Are you craving a delightful dessert that's both elegant and surprisingly simple to make? Look no further than this Trifle Cake recipe! This twist on the classic pound cake combines the moist texture of a homemade pound cake with the refreshing layers of a trifle, creating a truly irresistible dessert perfect for any occasion. It's one of those easy recipes that always impresses, making it ideal for busy weeknights or special gatherings. Get ready to elevate your homemade cooking game!
Ingredients:
For the Pound Cake:
- 2 cups (250g) all-purpose flour
- 2 cups (400g) granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup (240ml) buttermilk
- 2 teaspoons vanilla extract
For the Trifle Layers:
- 1 (14-ounce) can sweetened condensed milk
- 1 cup heavy cream, whipped
- 1 cup fresh berries (strawberries, raspberries, blueberries – your choice!)
- 1/2 cup berry jam or jelly (optional, for extra flavor)
Instructions:
Making the Pound Cake:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Cream Butter & Sugar: In a separate bowl, cream together the softened butter and sugar until light and fluffy. This is key for a tender crumb.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.
- Vanilla: Stir in the vanilla extract.
- Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Let the cake cool completely in the pan before frosting or assembling the trifle layers.
Assembling the Trifle Cake:
- Slice the Cake: Once cooled, slice the pound cake horizontally into two layers.
- Layer 1: Place one layer of the pound cake in the baking pan.
- Condensed Milk Layer: Spread a layer of sweetened condensed milk evenly over the pound cake.
- Berry Layer: Arrange half of your fresh berries over the condensed milk. If using, spread a thin layer of berry jam over the berries.
- Whipped Cream Layer: Spread half of the whipped cream over the berries.
- Layer 2: Carefully place the second layer of pound cake on top.
- Repeat Layers: Repeat steps 3-5 with the remaining condensed milk, berries, and whipped cream.
- Chill: Refrigerate for at least 2 hours to allow the flavors to meld and the cake to set.
Tips for the Best Trifle Cake:
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal mixing and a lighter cake.
- Don't Overmix: Overmixing the batter can lead to a tough cake. Mix until just combined.
- Cool Completely: Allow the cake to cool completely before adding the trifle layers to prevent the layers from becoming soggy.
- Get Creative with Berries: Feel free to use any combination of your favorite berries or even other fruits like sliced peaches or mangoes.
Variations:
- Chocolate Trifle Cake: Add 1/2 cup unsweetened cocoa powder to the dry ingredients for a decadent chocolate twist.
- Citrus Trifle Cake: Add the zest of one lemon or orange to the batter for a refreshing citrus flavor.
- Cream Cheese Frosting: Instead of whipped cream, top with a layer of cream cheese frosting for a richer dessert.
Nutritional Information (per serving, approximate):
- Calories: Approximately 450-500
- Fat: 25-30g
- Carbohydrates: 60-70g
- Protein: 5-7g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This Trifle Cake is a guaranteed crowd-pleaser, a delicious and easy recipe perfect for any occasion. Enjoy this delightful dessert – it’s a quick dinner idea's sweet ending! Let me know in the comments how yours turned out!