Salted Caramel Trifle
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This salted caramel trifle is my go to dessert when I want something impressive without spending hours in the kitchen. With just 45 minutes from start to table, it's perfect for busy weeknights or unexpected guests. The yogurt keeps the cake incredibly moist while adding beneficial probiotics for your gut health, and honestly, this recipe is so straightforward that even baking beginners nail it every time. Layers of fluffy sponge, pillowy whipped cream, and that irresistible salted caramel sauce come together to create something that tastes like you slaved away all day.
Ella x
Ingredients
- 250 gall-purpose flour
- 400 ggranulated sugar
- 150 gunsalted butter
- 4large eggs
- 150 mlplain yogurt
- 200 mlheavy cream
- 200 gsalted caramel sauce
- 1vanilla extract
- 10 gbaking powder
- unsalted butter for greasing(for the trifle dish)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and grease a 20cm square baking dish. Whisk together flour, sugar, and baking powder in a medium bowl.
Tip: Use a gentle whisking motion to avoid incorporating air into the mixture.
- 2
In a large mixing bowl, whisk together butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, followed by vanilla extract.
Tip: Scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are well incorporated.
- 3
With the mixer on low speed, gradually add flour mixture to the wet ingredients and mix until just combined.
Tip: Be careful not to overmix the batter, as this can result in a dense cake.
- 4
Pour the batter into the prepared baking dish and smooth the top. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tip: Remove from the oven and let cool completely in the dish.
- 5
To make the custard, combine yogurt, heavy cream, and vanilla extract in a small saucepan over medium heat. Cook, stirring occasionally, until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
Tip: Be patient and don't rush the cooking process, as this will ensure a smooth custard.
- 6
To assemble the trifle, cut the cooled cake into 1-inch cubes and place half of the cubes in the bottom of a large serving dish. Drizzle with salted caramel sauce and sprinkle with granulated sugar.
Tip: This will create a beautiful, caramelized crust on top of the cake.
- 7
Pour the custard over the cake layer and repeat the process, starting with the cake, then the caramel sauce, and finally the remaining cake cubes.
Tip: Make sure to spread the custard evenly and avoid creating any air pockets.
- 8
Refrigerate the trifle for at least 2 hours, or overnight, before serving.
Tip: This will allow the flavors to meld together and the cake to absorb the custard.
- 9
Just before serving, sprinkle the top of the trifle with additional granulated sugar and serve chilled.
Tip: This will add a nice textural element to the dish and make it even more visually appealing.
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