It might be said that Easy Christmas Red Velvet Cake Trifle with its festive candy cane colors and delicious and decadent layers is a Christmas miracle!
The holidays are upon us, and with all of the hustle and bustle, it seems as if there are never enough hours in the day to get everything done. Not only that, but there are office parties and Christmas parties, out of town guests and I’m guessing you are feeling slightly overwhelmed at this point.
With this Easy Christmas Red Velvet Cake Trifle, you can cross one worry off your list. This easy trifle starts with a red velvet cake mix and literally only takes minutes to assemble. The cake can be made ahead and frozen well before the big day and then all you have to do is prepare the luscious cream cheese whipped cream. Yes, that’s right, as if whipped cream could get any more decadent, the addition of cream cheese not only makes it even more outrageous, it gives it a little more body and the whipped cream holds up better when sandwiched between the layers of cake. Then, just because I can never just leave well enough alone, I added a layer of cherry pie filling which brings all of the flavors together in a beautiful showstopping holiday dessert!
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Need more ideas, check out all of my dessert recipes.
How to make Christmas Red Velvet Cake Trifle
The ingredients for Easy Christmas Red Velvet Cake Trifle include a box of red velvet cake mix, vegetable oil, eggs, cream cheese, whipping cream, powdered sugar, vanilla extract, kosher salt, and cherry pie filling. Optional, crushed candy canes for garnish.
Prepare the red velvet cake mix according to the directions on the box and bake it in a 9×13 pan. If you are making ahead, when the cake has cooled, wrap well and freeze until you are ready to prepare the trifle.
To make the cream cheese whipped cream, use an electric mixer and whip the cream cheese in a small bowl until it is soft and fluffy. Set aside.
Add the whipping cream to a large bowl and use an electric mixer set on medium to whip the cream until soft peaks form.
Add the cream cheese to the whipped cream and continue whipping on high-speed until stiff peaks form. Add powdered sugar and vanilla and whip to combine. Taste and add more powdered sugar if you want it a little sweeter. Cream cheese whipped cream can be made up to a day ahead and stored covered in the refrigerator.
When you are ready to make the trifle, cut the cake up into cubes and place a layer of cubes in the bottom of a trifle dish.*
Top the cake cubes with 1/3 of the cherry pie filling and spread out evenly.
Top the cherry pie filling with 1/3 of the cream cheese whipped cream and spread out evenly.
Repeat the layers two more times ending with a layer of cream cheese whipped cream.
Serve immediately, or cover and refrigerate up to 1 day before serving.
Optional, garnish with a sprinkle of crushed candy canes.
*I used a clear glass trifle bowl, which was approximately 7.5″ in diameter and 5″ deep. If you don’t have a trifle bowl, you can use a clear glass bowl.
Yes, you can substitute refrigerated whipped topping for the cream cheese whipped cream if you are going to be serving the cake immediately and it will be delicious. However, it will not hold up quite as long in the refrigerator.