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+ servings
A trifle with alternating green cake and whipped cream cheese layers. The trifle is in a clear trifle dish.

Green Velvet Cheesecake Trifle

This St. Patrick's day trifle has layers of green velvet cake and whipped cream cheese with a hint of Irish cream liquor. This easy dessert is perfect for St. Patrick's Day!
Course Dessert
Cuisine North American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 16 servings
Calories 535kcal
Author Nina


Green Velvet Cake

  • 2 ⅔ cups all purpose flour
  • 2 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter room temperature
  • 1 ½ cup granulated sugar
  • 2 large eggs
  • 1 cup vegetable oil
  • 1 teaspoon white vinegar
  • 2 teaspoon vanilla extract
  • 1 cup buttermilk room temperature
  • 1 teaspoon green gel food colouring

Whipped Cream Cheese

  • 8 oz cream cheese
  • 1 ¾ cups heavy whipping cream
  • 1 ½ cups powdered sugar
  • 2 tablespoons Irish cream liquor


Green Velvet Cake

  • Preheat oven to 350°F. Line and grease two 8 inch cake pans; set aside.
  • In a medium bowl, whisk flour, cocoa powder, baking soda and salt together. Set aside.
  • In a large bowl, or in a bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar until smooth and well combined.
  • Add eggs and beat well after each addition. Add oil, vinegar, vanilla, buttermilk and food colouring. Beat until combined.
  • Add the dry ingredients and mix until just combined. You will see small lumps and that is okay.Pour the batter into the prepared cake pans. Bake for 25 - 30 minutes, or until a toothpick inserted into the center comes out clean. Let cake rest for 10 minutes in the pan, and then turn out onto a wire rack to cook completely.

Whipped Cream Cheese Frosting

  • While the cake is cooling, make the whipped cream cheese. Whip the cream cheese until it is smooth. Add in heavy whipping cream and whip until soft peaks form.
  • Add powdered sugar and Irish cream liquor and whip until fluffy and smooth.
  • To assemble, cut the cakes into 1 inch cubes. Layer ⅓ cubes into the bottom of a trifle dish. Top the cake cubes with ⅓ of the whipped cream cheese. Repeat layers 2 more times and end with the whipped cream cheese. Decorate the top of the trifle with whipping cream and sprinkles. Store the trifle covered and in the refrigerator for up to 3 days.


  1. If you want to use liquid food colouring instead, increase the amount of food colouring to 2 teaspoons.
  2. For an easy buttermilk replacement - add 1 teaspoon of either vinegar or lemon juice to a measuring cup.   Add enough milk to reach the 1 cup measurement.
  3. Use any kind of Irish cream liquor that you want.  If you don't want to add in the liquor for whatever reason, you can leave it out. The trifle will still taste yummy!


Serving: 16g | Calories: 535kcal | Carbohydrates: 50g | Protein: 5g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 186mg | Potassium: 103mg | Fiber: 1g | Sugar: 32g | Vitamin A: 813IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg