I built Scoop of Heaven Trifle around rich Devils Food Cake, billows of whipped cream, ribbons of caramel and shards of crunchy toffee to spark your curiosity and invite a closer look.

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I can’t resist Scoop Of Heaven Trifle. The first bite, where rich Devil’s Food cake meets molten caramel sauce, is like a tiny plot twist in your mouth, you think you know dessert but then it laughs at you.

I write about sweets for a living and still this one tricks me into eating an extra spoon. It’s playful not precious and sits perfectly in the weird proud corner of Trifle Desserts everyone pretends they planned.

If you like the idea of unexpected crunch and a little salt, this will bother you in the best possible way.

Ingredients

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Devils Food cake: dense chocolate, mostly carbs and sugar little protein, decadently sweet and rich.
Heavy whipping cream: high fat adds silky mouthfeel small protein makes dessert creamy and rich.
Powdered sugar: pure carbs melts into frostings no fiber makes everything sweet and smooth.
Caramel sauce: sugary buttery syrup mostly sugar and calories gives deep sweet and slightly salty.
Toffee bits: crunchy caramelized sugar with nuts sometimes mostly carbs adds texture and sweet crunch.
Mini chocolate chips: bits of cocoa mostly sugar and fat boost chocolate flavor and look.
Flaky sea salt: tiny mineral punch hardly any calories balances sweetness and makes flavors pop.

Ingredient Quantities

1 9-inch Devil’s Food cake, cooled (or 1 box Devil’s Food cake mix plus 3 large eggs, 1/2 cup vegetable oil and 1 cup water if you wanna bake from mix)

2 cups heavy whipping cream, well chilled

1/2 cup powdered sugar (confectioners sugar)

1 teaspoon vanilla extract

1 1/2 cups caramel sauce, salted or regular (store-bought or homemade)

1 1/2 cups toffee bits or chopped Heath/Skor bars (about 6 standard candy bars)

1/2 cup mini chocolate chips or chocolate shavings, for garnish (optional)

Flaky sea salt, a pinch or two, to taste (optional)

How to Make this

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1. If using a boxed mix, bake the Devil’s Food cake per package directions (use 3 large eggs, 1/2 cup vegetable oil and 1 cup water with the mix) in a 9-inch pan; if using a prepared cake just make sure it’s fully cooled. Cool completely or the whipped cream will melt.

2. Break or cut the cooled cake into bite sized pieces or rough cubes, or crumble with your hands into a bowl. It’s fine to have uneven bits, that’s part of the charm.

3. Chill your mixing bowl and beaters for 10 minutes if you can, then whip 2 cups heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form. Don’t overmix or you’ll get grainy butter like stuff.

4. If your caramel is thick from the fridge, microwave briefly in 10 second bursts until pourable but not hot. If using caramel from jars just stir to loosen.

5. Chop any toffee bars if using bars instead of bits. Reserve about a quarter cup of toffee bits for garnish so the top stays crunchy.

6. In a trifle bowl or large clear bowl, start layering: spread about a third of the cake pieces on the bottom, drizzle about a third of the caramel over the cake, spoon on about a third of the whipped cream, and sprinkle about a third of the toffee bits. Press lightly so layers settle.

7. Repeat the layers one or two more times depending on your bowl height, using the remaining cake, caramel, whipped cream and toffee so you end with whipped cream on top. Keep some caramel and toffee for the finish.

8. Finish by drizzling the remaining caramel over the top, sprinkling the reserved toffee bits and mini chocolate chips or shavings, and add a pinch or two of flaky sea salt to taste if you like sweet-salty contrast.

9. Chill the trifle at least 2 hours or up to overnight so flavors meld and the layers set. Serve with a big scoop or ladle, and try to add the final toffee right before serving if you want max crunch.

Equipment Needed

1. 9-inch round cake pan (if you bake the mix)
2. Large mixing bowl for breaking or crumbling the cake
3. Medium chilled bowl for whipping the cream (chill it if you can)
4. Electric hand mixer with beaters or a stand mixer (beaters should be cold)
5. Rubber spatula for folding and spreading the whipped cream
6. Measuring cups and spoons for cream, sugar, vanilla and caramel
7. Microwave-safe bowl or small saucepan to warm/loosen caramel
8. Trifle bowl or large clear serving bowl to layer everything in
9. Sharp knife and cutting board to chop toffee bars and cut cake if needed
10. Large spoon, scoop or ladle for serving the trifle

FAQ

Can I make Scoop Of Heaven Trifle ahead of time?

Yes, you can, but not too far in advance. Assemble up to 24 hours before serving for best texture, up to 48 hours is OK but the cake will soak up moisture and get softer. Keep it covered in the fridge and wait to sprinkle most of the toffee and chocolate on top until right before serving so they stay crunchy.

Can I use a boxed Devil's Food cake or other cake instead of a homemade one?

Absolutely. A 9-inch boxed or store-bought Devil's Food cake works fine. If using the mix, follow package directions, or use the mix plus 3 large eggs, 1/2 cup vegetable oil and 1 cup water like in the ingredients. Brownies or chocolate cupcakes also make tasty swaps.

How do I keep the whipped cream stable so the trifle doesn't weep or fall flat?

Chill the bowl and beaters, use very cold heavy cream and whip to soft peaks. Adding the powdered sugar helps, and for extra hold stir in 1 tablespoon mascarpone or 1 tablespoon cornstarch before whipping. Don't overbeat or it will get grainy.

Can I freeze the trifle?

It's not ideal to freeze a fully assembled trifle, whipped cream and toffee change texture when frozen. You can freeze the cake layers or baked pieces, and the caramel can be frozen separately. Thaw cake in the fridge before assembly.

Any tips for the caramel or toffee so the trifle tastes balanced and not too sweet?

Use salted caramel or add a pinch of flaky sea salt when serving to cut the sweetness. If store-bought caramel is very thick, warm it slightly so it layers easily. Save some toffee bits for the top so you get crunch with each scoop.

Allergies or substitutions I should know about?

For dairy free try chilled coconut cream whipped with powdered sugar and a dairy free caramel. For gluten free use a certified GF chocolate cake or brownies. Check candy labels for nuts if you're serving someone with nut allergies, many toffee bars have traces.

Scoop Of Heaven Trifle Recipe Substitutions and Variations

Devil’s Food cake: use fudgy brownies, a chocolate sheet cake, or a store bought chocolate pound cake — cube whichever you pick and layer it up, they all give great chocolate punch
Heavy whipping cream: swap with chilled full fat coconut cream for dairy free, or use Cool Whip for a quick shortcut, or fold in 1/2 cup mascarpone to 1 cup cream for a sturdier whip
Caramel sauce: replace with dulce de leche (same gooey vibe), melted butterscotch chips, or even Nutella for a chocolate-caramel twist, add a pinch of salt if you want that salted caramel feel
Toffee bits: try chopped toasted pecans or almonds, crushed Biscoff or shortbread cookies, or chopped Heath/Skor candy bars if you cant find toffee bits

Pro Tips

1) Chill your bowl and beaters and stop whipping the cream the instant you hit stiff peaks. Overwhipping makes it grainy and butter like, and underwhipping will make the trifle collapse. If you need it to hold for a day, fold in 2 ounces room temp mascarpone or 1 teaspoon instant gelatin dissolved per 2 cups cream.

2) Keep most of the toffee for last. Sprinkle the reserved bits right before serving so the top stays crunchy. If you add them too early they’ll soften from the caramel and whipped cream.

3) Warm cold caramel only until pourable. Heat in 8 to 10 second microwave bursts and stir between bursts so it never gets hot. Thick, cool caramel chunks will ruin your drizzle and cold caramel will glue the cake into a soggy mess.

4) Vary cake piece size and layer lightly. Bigger chunks give texture and smaller crumbs soak up more flavor. Don’t pack the layers tight; press gently so juices and creams mingle but the trifle keeps some structure.

Scoop Of Heaven Trifle Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I built Scoop of Heaven Trifle around rich Devils Food Cake, billows of whipped cream, ribbons of caramel and shards of crunchy toffee to spark your curiosity and invite a closer look.

Servings

servings

Calories

538

kcal

Equipment: 1. 9-inch round cake pan (if you bake the mix)
2. Large mixing bowl for breaking or crumbling the cake
3. Medium chilled bowl for whipping the cream (chill it if you can)
4. Electric hand mixer with beaters or a stand mixer (beaters should be cold)
5. Rubber spatula for folding and spreading the whipped cream
6. Measuring cups and spoons for cream, sugar, vanilla and caramel
7. Microwave-safe bowl or small saucepan to warm/loosen caramel
8. Trifle bowl or large clear serving bowl to layer everything in
9. Sharp knife and cutting board to chop toffee bars and cut cake if needed
10. Large spoon, scoop or ladle for serving the trifle

Ingredients

1 9-inch Devil's Food cake, cooled (or 1 box Devil's Food cake mix plus 3 large eggs, 1/2 cup vegetable oil and 1 cup water if you wanna bake from mix)
2 cups heavy whipping cream, well chilled
1/2 cup powdered sugar (confectioners sugar)
1 teaspoon vanilla extract
1 1/2 cups caramel sauce, salted or regular (store-bought or homemade)
1 1/2 cups toffee bits or chopped Heath/Skor bars (about 6 standard candy bars)
1/2 cup mini chocolate chips or chocolate shavings, for garnish (optional)
Flaky sea salt, a pinch or two, to taste (optional)

Directions

If using a boxed mix, bake the Devil's Food cake per package directions (use 3 large eggs, 1/2 cup vegetable oil and 1 cup water with the mix) in a 9-inch pan; if using a prepared cake just make sure it's fully cooled. Cool completely or the whipped cream will melt.
Break or cut the cooled cake into bite sized pieces or rough cubes, or crumble with your hands into a bowl. It's fine to have uneven bits, that's part of the charm.
Chill your mixing bowl and beaters for 10 minutes if you can, then whip 2 cups heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form. Don't overmix or you'll get grainy butter like stuff.
If your caramel is thick from the fridge, microwave briefly in 10 second bursts until pourable but not hot. If using caramel from jars just stir to loosen.
Chop any toffee bars if using bars instead of bits. Reserve about a quarter cup of toffee bits for garnish so the top stays crunchy.
In a trifle bowl or large clear bowl, start layering: spread about a third of the cake pieces on the bottom, drizzle about a third of the caramel over the cake, spoon on about a third of the whipped cream, and sprinkle about a third of the toffee bits. Press lightly so layers settle.
Repeat the layers one or two more times depending on your bowl height, using the remaining cake, caramel, whipped cream and toffee so you end with whipped cream on top. Keep some caramel and toffee for the finish.
Finish by drizzling the remaining caramel over the top, sprinkling the reserved toffee bits and mini chocolate chips or shavings, and add a pinch or two of flaky sea salt to taste if you like sweet-salty contrast.
Chill the trifle at least 2 hours or up to overnight so flavors meld and the layers set. Serve with a big scoop or ladle, and try to add the final toffee right before serving if you want max crunch.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.