Ginger Mixed Berry Cake Trifle
Thanks to J.M. Smucker Company for sponsoring this post. All opinions expressed are my own.
Posted By Savita
Moist ginger-spiced mixed berry cake layered with sweet whipped cream, fresh raspberries, and crunchy almonds for a family-favorite dessert trifle! So easy to put together... Once cake is out of the oven, trifle is ready no time!
Oh, and the best part! You can assemble trifle a day in advance and keep refrigerated until your family is ready for a sweet treat. :)
Why single serve trifles? Well, I always find single serve desserts easy and mess-free. Especially when hosting parties, pre-assembling dessert a day in advance checks one major item from my to-do list! No dessert bowls or bowls filled with topping choices required! Just take-out of fridge and serve!
Quick Tip: If serving a large crowd, I suggest using use-and-through party-ware dessert cups! Seriously, these make clean-up a piece-of-cake! ;-)
Friends, Remember, I shared with you about Martha White® baking mixes and promised to share a delicious recipe too?!
Martha White® is proud sponsor of the 49th Annual Country Music Awards which will air LIVE from the Bridgestone Arena on Wednesday, November 4 at 8/7c. J.M. Smucker Company contacted me to share their new, Martha White® Baking Mixes and also shared about 49th Annual Country Music Awards... I decided to bake something special just like Annual Country Music Awards.
My initial plan was to bake a simple ginger spiced Berry Coffee cake and share with you. It is actually a pretty good coffee cake if you plan not to make a trifle!Martha White® baking mix are so awesome on it's own. I just added an egg, some buttermilk and some chopped ginger and cranberries..... and a moist berry-loaded cake was ready!
After the cake was ready, it's moist texture and sweetness compelled me to transform it into a creamy and berry-licious dessert.... something more than just-a-cake.... something which you can enjoy while watching Annual Country Music Awards!!
I always find myself lazy working on layered grand cakes. But trifles!! These are so so easy to assemble and look so terrific! Trust me, you don't need to be a perfect baker or cake-master to put together a scrumptious trifle... And it still has all the components of a delicious layered cake - cake, cream, fresh fruit = yumm!!! (minus buttery frosting, of course!)
So, I transformed my ginger-spiced mixed berry cake into Berry Trifle in 15 minutes. Just whipped some heavy cream with sugar, the layered the cake in single serve dessert cups with cream, raspberries, more cream, and garnish of berries and almonds for some crunch! We enjoyed one right away, after I clicked these pictures. One I insisted Vishal to leave for after-dinner! (hard to save desserts from him!) And the remaining cake is for coffee!
I hope I added some sweetness to your Monday! Wish you a great week ahead! -Savita
Few more Berry Treats for you!
Ingredients
- Ginger Berry Cake
- 198 Grams Muffin Mix (7 ounce, such as Martha White WildBerry or Blueberry Muffin Mix)
- 1 Egg(s) (at room temprature)
- 1/2 Cup Butter Milk
- 1/4 Cup Cranberries (dried)
- 1/2 tsp Ginger (powder)
- 1-2 tbsp Ginger (crystallized sugar ginger candy, chopped)
- 1/2 tsp Vanilla Extract
- Oil Spray (cooking spary, or use butter+flour for baking pan)
- Trifle
- 1 Cup Heavy Cream (cold whipping cream, or use store bought whipped cream.)
- 3 tbsp Powdered Sugar (or more per liking)
- 1 Cup Raspberries (fresh berries, washed)
- 1/4 Cup Almonds (rough chopped)
Directions
-
1. Bake Cake: Preheat oven to 350 degrees Fahrenheit. Spray a 7 inch square pan with cooking spray or brush with 1 tsp butter and flour to ready for baking. Set aside. Chop crystal ginger into small pieces. -
2. In a wide bowl, or a mixer-bowl, add egg, vanilla, and butter milk. Whisk until fully combined. -
3. Add muffin mix into wet ingredients in three small batches and mix after each addition. -
4. Add chopped ginger, ginger powder, and cranberries and fold into the batter. Don't over mix. -
5. Transfer batter to baking dish and bake at 350 F for 30-35 minutes until tooth pick inserted in the center comes out clean. -
6. Cake will be golden brown on top. Let it cool in pan for 5 minutes. Then loose the edges and transfer to wire-rack to cool completely. -
7. Whip Heavy Cream - While cake cools, in a bowl. whip cold whipping heavy cream with sugar until nice soft peaks form. If you want, you can use store-bought whipped cream and skip this step. -
8. Build Trifles - Layer the pieces of room temperature cake into wide dessert glasses, evenly distribute in four. -
9. Add one layer of 2 tbsp heavy cream in each. Top with layer of fresh raspberries, about 4-5 in each cup. Top with cream again, followed by a layer of cake, cream, and some garnish of almonds and berries. Keep refrigerated until ready to serve. Enjoy!
Savita's Recipe Notes:
This dessert is very forgiving. You can:
You can skip trifle and just make cake serve with dollop of whipped cream for dessert or as-is for coffee. Use store-bought whipped cream instead of making fresh. Use any combination of fresh and dried berries of your choice.
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