Red Velvet Trifle

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.

Note: This post contains affiliate links to which I earn a small commission, but don’t worry there’s no extra cost to you! Thank you for supporting CAKED by Katie.

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.

Close-up of red velvet triffle with sprinkles

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.

If you loved this trifle, make sure you check out my Gingerbread Trifle here!

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A bowl of red velvet trifle with layers of vanilla pudding and chocolate cookie crumbs. Cute red lobster sprinkles on top.

Red Velvet Trifle

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  • Author: Katie Stymiest
  • Total Time: 60 minutes
  • Yield: Approx 8 Servings 1x


The perfect Valentine’s Day trifle. Layers of red velvet cake, vanilla pudding, and chocolate cookie crumbs covered with the most adorable Valentine’s Day sprinkles.



Vanilla Pudding

  • 1 package (99 grams) instant vanilla pudding
  • 1 ½ cup almond milk

Red Velvet Cake

  • ½ cup cake flour
  • 1 tablespoon cocoa powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon fine sea salt
  • ⅔ cup granulated sugar
  • ¼ cup oil
  • 1 large egg, room temperature
  • 1 teaspoon red food coloring *I used ChefMaster red gel color
  • 1 teaspoon vanilla extract
  • ½ teaspoon white vinegar
  • ¼ cup almond milk, room temerpature
  • 1 teaspoon lemon juice

Chocolate Cookie Crumbs

  • 1 ½ cup chocolate cookie crumbs
  • ¼ dairy-free salted butter, melted
  • ⅛ cup granulated sugar
  • ½ teaspon fine sea salt
  • optional: Valentine’s Day sprinkles *I used “He’s Her Lobster” from Sprinkle Pop


Vanilla Pudding

  1. In the bowl of a stand mixer, whisk together the instant pudding mix and almond milk according to package directions.
  2. Allow the pudding to chill in the fridge while you prepare the other trifle components.

Red Velvet Cake

  1. Preheat the oven to 350 degrees and prepare a 6-inch round cake pan with non-stick baking spray and parchment paper.
  2. Combine the almond milk and lemon juice in a small bowl and set aside.
  3. Combine the flour, cocoa powder, baking soda, and salt in another mixing bowl and set aside.
  4. In the bowl of the stand mixer with the whisk attachment, combine the oil and sugar and mix until smooth.
  5. Add in the egg, food color, vanilla, and vinegar. Mix until fully combined and smooth.
  6. Stir the almond milk and lemon juice mixture until combined. It may look curdled. This is meant to happen.
  7. Add the flour mixture to the wet ingredients alternating with the almond milk and lemon juice mixture. Make sure to start and end with the flour mixture.
  8. Mix until just combined and pour the batter into the prepared cake pan.
  9. Bake for 20-25 minutes or until a toothpick comes out with a few crumbs.
  10. Allow to cool for 10 minutes and then invert the cake onto a cooling rack and allow to fully cool before using.

Chocolate Cookie Crumbs

  1. Preheat the oven to 350 degrees and line a cookie tray with parchment paper.
  2. In a small mixing bowl combine the chocolate cookie crumbs, melted butter, sugar, and salt and mix until it has a sand-like texture.
  3. Spread the crumbs out on the prepared cookie tray and bake for 5 minutes.
  4. Remove from the oven and allow to fully cool.
  5. Once the cookie crumbs are thoroughly cooled, break them into bite-sized pieces.


  1. Crumble up the red velvet cake layer into bite-sized pieces.
  2. Place a layer of crumbled red velvet cake in the bottom of a trifle dish and sprinkle on a few sprinkles.
  3. Place a layer of chocolate cookie crumbs on top and cover with more sprinkles.
  4. Layer on some vanilla pudding and again, top with sprinkles.
  5. Repeat with layers until the trifle dish is full. Top with sprinkles.
  6. Enjoy immediately or keep covered in the fridge until ready to serve.
  • Prep Time: 30
  • Cook Time: 30
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1/8th Trifle
  • Calories: 314
  • Sugar: 36 Grams
  • Sodium: 465 Miligrams
  • Fat: 11 Grams
  • Saturated Fat: 2 Grams
  • Unsaturated Fat: 7 Grams
  • Trans Fat: 0 Grams
  • Carbohydrates: 51 Grams
  • Fiber: 1 Gram
  • Protein: 3 Grams
  • Cholesterol: 24 Miligrams



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