Trifle Cake Recipes
BASIC TRIFLE RECIPE
Here is a basic trifle recipe that can be built upon in so many ways. Here, I have listed only a few of the MANY variations you can make using this recipe. Have fun and experiment and please let me know what you come up with. This recipe is awesome. Cook time is chill time and will be longer if you make your own cake.
Provided by BirdyBaker
Categories Dessert
Time 2h45m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Prepare pudding or custard according to directions and let cool.
- Mix the fruit with the sherry.
- Cut the cake into 1" chunks and place 1/2 of the chunks in the bottom of a trifle bowl.
- Layer 1/2 of the fruit on top of the cake layer and top with 1/2 the pudding.
- Repeat layering.
- Top with whipped cream and garnish with fresh fruit.
- Chill well before serving.
- Variations.
- To make a low fat trifle, use angel food cake, fat-free pudding and low fat whipped cream.
- Strawberry Shortcake Trifle- Yellow or Angel food cake, custard and strawberries.
- Black Forest Trifle- Chocolate cake, raspberries and custard.
- Tropical Trifle- Angel food cake, mixed pineapple, mangoes, papayas, vanilla or lemon pudding. Sprinkle with shredded coconut.
- Apples and cream Trifle- Spice Cake, Apple pie filling and custard.
- Banana Creme Trifle- White or chocolate cake, Sliced Bananas, Custard.
Nutrition Facts : Calories 40, Fat 0.7, SaturatedFat 0.4, Cholesterol 2.3, Sodium 4.4, Carbohydrate 7.2, Sugar 7, Protein 0.1
TRIFLE
What's called "jelly" in America is called "jam" in England, and the English call the American's "gelatin", "jelly"! But, any way you slice it -- spread some fruit preserves over cake, top with a gelled fruity confection, sweetened, stovetop-thickened milk, and whipped cream -- and you've got trifle!
Provided by Andi
Categories World Cuisine Recipes European UK and Ireland English
Time 2h20m
Yield 18
Number Of Ingredients 6
Steps:
- Slice cake and spread pieces with jelly or jam. Sandwich pieces of cake together and arrange pieces in bottom of glass trifle bowl or other glass serving bowl. Prepare the gelatin according to package directions and pour over cake. Refrigerate until set, 2 hours.
- Pour prepared pudding or custard over the set gelatin. In a medium bowl, whip cream until stiff peaks form. Spread over pudding. Sprinkle with chocolate and chill in refrigerator until serving.
Nutrition Facts : Calories 223.6 calories, Carbohydrate 38.7 g, Cholesterol 18.5 mg, Fat 7 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 4 g, Sodium 218.4 mg, Sugar 24.8 g
EASY CHOCOLATE TRIFLE
Fall in love with our Easy Chocolate Trifle recipe! With layers of rich chocolate and fluffy cream, this trifle recipe looks gorgeous and tastes great.
Provided by My Food and Family
Categories Dairy
Time 1h35m
Yield 18 servings, 2/3 cup each
Number Of Ingredients 5
Steps:
- Prepare cake batter and bake in 13x9-inch pan as directed on package. Cool completely.
- Beat pudding mixes and milk in medium bowl with whisk 2 min.
- Cut cake into 1/2-inch cubes. Layer half each of the cake, pudding, COOL WHIP and chopped chocolate in trifle bowl. Repeat layers.
Nutrition Facts : Calories 340, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 0.5596 g, Sugar 0 g, Protein 5 g
27 BEST TRIFLE RECIPES
Steps:
- In a 13 x 9 cake pan, bake the cake as per the box instructions and then set it aside to cool for a bit. Using a knife, cut the baked cake into small cubes, about one inch in size.
- Take half of the cut cubes and place then in a trifle bowl, then use half of the strawberries and glaze to cover the cubes. Use the whipped cream topping spread over it.
- In a microwave-safe bowl, melt the frosting for a half a minute to make it easy to pour. Be sure to stir it often. Let it cool down and then use half of the frosting mixture to cover the whipped cream topping.
- Continue to repeat the layers and use the remaining frosting to sprinkle over the top along with chocolate shavings for presentation.
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- Make your jelly as per the packet instructions and pour it into a large bowl and place into the fridge to set.
- Place the cream and condensed milk into the bowl of an electric mixer and beat until soft peaks form. Set aside until needed.
BOOZY INSIDE-OUT TRIFLE CAKE RECIPE | DELICIOUS. MAGAZINE
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- Preheat the oven to 170°C/fan150°C/gas 3½. Line a greased 20cm loose-bottom deep cake tin with baking paper and wrap a double layer of baking paper around the outside, secured tightly with string (this will keep the outside of the sponge from getting too dark).
- For the sponge, beat the butter, sugar and vanilla in a mixing bowl until light and fluffy. Beat in the eggs, one at a time, adding some of the flour if it looks like it might curdle. Beat in the milk and sherry until smooth. Stir in the remaining flour until the mixture is smooth and well combined. Spoon into the prepared tin and level the surface.
- Bake for 60-70 minutes or until a skewer pushed into the centre comes out clean. Cool in the tin for about 20 minutes, then turn out and cool completely on a wire rack.
STRAWBERRY TRIFLE CAKE RECIPE - VENTRAY KITCHEN CANADA
Assemble trifle: Cut cake into large cubes, spoon thin layer of whipped cream into bottom of trifle dish top with layer of cake then strawberries and whipped cream. Repeat …
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2021-08-31 Make this trifle in only 20 minutes with zero bake time by layering fudgy cake, Cool Whip, and strawberries. Get the recipe at Inside BruCrew Life. How Sweet Eats. 8 of 52. Maple Pumpkin Gingersnap Tiramisu Trifle. Mix all the warm, cozy …
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EASY STRAWBERRY TRIFLE WITH POUND CAKE - SCATTERED ...
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From scatteredthoughtsofacraftymom.com
5/5 (15)Total Time 453686 hrs 47 minsServings 12Calories 200 per serving
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- Add the sugar to the strawberries and toss to coat. Set aside in the fridge for 30 minutes, tossing at least once or twice more..
- After the strawberries have sat with the sugar for at least 30 minutes, strain the strawberry sugar syrup into a container with a pourable lip. (That way you won’t waste any of that sweet strawberry syrup.)
- Layer your ingredients into the trifle bowl in this order: 1/3 pound cake, then pour 1/3 of strawberry syrup over the pound cake, 1/3 of pudding mixture and then 2/5 of strawberries. Repeat these layers twice more, the final layer of strawberries should be slightly less. (1/5 verses the 2/5 used in earlier layers)
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- Heat the milk over low-medium heat, stirring frequently, until it just begins to simmer and steam rises from the surface.
- Cut the full 13x9 cake in half horizontally (this is slightly different than the step photos in the post but achieves the same thing). Brush the cut sides of both cake halves with the cream sherry. Spread raspberry jam over the sherry. Cut the cake halves into small squares (about 1-2-inches).
- In a medium bowl, combine the strawberries, raspberries, sherry and sugar. Stir to coat and allow to macerate. Keep in the refrigerator until ready to assemble the trifle.
- Combine the heavy whipping cream and the powdered sugar in a larger mixer bowl. Beat on high for 2 minutes, or until stiff peaks form. Keep chilled in the refrigerator until ready to assemble.
24 BEST TRIFLE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (1)Estimated Reading Time 7 minsCategory Desserts, Recipe RoundupPublished 2020-10-29
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- Lemon Blueberry Trifle. This trifle is more like a deconstructed lemon and blueberry cake. Rather than layers of pudding, jelly, and cake, it uses a lemonade infused angel cake, lemon glaze, and Cool Whip.
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- *Make your raspberry jelly in advance according to packet instructions. Pour it into a small rectangle or square baking tin, so it’s roughly 1 inch high. Leave it in the fridge to set.
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- Make sure the glass bowl or pyrex dish you use is completely dry. Cut the pound cake in a way you can layer the bottom of the glass dish. If you want a little more flavor to the cake slices, drain the syrup from the fruit can and drizzle over the cake slices to soak them slightly(refer to beginner’s notes above). set aside.
- Pour in 500ml milk into a microwavable bowl or measuring jar, heat until hot 2-3 minute. Add 4 tablespoons of custard powder and stir until the custard powder is completely dissolved. Transfer the custard mixture into a saucepan, cook over low-medium heat while constantly stirring with a whisk to maintain the smooth texture of the custard. Taste for sweetness and add 3 tablespoons of sugar. Maintain low-medium heat and continuously stir with a whish until the custard mix thickens. Check for consistency where when you scoop with a spoon and drop the custard mix it falls back as a thick mix. the custard should not fall as lumps. This would take about 12-15 minutes over low-medium heat do not increase heat to rush the process. Remove from stove and let it cool for a minute.
- Pour the custard mix over the layer of cake and spread evenly. Let the layer of custard cool down. 20-30 minutes. you can refrigerate to cool the custard if you are in a rush. Cut the remaining cake pieces and layer them over the custard, turn the cake pieces into a pretty design as they will be visible once the jelly layer is added.
- If you’ve drained the canned tin fruit, spread the fruit pieces over the cake. set aside or refrigerate until you make the jelly. Follow the instructions given on the jelly pack or heat 500ml water over a stovetop or microwave until hot, add the strawberry granules and dissolve it. Let the jelly slightly cool for 15 minutes. Take out the trifle from the fridge and gently pour in the jelly liquid. you’ll notice the top cake slices floating, that’s fine gently press them down then refrigerate the trifle to set. this should take between 3-5 hours. Serve the trifle when set.
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From kingarthurbaking.com
4.6/5 (16)Total Time 2 hrsServings 20Calories 721 per serving
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- Scrape the sides and bottom of the bowl, and beat for 1 more minute., Divide the dough among the prepared pans.
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- Wash and dry strawberries, raspberries and blueberries then place into separate bowls. Place whipped cream into a large bowl and set aside.
- Place cake mix, eggs, milk, oil, sour cream and vanilla pudding mix into a large mixing bowl. Stir slowly to combine, then vigorously until batter is well combined. Transfer evenly to prepared cake pans and bake for 25-30 minutes, or until baked through. Remove and let cool completely.
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