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Red Velvet Trifle

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. 
Course Dessert
Cuisine Southern
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10
Calories 661kcal
Author Christin Mahrlig



  • 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


  • 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.


Calories: 661kcal