CAKE:

• 1 cup unsalted butter, at room temperature
• 1¾ cups granulated white sugar
• 2½ cups cake flour
• 1¼ teaspoons salt
• 2 large eggs
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1½ teaspoons white vinegar
• 1½ teaspoons unsweetened cocoa powder
• 1 ounce red food coloring (use 2 ounces if you desire a deeper red color)

SYRUP:

• ⅓ cup granulated white sugar
• ⅓ cup water
• ½ teaspoon vanilla extract

THE REST:

• 4 ounces cream cheese, at room temperature
• One 8-ounce tub mascarpone cheese
• ⅓ cup granulated white sugar
• 2 cups heavy whipping cream
• 1 cup sliced almonds
• 4 ounces shaved dark chocolate
• mint leaves and fresh cranberries, for garnish (optional)

MAKE THE CAKE:

• Preheat oven to 350°F. Spray a 9x13-inch pan generously with cooking spray; then dust lightly with flour.
• Use an electric mixer to blend the butter and sugar in a large bowl; set aside. Sift together the flour and salt; set aside.
• In a separate bowl, mix the eggs, buttermilk, vanilla, baking soda and vinegar. Alternate adding the flour mixture and buttermilk mixture to the butter mixture. Mix well after each addition.
• In a small bowl, mix the red food coloring and cocoa powder; add to the cake batter and mix just until combined. Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean. You don't really want the cake to be soft and super moist, so be sure to bake it until it tests done.

PREPARE THE SYRUP:

• In a small saucepan, bring the sugar, and water to boil over medium heat. Stir to dissolve the sugar completely. Stir in the vanilla. Let cool.
• Cut the cake in half and cut one half into chunks; brush with the cooled syrup. You likely won't need more than half of the cake for the trifle. Save the rest of the cake for another purpose.

ASSEMBLE THE TRIFLE:

• Prepare the whipped layer: In a large bowl, beat the cream cheese, mascarpone and sugar on high speed until light and fluffy. Reduce the speed to medium and slowly pour in the whipping cream. Continue beating until the mixture resembles soft whipped cream.
• Assemble the trifle: In the bottom of your trifle dish, arrange a single layer of red velvet cake chunks. Spoon about 1½ cups of the whipped topping on top of the cake cubes. Next, sprinkle on almonds and then shaved chocolate. Keep repeating layers until you run out of room in your dish. Garnish with mint leaves and fresh cranberries, if desired.

• Quick & easy tip: Use a boxed red velvet cake mix instead of making it from scratch (bake it in a 9x12-inch pan)
• If you don't wish to use mascarpone cheese, you can substitute 6 ounces of cream cheese for the mascarpone (10 ounces cream cheese in total).
• Using low fat cream cheese is completely ok.
• I use Scharffenberger Dark Chocolate. To get it ready for shaving, place a chunk of chocolate in the microwave for about 20 seconds, then shave with a potato peeler to create curly little shards of chocolate.
• Quick & easy tip: Use chocolate chips in place of shaved dark chocolate.
• If you don't have a trifle bowl, use a glass bowl with tall sides instead.
• Make ahead tip: The trifle can be prepared early in the day. Refrigerate and cover with plastic wrap. Add the garnish just before serving.