Easy Red Velvet Trifles made with a from-scratch cake and a smooth, creamy pudding filling are sure to be a crowd-pleaser the next time you need to bring a dessert. Once the cake is baked and the filling is prepared, assembly is quick and flexible—use individual glass bowls, clear disposable cups, or create one large trifle. You can control the ratio of cake to filling for each serving, so there’s no wrong way to build them.
The red velvet cake is wonderfully moist on its own, but paired with a cheesecake-flavored instant pudding folded into whipped topping, the result is irresistible. The simple cream filling adds richness and a light texture that complements the tender cake crumbs.
You may not use both cake layers the batter makes when assembling individual trifles; leftover cake freezes well and can be used later to make more trifles. These are easy enough—and tasty enough—that you’ll likely make them again.
With their red and white contrast, Red Velvet Trifles are festive for holidays and gatherings. For a patriotic twist, add fresh blueberries on top to make a Fourth of July dessert.
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Red Velvet Trifle
By Christin Mahrlig
Ingredients
Cake
- 3 1/4 cups all-purpose flour
- 2 cups sugar
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 3/4 cups buttermilk
- 1 1/4 cups vegetable oil
- 3 large eggs
- 1 teaspoon distilled white vinegar
- 1 (1-ounce) bottle liquid red food coloring
Cream Filling
- 1 (3.4-ounce) package instant cheesecake pudding mix (or white chocolate)
- 2 cups cold milk
- 1 (8-ounce) container frozen whipped topping, thawed
Instructions
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Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans, or spray with baking spray that contains flour.
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In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
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In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vinegar.
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With the mixer on low, add the wet mixture to the dry ingredients. Once combined, increase speed to medium and beat until smooth.
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Add the red food coloring and mix until the color is even throughout the batter.
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Divide batter evenly between the prepared pans and bake 18–22 minutes, or until a toothpick comes out clean. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
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For the cream filling, whisk the instant pudding mix with cold milk in a medium bowl. Chill for 5 minutes, then fold in the thawed whipped topping until smooth and combined.
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To assemble, crumble the cooled cake by hand or cut into chunks. Layer cake and cream filling in 10 individual bowls or in one large trifle dish, finishing with the cream. Refrigerate; trifles will keep 2–3 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
More Red Velvet Recipes
Red Velvet Pancakes
German Chocolate-Red Velvet Cake
Red Velvet Cupcakes
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