Trifles are one of my favorite desserts to throw together because you can make them out of just about anything. This time I had some leftover red velvet cake, so I turned it into these cute red velvet trifles. I layered it with raspberry gelato, ginger cookies, and eggnog sauce, then topped it with cream cheese whipped cream and fresh raspberries. Took maybe 30 minutes. Get at it!
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How to Make Red Velvet Trifles
Step 1: Break the cake into small pieces and layer them in trifle bowls with ice cream, ginger cookies, eggnog sauce or caramel, and whipped cream. Repeat the layers if there’s room, then serve.
PRO TIP: Black raspberry gelato is amazing, but try making this red velvet cake trifle with my raspberry ice cream. It’s SO good y’all!
Red Velvet Trifles
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Ingredients
- 2 red velvet cake layers
- 2 cups black raspberry gelato
- 1 cup crumbled ginger cookies
- 1 cup caramel or egg nog sauce
- 2 1/2 cups whipped cream I love to add cream cheese to mine
- 1 cup fresh raspberries
Instructions
- I personally like to make small trifles. Start by breaking apart the cake into smaller pieces.
- Add cake to bottom of small trifle bowls then add ice cream, ginger cookies, eggnog sauce (or caramel), whipped cream, and fresh whipped cream. If you have more space, you can repeat this action. Super easy!
Notes
- Fridge: Cover them tightly with plastic wrap and keep them in the refrigerator for up to 2 days.
Nutrition
Recipe Tips
- Don’t use warm red velvet cake. If you’re baking layers just for this, give them time to cool completely before you start assembling.
- Cut the cake into cubes. It makes it way easier to control how much cake goes into each of your cups.
- Mix cream cheese into the whipped cream, boos. You’ll thank me later! Just beat 4 oz of softened cream cheese into the whipped cream until smooth.
- Keep the trifles cold. Remember we’re using gelato!
- Let them rest before digging in. Your red velvet trifle cups will taste even better.
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Recipe Help
Yes! Assemble the cake, gelato, cookies, and sauce in your trifle cups, then cover and refrigerate for up to 24 hours. Wait to add the final layer of whipped cream and raspberries until right before serving.
Absolutely boos! Just grab a large trifle bowl and layer everything the same way you would for individual cups. You might wanna double the ingredients to fill the bowl nicely.
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I’m excited to make this for Christmas dessert this year. However, I’m worried that the Gelato will melt and make everything mushy if I make it the day before. So, you have recommended to make it ahead, and you’re saying that it will not be melty and mushy? Thank you!
I suggest not making this until you are ready to serve. Don’t add in the ice cream in until ready to serve because it will indeed get mushy.
I tried this recipe and it turned out really good. What else can I add to the recipe? Thanks for the recipe.
very excited to try it with ginger cookies, yummm.. feeling the crunch! Thank you Jocelyn for the delicious recipe dear.
fun holiday treat with the egg nog sauce, thank you, love all of the layers in a trifle and each of the choices that you’ve made for each layer, including the red velvet, thank you!
We made these for my niece’s birthday which is so close to Christmas so we try to make it extra special for her so she doesn’t feel left out. These trifles were a HIT. Great for a party. Thanks!
I can’t tell if I want to eat this trifle or just look at it, it’s so beautiful! Very excited to try this recipe for myself!
The red makes this a perfect holiday dessert and honestly, red velvet cake is always a hit. I love how you got some many yummy flavors into such a small cup!
This is absolutely amazing not to mention adorable. Using this recipe for my next party!
Wow! This trifle is bursting with so many fabulous flavors. I can’t wait to dig in.