Easy Red Velvet Trifles made with a from scratch cake and a simple and creamy pudding filling will be a big hit the next time you’re asked to provide a dessert. Once you have the cake baked and the filling mixed up, you can assemble them pretty much any way you like. Use mini glass bowls, disposable clear plastic cups, or make one big trifle. There’s no way to mess this dessert up. You get to decide how much crumbled cake versus how much filling you add.
The red velvet cake is already deliciously moist. Add in the creamy filling made from cheesecake flavored instant pudding mixed with some whipped topping and you really won’t be able to get enough of this easy dessert
You most likely will not use all of the two cake layers that this homemade batter makes. If you have some leftover you can freeze it to make trifles again.
They are so good you will want to make them more than once.
With the red and white colors, Red Velvet Trifles are quite festive and would make a great holiday treat. And not just for Christmas. Throw some blueberries on top and you have a 4th of July dessert!
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- 3¼ cups all-purpose flour
- 2 cups sugar
- 3 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- ¾ teaspoon salt
- 1¾ cups buttermilk
- 1¼ cups vegetable oil
- 3 large eggs
- 1 teaspoon distilled white vinegar
- 1 (1-ounce) bottle liquid red food coloring
- 1 (3.4 ounce) package instant cheesecake pudding mix (or white chocolate)
- 2 cups cold milk
- 1 (8-ounce) container frozen whipped topping, defrosted
- To make cake, preheat oven to 350 degrees and spray 2 9-inch cake pans with baking spray with flour. (Or butter pans and then lightly coat with flour.)
- In a large mixing bowl (one that fits an electric mixer) combine flour, sugar, cocoa powder, baking soda, and salt.
- In a medium bowl, whisk together buttermilk, vegetable oil, eggs, and vinegar.
- With the mixer on low, add the buttermilk mixture to the flour mixture. Once all buttermilk mixture has been added, turn to medium speed and beat until smooth.
- Add food coloring and beat until mixed evenly.
- Divide batter evenly between the two prepared pans and bake 18 to 22 minutes. Let cool in pans for 10 minutes and then remove to wire rack to cool completely.
- To make cream, in a medium bowl whisk together pudding mix and milk. Refrigerate for 5 minutes. Fold in whipped topping until evenly combined.
- To assemble trifles, either use 10 individual bowls or one big bowl. Alternate layering crumbled cake (I use my hands to crumble it or you can cut it into chunks with a knife) with the cream filling, finishing with filling. Store in refrigerator. Will keep for 2-3 days.
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