Red Velvet Trifles in Cups with Cream Cheese Frosting
Impressive, bright, and delicious - add color to your life! Red Velvet Trifles in Cups with Cream Cheese Frosting are a popular layered dessert served in cups, made of soft sponge crumbs and delicate creamy layers. Perfect for parties - each cup is a single portion.
Updated : 04 August, 2025
Easy
About 45 min.
Ingredients
Sponge cake
110 grams
Wheat flour
1
Eggs
100 grams
Sugar
100 grams
Kefir
100 grams
Vegetable oil
1 teaspoon
Cocoa
1 teaspoon
Food coloring
10 grams
Baking powder
Cream
300 grams
Curd cheese
100 grams
Heavy cream
50 grams
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients for the sponge. Use 2.5% fat kefir, preferably at room temperature. Use odorless, refined oil. The food coloring should be gel-based and water-soluble, specifically for red velvet.
Step 2
To make the sponge: Sift flour, then cocoa powder and baking powder into a bowl. This removes any debris and lumps, and aerates the mixture for a fluffier cake. Lastly, add sugar.
Step 3
Mix the dry ingredients with a whisk until combined.
Step 4
In another bowl, beat the egg, add the oil and most of the kefir - reserve a little.
Step 5
Add food coloring to the reserved kefir and mix well. It should be very bright. Adjust the amount depending on the brand and color strength. Start with a few drops.
Step 6
Add the colored kefir to the wet ingredients. Whisk until smooth.
Step 7
Pour the wet mixture into the dry ingredients. Mix with a whisk. The batter should resemble runny sour cream. Add more or less flour if needed based on consistency. Don’t worry about the brightness - it will darken during baking.
Step 8
Use any baking dish (round, rectangular, small or large) since the cake will be crumbled. I used a 20 cm (8-inch) ring mold with a foil-lined bottom. No need to grease it.
Step 9
Bake in a preheated oven at 350°F (180°C). Baking time varies by oven and pan size. Test with a toothpick - it should come out clean. Mine took 35 minutes. Once slightly cooled, wrap the sponge in plastic wrap and chill in the fridge for 8 hours.
Step 10
For the cream: Use cream cheese like Violette, Kremette, or Almette. Use 33% fat whipping cream. Powdered sugar is preferred because the cream is whipped briefly, and granulated sugar won’t dissolve in time.
Step 11
To make the cream: In a bowl, combine cream, cheese, and powdered sugar. Whip with a mixer on low speed for a few minutes until combined. It doesn’t need to be very fluffy.
Step 12
Take the sponge from the fridge and crumble it by hand. Use 150-200 ml (5-7 oz) cups. Add a layer of sponge crumbs to the bottom, pipe a layer of cream cheese, then another layer of crumbs and another of cream. I got three layers total.
Step 13
For the top, I piped cream in the shape of rosettes. Decorate with fresh berries and mint leaves. Chill for 1 hour to allow the layers to set, then serve. Enjoy!