Ingredients
Scale
- 1 box (15.25 ounces) white cake mix
- 1 1/4 cups water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 container (8 ounces) mascarpone cheese
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1/4 cup powdered sugar
- Assorted fresh berries (strawberries, blueberries, raspberries, blackberries)
- 1/4 cup berry preserves
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine cake mix, water, oil, and eggs. Beat with an electric mixer until well combined.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely.
- While the cake cools, prepare the mascarpone cream. In a medium bowl, beat mascarpone cheese, granulated sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form.
- Gently fold whipped cream into the mascarpone mixture.
- Cut the cooled cake into 1-inch cubes.
- In a large trifle bowl, layer half of the cake cubes, spread half of the berry preserves, half of the mascarpone cream, and top with half of the fresh berries.
- Repeat layers with remaining cake cubes, preserves, cream, and berries.
- Refrigerate for at least 2 hours before serving to allow the flavors to meld.
Notes
For an extra touch, drizzle a simple syrup over the cake cubes before layering. You can also use different types of berries or add a layer of chocolate shavings. Store leftover trifle cake in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg