This Christmas show-stopper has become a cult Queen classic over the years, and for good reason! With minty Oreo bark, layers of rich red velvet cake and a creamy cheesecake icing, this trifle has all the greatest cake flavours rolled into one decadent dessert.

60 mins + cooling
90 mins


Choc Mint Oreo Bark

  1. 200g Oreos, roughly chopped

  2. 400g white cooking chocolate, broken into small pieces

  3. ¼ tsp Queen Natural Peppermint Extract

  4. Queen Green Food Colour Liquid

Red Velvet Cake

  1. 225g unsalted butter, softened

  2. 1¼ cups (275g) caster sugar

  3. Queen Red Food Colour Gel

  4. 1 tsp Queen Vanilla Bean Paste

  5. 3 large eggs

  6. 2 cups (300g) plain flour, sifted

  7. 2 tsp baking powder

  8. ⅓ cup (40g) cocoa powder, sifted

  9. 1 cup (250ml) milk

Cheesecake Icing

  1. 375g cream cheese, softened

  2. 120g unsalted butter, softened

  3. 4 tsp Queen Natural Peppermint Extract

  4. 1 tsp Queen Organic Vanilla Bean Paste

  5. 3 ½ cups (525g) icing sugar

  6. 600ml thickened cream


  1. 2-3 punnets fresh raspberries

  2. Queen Glamour & Sparkle sprinkles

Method - Choc Mint Oreo Bark

  1. Step 1

    Line a baking tray with baking paper then roughly chop Oreos into 1/8 pieces. Set aside.

  2. Step 2

    Place chocolate in a microwave-safe glass bowl and microwave on medium power in 30 second intervals, stirring in between until melted.

  3. Step 3

    Working quickly, add Peppermint Extract and 1/8 tsp of Green Food Colour to white chocolate, mix until combined then add Oreos to bowl, reserving some for decoration. Use a spatula to fold through until well combined then spread over baking paper to make an even layer approximately 0.5-1cm thick. Sprinkle with remaining Oreos and refrigerate until ready to use.

Method - Red Velvet Cake

  1. Step 1

    Preheat oven to 160°C (fan forced). Grease and line a 20cm round springform pan (or square cake tin) with baking paper.

  2. Step 2

    In a mixer, cream butter, sugar, Red Food Colour Gel and Vanilla Bean Paste for 8-10 minutes until smooth and creamy. Gradually add eggs one at a time, beating between each addition.

  3. Step 3

    Sift flour, baking powder and cocoa over butter mixture, then add milk. Mix over low speed until just combined.

  4. Step 4

    Pour into prepared tin and bake for 90 minutes until an inserted skewer comes out clean. Allow to cool for 30 minutes in the tin, then transfer to a cooling rack to cool completely.

Method - Cheesecake Icing

  1. Step 1

    Chop softened butter and cream cheese and place in the bowl of a mixer. Mix on medium speed until combined, then increase speed and beat for 2-3 minutes until smooth, creamy and pale.

  2. Step 2

    Add Peppermint Extract, Vanilla Bean Paste and icing sugar, mixing until combined. Set aside.

  3. Step 3

    Place cream in a clean mixing bowl and beat until just thickened, being careful not to overbeat. Fold cream through cheesecake mixture. Refrigerate until ready to assemble.

Method - Assembly

  1. Step 1

    Cut cake in half lengthways then into 3-4cm square pieces. Remove Oreo bark from refrigerator and roughly break up into larger and smaller crumble pieces in preparation for assembly.

  2. Step 2

    Begin assembly by placing a layer of cake in the base of a clear trifle bowl. Cover with a layer of cream cheese, followed by Oreo bark and raspberries. Repeat, withholding Oreo bark for the final layer and instead finishing with Glamour & Sparkle sprinkles and if desired, additional raspberries.

Recipe tips:
Cake can also be made in two 20cm round cake tins (greased and lined with baking paper) and baked for 35-45 minutes or until an inserted skewer comes out clean.

Prep ahead:
This recipe is easy to prepare ahead. Cake can be prepared and frozen (fully cooled and wrapped in cling wrap) up to 4 weeks ahead.

Oreo bark can be prepared up to 14 days ahead and stored in an airtight container.

The final, assembled trifle can be prepared a day in advance of serving.



Comments & Reviews

I made this for my NYE party at work but i used mini plastic seethrough cups (party icecream cups found at Kmart). I added a small amount of jelly and fresh raspberries to the base and use white timtams instead of oreos for the chocolate bark. I used 1/8 of a teaspoon of the peppermint because it is very overpowering and I didnt use the green colouring because i thought it was unnecessary.
Also I used mascarpone cheese instead of cream cheese, just because my supermsrket had none in stock.

Overall, it tastes great. You can change it up to suit your palate. Im sure it will go down a treat at wotk.


I have made this twice now, once at Christmas and then again on the weekend with some of the left over Red Velvet Cake and Peppermint Oreo Bark. The first time I put the Peppermint Essence in the Cheesecake, however found it way overpowering. I omitted it this time round and it was much more palatable. Got comments all round about how nice it was, so try it both ways, if you like Peppermint then go for it, however I found it way too strong and it took away from the other layers. Today was a WINNER !