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Red velvet trifle

Decadent Red Velvet Trifle Dessert

I feel compelled to warn you… this recipe is decadent. Some might say sinfully so! I love the visually dramatic look of this Red Velvet Trifle! It is one of those recipes that looks like it took a ton of time and effort to make, but it is really simple.
Course Dessert
Cuisine American
Prep Time 25 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings 16 servings
Author Jill Nystul


Layer 1 – Chocolate Ganache

  • 2 cups half and half
  • 1 cup heavy cream
  • 20 oz. semisweet chocolate chips

Layer 2 – Red Velvet Cake

  • 1 box red velvet cake mix

Layer 3 – Mascarpone Whipped Cream

  • 6 cups heavy cream
  • 16 oz. mascarpone room temperature
  • 3/4 cup sugar
  • 2 tsp. vanilla extract
  • 1/2 tsp. salt


  • Bake the red velvet cake in a large baking pan according to the package instructions. Once the cake is completely cool, break it up into chunks using your hands.

To make the chocolate ganache:

  • Add the half and half and cream to a small saucepan, and bring it to a simmer on your stovetop.
  • Pour the chocolate chips into a medium-sized mixing bowl, and once the cream mixture is simmering, slowly pour it over the chocolate chips. Let it sit for 5 minutes or so, then mix well to combine.
  • Allow the ganache to cool completely.

To make the whipped cream:

  • Add the heavy cream, room-temperature mascarpone, sugar, vanilla, and salt to the bowl of your stand mixer. Mix it on low for a minute or so, or until the ingredients have integrated and the mixture has thickened a bit.
  • Bring the speed up on your mixer to high. Mix until your whipped cream forms stiff peaks, then place it in the fridge until you’re ready to assemble the trifle.

To assemble the trifle:

  • Pour half of the chocolate ganache into the bottom of your trifle dish.
  • Add half of the red velvet cake chunks.
  • Add half of the mascarpone whipped cream on top of the cake layer.
  • Repeat each of these steps one more time (ganache, cake, whipped cream)
  • Sprinkle some of the leftover red velvet crumbs on top.
  • Refrigerate for at least an hour or so before serving.