Red Velvet Mini Trifles

These individual red velvet trifles are as delicious as they look. Put a few of these together and give as a super sweet gift to a loved one.

Prep Time:
45 mins
Bake Time:
25 mins
Total Time:
45 mins
12 mini trifles


  • 2 cup all-purpose flour

  • 2 cup sugar

  • 1 teaspoon baking soda

  • ¼ teaspoon salt

  • 1 cup butter, cut up

  • ½ cup water

  • cup unsweetened cocoa powder

  • 2 eggs

  • ½ cup buttermilk or sour milk*

  • 1 1 ounce bottle (2 Tbsp.) red liquid food coloring

  • 1 ½ teaspoon vanilla

  • 1 recipe Vanilla and Chocolate Mascarpone Frosting

  • Grated or shaved white chocolate and/or semisweet chocolate

Vanilla and Chocolate Mascarpone Frosting

  • 1 8 ounce container mascarpone cheese or cream cheese, softened

  • ½ cup butter, softened

  • 2 teaspoon vanilla

  • 5 cup powdered sugar

  • ¼ cup unsweetened cocoa powder


  1. Preheat oven to 350°F. Grease a 15x10-inch baking pan. In a large bowl stir together flour, sugar, baking soda, and salt.

  2. In a medium saucepan combine butter, the water, and cocoa powder. Bring just to boiling, stirring constantly. Add cocoa mixture to flour mixture. Beat with a mixer on medium to high until combined. Add eggs, buttermilk, food coloring, and vanilla; beat 1 minute (batter will be thin). Pour batter into prepared pan.

  3. Bake 25 minutes or until a toothpick comes out clean. Cool in pan on a wire rack. Using your hands, crumble cake.

  4. Prepare Vanilla and Chocolate Mascarpone Frosting. Place vanilla and chocolate frostings in separate large decorating bags fitted with large open star tips. Using 12 half-pint canning jars, spoon 1/3 cup of the crumbled cake into each jar. Pipe 2 Tbsp. of the chocolate frosting over cake in each jar. Spoon 1/3 cup of the remaining crumbled cake and pipe 2 Tbsp. of the vanilla frosting into each jar. If desired, sprinkle with white and/or semisweet chocolate. Store in refrigerator up to 5 days.

Vanilla and Chocolate Mascarpone Frosting

  1. In a large bowl beat mascarpone cheese, butter, and vanilla with a mixer on medium until light and fluffy. Gradually beat in powdered sugar. Divide frosting in half. To one half, gradually beat in cocoa powder (if too stiff, add 1 to 2 tablespoons milk).

    Red Velvet Mini Trifle in jar with spoon
    Adam Albright

*Making Sour Milk

For each 1/2 cup sour milk, add 1 1/2 tsp. lemon juice or vinegar to a liquid measuring cup. Add enough milk to make 1/2 cup total liquid. Stir; let stand 5 minutes before using.

Nutrition Facts (per serving)

736 Calories
35g Fat
105g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 736
% Daily Value *
Total Fat 35g 45%
Saturated Fat 21g 105%
Cholesterol 118mg 39%
Sodium 375mg 16%
Total Carbohydrate 105g 38%
Total Sugars 85g
Protein 6g
Vitamin C 0.2mg 1%
Calcium 61mg 5%
Iron 1.8mg 10%
Potassium 177mg 4%
Fatty acids, total trans 1g
Folate, total 44.8mcg
Vitamin B-12 0.2mcg
Vitamin B-6 0mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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