Mini Trifle Cakes are adorable, personal-sized layered desserts made with cake cubes, whipped cream, pudding, and fruit—or whatever sweet combo I’m craving. They’re simple, beautiful, and perfect for parties, holidays, or anytime I want a fun, no-fuss dessert that feels fancy but comes together in minutes.
Why You’ll Love This Recipe
I love this recipe because it’s customizable, quick to make, and always a crowd-pleaser. I don’t need any special tools—just some small cups or jars—and I can layer different flavors, colors, and textures for a gorgeous little treat. It’s also a great way to use leftover cake or fruit and create something new and delicious.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
pound cake or sponge cake, cut into cubes
instant pudding (vanilla, chocolate, or your favorite flavor), prepared
whipped topping or whipped cream
fresh fruit (strawberries, blueberries, raspberries, or bananas)
jam or fruit compote (optional)
chocolate chips, crushed cookies, or sprinkles (optional for layering or topping)
directions
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I start by cutting the cake into small cubes and preparing the pudding according to the package directions.
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In clear cups, jars, or small dessert bowls, I layer the ingredients: first a few cake cubes, then a spoonful of pudding, then fruit, and then a dollop of whipped topping.
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I repeat the layers once or twice depending on the size of the container.
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I finish the top layer with a swirl of whipped cream and a few berries, sprinkles, or crushed cookies.
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I refrigerate for at least 30 minutes before serving, or keep them chilled until ready to enjoy.
Servings and timing
This recipe makes 6–8 mini trifles, depending on the size of the serving containers. Prep time is 20 minutes, plus optional chill time of 30 minutes.
Variations
Sometimes I use chocolate cake with chocolate pudding and crushed Oreos for a rich twist. I’ve also made a lemon version with lemon curd, vanilla cake, and fresh blueberries. For a holiday version, I layer red velvet cake with cream cheese mousse and crushed peppermint.
storage/reheating
I store the assembled trifles covered in the fridge for up to 2 days. They’re best served chilled. I don’t reheat these—they’re meant to be cold, creamy desserts.
FAQs
Can I use store-bought cake?
Absolutely. I often use pound cake or angel food cake from the bakery section to save time.
Can I make these ahead of time?
Yes, I assemble them a few hours in advance and keep them chilled. Just wait to top with whipped cream until right before serving for the best look.
Can I use homemade whipped cream?
Yes, I whip heavy cream with a little sugar and vanilla. It gives an extra fresh taste.
What containers work best?
I use small glass cups, mason jars, or plastic dessert cups. Anything clear works great to show off the layers.
Are they freezer-friendly?
Not really—the texture of the whipped topping and fruit changes after freezing. I recommend keeping them in the fridge instead.
Conclusion
Mini Trifle Cakes are the perfect individual desserts—easy to make, easy to serve, and so much fun to customize. Whether I’m layering fruit and vanilla cake for something light or chocolate and cookies for something rich, these little trifles always feel like a special treat. They’re ideal for parties, showers, or just when I want to serve something sweet and impressive without the stress.
Print
Mini Trifle Cakes Recipe (Easy Individual Layered Desserts)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6–8 mini trifles
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Mini Trifle Cakes are easy, individual layered desserts made with cake cubes, pudding, whipped cream, and fruit. Perfect for parties, showers, or holidays, these no-bake trifles are customizable, adorable, and come together in minutes for a sweet treat that looks as good as it tastes.
Ingredients
- 2–3 cups pound cake or sponge cake, cut into cubes
- 1 box instant pudding (vanilla, chocolate, or preferred flavor), prepared
- 1 (8 oz) container whipped topping or homemade whipped cream
- 2 cups fresh fruit (strawberries, blueberries, raspberries, bananas)
- 1/4 cup jam or fruit compote (optional, for added flavor layers)
- Optional toppings: Chocolate chips, crushed cookies, sprinkles, extra fruit
Instructions
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Cut pound cake or sponge cake into small cubes. Prepare pudding according to package directions and set aside.
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In small clear dessert cups, jars, or bowls, begin layering: cake cubes, a spoonful of pudding, fresh fruit, and a dollop of whipped topping.
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Repeat the layers 1–2 more times, depending on the size of your container.
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Finish with a swirl of whipped cream and optional toppings like berries, crushed cookies, or sprinkles.
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Chill for at least 30 minutes before serving, or keep refrigerated until ready to enjoy.
Notes
- Use store-bought cake for convenience or leftover cake to reduce waste.
- Swap vanilla pudding for chocolate, lemon, or cheesecake flavors.
- For a richer dessert, try chocolate cake with chocolate pudding and Oreo crumbles.
- Use lemon curd or fruit compote for an extra fruity layer.
- Best served chilled; not freezer-friendly.
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