This indulgent recipe for Red Velvet Trifle Cups is simple to prepare with rich layers. The individual cups make this recipe perfect for parties and more.
You are going to love this simple to prepare dessert. It is layered with Red Velvet Cake cubes and a luscious cream cheese mixture. Each serving is topped with whipped cream for a decadent treat.
It’s so much fun to make trifle style desserts. More family favorites include this Strawberry Trifle, Red White and Blue Mini Trifles and Chocolate Trifle. If you have Oreo fans, make Oreo Trifle.
Table of contents
Why We Love This Recipe
The moist red velvet cake tastes amazing and takes very little time to make thanks to a box mix. While this can be made in a traditional trifle dish or trifle bowl, we used small individual cups for an easy to serve dessert.
It’s perfect for Valentine’s Day, Christmas and any day of the year.
Ingredients
- Red Velvet Cake Mix. Plus, ingredients to prepare the cake based on the package instructions.
- Vanilla Pudding. Make sure to use instant pudding.
- Milk. The milk should be cold. Don’t take out of the fridge until ready to use.
- Cream Cheese. Softened at room temperature.
- Powdered Sugar. I prefer to sift the powdered sugar to remove any lumps.
- Cool Whip. You can use store bought or Homemade Whipped Cream.
Scroll to the bottom of the page for the complete ingredients list.
Variations
- Pudding. Substitute white chocolate instant pudding for vanilla pudding.
- Cake. You can use any type of cake mix you like for a change in flavor.
- Topping. Garnish with chocolate shavings on top.
- Nuts. Chopped pecans or walnuts taste delicious sprinkles in between the layers.
Step By Step Instructions
Step 1. Prepare the batter for the Red Velvet Cake in a 9X13 prepared pan. Once you bake the cake, allow the cake to cool completely.
Step 2. Cut the cake into cubes.
Step 3. Combine the pudding mix and milk. Whisk for two minutes and set aside.
Step 4. Add the cream cheese into a large bowl. Beat the cream cheese with an electric mixer. I used a hand mixer on medium speed for 2-3 minutes until cream cheese mixture is light and fluffy.
Step 5. Add the powdered sugar. Reduce the speed to low and gradually add the powdered sugar.
Step 6. Combine the pudding with the cream cheese mixture. Then add in the Cool Whip to the bowl.
Step 7. Make the trifle layers. To assemble the trifles, layer cake, the pudding mixture until you get to the top of the cups. Add a final layer of the pudding mixture to each cup.
Step 8. Then top each cup with the remaining whipped topping and the reserved cake crumbs. You can top with blueberries or fresh raspberries.
Can You Make in Advance?
Yes, this dessert can easily be made the day before. However, I would wait to add the whipped cream until ready to serve.
Pro Tips
- Cream cheese. Use the cream cheese in the box for the best consistency.
- Softened cream cheese. Allow the cream cheese to soften prior to mixing.
- Cut the cake into cubes. It is easiest to cut the cake into cubes and you can easily use equal amounts in each cup.
- Utilize a piping bag. The filling can be dispensed using a piping bag if desired.
More Red Velvet Dessert Recipes
- Easy Red Velvet Cookies Recipe
- Red Velvet Cake Pops Recipe
- Red Velvet Pound Cake
- Easy Red Velvet Brownies
- Red Velvet Popcorn
Make Red Velvet Trifle Cups for a fabulous dessert. Then leave a comment and star rating!
Red Velvet Trifle Cups
Ingredients
- 1 box Red Velvet Cake Mix
- *Ingredients to prepare the cake based on the package instructions.
- 1 box Instant Vanilla Pudding 3.4 oz
- 2 cups Cold Milk
- 8 oz Cream Cheese softened at room temperature
- 1 cup Powdered Sugar
- 16 oz Cool Whip divided
Instructions
- Prepare the red velvet cake based on the package instructions in a 9X13 pan and allow the cake to cool completely at room temperature. Then cut the cake into approximately 1 inch cubes. Reserve a small amount of the cake for the topping and crumble it to cake crumbs.
- In a small bowl, combine the vanilla pudding mix with the milk. Whisk for two minutes and set aside.
- Place the cream cream cheese into a mixing bowl and beat the cream cheese with a hand held mixer for 2-3 minutes until light and fluffy.
- Reduce the speed to low and gradually add the powdered sugar. Once all of the sugar is incorporated, increase the speed to medium and beat for 1 minute, or until smooth.
- Add the prepared pudding to the cream cheese mixture and gently fold and stir with a rubber spatula until completely combined.
- Then add in 8 oz Cool Whip to the bowl and fold it into the mixture until no white streaks remain.
- To assemble the trifles, alternate layers of red velvet cake, the pudding mixture until you get to the top of the cups.
- Add a final layer of the pudding mixture to each cup.
- Then top each cup with the remaining Cool Whip and the reserved cake crumbs.
- Serve immediately or cover and refrigerate until ready to serve.
