Just when you thought Easter desserts couldn’t get any more indulgent, we’ve gathered 18 show-stopping trifle recipes that are sure to steal the spotlight. Whether you’re hosting a festive brunch or simply craving a sweet seasonal treat, these layered delights combine creamy, fruity, and cakey goodness in every spoonful. Dive in and discover your new favorite centerpiece for the holiday table!
Classic Vanilla Berry Easter Trifle
Lately, as the soft light of this late December morning filters through my kitchen window, I’ve found myself drawn to the quiet comfort of layered desserts, the kind that feel like a gentle embrace after a long year. This vanilla berry trifle, with its whispers of spring, is a sweet promise of renewal, a simple joy to build slowly and savor deeply.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 store-bought or homemade vanilla pound cake, cut into 1-inch cubes
– 2 cups of fresh mixed berries (like raspberries, blueberries, and sliced strawberries)
– 1 (3.4 oz) package of instant vanilla pudding mix
– 2 cups of cold whole milk
– 2 cups of heavy whipping cream
– 1/4 cup of granulated sugar
– 1 teaspoon of pure vanilla extract
Instructions
1. In a large mixing bowl, whisk together the instant vanilla pudding mix and 2 cups of cold whole milk for 2 full minutes until thick and smooth, then set aside to let it set for 5 minutes.
2. In a separate chilled bowl, pour in 2 cups of heavy whipping cream, 1/4 cup of granulated sugar, and 1 teaspoon of pure vanilla extract.
3. Using an electric mixer on medium-high speed, whip the cream mixture for 3 to 4 minutes until stiff peaks form that hold their shape when the beaters are lifted.
4. Gently fold half of the whipped cream into the set vanilla pudding with a rubber spatula until just combined to create a light, fluffy filling.
5. Arrange a single layer of the vanilla pound cake cubes in the bottom of a large trifle bowl or clear glass serving dish.
6. Spoon half of the vanilla pudding and whipped cream mixture evenly over the cake layer.
7. Scatter 1 cup of the fresh mixed berries in an even layer over the cream mixture.
8. Repeat the layers: add the remaining pound cake cubes, then the rest of the cream mixture, and top with the final cup of fresh mixed berries.
9. Cover the trifle bowl tightly with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the cake to soften.
10. Just before serving, garnish the top with any leftover berries or a dusting of powdered sugar if desired.
The finished trifle yields a beautiful contrast of textures—the cake becomes tender and soaked with berry juices, while the cream stays cloud-like and light. Each spoonful is a burst of sweet vanilla against the tart, bright berries, perfect for serving in individual glasses for a personal touch or as a centerpiece that invites everyone to dig in slowly.
Lemon Curd and Blueberry Easter Trifle
Zestful moments often arrive in quiet kitchens, where the gentle hum of the oven and the scent of citrus promise something sweet. This lemon curd and blueberry Easter trifle layers bright, sunny flavors with soft textures, creating a dessert that feels like a slow, cherished afternoon. It’s a celebration in a bowl, meant to be shared with loved ones or savored in a peaceful moment alone.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 ½ cups granulated sugar
– ½ cup freshly squeezed lemon juice
– 4 large farm-fresh eggs
– ½ cup unsalted butter, cut into small cubes
– 1 teaspoon pure vanilla extract
– 1 pound fresh blueberries, rinsed and patted dry
– 2 cups heavy whipping cream, chilled
– 1 store-bought pound cake, cut into 1-inch cubes
– Fresh mint leaves for garnish (optional)
Instructions
1. In a medium saucepan, whisk together 1 ½ cups granulated sugar, ½ cup freshly squeezed lemon juice, and 4 large farm-fresh eggs until smooth.
2. Place the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon, for 8–10 minutes until the mixture thickens enough to coat the back of the spoon. Tip: Avoid high heat to prevent curdling the eggs.
3. Remove the saucepan from the heat and immediately stir in ½ cup unsalted butter, cut into small cubes, and 1 teaspoon pure vanilla extract until fully melted and incorporated.
4. Pour the lemon curd into a clean bowl, press plastic wrap directly onto the surface to prevent a skin from forming, and refrigerate for at least 1 hour until completely chilled.
5. While the lemon curd chills, in a large mixing bowl, use an electric mixer on medium-high speed to whip 2 cups heavy whipping cream, chilled, until stiff peaks form, about 3–4 minutes. Tip: Chill the bowl and beaters beforehand for best results.
6. In a trifle bowl or large glass dish, layer half of the 1 store-bought pound cake, cut into 1-inch cubes, followed by half of the chilled lemon curd, half of the 1 pound fresh blueberries, and half of the whipped cream.
7. Repeat the layers with the remaining pound cake, lemon curd, blueberries, and whipped cream.
8. Garnish the top with a few extra blueberries and fresh mint leaves if desired. Tip: For optimal flavor, let the trifle sit in the refrigerator for 30 minutes before serving to allow the layers to meld.
9. Serve chilled, using a large spoon to scoop through all the layers.
This trifle offers a delightful contrast between the creamy, tart lemon curd and the juicy burst of blueberries, all cushioned by soft pound cake. The whipped cream adds a light, airy finish that makes each spoonful feel indulgent yet refreshing. Try serving it in individual glasses for a charming presentation, or enjoy it straight from the bowl on a lazy Easter afternoon.
Chocolate Caramel Easter Trifle
Visions of Easter gatherings always seem to linger in the quiet corners of my kitchen, especially as the light softens in the late afternoon. Today, I find myself drawn to the idea of a layered dessert, something that feels both celebratory and deeply comforting, a sweet mosaic of chocolate and caramel that promises to be the centerpiece of any spring table.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 package of rich, fudgy chocolate cake mix
– 3 large, farm-fresh eggs at room temperature
– 1/2 cup of smooth, creamy vegetable oil
– 1 cup of cool, filtered water
– 1 (14 oz) can of luscious, slow-simmered caramel sauce
– 2 cups of cold, velvety heavy whipping cream
– 1/4 cup of fine, powdery confectioners’ sugar
– 1 teaspoon of pure, aromatic vanilla extract
– 1 cup of bittersweet, finely chopped dark chocolate
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking pan with a thin layer of vegetable oil.
2. In a large mixing bowl, combine the chocolate cake mix, farm-fresh eggs, creamy vegetable oil, and cool, filtered water, whisking by hand for exactly 2 minutes until the batter is smooth and free of lumps.
3. Pour the batter into the prepared pan, spreading it evenly with a spatula, and bake for 15 minutes or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
4. Remove the cake from the oven and let it cool completely on a wire rack for about 1 hour to prevent it from becoming soggy when layered.
5. While the cake cools, place a medium metal bowl and whisk in the freezer for 10 minutes to chill, which helps the cream whip up faster and hold its shape better.
6. In the chilled bowl, pour the cold, velvety heavy whipping cream, fine, powdery confectioners’ sugar, and pure, aromatic vanilla extract, then whip with an electric mixer on medium-high speed for 3-4 minutes until stiff peaks form.
7. Crumble the cooled chocolate cake into bite-sized pieces using your hands, ensuring they are uniform for even layering in the trifle.
8. In a large glass trifle bowl, create the first layer by spreading half of the crumbled cake pieces evenly across the bottom.
9. Drizzle half of the luscious, slow-simmered caramel sauce over the cake layer, allowing it to seep into the crumbs for maximum flavor absorption.
10. Spoon half of the whipped cream over the caramel layer, spreading it gently with the back of a spoon to create a smooth, even surface.
11. Sprinkle half of the bittersweet, finely chopped dark chocolate evenly over the whipped cream for a contrasting texture.
12. Repeat the layers with the remaining cake, caramel sauce, whipped cream, and dark chocolate, ending with a final dusting of chocolate on top.
13. Cover the trifle bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld and the layers to set firmly.
Nestled in its glass vessel, this trifle reveals a beautiful strata of moist cake, gooey caramel, and airy cream that melts together with each spoonful. The bittersweet chocolate adds a delightful crunch against the silky layers, making it perfect for serving in individual mason jars for a portable Easter treat or garnished with fresh berries for a burst of spring color.
Strawberry Cheesecake Easter Trifle
Beneath the gentle hum of the refrigerator, a quiet anticipation builds for a dessert that feels like a whispered secret, a layered celebration meant to be shared slowly among loved ones. It’s a creation born from the desire to blend the creamy comfort of cheesecake with the bright, joyful burst of spring berries, all cradled in soft, yielding cake.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (16-ounce) store-bought pound cake, cut into 1-inch cubes
– 2 cups fresh strawberries, hulled and thinly sliced
– 1/4 cup granulated sugar
– 2 (8-ounce) packages full-fat cream cheese, softened to room temperature
– 1 cup powdered sugar, sifted
– 2 teaspoons pure vanilla extract
– 1 cup heavy whipping cream, chilled
– 1 (21-ounce) can strawberry pie filling
– Fresh mint leaves, for garnish
Instructions
1. In a medium mixing bowl, combine the thinly sliced fresh strawberries with the 1/4 cup of granulated sugar, gently stirring until the sugar begins to dissolve and coat the berries; set this mixture aside to macerate for 15 minutes, which will draw out their natural juices and enhance their flavor.
2. Using a stand mixer fitted with the paddle attachment or a large bowl with a hand mixer, beat the two packages of softened, full-fat cream cheese on medium speed for 2 minutes until completely smooth and lump-free.
3. Gradually add the sifted powdered sugar to the cream cheese, beating on low speed until fully incorporated, then mix in the 2 teaspoons of pure vanilla extract until just combined.
4. In a separate, clean bowl, pour the chilled heavy whipping cream and whip it on high speed for 3-4 minutes until stiff peaks form that hold their shape when the beaters are lifted.
5. Using a flexible spatula, gently fold the whipped cream into the cream cheese mixture in three additions, taking care not to deflate the airy texture; this creates the light, fluffy cheesecake mousse.
6. Begin assembling the trifle in a large, clear glass bowl: place a single, even layer of the cubed pound cake pieces to cover the bottom completely.
7. Spoon half of the macerated strawberry slices and their accumulated juices evenly over the cake layer.
8. Dollop and spread half of the prepared cheesecake mousse over the strawberries, smoothing it gently to the edges of the bowl.
9. Spoon half of the canned strawberry pie filling in an even layer over the mousse.
10. Repeat the layering sequence once more: add the remaining pound cake cubes, followed by the rest of the macerated strawberries, the remaining cheesecake mousse, and finally, the rest of the strawberry pie filling.
11. Cover the bowl tightly with plastic wrap and refrigerate the trifle for at least 4 hours, or ideally overnight, to allow the flavors to meld and the cake to soften perfectly.
12. Just before serving, garnish the top with a few fresh mint leaves for a pop of color and a hint of herbal freshness.
The texture unfolds in soft, creamy waves against the tender cake, each spoonful offering a sweet-tart berry melody. This trifle tastes like a sun-drenched afternoon, best enjoyed chilled straight from the bowl or spooned into individual glasses for a more intimate, layered presentation.
Raspberry White Chocolate Easter Trifle
Floating through the kitchen this quiet morning, I find myself drawn to the gentle art of layering—a practice that feels like building a sweet, edible memory. This raspberry white chocolate trifle is my springtime meditation, a soft celebration of contrasts that comes together like a whispered secret.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 package (16 ounces) of moist vanilla cake mix
– 3 large farm-fresh eggs, at room temperature
– ½ cup of rich, melted unsalted butter
– 1 cup of whole milk
– 12 ounces of plump, juicy fresh raspberries
– 8 ounces of high-quality white chocolate, finely chopped
– 2 cups of heavy whipping cream, chilled
– ¼ cup of granulated sugar
– 1 teaspoon of pure vanilla extract
Instructions
1. Preheat your oven to 350°F and lightly grease a 9×13-inch baking pan.
2. In a large mixing bowl, combine the moist vanilla cake mix, farm-fresh eggs, rich melted unsalted butter, and whole milk until just smooth—avoid overmixing to keep the cake tender.
3. Pour the batter into the prepared pan and bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cake cool completely on a wire rack, then crumble it into bite-sized pieces with your hands.
5. In a small saucepan over low heat, melt the finely chopped high-quality white chocolate, stirring constantly until smooth, then remove from heat and let it cool slightly.
6. In a chilled bowl, whip the heavy whipping cream with granulated sugar and pure vanilla extract until stiff peaks form, which takes about 3-4 minutes.
7. Gently fold the cooled melted white chocolate into the whipped cream until fully incorporated, creating a luscious white chocolate mousse.
8. In a large trifle bowl or individual glasses, layer half of the crumbled vanilla cake pieces at the bottom.
9. Spoon half of the white chocolate mousse over the cake layer, spreading it evenly with a spatula.
10. Scatter half of the plump, juicy fresh raspberries over the mousse layer.
11. Repeat the layers with the remaining cake, mousse, and raspberries, finishing with a few raspberries on top for garnish.
12. Cover and refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld—this resting time deepens the dessert’s richness.
Dazzling in its simplicity, this trifle offers a tender cake that soaks up the creamy mousse, while the raspberries burst with a tart brightness against the sweet white chocolate. Serve it in clear glasses to showcase the beautiful layers, or spoon it into bowls for a cozy, shareable treat that feels like a hug in dessert form.
Pistachio and Rosewater Easter Trifle
Beneath the gentle hum of the kitchen, there exists a quiet kind of magic in layering flavors, a slow and thoughtful process that feels like setting a delicate scene. This trifle, with its whispers of floral rosewater and the earthy crunch of pistachios, is a dessert built for reflection, a sweet pause in the rhythm of the day.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (15.25 oz) box of moist vanilla cake mix, plus the called-for farm-fresh eggs and rich vegetable oil
– 1 cup of cold, heavy whipping cream
– 1 (8 oz) block of full-fat cream cheese, softened to room temperature
– 1/2 cup of granulated white sugar
– 1/4 cup of fragrant rosewater
– 1 1/2 cups of shelled, roasted, and salted pistachios, roughly chopped
– 1 (21 oz) can of luscious cherry pie filling
– Fresh mint sprigs for garnish
Instructions
1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Prepare the vanilla cake batter according to the package directions, using the specified eggs and oil.
3. Pour the batter into the prepared pan and bake for 28-32 minutes, or until a toothpick inserted into the center comes out clean. Tip: Let the cake cool completely in the pan on a wire rack; a warm cake will make the layers soggy.
4. While the cake cools, place a large mixing bowl and the beaters of a hand mixer in the freezer for 10 minutes to chill.
5. In the chilled bowl, combine the cold heavy whipping cream, softened cream cheese, granulated sugar, and fragrant rosewater.
6. Beat the mixture on medium-high speed for 3-4 minutes until stiff, billowy peaks form. Tip: Ensure your cream cheese is truly soft to avoid lumps in your creamy filling.
7. Cut the completely cooled cake into 1-inch cubes.
8. In a large trifle bowl or clear glass serving dish, place a single, even layer of cake cubes to cover the bottom.
9. Spoon and spread half of the cherry pie filling over the cake layer.
10. Sprinkle half of the roughly chopped pistachios evenly over the cherries.
11. Carefully spread half of the rosewater cream filling over the nuts.
12. Repeat the layers once more: cake cubes, the remaining cherry filling, the remaining pistachios, and finally, the last of the cream.
13. Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. Tip: This resting time is crucial for the flavors to meld and the cake to soften perfectly.
14. Just before serving, garnish the top with a few fresh mint sprigs.
Softened by its time in the refrigerator, each spoonful offers a delightful contrast: the tender cake, the juicy burst of cherry, the creamy floral cloud, and the satisfying salty crunch. Serve it straight from the bowl in the afternoon light, letting the layers tell their quiet, delicious story.
Tiramisu-Inspired Easter Trifle
Venturing into the kitchen on this quiet morning, I find myself drawn to the comforting layers of a dessert that bridges seasons—a tiramisu-inspired Easter trifle that feels both nostalgic and new. It’s a gentle fusion of coffee-soaked sponge, creamy mascarpone, and springtime touches, perfect for slow, reflective baking. As I gather my ingredients, the soft light and familiar scents invite a moment of calm creativity.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 package of store-bought ladyfinger cookies, lightly crisp and golden
– 1 1/2 cups of strong brewed coffee, freshly made and slightly cooled
– 2 tablespoons of dark cocoa powder, finely sifted and rich in flavor
– 1/4 cup of granulated sugar, fine and sparkling
– 16 ounces of mascarpone cheese, velvety and smooth at room temperature
– 1 cup of heavy whipping cream, cold and lush
– 1 teaspoon of pure vanilla extract, warm and aromatic
– 1/2 cup of mini chocolate eggs, pastel-colored and festive for garnish
Instructions
1. Brew 1 1/2 cups of strong coffee using your preferred method, then let it cool to room temperature for about 10 minutes to avoid melting the mascarpone later.
2. In a large mixing bowl, combine 16 ounces of room-temperature mascarpone cheese, 1/4 cup of granulated sugar, and 1 teaspoon of pure vanilla extract, whisking by hand until smooth and creamy—this prevents overmixing, which can cause graininess.
3. In a separate chilled bowl, whip 1 cup of cold heavy whipping cream with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes, checking often to avoid over-whipping into butter.
4. Gently fold the whipped cream into the mascarpone mixture using a spatula until fully incorporated, creating a light, airy filling.
5. Quickly dip 4-5 ladyfinger cookies at a time into the cooled coffee for 2-3 seconds each, ensuring they’re moist but not soggy, and arrange them in a single layer at the bottom of a trifle dish.
6. Spread half of the mascarpone cream evenly over the ladyfinger layer with a spoon or offset spatula.
7. Sift 1 tablespoon of dark cocoa powder over the cream layer using a fine mesh strainer for an even, dust-like coating.
8. Repeat the layers: add another layer of coffee-dipped ladyfingers, the remaining mascarpone cream, and sift the final tablespoon of cocoa powder on top.
9. Scatter 1/2 cup of mini chocolate eggs across the surface for a colorful, festive garnish.
10. Cover the trifle dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to allow the flavors to meld and the texture to set perfectly.
During this resting time, the dessert transforms into a harmonious blend of soft, coffee-infused layers and pillowy cream. Delight in serving it chilled, perhaps with a sprinkle of extra cocoa or a side of fresh berries for a bright contrast—each spoonful offers a comforting, melt-in-your-mouth experience that’s as soothing to make as it is to share.
Banana Pudding Easter Trifle
Gently, as the soft morning light filters through the kitchen window, I find myself drawn to a bowl of overripe bananas, their sweet scent promising a moment of quiet creation. This layered dessert, a twist on tradition, feels like a whispered secret between the seasons, perfect for a spring gathering where comfort and celebration meet. It’s a simple assembly of humble, honest ingredients that come together to create something truly special.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 3 large, overripe bananas with deeply speckled skins
– 1 (14-ounce) can of sweetened condensed milk, rich and velvety
– 1 ½ cups of cold whole milk, fresh from the carton
– 1 (5.1-ounce) box of instant vanilla pudding mix
– 1 (12-ounce) container of frozen whipped topping, thawed until fluffy
– 1 (11-ounce) box of vanilla wafer cookies, crisp and golden
– ½ cup of pastel-colored sprinkles for a festive touch
Instructions
1. Peel the 3 large, overripe bananas and slice them into ¼-inch thick rounds on a clean cutting board.
2. In a large mixing bowl, whisk together the 1 (14-ounce) can of sweetened condensed milk and 1 ½ cups of cold whole milk until fully combined and smooth.
3. Sprinkle the 1 (5.1-ounce) box of instant vanilla pudding mix into the milk mixture and whisk vigorously for 2 full minutes until thickened and no lumps remain. Tip: Whisking by hand helps avoid over-aerating the pudding, ensuring a creamy texture.
4. Gently fold in half of the 1 (12-ounce) container of thawed whipped topping into the pudding mixture using a rubber spatula until just incorporated, being careful not to deflate the fluffiness.
5. Arrange a single layer of vanilla wafer cookies to cover the bottom of a 3-quart trifle dish or large glass bowl.
6. Spoon one-third of the pudding mixture evenly over the cookie layer.
7. Top the pudding with one-third of the sliced banana rounds in an even layer.
8. Repeat steps 5 through 7 two more times to create three distinct layers, ending with a final layer of pudding.
9. Spread the remaining whipped topping over the top layer of pudding to create a smooth, cloud-like finish.
10. Scatter the ½ cup of pastel-colored sprinkles evenly over the whipped topping. Tip: For best results, chill the assembled trifle in the refrigerator for at least 4 hours, or ideally overnight, to allow the cookies to soften and the flavors to meld beautifully.
11. Cover the trifle dish tightly with plastic wrap and refrigerate for a minimum of 4 hours before serving. Tip: If making ahead, add the sprinkles just before serving to keep them vibrant and prevent bleeding into the topping.
Here, the magic happens in the waiting—the vanilla wafers soften into a cake-like layer that cradles the creamy pudding and tender bananas. Each spoonful offers a delightful contrast between the cool, silky custard and the subtle crunch of sprinkles, with the banana’s natural sweetness shining through. For a springtime twist, serve it in individual mason jars garnished with a fresh mint sprig or a few edible flowers to brighten the table.
Orange and Almond Easter Trifle
Musing on this quiet December morning, with Christmas Eve unfolding softly outside my window, I find myself drawn back to a springtime memory—a dessert that bridges seasons with its bright citrus and comforting textures. This orange and almond trifle, originally crafted for Easter gatherings, feels just as fitting today, its layers whispering of renewal and shared sweetness.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 cup granulated sugar
– 1/2 cup fresh orange juice, squeezed from ripe, fragrant oranges
– 1 tablespoon finely grated orange zest
– 1 cup all-purpose flour
– 1/2 cup finely ground almond flour
– 1 teaspoon baking powder
– 1/4 teaspoon fine sea salt
– 3 large farm-fresh eggs, at room temperature
– 1/2 cup unsalted butter, softened to a creamy consistency
– 1 teaspoon pure vanilla extract
– 2 cups heavy whipping cream, chilled
– 1/4 cup powdered sugar
– 1/2 teaspoon almond extract
– 1 cup orange marmalade with visible citrus bits
– 1/2 cup sliced almonds, lightly toasted
Instructions
1. Preheat your oven to 350°F and grease an 8-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup almond flour, 1 teaspoon baking powder, and 1/4 teaspoon fine sea salt until fully combined.
3. In a large mixing bowl, cream 1/2 cup softened unsalted butter and 1 cup granulated sugar together on medium speed for 3–4 minutes, until light and fluffy.
4. Add 3 large farm-fresh eggs one at a time, beating well after each addition until fully incorporated.
5. Stir in 1 teaspoon pure vanilla extract and 1 tablespoon finely grated orange zest until evenly distributed.
6. Gradually fold the dry flour mixture into the wet ingredients using a spatula, mixing just until no streaks remain—overmixing can lead to a dense cake.
7. Pour the batter into the prepared cake pan and smooth the top with the spatula.
8. Bake at 350°F for 15 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden.
9. Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, cut the cake into 1-inch cubes using a serrated knife for clean edges.
11. In a chilled mixing bowl, whip 2 cups heavy whipping cream with 1/4 cup powdered sugar and 1/2 teaspoon almond extract on high speed for 2–3 minutes, until stiff peaks form.
12. In a trifle bowl or large glass dish, layer half of the cake cubes evenly across the bottom.
13. Drizzle 1/2 cup fresh orange juice over the cake layer to moisten it gently.
14. Spread 1/2 cup orange marmalade over the cake layer in an even, thin coat.
15. Spoon half of the whipped cream over the marmalade and smooth it with a spatula.
16. Sprinkle 1/4 cup sliced almonds evenly over the cream layer.
17. Repeat the layers with the remaining cake cubes, orange juice, marmalade, whipped cream, and almonds, ending with a final sprinkle of almonds on top.
18. Cover the trifle with plastic wrap and refrigerate for at least 2 hours to allow the flavors to meld—this resting time enhances the texture and depth.
Perhaps what I love most is how the trifle evolves in the fridge, the cake softening into a tender sponge that soaks up the orange essence, while the whipped cream holds its airy structure against the crunchy almonds. Serve it chilled in clear glasses to showcase the vibrant layers, or spoon it generously into bowls for a comforting, shareable treat that feels like a hug in dessert form.
Coconut Mango Easter Trifle
Yesterday, as the first light of Christmas Eve filtered through my kitchen window, I found myself craving something that felt like a gentle embrace—a dessert that could bridge the seasons with its soft, tropical whispers and creamy layers, a quiet celebration of both the lingering warmth and the promise of renewal. It’s a dish that unfolds slowly, layer by layer, inviting you to pause and savor each moment, much like the quiet reflection this time of year can bring.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (13.5-ounce) can of rich, creamy coconut milk
– 1 cup of granulated white sugar
– 4 large farm-fresh eggs, separated
– 1 teaspoon of pure vanilla extract
– 1 (8-ounce) package of soft ladyfinger cookies
– 2 ripe, juicy mangoes, peeled and diced into ½-inch cubes
– ½ cup of sweetened shredded coconut
– ¼ cup of cold water
– 1 tablespoon of unflavored gelatin powder
Instructions
1. In a medium saucepan, combine the rich, creamy coconut milk and ½ cup of granulated white sugar over medium heat, stirring until the sugar dissolves completely and the mixture is warm to the touch, about 3–4 minutes.
2. In a small bowl, whisk the 4 large farm-fresh egg yolks until smooth, then slowly pour in the warm coconut milk mixture while whisking constantly to temper the eggs and prevent curdling.
3. Return the mixture to the saucepan and cook over low heat, stirring continuously with a wooden spoon, until it thickens enough to coat the back of the spoon, about 8–10 minutes; do not let it boil.
4. Remove from heat and stir in 1 teaspoon of pure vanilla extract, then transfer to a bowl, cover with plastic wrap pressed directly onto the surface to prevent a skin from forming, and refrigerate until completely chilled, at least 1 hour.
5. In a clean, dry mixing bowl, beat the 4 large farm-fresh egg whites with the remaining ½ cup of granulated white sugar using an electric mixer on high speed until stiff, glossy peaks form, about 5–7 minutes.
6. Gently fold the chilled coconut custard into the beaten egg whites until just combined, being careful not to deflate the mixture to maintain a light, airy texture.
7. In a small bowl, sprinkle 1 tablespoon of unflavored gelatin powder over ¼ cup of cold water, let it sit for 5 minutes to bloom, then microwave for 10–15 seconds until dissolved and clear, stirring once.
8. Quickly fold the dissolved gelatin into the coconut mixture until fully incorporated to help set the layers firmly.
9. Arrange a single layer of soft ladyfinger cookies in the bottom of a 9×13-inch glass trifle dish, breaking them as needed to fit snugly.
10. Spoon half of the coconut mixture over the cookies, spreading it evenly with a spatula.
11. Scatter half of the diced ripe, juicy mangoes evenly over the coconut layer.
12. Repeat with another layer of soft ladyfinger cookies, the remaining coconut mixture, and the remaining diced mangoes.
13. Sprinkle ½ cup of sweetened shredded coconut evenly over the top as a finishing touch.
14. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the layers to set completely.
Ultimately, this trifle emerges with a dreamy contrast—the creamy, cloud-like coconut custard cradling bursts of tropical mango, all anchored by the soft, cakey ladyfingers that soak up every nuance. For a festive twist, serve it in individual glasses garnished with a sprinkle of toasted coconut or a few edible flowers, letting each spoonful feel like a quiet, sun-drenched moment amidst the holiday rush.
Peanut Butter Cup Easter Trifle
Sometimes, the best holiday traditions are the ones we stumble upon, like this layered dessert that transforms classic Easter candy into a creamy, dreamy centerpiece. It’s a quiet celebration in a bowl, perfect for those slow, reflective afternoons when you want to treat yourself and your loved ones to something special.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (15.25-ounce) box of moist chocolate cake mix, plus the required rich vegetable oil, farm-fresh large eggs, and cool water
– 2 (3.4-ounce) boxes of instant chocolate pudding mix
– 4 cups of cold whole milk
– 1 (8-ounce) container of fluffy whipped topping, thawed
– 1 cup of creamy smooth peanut butter
– 20 miniature peanut butter cup candies, roughly chopped
– 1/2 cup of sweetened whipped cream for garnish
– Colorful pastel sprinkles for a festive touch
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan lightly with vegetable oil.
2. In a large mixing bowl, combine the chocolate cake mix with the specified amounts of vegetable oil, eggs, and water according to the package directions, stirring until the batter is smooth and lump-free—tip: scrape the bowl’s sides to ensure even mixing.
3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
4. Let the cake cool completely on a wire rack for about 1 hour, then crumble it into bite-sized pieces using your hands.
5. In another bowl, whisk the instant chocolate pudding mixes with the cold whole milk for 2 minutes until thickened—tip: using cold milk helps the pudding set faster and creamier.
6. Gently fold the thawed whipped topping into the pudding until just combined to avoid deflating the mixture.
7. In a small microwave-safe bowl, heat the creamy smooth peanut butter for 15–20 seconds until slightly runny, then drizzle it over the pudding mixture and swirl lightly with a knife.
8. In a large trifle bowl or clear glass dish, layer half of the crumbled chocolate cake pieces evenly on the bottom.
9. Spoon half of the peanut butter-swirled pudding mixture over the cake layer, spreading it smoothly with a spatula.
10. Sprinkle half of the chopped peanut butter cup candies over the pudding layer.
11. Repeat the layers with the remaining cake, pudding, and candies.
12. Top the trifle with dollops of sweetened whipped cream and a generous sprinkle of colorful pastel sprinkles—tip: chill for at least 2 hours before serving to let the flavors meld beautifully.
Yielding a dessert that’s both indulgent and comforting, each spoonful offers a delightful contrast: the soft, moist cake against the silky pudding, with bursts of peanut butter and crunchy candy. Serve it in individual glasses for a personalized touch, or let guests scoop from the communal bowl, savoring the layers as they slowly reveal themselves.
Cherry and Chocolate Easter Trifle
Perhaps there’s something quietly magical about layering flavors as the seasons turn, a gentle reminder that sweetness can be found in the simplest of assemblies. This trifle, with its whispers of tart cherry and deep chocolate, feels like a quiet celebration, a moment of calm indulgence to be shared or savored alone.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 0 minutes
Ingredients
– 1 (15-ounce) can of tart cherry pie filling, with its glossy, jewel-toned syrup
– 1 (9-ounce) package of rich chocolate pound cake, cut into 1-inch cubes
– 2 cups of cold heavy whipping cream, for lush, billowy peaks
– 1/4 cup of granulated sugar, for subtle sweetness
– 1 teaspoon of pure vanilla extract, with its warm, floral notes
– 1/2 cup of semi-sweet chocolate shavings, for a delicate, bittersweet finish
Instructions
1. Place the cold heavy whipping cream, granulated sugar, and pure vanilla extract into a large, chilled mixing bowl.
2. Using an electric mixer on medium-high speed, whip the cream mixture until it forms stiff peaks that hold their shape when the beaters are lifted, about 3-4 minutes. (Tip: Ensure your bowl and beaters are cold to help the cream whip faster and hold its volume better.)
3. Gently open the can of tart cherry pie filling, taking care not to break the whole cherries nestled in the thick, glossy syrup.
4. Arrange half of the chocolate pound cake cubes in an even layer at the bottom of a clear glass trifle dish or a large serving bowl.
5. Spoon half of the tart cherry pie filling evenly over the layer of cake cubes, allowing some of the vibrant syrup to soak into the cake.
6. Using a spatula, spread half of the whipped cream mixture in a smooth, even layer over the cherries.
7. Repeat the layers with the remaining chocolate pound cake cubes, tart cherry pie filling, and whipped cream mixture. (Tip: For clean layers, spread each component gently to the edges of the dish without pressing down too hard.)
8. Sprinkle the semi-sweet chocolate shavings evenly over the top layer of whipped cream to create a delicate, textured finish. (Tip: Use a vegetable peeler on a room-temperature chocolate bar for perfect, curl-like shavings.)
9. Cover the trifle dish loosely with plastic wrap and refrigerate for at least 2 hours before serving to allow the flavors to meld and the cake to soften.
The finished trifle offers a beautiful contrast: the softened, chocolatey cake gives way to bursts of tart cherry, all enveloped in clouds of vanilla-scented cream. For a festive touch, serve it in individual glasses garnished with a fresh mint leaf, letting each spoonful be a quiet, layered delight.
Passionfruit and Coconut Easter Trifle
Yearning for a dessert that feels like a gentle embrace, I find myself drawn to this layered creation as the morning light filters through the kitchen window. It’s a quiet celebration, a soft blend of tropical brightness and creamy comfort that seems to slow time itself, perfect for gathering with loved ones or savoring a moment of peace.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
– 1 (14-ounce) can of rich, full-fat coconut milk, chilled overnight
– 1 cup of heavy whipping cream, cold
– 1/2 cup of granulated white sugar
– 1 teaspoon of pure vanilla extract
– 1 (3.4-ounce) package of instant vanilla pudding mix
– 1 1/2 cups of whole milk, cold
– 1 (10-ounce) jar of vibrant passionfruit pulp, seeds included
– 1 (12-ounce) prepared pound cake, cut into 1-inch cubes
– 1/2 cup of sweetened shredded coconut, toasted
– Fresh mint leaves, for garnish
Instructions
1. Open the chilled can of coconut milk and scoop the solidified cream into a large mixing bowl, leaving the liquid behind.
2. Pour the cold heavy whipping cream into the bowl with the coconut cream.
3. Add the granulated white sugar and pure vanilla extract to the bowl.
4. Using an electric mixer on medium-high speed, whip the mixture for 3–4 minutes until stiff peaks form, then set aside. Tip: Chill your bowl and beaters beforehand for a fluffier whip.
5. In a separate medium bowl, whisk together the instant vanilla pudding mix and cold whole milk for 2 minutes until thickened.
6. Gently fold the passionfruit pulp into the pudding mixture until just combined. Tip: Reserve a spoonful of pulp for drizzling later to enhance the visual appeal.
7. Arrange half of the pound cake cubes in an even layer at the bottom of a large trifle dish or glass bowl.
8. Spoon half of the passionfruit pudding over the cake layer, spreading it gently with a spatula.
9. Spread half of the coconut whipped cream over the pudding layer in an even blanket.
10. Sprinkle half of the toasted shredded coconut evenly over the cream.
11. Repeat the layers with the remaining pound cake cubes, passionfruit pudding, coconut whipped cream, and toasted coconut.
12. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. Tip: This resting time allows the flavors to meld and the cake to soften beautifully.
13. Before serving, garnish the top with fresh mint leaves and drizzle with the reserved passionfruit pulp if desired.
The finished trifle offers a delightful contrast: soft, soaked cake layers give way to the tangy burst of passionfruit, all cushioned by the lush, tropical coconut cream. For a creative twist, serve it in individual glasses with a sprinkle of extra toasted coconut on top, letting each spoonful feel like a little escape to a sun-drenched shore.
Matcha Green Tea Easter Trifle
Evenings like this, when the light fades softly and the kitchen grows quiet, I find myself drawn to recipes that feel like a gentle pause—a moment to layer flavors as thoughtfully as one might arrange flowers. This Matcha Green Tea Easter Trifle is just that: a serene assembly of vibrant green tea, sweet cream, and tender cake, meant to be shared slowly, savored like a whispered secret. It’s a celebration in a bowl, where each spoonful tells a story of spring’s quiet arrival.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 1 ½ cups all-purpose flour, sifted to a fine, airy texture
– ¾ cup granulated sugar, with a delicate crystalline sparkle
– 3 large farm-fresh eggs, at a cozy room temperature
– ½ cup unsalted butter, melted to a golden, velvety liquid
– 2 tablespoons culinary-grade matcha powder, a vibrant jade green
– 1 teaspoon pure vanilla extract, with its warm, floral aroma
– ½ teaspoon baking powder, for a light, tender crumb
– ¼ teaspoon fine sea salt, to balance the sweetness
– 2 cups heavy whipping cream, chilled until icy cold
– ¼ cup powdered sugar, sifted to avoid lumps
– 1 cup fresh raspberries, plump and jewel-toned
– ½ cup toasted coconut flakes, with a nutty, golden crunch
Instructions
1. Preheat your oven to 350°F (175°C) and lightly grease a 9-inch round cake pan, lining the bottom with parchment paper for easy removal.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, matcha powder, baking powder, and fine sea salt until evenly combined and free of clumps.
3. Add the farm-fresh eggs, melted unsalted butter, and pure vanilla extract to the dry ingredients, stirring gently just until the batter is smooth and uniformly green, being careful not to overmix to keep the cake tender.
4. Pour the batter into the prepared cake pan, spreading it evenly with a spatula, and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean and the edges pull away slightly from the pan.
5. Remove the cake from the oven and let it cool completely in the pan on a wire rack for about 1 hour, then turn it out and crumble it into bite-sized pieces with your hands, setting aside in a bowl.
6. In a chilled mixing bowl, combine the heavy whipping cream and sifted powdered sugar, whipping on medium-high speed with an electric mixer for 3–4 minutes until stiff peaks form that hold their shape when the beaters are lifted.
7. In a clear trifle bowl or large glass serving dish, layer half of the crumbled matcha cake pieces evenly across the bottom, pressing gently to create a base.
8. Spoon half of the whipped cream over the cake layer, spreading it smoothly with a spatula to cover completely, then scatter half of the fresh raspberries and toasted coconut flakes on top.
9. Repeat the layers with the remaining crumbled matcha cake, whipped cream, fresh raspberries, and toasted coconut flakes, ending with a final dusting of matcha powder if desired for extra color.
10. Cover the trifle loosely with plastic wrap and refrigerate for at least 2 hours, or up to overnight, to allow the flavors to meld and the cake to soften slightly from the cream.
Perhaps what I love most is how each bite unfolds: the cake, now tender and infused with earthy matcha, gives way to clouds of sweet cream, punctuated by the tart pop of raspberries and the crunch of coconut. Serve it in individual glasses for a elegant touch, or let guests scoop directly from the bowl, savoring the layers as they mingle like a quiet conversation on a spring afternoon.
Spiced Apple and Walnut Easter Trifle
There’s something quietly comforting about layering flavors as the seasons shift, a gentle ritual that turns simple ingredients into a celebration. This spiced apple and walnut Easter trifle feels like a warm embrace—a soft, nostalgic dessert that invites you to slow down and savor each spoonful.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 4 cups of tart, crisp Granny Smith apples, peeled and thinly sliced
– 1 cup of crunchy, toasted walnuts, roughly chopped
– 1/2 cup of light brown sugar, packed and moist
– 1 teaspoon of warm, fragrant ground cinnamon
– 1/4 teaspoon of freshly grated nutmeg, aromatic and earthy
– 1 tablespoon of unsalted butter, cold and cubed
– 2 cups of rich, vanilla-infused custard, chilled
– 1 cup of fluffy, lightly sweetened whipped cream
– 12 ounces of soft, sponge cake cubes, day-old for better absorption
– 1/4 cup of amber-hued maple syrup, pure and robust
Instructions
1. Preheat your oven to 375°F and lightly grease a baking sheet.
2. In a large mixing bowl, toss the thinly sliced Granny Smith apples with the packed light brown sugar, warm ground cinnamon, and freshly grated nutmeg until evenly coated.
3. Spread the apple mixture in a single layer on the prepared baking sheet and dot with the cold, cubed unsalted butter.
4. Bake for 15–18 minutes, until the apples are tender and caramelized at the edges, then let cool completely to prevent sogginess in the trifle.
5. While the apples cool, toast the roughly chopped walnuts in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant and lightly browned, then set aside to cool.
6. In a trifle bowl or large glass dish, arrange a layer of the soft sponge cake cubes at the bottom.
7. Drizzle 2 tablespoons of the robust maple syrup evenly over the cake layer to moisten it.
8. Spoon half of the chilled vanilla-infused custard over the cake, spreading gently with a spatula.
9. Top with half of the caramelized apple mixture and half of the toasted walnuts.
10. Repeat the layers with the remaining sponge cake cubes, maple syrup, custard, apples, and walnuts.
11. Finish by spreading the fluffy whipped cream over the top layer, creating soft peaks with a spoon.
12. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the cake to soften fully.
Finally, the trifle emerges with a delightful contrast of textures—the creamy custard and airy whipped cream against the tender apples and crunchy walnuts. Each bite offers a warm hint of cinnamon and nutmeg, balanced by the subtle sweetness of maple. For a festive touch, garnish with a sprinkle of extra toasted walnuts or a drizzle of maple syrup just before serving.
Carrot Cake Easter Trifle
Zigzagging through my recipe box this morning, I found a faded card for a dessert that always felt like a hug—a layered carrot cake trifle that transforms Easter leftovers into something new. It’s a quiet, comforting assembly, perfect for when you want to slow down and savor the last sweet whispers of the holiday.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 30 minutes
Ingredients
– 2 cups moist, finely grated carrots
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup rich vegetable oil
– 3 large farm-fresh eggs
– 1 teaspoon pure vanilla extract
– 1 teaspoon ground cinnamon
– ½ teaspoon baking soda
– ¼ teaspoon fine sea salt
– 16 ounces creamy, tangy cream cheese, softened
– 1 cup heavy whipping cream
– ½ cup powdered sugar
– 1 cup toasted, chopped pecans
– 1 cup sweet, plump raisins
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round cake pan.
2. In a large bowl, whisk together the finely grated carrots, granulated sugar, rich vegetable oil, farm-fresh eggs, and pure vanilla extract until fully combined.
3. In a separate bowl, sift the all-purpose flour, ground cinnamon, baking soda, and fine sea salt.
4. Gently fold the dry ingredients into the wet mixture until just incorporated—avoid overmixing to keep the cake tender.
5. Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely on a wire rack, then crumble it into bite-sized pieces with your hands.
7. In a stand mixer, beat the softened cream cheese on medium speed until smooth, about 2 minutes.
8. Gradually add the heavy whipping cream and powdered sugar, whipping on high until stiff peaks form, which takes about 3–4 minutes for a stable frosting.
9. In a trifle bowl or large glass dish, layer half of the crumbled carrot cake.
10. Spread half of the cream cheese frosting evenly over the cake layer.
11. Sprinkle half of the toasted pecans and sweet raisins over the frosting.
12. Repeat the layers with the remaining cake, frosting, pecans, and raisins.
13. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
Holding a spoonful, you’ll taste the soft, spiced cake mingling with the cool, creamy frosting, while the pecans add a satisfying crunch and the raisins offer little bursts of sweetness. Serve it in clear glasses to showcase the beautiful layers, or enjoy it straight from the bowl on a lazy afternoon—it’s a dessert that feels both festive and deeply comforting.
Eton Mess-Inspired Easter Trifle
Just as the last of winter’s chill gives way to the gentle promise of spring, I find myself drawn to desserts that feel like a celebration of light and renewal. This layered creation, inspired by the classic English Eton Mess, is my quiet nod to Easter—a trifle that marries crisp meringue, lush berries, and billowy cream into something truly special.
Serving: 8 | Pre Time: 25 minutes | Cooking Time: 90 minutes
Ingredients
– 4 large farm-fresh egg whites, at room temperature
– 1 cup plus 2 tablespoons of superfine granulated sugar
– 1 teaspoon of pure vanilla extract
– 1 pint of ripe, juicy strawberries, hulled and sliced
– 1 cup of plump, sweet raspberries
– 2 tablespoons of fine granulated sugar
– 2 cups of heavy whipping cream, very cold
– 1/4 cup of confectioners’ sugar, sifted
– 1 teaspoon of pure vanilla extract
Instructions
1. Preheat your oven to 225°F and line a large baking sheet with parchment paper.
2. In the bowl of a stand mixer fitted with the whisk attachment, beat the 4 large farm-fresh egg whites on medium speed until foamy, about 1 minute.
3. Gradually add the 1 cup plus 2 tablespoons of superfine granulated sugar, 1 tablespoon at a time, while increasing the mixer speed to high, until stiff, glossy peaks form, about 5-7 minutes total.
4. Gently fold in 1 teaspoon of pure vanilla extract with a spatula until just combined.
5. Spoon or pipe the meringue into 1-inch dollops onto the prepared baking sheet, spacing them about 1 inch apart.
6. Bake in the preheated 225°F oven for 90 minutes, then turn off the oven and let the meringues cool completely inside for 1 hour to dry out and become crisp.
7. While the meringues bake, combine the 1 pint of hulled and sliced strawberries and 1 cup of plump raspberries with 2 tablespoons of fine granulated sugar in a medium bowl, tossing gently to coat, and let macerate at room temperature for 30 minutes to release their juices.
8. In a large chilled bowl, whip the 2 cups of very cold heavy whipping cream with 1/4 cup of sifted confectioners’ sugar and 1 teaspoon of pure vanilla extract on medium-high speed until medium-stiff peaks form, about 2-3 minutes, being careful not to over-whip.
9. Once the meringues are cool, gently crush them into bite-sized pieces with your hands.
10. In a large trifle bowl or individual serving glasses, layer half of the crushed meringue pieces, followed by half of the macerated berries and their juices, and then half of the whipped cream.
11. Repeat the layers with the remaining meringue, berries, and whipped cream.
12. Refrigerate the assembled trifle for at least 30 minutes before serving to allow the flavors to meld.
13. Remove from the refrigerator and garnish with a few whole raspberries or strawberry slices if desired.
Remember, the beauty of this dessert lies in its contrasts—the crisp meringue softens slightly as it soaks up the berry juices, creating pockets of creamy, fruity delight. Serve it in clear glasses to showcase the vibrant layers, or spoon it into bowls for a more rustic, family-style presentation that invites everyone to dig in and savor the taste of spring.
Black Forest Easter Trifle
Years have a way of folding into themselves, and sometimes the most comforting traditions emerge from unexpected places—like this layered dessert that brings the deep, dark richness of Black Forest cake into the soft, celebratory light of spring. You’ll find it’s a quiet project, one that asks for patience as each component settles into the next, creating something greater than the sum of its parts. It’s a dessert that feels both nostalgic and new, perfect for a slow afternoon in the kitchen.
Serving: 8 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1 package of moist devil’s food cake mix
– 3 large farm-fresh eggs, at room temperature
– ½ cup of rich vegetable oil
– 1 cup of cool water
– 2 (21-ounce) cans of dark, sweet pitted cherries in heavy syrup, drained (reserve ½ cup syrup)
– ¼ cup of kirsch or cherry liqueur
– 2 cups of heavy whipping cream, very cold
– ¼ cup of powdered sugar
– 1 teaspoon of pure vanilla extract
– ½ cup of shaved dark chocolate (70% cacao), for garnish
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking pan lightly.
2. In a large mixing bowl, combine the devil’s food cake mix, room-temperature eggs, vegetable oil, and cool water, beating with a hand mixer on medium speed for 2 minutes until the batter is smooth and glossy.
3. Pour the batter into the prepared pan and bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
4. Let the cake cool completely in the pan on a wire rack for about 1 hour—this prevents it from crumbling when layered.
5. While the cake cools, stir together the drained dark cherries and kirsch in a medium bowl, allowing them to macerate for at least 30 minutes to deepen the flavor.
6. In a chilled metal bowl, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form, about 3–4 minutes; keep it refrigerated until assembly.
7. Cut the cooled cake into 1-inch cubes, placing a single layer in the bottom of a large trifle bowl or clear glass serving dish.
8. Drizzle half of the reserved cherry syrup evenly over the cake layer.
9. Spoon half of the macerated cherries and their liquid over the cake.
10. Spread half of the whipped cream over the cherries in an even layer.
11. Repeat the layers once more: cake cubes, remaining syrup, remaining cherries, and remaining whipped cream.
12. Sprinkle the shaved dark chocolate generously over the top.
13. Cover and refrigerate the trifle for at least 4 hours, or ideally overnight, to let the flavors meld and the cake soften.
Holding this trifle feels like cradling a story—each spoonful reveals moist chocolate cake soaked in cherry-kissed syrup, punctuated by bursts of fruit and clouds of vanilla cream. The texture is luxuriously soft yet defined, with the dark chocolate shavings adding a delicate crunch. Serve it in individual glasses for an elegant touch, or let guests scoop directly from the bowl for a cozy, shared moment.
Summary
Gathering these 18 decadent Easter trifle recipes offers endless inspiration for your holiday table. Whether you’re a classic custard lover or crave something fruity and fresh, there’s a showstopper here for you. We’d love to hear which recipe becomes your new favorite—leave a comment below! If you enjoyed this roundup, please share it on Pinterest to spread the joy. Happy baking, and have a wonderful Easter!
