2 ratings

Red Velvet Mason Jar Trifle

An elegant dessert that’s easy to eat

Recipe Courtesy of Andrea Correale and Elegant Affairs

Have your own cake, and eat it too- right out of your very own jar.


For the Red Velvet Cake

  • Vegetable oil, to grease pan
  • 2 1/2 Cups all-purpose flour
  • 1 1/2 Cup sugar
  • 1 Teaspoon baking soda
  • 1 Teaspoon fine salt
  • 1 Teaspoon cocoa powder
  • 1 1/2 Cup vegetable oil
  • 1 Cup buttermilk, room temperature
  • 2 Large eggs
  • 2 Tablespoons red food coloring
  • 1 Teaspoon white distilled vinegar
  • 1 Teaspoon vanilla extract
  • Crushed pecans, for garnish

For the Cream Cheese Frosting

  • 1 Pound softened cream cheese
  • 4 Cups confectioner's sugar
  • 1 Cup softened, unsalted butter
  • 1 Teaspoon vanilla extract
  • 5 Mason Jars


For the Red Velvet Cake

Preheat the oven to 350 degrees F.

Lightly oil and flour one 9 x 13 cake pan.

In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.

Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.

Pour the cake batter evenly into the prepared cake pans.

Place the pan in the oven. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Remove the cake from the oven.

For the Cream Cheese Frosting

Mix all ingredients (exlcuding mason jars) together and store in fridge before use. 

To assemble trifles

Make sure red velvet cake is fully cooled.

Use the lid to the mason jar or a round cookie cutter to make circles out of the red velvet cake. *OR break up the red velvet cake and crumble into jar**. 

Layer Red Velvet Cake and use a piping bag (or Ziploc bag with a corner cut off) to pipe frosting for three layers and sprinkle with crushed pecans if desired.