134 Truvia Trifle cake HRESA

Trifle Cake made with Truvia For Baking Caster Sweetener and Truvia For Baking Icing Sweetener

A delicate vanilla sponge, topped with a berry compote, created with Truvia For Baking Caster Sweetener and a custard icing sweetened with Truvia For Baking Icing Sweetener. What better way to elevate a trifle than to turn it into a cake!

Serving size





  • 280ml Truvia For Baking Caster Sweetener

  • 150g Butter, softened

  • 450ml Cake flour

  • 50ml Custard powder

  • 1 Tbsp Baking powder

  • Pinch of salt

  • 3 Large eggs

  • 100ml Milk

  • 50ml Water

  • 1 tsp vanilla essence





  • 1.

    Preheat the oven to 180°C.

  • 2.

    Grease and line 3 x 20cm cake tins.

  • 3.

    Place softened butter in a bowl and sift in the dry ingredients.

  • 4.

    Add eggs, milk, water and vanilla essence and beat for 1 ½ minutes with an electric mixer on low speed.

  • 5.

    Spoon mixture into cake tins.

  • 6.

    Bake for 25-30 minutes.

  • 7.

    Add the berries to a small saucepan with water.

  • 8.

    Cook over a medium heat for 3 minutes, stirring occasionally until the berries start to collapse and release their juices. Mix the corn flour with a little water and stir in until the mixture thickens.

  • 9.

    Add Truvia to taste. Cool completely in the fridge before assembling the cake.

  • 10.

    Mix the dry ingredients in the top of a double boiler or in a heavy based saucepan.

  • 11.

    Gradually pour in the hot milk whilst whisking, to avoid lumps. Heat slowly, stirring until the mixture thickens.

  • 12.

    Once thickened, add the hot custard to the beaten eggs, stirring to combine. Then add the egg mixture to the milk mixture, mixing well to form a smooth custard. Stir and heat until boiling point.

  • 13.

    Cover with plastic wrap, ensuring the plastic wrap touches the top of the mixture to prevent skin from forming.


Assemble: Spread a layer of custard and berry filling onto the first cake. Top with the second cake and repeat. Finally, top with the third cake and spread on a generous layer of icing.

Serving Suggestion: Serve with whipped cream and fresh berries.