Scoop of Heaven Trifle: A Beginner’s Guide to the Ultimate Dessert Recipe
Introduction
The Scoop of Heaven Trifle is a luscious, layered dessert perfect for impressing guests or indulging your sweet tooth. Combining moist Devil’s Food cake, creamy whipped cream, rich caramel, and crunchy toffee, this trifle offers a delightful mix of textures and flavors with every spoonful.
Ingredients
- 1 box of Devil’s Food cake mix (prepare according to box instructions)
- 1 can of sweetened condensed milk
- 16 oz. whipped cream (store-bought or homemade)
- 22 oz. caramel syrup
- 8 oz. Heath English Toffee Bits
- 1 King-Sized Heath bar (for crushing and topping)
Instructions
- Step 1: Prepare the cake mix as directed on the box, baking until moist and rich. Follow the package instructions for temperature and baking time.
- Step 2: Allow the cake to cool slightly until warm but not hot, then cut it into small bite-sized squares.
- Step 3: Pour the sweetened condensed milk evenly over the warm cake squares to soak in. Let it sit a few minutes for absorption.
- Step 4: In a trifle bowl, spread one-third of the soaked cake evenly to form the first layer.
- Step 5: Spread one-third of the whipped cream over the cake layer, drizzle one-third of the caramel syrup evenly on top, then sprinkle a generous amount of Heath English Toffee Bits.
- Step 6: Repeat the layered process two more times with the remaining cake, whipped cream, caramel, and toffee bits.
- Step 7: Crush the King-Sized Heath bar and sprinkle the pieces evenly over the top layer for extra crunch and flavor.
- Step 8: Cover the trifle bowl and refrigerate for at least 2 hours before serving to allow flavors to meld and layers to set.
Tips & Variations
- For a richer whipped cream layer, gently fold in a bit of cream cheese or mascarpone before layering.
- Substitute caramel syrup with chocolate ganache for a chocolate-toffee twist.
- Use homemade whipped cream for fresher flavor and better texture than store-bought.
- Add fresh berries between layers for a fruity contrast and a pop of color.
- If you prefer a lighter dessert, reduce the caramel syrup by half or swap for a fruit compote.
Storage
Store the trifle covered in the refrigerator for up to 3 days. Before serving, give it a gentle stir if desired. This dessert is best served chilled, but you can let it sit at room temperature for 10-15 minutes to soften slightly if preferred.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this trifle in advance?
Yes, the trifle actually tastes better after resting a few hours or overnight in the fridge, allowing the flavors to meld beautifully.
What can I use instead of Heath bars and toffee bits?
If you can’t find Heath bars, any crunchy toffee or butterscotch candies work well. You can also substitute with chopped nuts like almonds or pecans for added texture.
PrintScoop of Heaven Trifle: A Beginner’s Guide to the Ultimate Dessert Recipe
Scoop of Heaven Trifle is an indulgent layered dessert combining moist Devil’s Food cake soaked in sweetened condensed milk, fluffy whipped cream, rich caramel syrup, and crunchy Heath toffee bits. Perfect for beginners, this no-fuss trifle offers a harmonious blend of textures and flavors with every scoop, topped with crushed Heath bars for an extra toffee crunch.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8–10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 1 box Devil’s Food cake mix (prepared according to box instructions)
Wet Ingredients
- 1 can (14 oz) sweetened condensed milk
- 16 oz whipped cream (store-bought or homemade)
- 22 oz caramel syrup
Crunchy Toppings
- 8 oz Heath English Toffee Bits
- 1 King-sized Heath bar (crushed for topping)
Instructions
- Prepare the Cake: Start by following the instructions on the Devil’s Food cake mix box. Mix the cake ingredients and bake the cake in the oven at the temperature and time specified on the package until a toothpick inserted in the center comes out clean. The cake should be moist and rich.
- Cut the Cake into Squares: Allow the baked cake to cool slightly until warm but not hot. Cut the cake into small, bite-sized squares for easy layering and better absorption of the condensed milk.
- Add Sweetened Condensed Milk: Pour the sweetened condensed milk evenly over the warm cake squares. Let the cake absorb the milk for a few minutes until it becomes moist and creamy.
- First Layer in the Trifle Bowl: Place one-third of the soaked cake squares evenly at the bottom of a trifle bowl, creating an even base layer.
- Add the Whipped Cream, Caramel, and Toffee: Spread one-third of the whipped cream evenly over the cake layer. Drizzle one-third of the caramel syrup evenly on top of the whipped cream. Sprinkle a generous amount of Heath English Toffee Bits over the caramel and cream layer for crunch.
- Repeat the Layers: Repeat the layering process two more times, each time adding cake, whipped cream, caramel syrup, and toffee bits. This results in three complete layers in the trifle bowl.
- Top with Crushed Heath Bars: Crush the King-sized Heath bar into small pieces, then sprinkle evenly over the topmost layer of whipped cream and toffee bits to add a final toffee crunch and decorative finish.
- Refrigerate: Cover the trifle bowl with plastic wrap or a lid. Refrigerate for at least 2 hours before serving to let the layers set and flavors meld beautifully. The dessert tastes even better when chilled longer.
Notes
- If you prefer a less sweet dessert, reduce the amount of caramel syrup or toffee bits.
- You can substitute homemade whipped cream for store-bought for a fresher taste.
- Allowing the cake to soak in the sweetened condensed milk while still warm enhances moisture and flavor absorption.
- This dessert is best served chilled but can be made up to a day in advance.
- Use a glass trifle bowl to showcase the beautiful layers for presentation.
- To speed up preparation, bake the cake a day ahead and store wrapped tightly.
Keywords: trifle, dessert, Devil’s Food cake, caramel, toffee, whipped cream, layered dessert
