Red Velvet Cake Trifle Recipe – Easy Holiday Dessert

A red velvet cake trifle turns a beloved classic into a layered showpiece that lights up any dessert table, blending moist red velvet cake with silky cream cheese filling and fluffy whipped cream for effortless elegance. Perfect for holidays, Valentine’s Day, or any moment that calls for a little indulgence, this make-ahead dessert is wonderfully forgiving, skipping the precision of traditional frosting while still looking gorgeous. Its mix of textures and harmonious flavors invites guests back for seconds, all with surprisingly little work required.

Key Recipe Information

Difficulty: Easy
Preparation Time: 30 minutes
Baking Time: 25-30 minutes (for cake)
Assembly Time: 20 minutes
Chilling Time: 4 hours (or overnight)
Total Time: 5 hours 20 minutes
Servings: 12-14 servings
Estimated Cost: Medium

Ingredients for the Red Velvet Cake Trifle Recipe

For the Red Velvet Cake:

• 2 and 1/2 cups (315g) all-purpose flour
• 1 and 1/2 cups (300g) granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 teaspoon cocoa powder
• 1 and 1/2 cups (360ml) vegetable oil
• 1 cup (240ml) buttermilk, at room temperature
• 2 large eggs, at room temperature
• 2 tablespoons (30ml) red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon vanilla extract

For the Cream Cheese Filling:

• 16 ounces (450g) cream cheese, softened to room temperature
• 1/2 cup (100g) granulated sugar
• 2 teaspoons vanilla extract
• 2 cups (480ml) heavy whipping cream, cold
• 1/4 cup (30g) powdered sugar

For Assembly and Garnish:

• 2 cups (480ml) heavy whipping cream, cold
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Red velvet cake crumbs (reserved from trimming)
• White chocolate shavings or curls (optional)
• Fresh berries (optional)
• Mini chocolate chips (optional)

Equipment and Utensils Required

• 9×13 inch baking pan
• Electric mixer (stand mixer or hand mixer)
• Large mixing bowls (at least 3)
• Trifle bowl or large glass bowl (3-4 quart capacity)
• Rubber spatula
• Whisk
• Measuring cups and spoons
• Cooling rack
• Serrated knife
• Piping bag with star tip (optional, for decoration)

Recipe Preparation: Detailed Steps

Making the Red Velvet Cake

1. Preheat and prepare your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with butter or non-stick spray, then line with parchment paper leaving an overhang on two sides for easy removal. This double preparation ensures your red velvet cake releases perfectly without sticking.
2. Combine all dry ingredients in a large mixing bowl by whisking together the flour, granulated sugar, baking soda, salt, and cocoa powder. Make sure there are no lumps and everything is evenly distributed. The small amount of cocoa powder enhances the red color and adds subtle chocolate notes that make red velvet cake so distinctive.
3. Mix the wet ingredients in a separate bowl by whisking together the vegetable oil, buttermilk, eggs, red food coloring, vinegar, and vanilla extract until completely smooth and the color is uniform. The buttermilk reacts with the baking soda to create a tender crumb, while the vinegar enhances the cake’s distinctive tangy flavor.
4. Create the batter by pouring the wet ingredients into the dry ingredients, stirring gently with a rubber spatula or wooden spoon just until combined. Do not overmix as this can create a tough cake. A few small lumps are perfectly fine and will disappear during baking.
5. Bake the cake by pouring the batter into your prepared pan, spreading it evenly to the corners. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The top should spring back when lightly touched. Avoid overbaking as this easy dessert tastes best when the cake is moist and tender.
6. Cool completely by removing the cake from the oven and letting it cool in the pan for 15 minutes on a wire rack. Then use the parchment paper overhang to lift the cake out of the pan and transfer to the rack to cool completely, about 1 hour. This cooling step is crucial before assembling your trifle.

Preparing the Cream Cheese Filling

7. Beat the cream cheese mixture by adding the softened cream cheese, granulated sugar, and vanilla extract to a large bowl. Using an electric mixer on medium speed, beat until completely smooth and creamy with no lumps remaining, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure everything is incorporated.
8. Whip the cream in a separate chilled bowl by beating the cold heavy cream with powdered sugar until stiff peaks form, about 3-4 minutes. Start on low speed to prevent splattering, then increase to medium-high. The cream should hold its shape when you lift the beaters and not slide around in the bowl.
9. Fold together carefully by adding about one-third of the whipped cream to the cream cheese mixture and stirring vigorously to lighten it. Then add the remaining whipped cream and fold gently with a rubber spatula using a circular motion from the bottom up. Stop folding as soon as no white streaks remain to keep the filling light and airy.

Assembling the Red Velvet Cake Trifle

10. Cut the cake into cubes by using a serrated knife to trim off any browned edges from the cooled red velvet cake, setting these aside for garnish. Cut the remaining cake into 1-inch cubes. You don’t need to be precise as irregular pieces actually create a more rustic, appealing look in your trifle.
11. Start the first layer by arranging one-third of the cake cubes in the bottom of your trifle bowl, breaking some pieces to fill gaps if needed. Gently press the cake layer down slightly to create an even base, but don’t compress too much.
12. Add the first cream layer by spooning or piping one-third of the cream cheese filling over the cake layer, spreading it gently to the edges of the bowl with a spatula. The glass sides of the trifle bowl should show distinct layers of red cake and white cream.
13. Repeat the layers by adding another third of the cake cubes, followed by another third of the cream cheese filling. Then finish with a final layer of cake cubes and the remaining cream cheese filling, smoothing the top surface evenly.
14. Cover and chill the assembled trifle by covering the bowl tightly with plastic wrap, making sure the wrap doesn’t touch the top layer. Refrigerate for at least 4 hours or preferably overnight. This chilling time allows the flavors to meld and the cake to absorb some moisture from the cream, creating the perfect texture.

Final Topping and Decoration

15. Prepare the whipped cream topping just before serving by beating the cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form. This should take about 3-4 minutes with an electric mixer on medium-high speed.
16. Decorate your masterpiece by spreading or piping the whipped cream over the top of the chilled trifle. Create decorative swirls with a spoon or use a piping bag fitted with a star tip for elegant rosettes around the edge. Sprinkle the reserved red velvet cake crumbs over the whipped cream for color and texture contrast.
17. Add final garnishes such as white chocolate shavings, fresh raspberries or strawberries, or mini chocolate chips to make your easy dessert even more visually stunning. Get creative with your presentation as the beautiful layers through the glass already do most of the work.
18. Serve and enjoy by scooping generous portions into individual dessert bowls or glasses, making sure each serving includes all the beautiful layers. The red velvet cake trifle is best served chilled and can sit at room temperature for up to 30 minutes before serving.

Chef’s Tips, Tricks, and Variations

Success Tips:

• Room temperature ingredients matter: Make sure your eggs, buttermilk, and cream cheese are at room temperature for the smoothest batter and filling. Cold ingredients don’t incorporate as well and can create lumps.
• Don’t skip the chilling time: While it’s tempting to dig in immediately, the chilling period allows the cake to soften slightly and absorb the cream flavors, creating that perfect trifle texture.
• Use a clear trifle bowl: Half the beauty of this easy dessert is seeing those gorgeous red and white layers. A clear glass bowl shows off your handiwork and makes for stunning presentation.
• Save some cake crumbs: Those trimmed edges make excellent decoration and provide textural contrast on top of the smooth whipped cream.

Time-Saving Shortcuts:

• Use a box mix: If you’re short on time, a boxed red velvet cake mix works beautifully in this recipe. Simply prepare according to package directions and proceed with the assembly.
• Store-bought cream cheese frosting: You can substitute 16 ounces of store-bought cream cheese frosting mixed with 2 cups of whipped cream for the homemade cream cheese filling.
• Pre-made whipped topping: While fresh whipped cream tastes superior, you can use 8 ounces of thawed frozen whipped topping in a pinch.

Delicious Variations:

• White Chocolate Red Velvet Trifle: Fold 1 cup of white chocolate chips into the cream cheese filling for extra richness and sweetness.
• Berry Red Velvet Trifle: Add layers of fresh raspberries or sliced strawberries between the cake and cream for fruity brightness that cuts through the richness.
• Oreo Red Velvet Trifle: Crush 15-20 Oreo cookies and sprinkle them between layers for added crunch and chocolate flavor.
• Mini Trifles: Assemble individual servings in small glass jars or cups for portion control and easy serving at parties.
• Red Velvet Brownie Trifle: Substitute the cake layer with red velvet brownies for an even more decadent texture.

Dietary Adaptations:

• Gluten-Free Version: Use a gluten-free all-purpose flour blend (with xanthan gum) in a 1:1 substitution for regular flour in the cake recipe.
• Reduced Sugar: You can reduce the sugar in the cream cheese filling by up to half without significantly affecting the texture, though it will be less sweet.
• Light Version: Use reduced-fat cream cheese and substitute half the heavy cream with Greek yogurt for a lighter dessert that still tastes indulgent.

Storage Recommendations:

• Refrigerator: This red velvet cake trifle keeps beautifully covered in the refrigerator for up to 4 days. The flavors actually improve after a day as they continue to meld.
• Freezing: While not ideal due to the cream cheese filling, you can freeze portions for up to 1 month. Thaw overnight in the refrigerator before serving. The texture will be slightly different but still delicious.
• Make-Ahead: This is an excellent make-ahead dessert. Assemble completely up to 24 hours before serving, adding the final whipped cream topping and garnishes just before presentation.

Perfect Pairings:

• Coffee or Espresso: The slight chocolate notes in red velvet cake pair beautifully with coffee, making this an excellent brunch dessert.
• Champagne or Prosecco: For celebrations, serve alongside sparkling wine for an elegant finish to your meal.
• Vanilla Ice Cream: Add a small scoop of vanilla ice cream on the side for temperature and texture contrast.
• After a Light Meal: Since this is a rich easy dessert, serve it after lighter main courses like grilled fish or chicken salads.

Nutrition Information (Per Serving)

Serving Size: 1/12 of trifle
Calories: 520
Total Fat: 35g
Saturated Fat: 16g
Cholesterol: 115mg
Sodium: 340mg
Total Carbohydrates: 48g
Dietary Fiber: 1g
Sugars: 35g
Protein: 6g

Note: Nutritional values are approximate and may vary based on specific ingredients used and portion sizes.

Frequently Asked Questions

Can I make this red velvet cake trifle ahead of time?
Absolutely! This is one of the best make-ahead desserts you can prepare. Assemble the trifle completely (except for the final whipped cream topping and garnishes) up to 24 hours before serving. Keep it covered tightly in the refrigerator. Add the whipped cream topping and decorations within 2-3 hours of serving for the best presentation. The flavors actually improve as the dessert sits and the cake absorbs moisture from the creamy layers.

What can I substitute for buttermilk in the red velvet cake recipe?
If you don’t have buttermilk on hand, you can easily make a substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk. Stir and let it sit for 5-10 minutes until it thickens and curdles slightly. This creates the same tangy flavor and tender crumb that buttermilk provides in red velvet cake. You can also use plain kefir or thin plain yogurt with a splash of milk.

How do I prevent my trifle layers from mixing together?
The key to clean, distinct layers in your red velvet cake trifle is using a gentle hand when spreading each layer and ensuring your cream cheese filling is thick enough (not runny). Spread the filling carefully from the center outward toward the glass sides. Also, let each layer settle for a few minutes before adding the next one. Chilling the assembled trifle helps everything set properly so the layers stay beautiful when serving.

Can I use a different type of cake instead of red velvet?
Definitely! While red velvet cake creates that stunning visual contrast, you can use chocolate cake, vanilla cake, or even pound cake in this trifle. Devil’s food cake would create a “cookies and cream” appearance with the white filling. Lemon cake would provide a refreshing twist. Just ensure whatever cake you choose is moist and pairs well with cream cheese filling for the best results.

Why is my cream cheese filling runny instead of thick?
Runny filling usually happens for one of three reasons: the cream cheese wasn’t fully softened to room temperature before mixing (causing you to overmix trying to smooth lumps), the heavy cream wasn’t whipped to stiff peaks before folding, or you overfolded the mixture which deflated the whipped cream. Make sure to beat the heavy cream until it truly holds stiff peaks, and fold gently just until no white streaks remain. If your filling is still too soft, refrigerate it for 30 minutes before assembling the trifle.

Conclusion

This best red velvet cake trifle recipe delivers everything you want in an easy dessert: stunning presentation, incredible flavor, and stress-free preparation. The gorgeous layers of crimson red velvet cake, creamy tangy filling, and fluffy whipped cream create a dessert that tastes as amazing as it looks. Whether you’re celebrating a special occasion or simply treating yourself and your loved ones, this trifle brings both elegance and comfort to the table.

The beauty of this recipe lies in its versatility and forgiving nature. You can make it ahead, customize it with different flavors and additions, and even use shortcuts when time is tight. Every bite delivers that classic red velvet cake flavor profile we all love, while the trifle format makes serving easy and ensures everyone gets a perfect portion with all the delicious layers.

Have you tried this red velvet cake trifle recipe? We’d love to hear about your experience! Leave a comment below sharing your results, any creative variations you tried, or questions you might have. Don’t forget to rate this recipe and share photos of your beautiful creation on social media. Tag us so we can see your delicious masterpieces!

For more irresistible dessert recipes, check out our [Classic Chocolate Trifle], [Easy Tiramisu Cups], and [No-Bake Strawberry Cheesecake Trifle] for more layered dessert inspiration that will impress your guests every time.