This green velvet cheesecake trifle has layers of green velvet cake and whipped cream cheese with Irish cream liquor. This easy dessert is perfect for St. Patrick’s Day.
Trifles make such an easy dessert. They look amazing and feed a crowd! I started off this green velvet cheesecake trifle with green velvet cake. You make the green velvet cake the same way you make red velvet cake. The only difference is that you add in green food colouring rather than red.
- all purpose flour
- cocoa powder – Velvet cakes require a bit of cocoa powder.
- baking soda – The leavening ingredient in the cake.
- unsalted butter – If you use salted butter, omit the extra salt.
- granulated sugar
- large egg
- vegetable oil
- white vinegar – A little bit of vinegar reacts with the buttermilk and creates that tang that is in velvet cakes.
- vanilla extract – Even though pure vanilla extract prices are CRAZY right now, I still by it. It tastes way better then the artificial!
- buttermilk – I never use substitutions for actual buttermilk. If you have leftovers, make buttermilk pancakes!
- green gel food colouring – Gel food colouring gives a more vibrant colour than liquid food colouring.
- heavy whipping cream
- Irish cream liquor – Only 2 tablespoons of liquor are used for flavouring.
- powdered sugar
- cream cheese
How do I make this trifle? ?
You will start by making the cake first. This recipe makes 2 eight inch cakes. Whisk the flour, cocoa powder, baking soda and salt together and set aside. Mix butter and sugar together in a separate bowl. Add the eggs in one at a time and mix well after each one. Then add in oil, vinegar, vanilla extract, buttermilk and green gel food colouring. Mix well and then divide into 2 prepared cake pans. After the cake has baked and cooled, cut it into cubes.
To make the whipped cream cheese, beat the cream cheese until smooth. Add whipping cream, powdered sugar and Irish cream liquor. Whisk until it is fluffy.
Put a layer of cake cubes at the bottom of a trifle dish. Spoon 1/3 of the whipped cream cheese on top. Repeat the steps 2 more times and then decorate the top with whipped cream and sprinkles.
Top tips ?
- Use gel food colouring instead of liquid food colouring. You won’t get that bright green colour in your cake if you use liquid.
- Don’t use a buttermilk substitution unless you really have to. I find that substitutions don’t work as well as actual buttermilk. And if you have leftovers (which I always do), make buttermilk pancakes!
- Use any kind of Irish cream liquor that you want. I used whichever one was on sale. If you don’t want to add in the liquor for whatever reason, you can leave it out. The trifle will still taste yummy!
Here are some more easy dessert recipes you might enjoy
- RED VELVET CHEESECAKE TRIFLE
- STRAWBERRY CREPE CAKE
- PEACH CREAM PIE WITH ALMONDS
- BLUEBERRY CHEESECAKE PIE
- STRAWBERRY RHUBARB CHEESECAKE
Green Velvet Cake
- 2 2/3 cups (400g) all purpose flour
- 2 tablespoon (10g) unsweetened cocoa powder
- 1 teaspoon (5g) baking soda
- pinch of salt
- 1/2 cup (154g) unsalted butter, softened
- 1 1/2 cup (297g) granulated sugar
- 2 large eggs
- 1 cup (250ml) vegetable oil
- 1 teaspoon white vinegar
- 2 teaspoon vanilla extract
- 1 cup (250ml) buttermilk, room temperature
- 1 teaspoons red liquid food colouring
Whipped Cream Cheese
- 8 oz cream cheese
- 1 cup (125ml) heavy whipping cream
- 1/2 cup (50g) powdered sugar
- 2 tablespoons Irish cream liquor
- 3/4 cup (180g) heavy whipping cream
- 2 tablespoons powdered sugar
- Preheat oven to 350°F. Line and grease two 8 inch cake pans; set aside.
- In a medium bowl, whisk flour, cocoa powder, baking soda and salt together. Set aside.
- In a large bowl, or in a bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar until smooth and well combined.
- Add eggs and beat well after each addition. Add oil, vinegar, vanilla, buttermilk and food colouring. Beat until combined.
- Add the dry ingredients and mix until just combined. You will see small lumps and that is okay.Pour the batter into the prepared cake pans. Bake for 25 - 30 minutes, or until a toothpick inserted into the center comes out clean. Let cake rest for 10 minutes in the pan, and then turn out onto a wire rack to cook completely.
- While the cake is cooling, make the whipped cream cheese. Beat the cream cheese until it is smooth. Add powdered sugar and Irish cream liquor and beat until fluffy and smooth.
- To make the whipped cream, use an electric whisk and whip heavy whipping cream and powdered sugar to stiff peaks.
- To assemble, cut the cakes into 1 inch cubes. Layer 1/3 cubes into the bottom of a trifle dish. Top the cake cubes with 1/3 of the whipped cream cheese. Repeat layers 2 more times and end with the whipped cream cheese. Decorate the top of the trifle with whipping cream and sprinkles. Store the trifle covered and in the refrigerator for up to 3 days.
- Use gel food colouring instead of liquid food colouring. You won't get that bright green colour in your cake if you use liquid.
- Don't use a buttermilk substitution unless you really have to. I find that substitutions don't work as well as actual buttermilk. And if you have leftovers (which I always do), make buttermilk pancakes!
- Use any kind of Irish cream liquor that you want. I used whichever one was on sale. If you don't want to add in the liquor for whatever reason, you can leave it out. The trifle will still taste yummy!
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 183Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 42mgSodium: 67mgCarbohydrates: 22gFiber: 1gSugar: 5gProtein: 4g
All nutritional information provided on ninakneadstobake.com are intended for informational purposes only.