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Red Velvet Trifle Recipe


30 Min.
Skill Level:
12 servings

This trifle is the perfect ending to dinner. Red velvet cake combined with chocolate and cookies make for one delicious dessert!

Ingredients & Directions

Bake Time
30 minutes


Prevent your screen from going dark while you bake.


  • 2 packages
    vanilla pudding mix (102 g each)
  • 36
    chocolate sandwich cookies, crushed
  • 12
    HERSHEY’S KISSES Brand Candy Cane Mint Candies
  • 2 cups
    sweetened whipped cream or whipped topping, divided (500 mL)
  • One-half HERSHEY'S Red Velvet Cake (recipe follows):
  • 1/2 cup
    butter or margarine, softened (1 stick) (125 mL)
  • 1 1/2 cups
    sugar (375 mL)
  • 2
  • 1 tsp
    vanilla extract (5 mL)
  • 1 cup
    buttermilk or sour milk* (250 mL)
  • 2 tbsps
    red food colouring (30 mL)
  • 2 cups
    all-purpose flour (500 mL)
  • 1/3 cup
    HERSHEY'S Cocoa (75 mL)
  • 1 tsp
    salt (5 mL)
  • 1 1/2 tsps
    baking soda (7 mL)
  • 1 tbsp
    vinegar (15 mL)


Equipment Needed 
oven Oven
baking pan 13x9-inch (33x23 cm) Baking Pan
mixing bowl Mixing Bowl
mixer Mixer
wire rack Wire Rack
trifle bowl 8-inch (20 cm) Trifle Bowl
refrigerator Refrigerator

Prepare HERSHEY'S Red Velvet Cake; cool completely. Crumble one half of cake into pieces. Wrap remaining cake for another use.


Prepare pudding according to package directions; refrigerate until ready to assemble trifle. Remove wrappers from milk chocolates and candy cane mint candies; set aside.


Stir chocolate chips into pudding. Place 1-3/4 cups (425 mL) cookie crumbs in bottom of 8-inch (20 cm) trifle bowl with 5-inch (13 cm) sides. Layer with about 1/2 of cake crumbles and 1-2/3 cups (400 mL) pudding. Place 26 milk chocolate pieces around side of bowl with bottoms against side of bowl. Top with 1 cup (250 mL) whipped cream. Repeat layering cookies, cake and pudding, ending with whipped cream. Garnish trifle by alternating milk chocolates and candy cane mint candies along edge of bowl. Cover; refrigerate leftovers.

HERSHEY'S Red Velvet Cake:

  1. Heat oven to 350°F (180°C). Grease and flour 13x9x2-inch (33x23x5-cm) pan.
  2. Beat butter and sugar in large bowl; add eggs and vanilla, beating well. Stir together buttermilk and food colouring. Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well. Stir in baking soda and vinegar. Pour into prepared pan.
  3. Bake 30 to 35 minutes or until wooden pick inserted in centre comes out clean. Cool completely in pan on wire rack. Frost as desired.

* To sour milk: Use 1 tablespoon (15 mL) white vinegar plus milk to equal 1 cup (250 mL).

Recipe created for The Hershey Company by Mommy Hates Cooking.