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Red Raspberry Cake Trifles

Kelsey Carey

These red raspberry cake trifles made with our Red Raspberry Cake Custard are everything!! Get ready for your dessert dreams to come true!


1 Cup white sugar

½ Cup butter

2 Eggs

2 tsp vanilla extract

1 ½ Cups flour

1 ¾ tsp baking powder

½ Cup milk

1 Pint Red Raspberry Cake Custard


For the cake:

Preheat oven to 350 degrees.  Grease and flour a 9x9 inch pan.

In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.

Bake for 30 to 40 minutes in the preheated oven. Cool cake completely.  Use a circle cookie cutter to cut out layers for your trifles.  For 1 trifle you will need 2 circles.  Cut out according to how many trfiles you plan to make.  Place the cake circle in the bottom of a round container.  Add raspberry jam ontop.  Next place 1 scoop of Red Raspberry Cake Custard on top of the jam.  Gently press down ice cream so that is reaches the sides of the container.  Repeat the same 3 layers until you reach the top of the container.

For the whipped cream:

Vigorously blend 1 cup heavy whipping cream, powdered sugar and vanilla extract in a medium bowl until high peaks form, about 3 minutes. 

Top the trifle with desired amount of whipped cream and serve immediately.