Red Velvet Trifle
This easy trifle dessert layers red velvet cake with creamy filling and whipped cream, making a beautiful treat that you can enjoy for Valentine's Day, Christmas, or "just because."
Ingredients
For the Red Velvet Cake Cubes:
- 15.25 ounce red velvet cake mix
- 3 eggs
- 1 cup water
- 1/3 cup vegetable oil
For the Creamy Filling Layers:
- 8 ounces cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 1 cup powdered sugar
- 3.4 ounce instant vanilla pudding mix
- 3.4 ounce instant white chocolate pudding mix
- 2 1/2 cups milk (cold)
- 16 ounce whipped topping, such as Cool Whip (divided)
For Garnish:
- chocolate sauce
- chocolate chips
- white chocolate chips
- red velvet cake crumbles
Instructions
For the Red Velvet Cake:
- Preheat oven to 350F and grease a 9x13" baking pan. Set aside.
- In a large mixing bowl, combine red velvet cake mix, eggs, water, and oil. Using an electric mixer, mix on low speed for 30 seconds, then scrape down the sides of the bowl. Increase mixer speed to medium-high and beat for two minutes.
- Pour batter into prepared pan. Bake in preheated oven for 24-29 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Remove from oven and let cake cool completely.
- Cut half of the cake into cubes that are roughly 1-inch in diameter. Set aside. (See notes below regarding the remaining half of the cake)
For the Creamy Filling:
- Combine softened cream cheese and butter in a medium mixing bowl. Using an electric mixer, beat together until smooth.
- Gradually add the powdered sugar, mixing well until combined. Set aside.
- In a large mixing bowl, combine both pudding mixes and milk, whisking well for two minutes. The mixture will start to thicken.
- Add the cream cheese mixture to the pudding mixture, beating well until smooth.
- Add half of the whipped topping to the pudding mixture, mixing on low speed just until incorporated and no streaks remain. Reserve the remaining half of the whipped topping.
Assemble:
- Take two red velvet cake cubes and set them aside for later. Of the remaining cubes, place a little less than half of the cubes on the bottom of a trifle dish or large serving bowl. If desired, drizzle some chocolate sauce over the cubes.
- Add half of the creamy pudding mixture over the red velvet cubes, spreading the cream evenly.
- Scatter the remaining half of the red velvet cake cubes evenly over the pudding mixture. If desired, drizzle chocolate sauce over the cubes.
- Spread the remaining half of the cream mixture over the red velvet cubes.
- Take the remaining whipped topping and spread it evenly over the pudding mixture.
- To garnish, take the two cake cubes you set aside earlier and crumble them between your fingers. Sprinkle the crumbles over the whipped topping. If desired, drizzle the top with more chocolate sauce and sprinkle with chocolate chips and/or white chocolate chips.
- Cover and refrigerate for at least 4 hours (or overnight) before serving. Enjoy!
Notes
- The garnishes are optional, but I think they're so pretty! Plus, my family really likes the crunch of the chocolate chips.
- You'll only be using about half of the prepared cake. I wrap the rest of the cake in plastic wrap and freeze it for later. You can also buy pre-made red velvet cake from your grocery store's bakery if you want to save time. I would scrape the icing off before cutting the cake into cubes. You'll probably want at least 4-5 cups of cake cubes.
Nutrition
Serving: 1gCalories: 567kcalCarbohydrates: 62gProtein: 8gFat: 34gSaturated Fat: 16gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 87mgSodium: 783mgPotassium: 278mgFiber: 1gSugar: 42gVitamin A: 661IUCalcium: 171mgIron: 2mg
Tried this recipe?Let us know how it was!