Individual Red Velvet Trifles

Adapted from Paula Deen

Servings: 6-8

Prep Time: 35 min, Total Time: 1 hour


For the cake

  • 1 tsp vanilla
  • 1 C buttermilk
  • 1 tsp salt
  • 2 1/2 C cake flour
  • 2 sticks butter
  • 2 oz red food coloring
  • 2 tbsp cocoa
  • 2 C sugar
  • 2 eggs
  • 1/2 tsp baking soda
  • 1 tbsp vinegar

For the filling

For the freshly whipped cream

  • 3 C heavy cream
  • ½ C confectionary sugar


    1. Preheat oven to 350º F.
    2. In a large mixing bowl, beat eggs, butter and sugar until creamy. Add cocoa and food coloring. Mix until combined.
    3. In another mixing bowl, sift together Add vanilla. 
    4. In a small bowl, combine baking soda and vinegar and add to batter. Pour batter into prepared baking pans.
    5. Bake for 20 to 25 minutes, or until done. Allow cakes to cool completely.
    6. Meanwhile, prepare instant pudding according to the package directions using 4 cups milk. Allow pudding to set up in the refrigerator for 10 minutes. Using a spatula, gently fold in whipped cream.
    7. To assemble the trifle, cut the red velvet cake into 1 inch cubes. Place an even layer of cubed cake in the bottom of a trifle bowl. Top with 1/3 of the pudding mixture. Repeat the layer process so that the final layer is pudding. Chill until ready to serve.