered adding a ton of steps—I also wanted an insanely bright red color, for effect—but I also love this homemade version from Food Network Magazine.)
The thinner you're able to slice the cake—and, frankly, the more evenly you can slice them (I am NOT a professional food stylist, as you can plainly see)—the more dramatic this dessert will be. I froze the cooled cakes for at least two hours before I sliced them, and then I used a serrated knife to get through it more easily. (If I had one of those fancy cake slicers you can find at Michael's, I might have been able to make it even more gorgeous.) Then, I topped the whole thing with whipped cream and a heavy dose of chocolate ganache.
Bring this to the table, and there's no question people are going to lose their minds. It's the kind of dessert that would turn even the most apathetic red velvet eater into someone who cares.
Get the recipe here.
