Scoop of Heaven Trifle

Posted on February 23, 2026

Welcome — bright layers of cake, caramel, and crunchy toffee make this dessert a total crowd-pleaser.

introduction

Scoop of Heaven Trifle is a luscious, layered dessert that blends Devil’s Food cake, sweetened condensed milk, whipped cream, caramel, and crunchy toffee into an easy-to-serve showstopper. This recipe is simple enough for busy weeknights but elegant enough for parties and potlucks.

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Why You’ll Love This Scoop of Heaven Trifle :

Deep chocolate and caramel flavor that’s irresistible to chocoholics and dessert lovers.
No-fuss assembly — much of the work is baking the cake up front.
Great for make-ahead entertaining: flavors meld while chilling.
Crowd-pleasing texture contrast: soft cake, silky whipped cream, and crunchy toffee.
Kid-friendly and perfect for holiday buffets or potluck pans.

Ingredients Needed :

Cake

1 box Devil’s Food cake mix

Sweetened condensed

1 can sweetened condensed milk (14 oz.)

Cream & dairy

16 oz. whipped cream (store-bought or homemade)

Sauces & toppings

22 oz. caramel syrup
8 oz. Heath English Toffee Bits
1 King-Sized Heath bar (crushed for topping)

If you need ingredient swaps or storage tips, check our ingredient substitution guidelines.

Step-by-Step Instructions :

Bake the Devil’s Food cake according to the box directions. Cool completely.
Trim the edges and cut the cake into 1- to 1½-inch squares for easy layering.
Pour the can of sweetened condensed milk into a shallow bowl for quick drizzling.
Place a single cake layer in the bottom of a trifle bowl and lightly drizzle with condensed milk.
Spread a layer of whipped cream, drizzle caramel syrup, and sprinkle toffee bits evenly.
Continue layering cake, condensed milk, whipped cream, caramel, and toffee until the bowl is nearly full.
Finish with a generous sprinkle of crushed King-Sized Heath bar for extra crunch. Chill in the refrigerator for 5–8 hours to set flavors and make slicing or scooping easy. Serve chilled.

For notes on recipe reuse or copyright considerations, see the recipe copyright guidelines.

Serving Suggestions Scoop of Heaven Trifle

Serve straight from a clear trifle bowl so the layers look gorgeous — perfect for Instagram and Pinterest.
Top each serving with an extra drizzle of warm caramel and a few toffee bits for added crunch.
Pair with cold brewed coffee or a scoop of vanilla bean ice cream for an indulgent finish.
Cut portions smaller for dessert buffets — this dessert is rich and satisfying in small scoops.

Tips for Success Scoop of Heaven Trifle

Cool cake completely before cutting to keep neat square pieces; warm cake will crumble.
Use stabilized whipped cream if you need the trifle to hold up longer at room temperature.
Layer evenly — thinner cake layers and more whipped cream yield a lighter mouthfeel.
For best texture, chill 5–8 hours but no more than 24 hours to avoid a soggy cake base.
If you plan to publish photos of your trifle, consult the photo usage terms.

variation

Berry Twist: Add a layer of macerated strawberries (1 cup sliced berries tossed with 1 tbsp sugar) between cake and whipped cream for tart brightness.
Coffee-Caramel: Brush cake squares lightly with cooled strong coffee before layering for a mocha note.
Salted Caramel: Sprinkle a pinch of flaky sea salt over the top for contrast.

FAQs

Q: How long will the trifle keep in the fridge?
A: Stored covered, it will keep 3–4 days. Texture is best within the first 24–48 hours.

Q: Can I use homemade cake instead of box mix?
A: Yes — a homemade chocolate layer cake works great. Bake, cool, and cut into 1–1½ inch squares as directed.

Q: Can I assemble this in individual glasses?
A: Absolutely. Divide the layers into parfait glasses and chill 2–4 hours for a single-serve version.

Q: Is there a dairy-free option?
A: Substitute dairy-free whipped topping and a dairy-free condensed milk alternative, though texture will vary slightly.