You’ve probably tried a trifle before but have you ever made a domed trifle cake?! This is just a fun, unique and delicious dessert to make! I’m making this for the holiday season and went with red and green fruit, but this cake can be enjoyed year-round with any type of fruit or berry your heart desires! I used my basic sponge cake recipe for the cake component and baked the batter in a large jelly roll pan. You can also use my basic vanilla cake recipe, or chocolate cake recipe. And, if you’re in a pinch for time, some store-bought angel food cake will also work!
Watch my video recipe to learn how to make the beautiful fruit arrangement on the outside of the trifle cake!
For this recipe, I created two different fillings to add loads of flavor. First, a classic vanilla custard that gets applied to the sponge cake to make it moist. The second is a light and fluffy white chocolate, cream cheese frosting. This frosting is AMAZING! I’ve been using it for a variety of recipes and it works soo well with anything! The sponge cake is soaked with a fruity dessert wine for added flavor and moisture. I used a peach-flavored wine, but you can also use non-alcoholic juices!
Then, the fruit, fillings and cake are arranged in a large bowl and left to set. You can arrange the fruit on the outside of the cake in any way you like. I recommend letting the finished cake set in the refrigerator for a minimum of 4 hours, or make it the day before and let it set overnight.
Enjoyed this recipe? Use this handy pinboard to save this recipe to Pinterest!
Looking for more delicious dessert recipes? Try my ‘Lemon Berry Mascarpone Cake’ next! https://tatyanaseverydayfood.com/recipe-items/mascarpone-cake/
And you can watch my video recipe for the sponge cake here: https://tatyanaseverydayfood.com/make-perfect-sponge-cake-video/
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
This set of nesting glass mixing bowls are great for food prep and for this cake.
I love my handheld KitchenAid mixer for easy jobs where I don’t need my large mixer.
Use these aluminum baking sheets for making the sponge cake.
And here is a similar copper sauce pot to the one I use in my kitchen.