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This recipe for our Red Velvet Cream Cheese Cake Trifle looks beautiful and tastes heavenly. As different layers of hot fudge, fluffy cream cheese, whipped cream, and chocolate pudding come together, this scrumptious red velvet cake dessert will be the centerpiece of your Christmas or Valentine’s Day celebrations.

More Trifles? You’ll fall in love with this Peppermint Candy Brownie Trifle, this “Better Than Sex” Trifle Dessert and this Milk Chocolate Hazelnut Brownie Mousse Trifle for starters!

Why We Love This Red Velvet Cake Trifle

If you’ve ever tasted a classic red velvet cake trifle, you know it’s unforgettable. This decadent dessert is a combination of layers of red velvet cake, fluffy cream cheese whipped cream, chocolate pudding, hot fudge and whipped cream – all that creates a truly indulgent treat.

The best part is, it’s surprisingly easy to make. Basically you make all the layers then assemble them all together to create an impressive red velvet cake trifle in a few simple steps.

From baking the perfect red velvet cake to assembling the trifle and adding the finishing touches, you’ll have all the tips and tricks you need to replicate this delightful dessert. Plus, this dessert is perfect for the holidays, or when you have extra red velvet cake you want to use up!

I also gave you some options, if you don’t want to make the whipped cream (and use Cool Whip instead), but trust me it’s so good and it’s super easy to make!

Gather the Ingredients You Need

Red Velvet Cream Cheese Trifle Recipe

Red Velvet Cake Layer

1 box red velvet cake mix prepared with vegetable oil and eggs per the cake mix directions for a 9×13 pan (you may not use all the cake, save some for the top for crumbles)

Pudding Layer

2 small boxes chocolate instant pudding – Also can do white chocolate, vanilla or cheesecake pudding
4 cups milk

Fudge Layer

1 jar Hot Fudge Topping or Nutella Spread

Fresh Whipped Cream Layer (Can also use 4 – 8 oz containers of Cool Whip Whipped Topping – omit the powdered sugar)

4 cups heavy whipping cream (makes 8 cups)
2/3 cup powdered sugar, add more if desired
1 tablespoon vanilla extract

Cream Cheese Layers

16 oz package cream cheese softened
1/3 cup powdered sugar, may add more to taste after you add the whipped cream
(2 cups of fresh whipped cream or 8 oz Cool Whip)

Toppings

Chopped chocolate bar or curls
Red velvet cake crumbles from cake

How To Make Red Velvet Cake Trifle Layers

1. Make the Red Velvet Cake

Prepare the red velvet cake mix according to the directions on the box and bake it in a 9×13 pan. Let cake cool.

2. Make the Chocolate Pudding

Prepare chocolate pudding (or instant pudding flavor of choice) and whisk together the pudding mix and milk together for 2 minutes, place in fridge – Pudding will be soft-set in 5 min.

3. Make the Whipped Cream

Make the whipped cream using an electric mixer in a large bowl on medium high whipping the heavy cream and powdered sugar and vanilla extract together until you get stiff peaks, like whipped cream, without over-beating. Set aside.

4. Make the Cream Cheese Whipped Cream

To make the cream cheese whipped cream, use an electric mixer and whip the softened cream cheese, vanilla extract and powdered sugar together in a medium bowl until fluffy.
Fold in 2 cups (8 oz) of the whipped cream you just made to the cream cheese mixture and mix until combined. Set aside or refrigerate. You should have 4 cups remaining whipped cream left. If you want it sweeter, add more powdered sugar. FYI – Cream cheese whipped cream can be made up to a day ahead and stored covered in plastic wrap in the refrigerator.

5. Make the Hot Fudge or Nutella Layer

Place hot fudge or Nutella in the microwave for 20 seconds to loosen it up for pouring on top of layers when you’re ready to make the trifle. Give it a stir and microwave a few more seconds if needed.

Assembling the Red Velvet Dessert Trifle

When you are ready to make the trifle, cut the cake up into cubes and place a layer of cubes in the bottom of a trifle dish or trifle bowl.
Top the cake cubes in this order with 1/2 of the chocolate fudge topping or Nutella, ½ of the chocolate pudding, ½ of the cream cheese whipped cream and then ½ of the whipped cream.
Repeat the layers 1 more time ending with a layer of whipped cream. When you do the top, to make it look extra special, place the remaining whipped cream in a pastry bag with large star tip and pipe some stars in the middle and then pipe large swirls on the edges.
Place some red velvet cake crumbles and chopped chocolate or chocolate curls on top.
Serve immediately, or cover and refrigerate up to 1 day before serving.

Storing Red Velvet Dessert Trifle

Serve immediately, or cover and refrigerate up to 1 day before serving. If there are any leftovers, this dessert is usually only good for up to 2 days at the most.

Other Variations

Use any cake flavor besides red velvet for any occasion, you can also layer it with these gorgeous red velvet brownies!
Switch out the chocolate pudding with any flavor of pudding- white chocolate, vanilla or cheesecake pudding or any you like!
Add other layers of fresh fruit like blueberries, canned fruit filling, candies, toffee bits, peppermint, cookies, chocolates, brownies, hazelnuts, pecans or sprinkles will do anytime!
Could also dust with cocoa powder for another option for the top of the trifle.
This makes a large trifle, but you could make individual trifles if you want separate servings.

To wrap it up, we can confidently say that this red velvet cream cheese trifle recipe is an ideal dessert for any gathering or special occasion. Not to mention, it’s easy enough for anyone to make it.

The best part? You can tailor it to your own personal preference from the cake flavor to the pudding flavors and toppings! Whether you’re a fan of more sweetness or prefer a less intense flavor, the possibilities are endless.

Here’s a decadent red velvet trifle recipe that uses simple ingredients to make an impressive holiday treat. As a result, it’s no surprise that red velvet cake trifle is a timeless classic that won’t be going away any time soon.

More Holiday Desserts!

Red Velvet Trifle

Kim Lange

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Prep Time 30

Cook Time 30

Course Dessert

Servings Servings

Calories

Ingredients

Red Velvet Cake Layer

1 box red velvet cake mix prepared with vegetable oil and eggs per the cake mix directions

Pudding Layer

2 small boxes Instant chocolate pudding layer - Also can do white chocolate, vanilla or cheesecake pudding
4 cups milk
fudge layer

Fudge Layer

1 jar hot fudge topping or Nutella Spread

Fresh Whipped Cream Layer - Can also use 4 - 8 oz containers of Cool Whip - omit the powdered sugar if using already made

4 cups heavy whipping cream makes 8 cups - You will use 2 cups in cream cheese whipped cream
⅔ cup powdered sugar add more if desired
1 tablespoon vanilla extract

Cream Cheese Whipped Cream Layer

16 oz cream cheese softened
⅓ cup powdered sugar may add more to taste after you add the whipped cream
Use 2 cups out of the fresh whipped cream (above) or 8 oz Cool Whip

Toppings

chopped chocolate bar or curls
red velvet crumbles from cake

Instructions

Red Velvet Cake Layer

Prepare the red velvet cake mix according to the directions on the box and bake it in a 9x13 pan. Let cake cool.

Make the Chocolate Pudding

Prepare chocolate pudding (or pudding flavor of choice) and whisk together the pudding mix and milk together for 2 minutes, place in fridge - Pudding will be soft-set in 5 min.

Make the Whipped Cream

Make the whipped cream using an electric mixer in a large bowl on medium high whipping the heavy cream, powdered sugar and vanilla extract together until you get stiff peaks, like whipped cream, without over-beating. Set aside reserve 2 cups for the cream cheese whipped cream.

Make the Cream Cheese Whipped Cream Layers

To make the cream cheese whipped cream, use an electric mixer and whip the softened cream cheese and powdered sugar together in a medium bowl until fluffy.
Fold in 2 cups (8 oz) of the whipped cream you just made to the cream cheese mixture and mix until combined, add vanilla extract. Set aside. You should have 4 cups remaining whipped cream left. If you want it sweeter, add more powdered sugar. FYI - Cream cheese whipped cream can be made up to a day ahead and stored covered in the refrigerator.

Make the Hot Fudge or Nutella Layer

Place hot fudge or Nutella in the microwave for 20 seconds to loosen it up for pouring on top of layers when you're ready to make the trifle

Assembling the Trifle

When you are ready to make the trifle, cut the cake up into cubes and place a layer of cubes in the bottom of a trifle dish.
Top the cake cubes in this order with 1/2 of the chocolate fudge topping or Nutella, ½ of the chocolate pudding, ½ of the cream cheese whipped cream and then ½ of the whipped cream.
Repeat the layers 1 more time ending with a layer of whipped cream. When you do the top, to make it look extra special, place the remaining whipped cream in a pastry bag with large star tip and pipe some stars in the middle and then pipe large swirls on the edges.
Place some red velvet cake crumbles and chopped chocolate or chocolate curls on top.
Serve immediately, or cover and refrigerate up to 1 day before serving.