Butterscotch Trifle
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This butterscotch trifle has become my go to dessert for gatherings because it comes together in under an hour and looks absolutely stunning in the glass. The beauty of this recipe is that you can prepare each layer ahead of time, making it perfect for busy weeknights or last minute entertaining. I love how the rich butterscotch syrup plays against the light, fluffy whipped cream, and the eggs in the cake provide excellent protein to keep you satisfied. The combination of caramel and cinnamon creates such a comforting flavor that guests always ask for the recipe.
Ella x
Ingredients
- 250all-purpose flour
- 250 granulatedsugar
- 100 softenedunsalted butter
- 2large eggs
- 150butterscotch syrup
- 300 whippedheavy cream
- 200sponge cake
- 1 tablespoonsalt
- 25 tablespoonunsalted butter, melted
- 1 teaspooncinnamon
- 100caramel sauce
- 100 granulatedsugar, for caramelizing
- 50velvet brown sugar
- 100 tablespoonwater
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20cm square baking dish and line it with parchment paper.
Tip: Use a non-stick spray for easier removal.
- 2
In a medium bowl, whisk together the flour, sugar, and salt. In a separate bowl, whisk together the softened butter, eggs, and butterscotch syrup.
Tip: Whisk until smooth and creamy.
- 3
Add the dry ingredients to the wet ingredients and mix until a smooth batter forms.
- 4
Pour the batter into the prepared baking dish and smooth the top.
Tip: Bake for 20-25 minutes or until a toothpick inserted comes out clean.
- 5
Allow the cake to cool completely in the pan.
- 6
Cut the sponge cake into 1-inch (2.5 cm) cubes.
Tip: Use a serrated knife for clean cuts.
- 7
In a large bowl, whip the heavy cream until stiff peaks form.
Tip: Be careful not to over-whip.
- 8
In a separate bowl, whisk together the caramel sauce, water, and melted butter.
Tip: Whisk until smooth and creamy.
- 9
To assemble the trifle, start with a layer of sponge cake cubes.
Tip: Use half of the cake cubes.
- 10
Top with a layer of whipped cream.
Tip: Use about half of the whipped cream.
- 11
Drizzle with the caramel sauce mixture.
Tip: Use about half of the caramel sauce mixture.
- 12
Repeat the layers, ending with a layer of whipped cream on top.
Tip: Use the remaining whipped cream and caramel sauce mixture.
- 13
Sprinkle the top of the trifle with sugar and caramelized sugar.
Tip: Use a kitchen torch to caramelize the sugar.
- 14
Refrigerate the trifle for at least 30 minutes before serving.
Tip: Chill before serving for best results.
- 15
Slice and serve.
Tip: Garnish with cinnamon, if desired.
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