If you love soft cake, fluffy whipped cream, and sweet bursts of fresh fruit, this gluten-free trifle is going to be your new favorite dessert. I love how easy it is to layer everything into a pretty glass, whether you’re serving a crowd or just want something a little special. No need for a fancy trifle dish (unless you want one!). This dessert is just as fun in small glasses or jars.
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I am always on the lookout for fun party dessert ideas, and making a trifle has always been my easy go-to. You can use any flavor of cake with any combination of fresh fruit. Layer in fresh whipped cream or pudding. You don’t need a fancy trifle bowl; you can make these in any glass!
If you love easy recipes like this, you’ll love these Gluten-Free Cakesicles, which also utilize leftover cake. If you need even more inspiration, I have hundreds of easy gluten-free dessert recipes!
Here are some of my favorite cake recipes for making a gluten-free trifle:
The first step in making a trifle is to decide whether to use a homemade cake or a boxed cake mix. Either works great, but making a homemade gluten-free cake gives you more choices of flavors. If you want a light and airy trifle, use the sponge or angel food cake recipes.
- Gluten-Free Devil’s Food Cake – This recipe makes a rich chocolate cake.
- Gluten-Free Vanilla Cake – Light and full of sweet vanilla flavors.
- Gluten-Free Sponge Cake – An airy cake that is commonly used to make a trifle.
- Gluten-Free Lemon Cake – This lemon cake pairs perfectly with lemon curd and fresh berries.
- Gluten-Free Carrot Cake – This cake flavor is great for an Easter trifle.
- Gluten-Free Angel Food Cake – Another classic cake for making a trifle.
- Gluten-Free Pumpkin Cake – This is the perfect trifle for fall.
- Gluten-Free Gingerbread Cake – A gingerbread trifle is full of holiday flavors.
I also have a lot of helpful Gluten-Free Baking Tips and a Gluten-Free Cake Troubleshooting Guide if you need any further tips on baking the cake.
A Note From My Kitchen
This is one of the easiest desserts to pull together, which is why I keep coming back to it. I tested it with different types of whipped cream. Fresh, TruWhip, and a vegan whipped cream made with dairy-free heavy cream. They all worked great. I also tested it using my chocolate cake, sponge cake, and box mix cake, and each one gave a different texture and feel.
If you want neat cake cubes, I recommend baking in a 9×13 pan. It gives you a thinner layer, so the cake-to-cream ratio is just right. And remember to let the cake cool completely before assembling. A warm cake and whipped cream do not play nicely.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Cake – I tested this recipe with cake mix and with my cake recipes over the years. Both work great!
- Whipped Cream – Whip up fresh whipped cream using heavy cream or dairy-free heavy cream.
- Fresh Fruit – I used fresh raspberries, but any fresh fruit will work. Just make sure the flavor of the fruit pairs with the cake flavor you are using.
How to Make a Gluten-Free Trifle (Step-by-Step)
Step 1: Add cake mix or dry cake ingredients to a large mixing bowl. Whisk to blend.
Step 2: Add the wet ingredients and mix until a smooth cake batter forms. Do not overmix the batter or your cake can turn out dense.
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Step 3: Place parchment paper in a cake pan and add the cake batter. I used a 9×13 pan so the cake doesn’t bake up too thick. I found that with all of my testing, this size pan makes the perfect cube-sized depth for a trifle.
Bake the cake according to the recipe directions. Use the toothpick test to make sure your cake is fully baked. Do this by inserting a toothpick in the middle of the cake. If it comes out clean, the cake is finished baking. Let the cake cool completely before cutting it into cubes. Otherwise, the whipped cream will melt.
Step 4: While the cake is baking, I like to whip the heavy cream into whipped cream. I like to use the ratio 1 cup heavy cream + 1 tablespoon sugar + ½ teaspoon pure vanilla extract.
How to Assemble a Trifle:
Now comes the fun part. Cut the cake into squares and layer them with whipped cream and fresh raspberries in a glass! You can make as many layers as you want.
Note that berries can bleed into whipped cream after a day. If making ahead, add the fruit just before serving for the cleanest look.
Storage Tips:
- Trifles are best stored before assembly, making them ideal for making ahead.
- An assembled trifle should be eaten within two days before it becomes too soggy.
Frequently Asked Questions:
Yes, you can easily prep this trifle. Make the cake up to 3 days in advance.
Yes, if you are short on time, using a boxed cake mix is a great way to make the cake quickly.
Frozen fruit, when thawed, is very soft and runny. The juices will bleed and discolor the whipped cream and cake if you are making a light-colored cake.
More Gluten-Free Desserts:
Are you ready to grab a spoon and dive into this gluten free chocolate trifle recipe? This trifle makes a wonderful dessert for Valentine’s Day or any other special occasion. Here are even more fun dessert ideas:
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💬 Did you make this gluten-free trifle recipe? I’d love to hear how it turned out. Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten-Free Trifle With Berries and Whipped Cream
Ingredients
- 5 cups gluten-free cake homemade or box mix
- 1 ½ cups heavy whipping cream * see note
- 1 cup fresh raspberries * see note
- 1 teaspoon pure vanilla extract
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Instructions
- If you're making a cake instead of using leftover cake, follow the recipe or box mix directions. I find that baking it in a 9×13 pan is the perfect size and depth for making the cake.
- Allow the cake to cool on a cooling rack. Do not cut the cake until it is fully cooled
- Cut the cake into squares. Try to keep them bite-sized.
- Add the heavy cream to a bowl with 1/2 teaspoon of pure vanilla extract and mix on high until it forms whipped cream. If you are dairy-free, several brands make dairy-free heavy cream. You can also use a tub of premade whipped cream, such as CoolWhip, TruWhip, or So Delicious.
Assembly
- Grab a trifle dish or fancy wine glasses. Add some cake cubes to the bottom, then add whipped cream and fresh berries. Repeat until you have as many layers as you like.
- Chill and serve cold.
Notes
- I have tested this recipe with my gluten-free devil’s food cake, my gluten-free sponge cake, and with a box cake mix. They all turn out great.
- To make this recipe dairy-free, use dairy-free ingredients to make your cake. This can include plant-based butter and milk.
- To test for doneness, insert a toothpick into the center of the cake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cake needs to bake longer.
- Trifles tend to get soggy, and the fruit colors bleed into the whipped cream. I don’t recommend storing this for more than a day or two.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post has been updated from an older January 2018 version with additional details.
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
What size pan do you use?
Hi Gloria, I used an 8×8 pan. Since you are cutting up the cake, you can use any size/shape pan.