Caramel Trifle
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This caramel trifle is one of my absolute favorite desserts to make when I want something impressive but manageable. The beauty of this recipe is that it comes together in under an hour, making it perfect for those times when unexpected guests drop by or you need a show stopping dessert fast. I love using heavy cream in this dish because it's rich in fat soluble vitamins that help with nutrient absorption, and honestly, it just makes everything taste better. The layered approach means you can prep everything ahead and assemble it right before serving, which takes so much pressure off. With its combination of moist cake, silky caramel, and crunchy toasted almonds, every spoonful feels indulgent without requiring any fancy techniques or hard to find ingredients.
Ella x
Ingredients
- 400sponge cake
- 500 mlcaramel sauce(store-bought or homemade)
- 400 mlheavy cream
- 200 gsugar
- 100 gunsalted butter
- 4large eggs
- 10 gsalt
- 20 gbaking powder
- 10 mlvanilla extract
- 50 gcocoa powder
- 200 gchocolate chips
- 400 mlwhipped cream
- 100 gtoasted almonds
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease a 20x20cm baking dish and set aside.
Tip: Use parchment paper for easy cake removal.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Tip: Make sure to sift the dry ingredients for an even texture.
- 3
In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy.
Tip: Use room temperature ingredients for the best results.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Don't overbeat the mixture, or it will become tough.
- 5
Gradually mix in the flour mixture, then the cocoa powder, until just combined.
Tip: Don't overmix, or the cake will be dense.
- 6
Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Use high-quality chocolate for the best flavor.
- 7
Pour half of the batter into the prepared baking dish and smooth the top.
Tip: Don't worry if the cake isn't perfectly smooth – it will set as it cools.
- 8
Drizzle the melted chocolate over the batter, then sprinkle with half of the chocolate chips.
Tip: The chocolate will set as it cools, making it easier to assemble the trifle.
- 9
Repeat the layers, starting with the remaining batter, then the caramel sauce, and finally the whipped cream.
Tip: Make sure to spread the whipped cream evenly to avoid any air pockets.
- 10
Sprinkle the toasted almonds over the top of the whipped cream.
Tip: This adds a nice textural element to the dish.
- 11
Refrigerate the trifle for at least 30 minutes to allow the flavors to meld together.
Tip: This will help the cake and whipped cream set properly.
- 12
Slice the trifle into squares and serve.
Tip: Use a sharp knife to get clean slices.
- 13
Garnish with additional toasted almonds and chocolate shavings, if desired.
Tip: This adds a nice touch to the presentation.
- 14
Serve chilled and enjoy!
Tip: This trifle is best served within a day of making, so make sure to plan ahead.
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