Red Velvet Trifle with Cream Cheese and White Chocolate Pudding Recipe

Introduction

This Red Velvet Trifle is a luxurious and easy-to-make layered dessert that combines moist red velvet cake with creamy pudding and whipped topping. Perfect for parties or a special treat, it offers a delightful mix of textures and rich flavors in every spoonful.

Ingredients

• 15.25 ounce red velvet cake mix
• 3 eggs
• 1 cup water
• 1/3 cup vegetable oil
• 8 ounces cream cheese (softened)
• 1/2 cup unsalted butter (softened)
• 1 cup powdered sugar
• 3.4 ounce instant vanilla pudding mix
• 3.4 ounce instant white chocolate pudding mix
• 2 1/2 cups cold milk
• 16 ounce whipped topping, such as Cool Whip (divided)
• Chocolate sauce (for drizzling)
• Chocolate chips (optional, for garnish)
• White chocolate chips (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F and grease a 9×13-inch baking pan. Set aside.
2. Step 2: In a large mixing bowl, combine the red velvet cake mix, eggs, water, and vegetable oil. Mix on low speed for 30 seconds, scrape the bowl’s sides, then beat on medium-high for 2 minutes.
3. Step 3: Pour the batter into the prepared pan and bake for 24-29 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
4. Step 4: Cut half of the cooled cake into 1-inch cubes and set aside.
5. Step 5: In a medium bowl, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and mix until combined. Set aside.
6. Step 6: In a large bowl, whisk the instant vanilla and white chocolate pudding mixes with the cold milk for about 2 minutes until thickened.
7. Step 7: Add the cream cheese mixture to the pudding and beat until smooth. Then fold in half of the whipped topping until well combined.
8. Step 8: To assemble, set aside two red velvet cake cubes for garnish. Place less than half of the remaining cubes in a trifle dish or large bowl. Drizzle with chocolate sauce if desired.
9. Step 9: Spread half of the creamy pudding mixture over the cake cubes. Sprinkle the remaining cake cubes evenly on top and drizzle more chocolate sauce if you like.
10. Step 10: Spread the remaining pudding mixture over the second layer of cake cubes, then top with the remaining whipped topping, spreading evenly.
11. Step 11: Crumble the two reserved cake cubes and sprinkle over the top. Garnish with chocolate sauce, chocolate chips, and white chocolate chips as desired.
12. Step 12: Cover the trifle and refrigerate for at least 4 hours or overnight before serving to allow flavors to meld. Enjoy!

Tips & Variations

• For an extra flavor boost, add a splash of coffee or espresso to the pudding mixture before assembling.
• You can substitute store-bought red velvet cake or cupcakes if you prefer a shortcut.
• Add fresh raspberries or strawberries between layers for a fruity twist.
• Use homemade whipped cream instead of store-bought topping for a fresher taste.

Storage

Store the trifle covered in the refrigerator for up to 3 days. Refrain from freezing as the texture of the pudding and whipped topping may change. Before serving, let it sit at room temperature for about 10 minutes for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this trifle ahead of time?

Yes, it’s best when made ahead and allowed to chill for several hours or overnight, which helps the layers set and the flavors meld beautifully.

What if I don’t have both pudding mixes?

If you don’t have white chocolate pudding mix, you can use two packets of vanilla pudding mix or another flavor you enjoy. It will still be delicious but slightly different in taste.

Red Velvet Trifle with Cream Cheese and White Chocolate Pudding Recipe

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A luscious and festive Red Velvet Trifle featuring layers of moist red velvet cake, creamy cream cheese and pudding filling, whipped topping, and a delicious chocolate garnish. Perfect for parties or special occasions, this no-bake trifle is assembled with ease and chilled for a rich, indulgent dessert experience.

• Author: Jeannette
• Prep Time: 25 minutes
• Cook Time: 29 minutes
• Total Time: 4 hours 54 minutes (including chilling time)
• Yield: 8 to 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Red Velvet Cake

• 15.25 ounces red velvet cake mix
• 3 eggs
• 1 cup water
• 1/3 cup vegetable oil

Creamy Filling

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 cup powdered sugar
• 3.4 ounces instant vanilla pudding mix
• 3.4 ounces instant white chocolate pudding mix
• 2 1/2 cups cold milk
• 16 ounces whipped topping (such as Cool Whip), divided

Garnish

• Chocolate sauce, for drizzling
• Chocolate chips, for sprinkling
• White chocolate chips, for sprinkling
• Red velvet cake crumbles (reserved cake cubes crumbled)

Instructions

1. Prepare the Red Velvet Cake: Preheat your oven to 350°F and grease a 9×13-inch baking pan. In a large bowl, combine the red velvet cake mix, eggs, water, and vegetable oil. Mix on low speed for 30 seconds, scrape the bowl, then beat on medium-high for 2 minutes.
2. Bake the Cake: Pour the batter into the greased pan and bake for 24 to 29 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
3. Cube the Cake: Cut half of the cooled cake into roughly 1-inch cubes and set aside. Keep the other half of the cake for garnishing at the end.
4. Make the Creamy Filling: Beat softened cream cheese and butter together until smooth. Gradually add powdered sugar and mix until combined.
5. Prepare the Pudding Mixture: In a separate large bowl, whisk together the instant vanilla and white chocolate pudding mixes with cold milk for about 2 minutes until it thickens.
6. Combine Cream Cheese and Pudding: Add the cream cheese mixture to the pudding and beat until smooth. Gently fold in half of the whipped topping on low speed until incorporated, reserving the other half for topping.
7. Assemble the Trifle: Place a little less than half of the cake cubes in the bottom of a trifle dish. Optionally drizzle chocolate sauce over them.
8. Add Creamy Filling: Spread half of the creamy pudding mixture evenly over the cake cubes.
9. Layer Remaining Cake Cubes: Scatter the remaining half of the cake cubes over the cream filling and optionally drizzle more chocolate sauce.
10. Top with Remaining Cream Mixture: Spread the rest of the creamy pudding mixture over the second layer of cake cubes.
11. Add Whipped Topping: Spread the reserved whipped topping evenly over the final cream layer.
12. Garnish: Crumble the two cake cubes set aside earlier and sprinkle over the whipped topping. Drizzle additional chocolate sauce and sprinkle chocolate chips and white chocolate chips for decoration.
13. Chill and Serve: Cover the trifle and refrigerate for at least 4 hours or overnight to allow flavors to meld. Serve chilled and enjoy!

Notes

• Use a high-quality red velvet cake mix for best results.
• The remaining half of the cake not cubed can be reserved for crumbling as garnish or served separately.
• Chilling the assembled trifle overnight enhances the flavor and texture.
• For a stronger chocolate flavor, add more chocolate sauce between layers.
• Can be made a day ahead to save time.

Keywords: Red Velvet Trifle, Layered Dessert, Cream Cheese Pudding, No Bake Trifle, Party Dessert, Holiday Dessert