Description
Irresistible Easter Trifle brings festive layers of creamy custard, fresh berries, and golden sponge cake to your holiday table. Sweet springtime memories and delightful textures combine, creating a dessert you’ll savor with pure delight.
Ingredients
Scale
Cake and Cake Components:
- 1 box vanilla or white cake mix
- Eggs (as specified on box)
- Oil (as specified on box)
- Water (as specified on box)
Pudding and Cream Components:
- 2 (3.4 ounces) boxes instant vanilla pudding mix
- 3 cups cold milk
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8 ounces) tub Cool Whip (optional alternative)
Decorative and Garnishing Components:
- Gel food coloring (pastel pink, yellow, blue, and green)
- ½ cup shredded coconut (optional, can be dyed green for grass)
- Easter sprinkles
- Mini chocolate eggs
- Jellybeans
Instructions
- Craft a vibrant, pastel-colored cake by dividing cake batter into four separate bowls and infusing each with delicate gel food coloring: soft pink, tender yellow, pale blue, and gentle green.
- Meticulously prepare the baking vessel by lightly greasing a 9×13-inch dish and evenly distribute the tinted batters, ensuring a kaleidoscope of colors.
- Bake the multicolored cake in a preheated oven at 350F (175C) for approximately 25-30 minutes, verifying doneness with a toothpick test. Allow the cake to cool completely.
- Whip up a silky vanilla pudding by vigorously whisking pudding mix with cold milk for two minutes, then refrigerate to set and firm.
- Create a luscious, cloud-like whipped cream by beating heavy cream with powdered sugar and vanilla extract until soft, billowy peaks emerge.
- Transform the cooled cake into bite-sized cubes, mixing the pastel colors for a playful visual effect.
- In a spacious trifle dish or individual serving glasses, construct elegant layers: begin with colorful cake cubes, then generously spread vanilla pudding, followed by a pillowy blanket of whipped cream.
- Repeat the layering process until the dish reaches its full, decadent potential.
- Embellish the dessert with verdant coconut “grass”, delicate mini eggs, and a sprinkle of festive decorations.
- Refrigerate the trifle for a minimum of one hour, allowing flavors to meld and the dessert to set, creating a perfect Easter centerpiece.
Notes
- Color Coordination: Mix cake colors randomly for a vibrant, playful Easter aesthetic that delights both kids and adults.
- Temperature Precision: Allow cake to cool completely before assembling to prevent whipped cream from melting and maintain structural integrity of the trifle.
- Texture Variations: Experiment with different cake bases like pound cake or angel food for unique density and mouthfeel.
- Dietary Adaptations: Substitute dairy milk with almond or oat milk, use gluten-free cake mix, and swap heavy cream with coconut whipped cream for allergy-friendly options.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 22 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg