Red Velvet Trifle

Whole assembled trifle with whipped cream and cake stars on top, strawberries and blueberries around.

5 from 9 votes

This Red Velvet Trifle has layers of fresh berries, moist red velvet cake, and creamy cheesecake pudding. Top this patriotic trifle off with a couple dollops of whipped topping and cute little cake stars for an ultimate fresh summer dessert.

Prep Time15

Cook Time35

Course: Dessert

Cuisine: American

Servings:

Calories: 458kcal

Author: Tristin @ Home Cooked Harvest

Ingredients

2 1/2 cups all-purpose flour
3 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter unsalted, room temperature
1 1/2 cups granulated sugar
2 large eggs room temperature
1 cup buttermilk
2 teaspoons vanilla extract
1 tablespoon vinegar
1 teaspoon red no flavor food coloring gel
2 packages instant cheesecake pudding mix 3.4 ounce
4 cups milk
32 ounces strawberries 4 cups, cut in half
22-24 ounces blueberries 2 1/2 cups
1 cup frozen whipped topping thawed

Instructions

Preheat the oven to 350° F. Butter and flour two 8" square pans or two 9" round cake pans. Add in a parchment paper sling and butter it.
In a medium sized bowl, whisk together flour, cocoa, salt and baking soda. Set aside.
In the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
Mix in eggs one at a time. Add in buttermilk, vanilla extract and red food gel. Mix until combined.
Pour into two pans. Bake for 30-35 minutes, until a toothpick inserted into the center comes out with just a few crumbs.
While cake is cooling, whisk together both boxes of instant pudding with 4 cups of cold milk. Place in the refrigerator for at least 5 minutes.
Once cake is cool, cut out your star shapes (using directions below) and cut the rest of the cake into cubes.
Begin layering ingredients in a trifle bowl, regular bowl, or in cups. Start with adding in half of the cake cubes, then gently add on half of the pudding, half of the cut strawberries, and half of the blueberries.
On top of the blueberry layer, add in the rest of the pudding, the rest of the cake, and the rest of the berries (I combined the strawberries and blueberries on top). Add dollops of thawed whipped topping and add your cake stars on top of whipped topping.

Notes

Make this with a pre-made cake or boxed cake mix.
Use white chocolate pudding instead of cheesecake pudding.
Be sure to use room temperature buttermilk, eggs, and butter.
Red velvet cake trifle will last about 5 days in an airtight container in the refrigerator.

*Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition