Angel Food Cake Trifle

Angel Food Cake Trifle is light, creamy, fruity, and just the kind of dessert I crave when the weather is warm. It has fluffy cubes of angel food cake layered with a smooth vanilla pudding filling, fresh strawberries, blueberries, and raspberries.

I especially love how the cake softens a little as it chills and picks up some of that creamy vanilla filling without becoming heavy. Since it starts with a prepared angel food cake, there’s no baking involved, and you can assemble the whole thing ahead of time. It’s an easy summer dessert that looks so pretty in a trifle bowl too.

This trifle was a big hit at our house, especially with Veldon’s pre-teen son. Let’s just say he had more than his fair share after dinner, and then we found out he got up in the middle of the night and helped himself to even more. I think that pretty much says it all!

I also love how versatile a trifle like this is. You can bring it to a barbecue, potluck, family dinner, holiday get-together, or pretty much anywhere you need an easy dessert for a crowd. The layers of cake, creamy filling, and colorful berries look so impressive in a glass trifle bowl, but it really doesn’t take much work to put together.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Angel food cake: You’ll need about 6 to 7 cups of cake cubes. I used a store-bought angel food cake. Cut it into fairly large cubes, so they hold their shape once layered with the creamy filling. You can also make your own angel food cake from scratch or use a boxed mix.
• Instant vanilla pudding mix: Make sure you use instant pudding, not the cook-and-serve kind. A 4-serving-size package gives you enough filling.
• Cold milk: I use 1 ½ cups instead of the larger amount typically called for on the pudding box so the filling stays thick enough for layering.
• Cool Whip: Thaw it in the refrigerator before using. Folding it into the pudding lightens the filling and gives it a fluffier texture that works really well with angel food cake.
• Blueberries: Fresh blueberries are ideal because they hold their shape well and don’t release much juice into the layers. Make sure they’re dry after washing them.
• Strawberries: Chop the strawberries into bite-sized pieces so they’re easy to scoop up with the cake and filling. If they’re especially juicy, pat them dry before adding them to the trifle.
• Raspberries: These add a nice tartness that balances the sweet cake and vanilla filling. Handle them gently since raspberries are softer than the other berries and can break apart easily.

How to Make Angel Food Cake Trifle

• Step One: In a bowl, whisk pudding mix and milk until thickened.

• Step Two: Fold in whipped topping until smooth.

• Step Three: In a trifle dish or bowl, layer half the cake cubes.
• Step Four: Add half the pudding mixture.
• Step Five: Spread the raspberries on top.
• Step Six: Layer on the remaining cake cubes.
• Step Seven: Top with blueberries.

• Step Eight: Spread the remaining pudding mixture.
• Step Nine: Top with strawberries.
• Step Ten: Chill in the refrigerator at least 2 hours before serving. Serve chilled.

What I Learned Making This Trifle

A few things stood out to me after making this trifle that are worth knowing before you put yours together.

• The thicker pudding mixture makes a difference: Using 1 ½ cups of milk keeps the filling thick enough to stay between the layers instead of sinking down through the angel food cake. You want it creamy and spoonable, but not runny.
• The cake gets better after it chills: The angel food cake starts out very light and fluffy, but after a couple of hours in the fridge, it softens just enough and picks up some of that creamy vanilla flavor. It still holds its shape and doesn’t turn into mush.
• The berries keep the dessert from being too sweet: The raspberries especially add a little tartness that balances out the sweet cake, pudding, and Cool Whip. I really liked having a mix of berries instead of using just one kind.
• The layers hold up surprisingly well: Even after chilling, you still get distinct bites of fluffy cake, creamy filling, and fresh berries when you scoop it out. The layers don’t stay picture-perfect once you start serving, of course, but the different textures are still there.
• I liked it best after 2 hours of chilling: By that point, the angel food cake had softened just enough and picked up some of the creamy vanilla filling, but it still had plenty of texture. The berries were still fresh, and the layers hadn’t had time to get too soft or juicy.

Variations and Substitutions

• Switch up the berries: Use whatever fresh berries look best. Blackberries are a great addition, or you can use extra strawberries or blueberries if you don’t have all three varieties.
• Try different pudding flavors: Vanilla keeps the trifle light and classic, but white chocolate, cheesecake, or lemon instant pudding would all work well. Lemon is especially good with the berries.
• Use homemade whipped cream: You can replace the Cool Whip with homemade stabilized whipped cream. Regular whipped cream will also work, but it may not hold up quite as well if you make the trifle far in advance.
• Add lemon flavor: Stir a little fresh lemon zest into the pudding mixture for a brighter, citrusy flavor that pairs really well with the berries.
• Use pound cake: If you prefer a richer dessert, swap the angel food cake for cubed pound cake. The finished trifle will be denser and sweeter, but still delicious.
• Use sponge cake: Swap the angel food cake for cubed sponge cake. Sponge cake absorbs the creamy filling well but has a bit more structure and density than angel food cake.
• Add other fresh fruit: Peaches, sliced bananas, or mandarin oranges can be layered in with or instead of the berries. If using canned fruit, drain it really well so the extra liquid doesn’t make the cake soggy.
• Make individual trifles: Layer the ingredients in small glasses or jars instead of one large trifle dish. It’s a fun option for parties and makes serving especially easy.
• Add a little crunch: Sprinkle sliced almonds between the layers or over the top just before serving. Add them close to serving time so they stay crisp.

Storage Instructions

• Refrigerate: Cover the trifle tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. Note: This trifle is at its best within the first 1 to 2 days. The angel food cake continues to soften as it sits, and the berries can start to release some juice.
• Make ahead: You can assemble the trifle several hours ahead or the night before serving. This actually gives the cake time to soak up some of the creamy filling without becoming overly soft.
• Freezing: I don’t recommend freezing this trifle. The pudding filling can change texture after thawing, and the fresh berries tend to become watery and mushy.

Recipe Tips and Tricks

• Use a large clear trifle bowl: A 4-quart trifle bowl works well for this recipe and gives you enough room for all the layers without having to cram everything in. A clear, straight-sided bowl is especially nice because you can see the cake, creamy filling, and berries from the outside.
• Keep the cake cubes loose: Don’t press them down into the bowl. Leaving a little space between the cubes gives the pudding mixture room to settle around the cake without making the layers too dense.
• Spoon the filling around before spreading: Add dollops of the pudding mixture over the cake instead of placing it all in one spot. Then gently spread it out. This helps keep the cake cubes from moving around too much.
• Take the filling right to the edge: Spread the pudding mixture all the way to the glass so you can actually see the creamy layer from the outside of the bowl.
• Wipe the sides as you go: If pudding or berry juice smears on the inside of the bowl, wipe it away before adding the next layer. It only takes a few seconds and makes the finished trifle look much neater.
• Use a deep serving spoon: Scoop down through several layers instead of just taking from the top. That way each serving gets some cake, creamy filling, and berries.

Trifle Recipes

• Berry Cheesecake Trifle (made with Twinkies!)
• Easter Trifle

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