With layers of red velvet cake and a smooth cream cheese whipped cream, this Red Velvet Trifle is perfect for any holiday or celebration. It can be prepared in individual cups or as a whole trifle.
If you’re looking for another stunning red velvet recipe, try this Red Velvet Cheesecake Cake.
I have been a longtime red velvet fan. Not only do I love the flavor, but I love that it can really make any dessert look fancy. And not only does this Red Velvet Trifle look fancy, but it tastes like something you’d get at a restaurant, as well!
But the secret is – it’s super easy to make! And it’s perfect for a holiday dessert because you need to make it in advance.
They are perfect for Valentine’s Day or Christmas, or throw in some blueberries and you’ve got a 4th of July dessert. But let’s be honest – no one is going to complain if you make these even when there isn’t a special occasion to make them!
Ingredients
- Red Velvet Cake Mix: This recipe is made easy by using a box cake mix. Prepare it according to the package directions. Of course, you could use a from scratch red velvet cake, as well.
- Cream Cheese: Make sure you are using the bricks of cream cheese, not cream cheese from a tub. Bring it to room temperature for it to mix together easily.
- Vanilla Yogurt: I used a vanilla Greek yogurt. I like that it has a thicker texture. You could also use regular yogurt, but the Greek yogurt holds up a little better.
- Powdered Sugar: This is for sweetness and texture.
- Lemon Zest: The lemon really brings in a bright flavor.
- Whipping Cream: You want to use heavy whipping cream, because you will need to beat it to stiff peaks.
- Fruit: I love adding a layer of strawberries in with the cream, then topping the whole thing off with more berries. I love the flavor of raspberries, but don’t think they hold up as well in the layers. So I just keep them on the topping.
How to Make Red Velvet Trifle
STEP 1: Prepare the cake mix according to the package directions for a 9×13-inch cake. Bake the cake, and let it cool fully.
STEP 2: In a bowl, beat the cream cheese until it is creamy. Mix in the yogurt, powdered sugar, and lemon zest.
STEP 3: In another bowl, whip the cream until it comes to stiff peaks. Fold the cream into the cream cheese mixture.
STEP 4: Cut the cooled cake into small cubes. To assemble the trifles, add some of the cake cubes to the bottom of a glass, then top with some of the cream cheese whipped cream. Add a few strawberries, then repeat the layers two more times. Top it all off with more berries, a mint sprig, if desired, and lemon zest.
Tips and Tricks
I like to prepare these in individual glasses. But you can prepare this as a single trifle in a large dish, as well. Just prepare it the same, adding 3 layers of cake and 3 layers of the cream.
This makes 12 fairly good sized servings. You can use smaller cups to make more servings.
I love the lemon zest, but if you don’t want the lemon flavor, you can leave it out.
You will want to refrigerate these trifles for 4 hours before serving. I actually think they are best once they have been in the refrigerator overnight, but the cake will start to bleed into the cream.
More Red Velvet Recipes
Red Velvet Cookie Pie
Red Velvet Cobbler
Red Velvet Brownie Cups
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Red Velvet Trifle
Ingredients
- 1 box red velvet cake mix plus ingredients called for on the box
- 2 (8 oz each) packages cream cheese softened
- 1 cup vanilla Greek yogurt
- 1 cup powdered sugar
- 1 teaspoon fresh lemon zest
- 2 cups heavy whipping cream
- Sliced strawberries, raspberries, and mint leaves
Instructions
- Prepare the cake mix in a 9×13-inch baking dish as instructed on the box. Let the cake cool completely.1 box red velvet cake mix
- In a large bowl, beat the cream cheese until smooth. Add the yogurt, powdered sugar, and lemon zest, and beat to combine.2 (8 oz each) packages cream cheese, 1 cup vanilla Greek yogurt, 1 cup powdered sugar, 1 teaspoon fresh lemon zest
- In another bowl, whip the cream until it forms stiff peaks.2 cups heavy whipping cream
- Take about 1/4 of the cream and fold it into the cream cheese mixture. Once incorporated, add the remaining cream and fold it in until fully combined. Transfer the mixture to a piping bag.
- Cut the cooled cake into small squares.
- To assemble, put a few of the cake squares in the bottom of a cup. Press gently down. Pipe a layer of the cream mixture, then top with a few sliced strawberries. Add another layer of cake. Repeat the layers once more, for a total of 3 cake layers and 3 cream layers.
- Refrigerate for at least 4 hours.
- Top with more strawberries, raspberries, and a mint leaf before serving.Sliced strawberries, raspberries, and mint leaves
Eden passante says
This looks like a great Summer dessert instead of the traditional strawberry short cake! Love it!
plasterer bristol says
I love this recipe. trifle is one of my favorites, thanks for sharing this.
Simon
Debby says
Would you make it the same way if you used a large trifle bowl? Will it keep in refrigerator several hours before serving?
Deborah says
Yep – it works well in a large trifle bowl! And it should hold in the refrigerator for several hours easily.
Nell says
Oh I just can’t wait to taste these ! 😀
ramona says
I could not find this recipe on your pinterest boards under misc desserts but would love to have the recipe. Thanks it looks great!
Annie says
Oh man I have my best ideas in the shower too!!!! I’ve always wanted to invent a waterproof whiteboard for this reason!
This looks so good; i can’t wait to make it for valentine’s day!
Tristine says
A woman after my own heart…