Triple Berry Trifle

This Triple Berry Trifle is exactly what you need for summer! Layers of fluffy vanilla cake, delicious vanilla bean pudding, and homemade whipped cream are topped off with fresh berries for the most beautiful, show stopping dessert. 

I love how each of the elements come together to form such a delicious and eye catching dessert. The pudding is made first so it has time to set and then you'll bake the cake. Once the cake cools and your pudding has set you can whip up the whipped cream and assemble the dessert!

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Butter: It’s important that the butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
  • Eggs: You also want to make sure that the eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
• Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
• Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
  • I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.

Whisk the sugar, cornstarch, and salt together in a saucepan. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.

Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks. Once the pudding on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture.

While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.

Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.

Remove the pudding from the heat and whisk in the vanilla bean paste. Transfer pudding to a large heat safe bowl and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.

Preheat oven to 350º F. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until well combined.

Add the eggs and vanilla and continue to mix followed by the sour cream. Scrape down the sides of the bowl as needed.

Beginning and ending with the flour mixture, alternate between adding the flour mixture and the milk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.

Coat two 8 inch pans with nonstick spray and a parchment round. Divide the batter in the pans and smooth it out. Bake for 35-38 minutes until a toothpick inserted into the center of the cakes comes out clean.

Cool for 20 minutes on a cooling rack before gently running a knife along the edge of the pan, topping the cake with another cooling rack, and carefully turning it out.

Once your pudding is chilled and your cake layers have cooled, combine the heavy cream and sugar in a medium sized bowl. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.

Carefully trim the tops and browned bottoms and sides off of both cake rounds. Cut cakes into small squares. Add a layer of cake squares in an even layer to the bottom of a 7.75” or similar size trifle dish.

Transfer pudding to a piping bag and pipe about half of it on top of the cake until it is fully covered. Top the pudding with an assortment of berries. Add about half of the whipped cream and spread it out until it is even. Add the rest of the cake, rest of the pudding, and then the rest of the whipped cream. Top it off with more berries. Enjoy!

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