I will be the first person to admit that I’m not 100% sold on Red Velvet. I have yet to nail down a dairy-free version that knocks my socks off but with that said, this Red Velvet trifle turned out way better than I anticipated.
Fun and delicious layers made up of crumbled red velvet cake, instant vanilla pudding, and baked buttery chocolate cookie crumbs with a healthy splash of festive Valentine’s Day sprinkles. Cute, easy, and totally tasty. This Red Velvet trifle hits it all.
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First Things First. Red Velvet Ready!
Starting off with the red velvet cake, I used my typical recipe but quartered it to make a small individual-sized red velvet cake layer. I wasn’t sure how it would translate but I was pleasantly surprised. Fluffy, moist, and with a hint of chocolate.
Time for the Chocolate!
Next up were the baked buttery chocolate cookie crumbs. I used store-bought chocolate cookie crumbs and combined them with melted butter and a smidge of sugar. Baked that sand-like mixture for 5 minutes and roughly crumbled after cooled. You could totally use plain chocolate cookie crumbs but this last step of “doctoring” them up really adds a level of depth and a fabulous crunch texture to the trifle.
Part 3: Pudding
Last, but certainly not least in this loved-up Valentine’s Day trifle is the vanilla pudding. It doesn’t get much easier than instant pudding and honestly, I am all for easy! I used a tiny little bit less almond milk than what the instructions call for as I wanted a slightly thicker pudding and allowed it to chill for a few hours in the fridge.
Layers. Layers. And More Layers!
Now here comes the fun part. Layering that trifle up! I started with red velvet cake crumbles, chocolate cookie crumbs, and then vanilla pudding with sprinkles between each and every layer. But here’s the truth…there ain’t no rules in trifle. ? You layer it the way your trifle-loving heart desires. Wham, bam, thank you, ma’am. Grab and spoon and dive on in. Super tasty, super fun, and super easy Red Velvet Trifle.