White Chocolate Raspberry Trifle is a gorgeous dessert with layers of vanilla cake, rich white chocolate cream, and sweet raspberry sauce!
Everyone will immediately start to drool when they see this scrumptious White Chocolate Raspberry Trifle! Decadent yet so easy to make, this dessert starts with a box cake mix to keep things simple, which is topped with a luscious white chocolate cream and an irresistibly sweet raspberry sauce for an outstanding treat everyone will love for any and every occasion!
Impress the Guests!
Layers of sweet deliciousness and a look that makes people gasp while drooling? That’s what White Chocolate Raspberry Trifle was made for! I make this dessert whenever I need a showstopping treat that’s a cinch to make and is the perfect amount to serve a big group. The sweet-tart raspberry sauce adds a fresh, tart note that balances the sweetness and gives the trifle a bit of lightness amid the rich decadence of the creamy white chocolate filling. This white chocolate raspberry trifle recipe comes together in just about an hour and is one that I absolutely have to make for special occasions, birthdays, and gatherings with all my favorite people!
Lemony-light Lemon Trifle is the perfect summertime treat, and Banana Split Trifle, loaded with chocolate, bananas, and cherries, has everyone’s favorite dessert ingredients!
Other Recipes to Serve with White Chocolate Raspberry Trifle
- Keep the sweet party vibes flowing with a Sparkling Cran-Raspberry Punch that is perfect for the whole crowd!
- You’ll be craving more raspberry goodness after eating this trifle, so be sure to whip up a batch of Raspberry Pancake Syrup to enjoy on pancakes and ice cream Sundays!
Ingredients
Cake: To make the cake portion of this trifle, you will need a box of your favorite vanilla cake mix, plus the ingredients listed on the back to prepare the cake.
White Chocolate Cream: This luscious cream filling is a mix of a couple of packets of white chocolate instant pudding, whole milk, heavy cream, and chopped white chocolate.
Raspberry Sauce: This easy-to-make sauce is a mix of frozen raspberries, cornstarch, powdered sugar, and a pinch of salt.
Finishing Touches: You will need fresh raspberries to layer in the trifle, a few on top to make it really pop, plus whipped cream, and optional shaved white chocolate.
How to Make White Chocolate Raspberry Trifle
STEP ONE: Prepare the cake according to the package directions and bake it in a 9×9 square brownie pan for 25 minutes, or until a cake tester inserted into the center comes out clean.
STEP TWO: Once out of the oven, allow the cake to cool completely before removing it from the pan. Place the cake on a cutting board and slice it horizontally in half, so you have two cake squares. Cut the cake squares into bite-sized cube shapes and set aside.
STEP THREE: In a small saucepan, combine the frozen raspberries with cornstarch, powdered sugar, and salt, and stir. Bring the mixture to a boil, stirring constantly for 2-3 minutes. When the sauce has thickened, remove the pot from the heat and let it cool completely.
STEP FOUR: Pour the heavy cream into a small saucepot and heat on medium-low, being careful not to let it simmer. Add the white chocolate to a mixing bowl and pour the warm heavy cream over the chocolate. Let that sit for a couple of minutes, stir until combined and smooth, then let the chocolate mixture cool.
STEP FIVE: Once cooled, beat the white chocolate mixture with a hand mixer until stiff peaks form. Set that aside for a minute. Add the milk and the pudding packets to a large bowl and whisk for 2 minutes until thick and creamy. Fold the whipped white chocolate cream into the pudding mixture, mixing until completely combined.
STEP SIX: To assemble the trifle, arrange half of the cake cubes along the bottom of a trifle dish or large glass bowl. Spread half of the raspberry sauce over the top, followed by half of the white chocolate cream, and a layer of fresh raspberries. Add the remaining cake and white chocolate cream, then finish with the raspberry sauce.
STEP SEVEN: Garnish the cake with fresh raspberries, whipped cream, and shaved white chocolate if you like. Store in the fridge until ready to serve.
Tips for Success
- If you prefer, you can bake this cake on a sheet pan instead to speed things up a little. When using a sheet pan, bake the cake for 15 minutes, or until a tester comes out clean. Once cooled, you can slice the cake into bite-sized cubes. Because sheet pan cakes are thinner, you do not need to slice them in half horizontally first.
- To cool the raspberry syrup faster, you can spread it on a rimmed baking sheet.
- If the chocolate doesn’t melt completely when you add the warmed heavy cream, pop the bowl into the microwave and heat for 30 seconds.
- For a little added texture, you can fold chopped white chocolate into the finished chocolate cream for a bit of crunch.
- Assemble this trifle in small cups for individual portions at brunch or other special occasions.
- To store this trifle, cover it well and refrigerate for up to three days. Freezing is not recommended.
Is it better to make trifle the day before or the day of?
Whether you make trifle the night before or the day you want it, the key is to give it enough time for the flavors to marry. You definitely want to allow time for the raspberry syrup to lightly soak into the cake. Trifle is a wonderful make-ahead dessert, so making it a day ahead of time is a great idea, or make it first thing in the morning for an after-dinner treat. Regardless of when you make the trifle, be sure to use a glass trifle bowl or another glass bowl so everyone can see all the gorgeous layers!
Can I use other cakes in this recipe?
I used a store-bought mix in this recipe to keep it even easier and just as delicious as a trifle made from scratch, but you can use a variety of cakes! This trifle is wonderful with a homemade vanilla cake, a pre-made store-bought cake, your favorite cake mix, pound cake, and even angel food cake! No matter what cake you choose, be sure to cube it into bite-sized pieces for easy eating and for arranging in the trifle bowl. Last tip: When placing the cubed cake in the trifle bowl, start at the outer edge and work your way in. This way, the outside, which everyone can see, looks sharp, while the inner cake pieces can be arranged however you need them to make them fit!
More Incredible Raspberry Desserts to Love!
- Almond Raspberry Cake
- Raspberry Cheesecake
- Mini Raspberry Mousse Cakes
- Lemon Raspberry No-Bake Pie
- No-Bake Raspberry Cheesecake Mousse
Equipment
Ingredients
- 13.25 ounces vanilla cake mix plus ingredients to prepare (1 box)
- 6.6 ounces instant white chocolate pudding mix (2 small boxes)
- 1 ¾ cups whole milk
- 8 ounces heavy cream
- 6 ounces white chocolate chopped
- 5 cups frozen raspberries (from a 24 ounce bag)
- 3 tablespoons cornstarch
- 1 cup powdered sugar
- ⅛ teaspoon salt
- 8 ounces fresh raspberries plus more for garnish
- ½ cup whipped cream
- White chocolate shavings for garnish
Instructions
Vanilla Cake
- Preheat the oven to 350 degrees F. Coat the inside of a 9-inch x 9-inch baking pan with non-stick cooking spray. Set aside.
- Prepare the vanilla cake mix according to the package directions. Pour into the prepared pan. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and cool completely in the pan on a wire rack. Once cooled, remove from the pan. Cut the cake in half horizontally, then cut into small cubes. It's easiest to cut the cubes while the cake halves are still stacked.
Raspberry Sauce
- While the cake bakes, prepare the raspberry sauce by adding the frozen raspberries, powdered sugar, cornstarch, and salt to a small saucepan. Stir to combine.
- Place the saucepan over medium-high heat. Bring to a boil while stirring constantly, then continue to cook for 2-3 minutes until thickened. Remove from the heat and cool completely. (You can spread the sauce out over a baking sheet to help it cool faster.)
White Chocolate Cream
- Add the heavy cream to a small saucepan and place over medium-low heat. Warm the cream until it reaches 100 degrees F. (Do not bring to a boil.) Put the white chocolate into a medium mixing bowl and pour the hot cream over the top. Let sit for 1-2 minutes and then whisk until smooth. Let cool completely.
- Use a hand mixer or a stand mixer to beat the white chocolate cream on medium speed until stiff peaks form. (Don't overmix.)
- Whisk together the instant pudding mix and milk in a large mixing bowl for 2 minutes until thickened. Add the whipped cream to the pudding and fold until evenly combined and no longer streaky.
Assembly
- Arrange half of the cake cubes in the bottom of a trifle bowl. Spread half of the raspberry sauce over the cake, then top that with half of the white chocolate cream. Arrange most of the fresh raspberries over the cream. Layer the remaining cake, white chocolate cream, and finally the remaining raspberry sauce to the bowl.
- Top the trifle with dollops of whipped cream, some fresh raspberries, and white chocolate shavings if desired. Refrigerate until ready to serve.
Notes
- You can prepare the raspberry sauce and white chocolate cream to save time on prep if desired. Cover and store in the fridge until you’re ready to assemble the trifle. I like to bake the cake and make dinner while the cake cools. Then I can quickly layer everything in the trifle bowl after dinner.
- Make individual portions by using short glasses. Divide the trifle elements between the individual bowls so you can get 2 layers in each glass.
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