Really this recipe should be called Red Velvet Swiss Cake Roll fail made into trifles or what to do when your Red Velvet Swiss Cake Roll
But I thought the Red Velvet Peppermint Trifles sound so much prettier, don't you agree? Not to mention they look a whole lot prettier than my Swiss Cake Roll fail!
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| My Swiss Roll Cake Fail! |
I'm trying to keep positive and show you the other side of baking, which is what to do when things don't always turn out like you want.
Just like that old adage, "when life gives you lemons, make lemonade." I kind of did the same thing here by turning my fail into a delicious dessert that I can still share with you!
Here I used tall shot glasses for the photos, but you can serve them in anything you want from a glass pudding cup, a glass coffee cup, champagne or wine glasses, or mix it up and use them all!
Not only are these Red Velvet Peppermint Trifles festive with their red and white coloring but they taste just like Christmas should. The luscious cream cheese frosting, the chocolate cake, and the peppermint flavors from whipped cream and peppermint sprinkles....YUM!
It almost makes me want to mess up the next Swiss Cake Roll for some more of this! Not like I would ever do that on purpose. No!
Never!
Not me!
Well, maybe {smile}.
Red Velvet Peppermint Trifles
Red Velvet cake, cream cheese frosting, and peppermint whipped cream come together in this Holiday dessert trifle.
Prep time: 20 minutesCook time: 30 minutes (for cake)
Total time: 50 minutes
Ingredients
- 1 Red Velvet Cake Mix, plus ingredients for making
- 1 cup (2 sticks) unsalted butter, softened
- 2-8 ounce packages cream cheese, room temperature
- 1 and 1/2 teaspoons vanilla extract
- 6 and 1/2 cups powdered sugar (for frosting)
- 2 cups heavy cream
- 2 cups powdered sugar (for peppermint whipped cream)
- 2 teaspoons peppermint extract
- 1 -10 ounce bag peppermint crunch baking chips
- Preheat oven to temperature noted on box of cake mix.
- Spray one sheet cake pan or 9" x 15" cookie sheet with non-stick cooking spray & line with parchment paper. Set aside
- Prepare cake mix as directed on box. Bake and remove from oven. Let cool before frosting.
- To prepare cream cheese frosting:
- Cream together butter, cream cheese, and vanilla in a large mixing bowl.
- Gradually add in powdered sugar 1 cup at a time, starting with a low speed and gradually increasing speed so sugar doesn't fly out of the bowl. (Not like that happened to me!)
- If you prefer a sweeter frosting, you can gradually add in more powdered sugar to taste.
- Spoon into an airtight container and let chill in the refrigerator while cake cools.
- To make Peppermint Whipped Cream:
- Using a whip attachment, whip together heavy cream, peppermint extract, and powdered sugar in a large mixing bowl until stiff peaks appear, approximately 5 minutes.
- Once you get desired thickness of whipped cream, spoon into an airtight container and chill in refrigerator.
- Once cake has cooled (at least 2 hours), frost with cream cheese frosting.
- To assemble trifles:
- Take a spoonful of frosted cake and place into bottom of dish, add a dollop of peppermint whipped cream over cake, sprinkle with peppermint crunch baking chips, repeat to fill dish, topping with peppermint whipped cream and a sprinkling of peppermint crunch baking chips.
- Serve immediately or chill until time to serve.
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