Trifle Dessert Recipe

Trifle desserts have always been a crowd favorite in my house. There’s something magical about layering cake, cream, and vibrant colors into a glass dish and watching it all come together into a delicious, indulgent dessert. This particular trifle recipe has a fun twist with its layers of red velvet and green-dyed white cake, creating an eye-catching, festive treat that’s perfect for the holidays or any celebration. And let me tell you, once you take that first spoonful of the moist cake and creamy filling, it’s hard to stop!

I first made this recipe for a family gathering, where we were looking for something a bit different to serve after dinner. I’m always up for trying new things in the kitchen, and when I stumbled upon the idea of a colorful trifle, I knew it would be a hit. And I was right! The red velvet and green cake layers were not only beautiful but also incredibly moist. It was one of those desserts where people kept sneaking back for “just one more bite.” If you’ve never made a trifle before, this is a fantastic (and surprisingly easy!) recipe to start with.

this RECIPE

A little backstory on trifle desserts

Trifles originated in England as far back as the 16th century, where they were initially simple dishes made with fruit and cream. Over time, the dessert evolved to include sponge cake layered with custard and fruit. While the classic British version is still popular, trifles have adapted to countless variations around the world. From chocolate and caramel to seasonal fruits, there’s no limit to the flavor combinations. This version swaps out traditional sponge for cake mixes, making it quick and convenient, while still offering plenty of flavor.

Let’s talk ingredients: cake mix, cream cheese, and more

This trifle comes together with just a handful of easy-to-find ingredients. Here’s a quick rundown of the key players:

• White box cake mix: This is the base for your green cake layer. White cake is neutral in flavor and absorbs the food coloring well without affecting the taste. If you’re out of white cake mix, yellow cake works in a pinch!
• Red velvet cake mix: The star of the show with its rich, slightly chocolatey flavor. If you don’t have red velvet on hand, you can use devil’s food cake mix for a similar taste (though the color won’t be as striking).
• Green food coloring: Just a few drops turn your white cake mix into a fun, festive green. You can play around with the intensity of the color by adding more or less food coloring. I’ve also tried this with blue food coloring for a beach-themed party—it was a hit!
• Cream cheese: This is what gives the trifle its creamy, rich texture. Make sure to use softened cream cheese to ensure it blends smoothly with the other ingredients.
• Sweetened condensed milk: A little goes a long way in sweetening the cream mixture. If you prefer something less sweet, you can reduce the amount, but I find the combination just right.
• Whipped topping: Light and airy, this gets folded into the cream cheese mixture to create a smooth, luscious filling. You can use homemade whipped cream if you’re feeling fancy, but the store-bought version works perfectly here.

Kitchen gear: what you need (and what you can skip)

This trifle doesn’t require a lot of fancy equipment, which is one of the reasons I love it. Here’s what you’ll need:

• 9×13 cake pans: Essential for baking the two cake layers. If you don’t have two pans, you can bake them one at a time.
• Mixing bowls: One for each cake batter and one for the cream cheese mixture. It’s always a good idea to have a few bowls of different sizes on hand when you’re working with layers.
• Electric mixer or whisk: Mixing the cream cheese, condensed milk, and whipped topping by hand is possible, but a hand mixer will save you time and ensure a smoother filling.
• Trifle dish or large glass bowl: The key to any good trifle is showing off those gorgeous layers, so use a clear dish if you can! If you don’t have a trifle dish, any large glass bowl will do.

Step-by-step: how to make this colorful trifle

1. Preheat the oven to 350ºF and get your cake mixes ready. Follow the box directions for both the white cake mix and the red velvet cake mix.
2. Add food coloring: To create the green layer, add about 10 drops of green food coloring to the white cake batter. Mix it well to make sure the color is evenly distributed.
3. Bake the cakes: Pour each batter into a greased 9×13 cake pan and bake for 23-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
4. Cool and crumble: Once the cakes are baked and fully cooled, crumble them into small pieces. Set aside a ¼ cup of each for the topping. Crumbling the cakes is the fun part—you don’t have to worry about being too precise here.
5. Make the cream filling: In a medium bowl, mix together the softened cream cheese, sweetened condensed milk, and whipped topping until smooth and well combined. This is your creamy layer that will tie everything together.
6. Assemble the trifle: In a clear trifle dish or glass bowl, start with a layer of crumbled red velvet cake, followed by a layer of cream filling. Next, add a layer of the green cake. Keep alternating layers until you’ve used all the cake and cream. Make sure to finish with a layer of cream on top.
7. Garnish with cake crumbs: Sprinkle the reserved cake crumbs on top for a bit of texture and visual appeal. I love how the red and green crumbs pop against the creamy layers!

Variations and fun twists on the recipe

This recipe is so versatile, and you can easily switch things up depending on the occasion or your preferences. Here are a few ideas I’ve tried:

• Seasonal variations: For a spring or summer version, swap out the red velvet cake for lemon cake and dye the white cake a bright pastel color. It’s light, citrusy, and perfect for warmer weather!
• Vegan option: You can make this trifle vegan by using a plant-based cake mix (there are plenty available these days), vegan cream cheese, and coconut whipped topping. I’ve tried this version for a friend who’s vegan, and it was just as delicious!
• Chocolate lovers’ dream: If you’re a chocolate fan, go for chocolate cake layers and add cocoa powder to the cream mixture for an extra chocolatey kick. A sprinkle of chocolate shavings on top wouldn’t hurt either.

Serving and presentation tips

When it comes to serving this trifle, it’s all about letting those beautiful layers shine. Use a clear glass trifle dish or a large glass bowl to show off the red, green, and cream layers. For an added touch, you can garnish the top with fresh berries or mint leaves. This dessert is great for potlucks, family gatherings, or even holiday parties, and it’s easy to serve—just grab a big spoon and scoop it into bowls.

beverage pairings

This trifle has a rich, creamy texture, so pairing it with a light, refreshing drink can balance things out. Here are a few options that work well:

• Iced tea: A classic option that’s not too sweet, making it a great complement to the dessert. Try a fruity blend like peach or raspberry.
• Lemonade: The tartness of lemonade contrasts nicely with the sweetness of the trifle. You could even make a sparkling lemonade for some extra fizz!
• Hot tea or coffee: If you’re serving this trifle after a dinner, a warm beverage like tea or coffee is always a good choice to round out the meal.

Storing and reheating tips

This trifle is best enjoyed fresh, but if you have leftovers, you can store them in the fridge for up to 2 days. Just cover the dish with plastic wrap or transfer it to an airtight container. The cake layers will soften slightly from the cream, but the flavors will still be delicious. I don’t recommend freezing this trifle, as the cream layer doesn’t hold up well when thawed.

Adjusting the recipe for different serving sizes

If you’re making this for a smaller group, you can easily halve the recipe by using smaller cake pans and reducing the cream mixture. On the flip side, if you’re serving a large crowd, feel free to double everything and layer it in a big punch bowl—it’ll look impressive, and there will be plenty to go around!

Common issues and how to fix them

• Cake too dry? If you find your cake layers are a bit dry, try adding a drizzle of milk or simple syrup before crumbling them into the trifle.
• Cream too runny? Make sure your cream cheese is fully softened before mixing, and don’t overdo the whipped topping. If it’s too runny, pop it in the fridge to firm up for a bit before assembling.

Give this colorful trifle a try!

This trifle recipe is not only visually stunning but also incredibly easy to make. Whether you’re a seasoned baker or just looking for a fun dessert to whip up, this is one recipe you can’t go wrong with. Feel free to experiment with different cake flavors and colors—after all, that’s half the fun! I can’t wait to see how your version turns out.

Frequently Asked Questions

1. Can I make this trifle ahead of time?
Yes! You can assemble the trifle a day in advance and store it in the fridge. Just wait to add the crumb topping until right before serving to keep it crunchy.

2. Can I use homemade cake instead of box mix?
Absolutely! If you prefer baking from scratch, feel free to use your favorite cake recipes. Just make sure you have enough cake to create the layers.

3. Can I use low-fat cream cheese and whipped topping?
Yes, you can use low-fat versions, but keep in mind that the texture and richness might be slightly different. It will still taste delicious, though!

4. What other toppings can I add?
Fresh fruit, chocolate shavings, or even crushed cookies would make great toppings. Get creative with it!

5. How long does this dessert keep?
This trifle will keep in the fridge for up to 2 days. After that, the cake may get too soggy, so enjoy it while it’s fresh!

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