Creating your Bloody Red Velvet Trifles can be a fun experience. Follow these steps for a successful result:

For the Red Velvet Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Combine Dry Ingredients: In a bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
3. Mix Wet Ingredients: In another bowl, mix oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar.
4. Combine Mixtures: Gradually add the wet ingredients to the dry ones, mixing until combined and smooth.
5. Bake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
6. Cool: Allow cakes to cool in pans for 15 minutes, then transfer to wire racks to cool completely.

For the Cheesecake Filling:

7. Beat Cream Cheese: In a mixing bowl, beat cream cheese until smooth.
8. Add Sugar and Vanilla: Gradually add powdered sugar and vanilla, mixing until well combined.
9. Whip Heavy Cream: In another bowl, beat heavy cream until stiff peaks form.
10. Fold Together: Carefully fold the whipped cream into the cream cheese mixture until combined. Refrigerate for 1 hour.

For the Raspberry Sauce:

11. Cook the Raspberries: In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the mixture starts to bubble and thicken (about 5-7 minutes).
12. Cool the Sauce: Allow the mixture to cool for a few minutes, then strain to remove seeds if desired. Set aside.

Assemble the Trifles:

13. Crush the Cake: Once the red velvet cake has cooled, crumble it into small pieces.
14. Layer Trifles: In your serving glasses or jars, start with a layer of crumbled red velvet cake, followed by a layer of cheesecake filling, and then drizzle some raspberry sauce.
15. Repeat Layers: Continue layering until the glasses are full, finishing with a layer of cheesecake filling.
16. Top with Sauce: Drizzle more raspberry sauce on the top layer and add fresh raspberries and mint for garnish if desired.