How far in advance can I make Red Velvet Trifle Cups?

You can prepare Red Velvet Trifle Cups up to 24 hours in advance. For best results, assemble the layers the day before and add the final whipped topping and garnishes just before serving. This helps maintain the texture and keeps the presentation fresh.

Can I use homemade red velvet cake instead of a box mix?

Absolutely! While a box mix makes the recipe faster, you can use your favorite homemade red velvet cake recipe for a more personalized touch. Just be sure the cake is completely cooled before cubing and layering.

Can these trifle cups be frozen?

Freezing is not recommended for this recipe. The cream cheese and pudding layers may separate or become watery upon thawing, compromising the texture. For best quality, refrigerate and consume within 2–3 days.

Red Velvet Trifle Cups – Easy Dessert for Parties

Name: Red Velvet Trifle Cups
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 box Red Velvet Cake Mix: forms the moist cake base; Ingredients to prepare the cake (eggs, oil, water – per box instructions); 1 box (3.4 oz) Instant Vanilla Pudding Mix: adds creamy texture; 2 cups Cold Milk: activates the pudding mix for smooth consistency; 8 oz Cream Cheese (softened): adds tang and richness to the filling; 1 cup Powdered Sugar: sweetens the cream cheese mixture; 16 oz Cool Whip (divided): adds airiness and lightness to the dessert

Description

Red Velvet Trifle Cups are a rich, creamy layered dessert made with moist red velvet cake, fluffy cream cheese pudding, and whipped topping. Perfect for holidays, parties, or romantic occasions, these individual cups are easy to assemble and visually stunning.

Ingredients

Scale

1 box Red Velvet Cake Mix: forms the moist cake base
Ingredients to prepare the cake (eggs, oil, water – per box instructions)
1 box (3.4 oz) Instant Vanilla Pudding Mix: adds creamy texture
2 cups Cold Milk: activates the pudding mix for smooth consistency
8 oz Cream Cheese (softened): adds tang and richness to the filling
1 cup Powdered Sugar: sweetens the cream cheese mixture
16 oz Cool Whip (divided): adds airiness and lightness to the dessert

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Instructions

Prepare the red velvet cake according to the box instructions in a 9×13 pan. Allow it to cool completely.
Cut the cooled cake into 1-inch cubes and reserve a small portion to crumble for topping.
In a bowl, whisk together the vanilla pudding mix and cold milk for 2 minutes. Set aside.
In another bowl, beat the softened cream cheese with an electric mixer for 2–3 minutes until light and fluffy.
Gradually add powdered sugar while mixing on low speed, then beat on medium for 1 more minute until smooth.
Fold the pudding into the cream cheese mixture using a spatula until well combined.
Add 8 oz of Cool Whip to the mixture and gently fold until fully incorporated and streak-free.
Assemble the trifle cups by layering cake cubes and the pudding mixture until the cup is full.
Top each cup with remaining Cool Whip and reserved cake crumbs. Optionally, garnish with fresh berries.
Serve immediately or refrigerate until ready to serve.

Notes

Use a piping bag for cleaner layers and easier assembly.
Soften cream cheese fully for a smooth, lump-free filling.
These can be made a day ahead, but add whipped topping just before serving.
Store leftovers in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: No-Bake, Layered
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 376
Sugar: 40g
Sodium: 459mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 1g
Carbohydrates: 57g
Fiber: 1g
Protein: 6g
Cholesterol: 30mg