Cake Trifle - FamilyEducation

Cake Trifle

February 03,2011

After the tips I shared on Tuesday for better cake baking, what happens when a good cake crumbles when you try and remove it from the pan?  When life hands you a crumbled (or for that matter, dry or a wee bit overcooked) cake, make cake trifle.

I’ve had my share of baking disasters and in fact, the tips I shared with you on Tuesday were mostly inspired by lots of trial and error.  Baking can be tough business and when all else fails, this trifle recipe can be a real life saver.

Trifle is basically a layered dessert of cake, fruit and pudding.  This version uses vanilla cake, but I kept the ingredients very basic so you could use just about any crumbled cake under the sun and this trifle would be a success.

Blackberry Vanilla Trifle

1 crumbled cake of standard size (9x13 or two 9 inch rounds)

Blackberry Sauce:
1 pint blackberries
zest of one lemon
1 cup water
1 cup white sugar
½ cup blackberry jam

Vanilla Pudding:
1 can evaporated skim milk
3 cups skim milk
5 tablespoons cornstarch
½ teaspoon salt
1 tablespoon vanilla extract

Make the Blackberry Sauce:
Combine all ingredients in a medium sauce pan.  Heat to medium-high, stirring occasionally.  Bring to a boil and then reduce to a simmer.  Let simmer 10 minutes, stirring occasionally.  Remove from heat and let cool.

Make the Vanilla Pudding:
Combine the evaporated skim milk, skim milk, cornstarch and salt in a medium sauce pan.  Heat to high, and stir constantly with a whisk.  Continue whisking until mixture comes to a boil (about 7-10 minutes).

Reduce to low heat, continuing to whisk until the mixture has thickened slightly.  Remove from heat and stir in vanilla extract.

Let cool fully to set.

Assemble the Trifle:
Layer 1/3 of the cake on the bottom of a trifle dish or large glass bowl.  Pour 1/3 of the blackberry sauce on top, making sure all of the cake has blackberry on top of it.  Dollop 1/3 of the pudding on top of the blackberry sauce.  Repeat 3 times.

Chill and serve.


Serves 8-12.