Scoop of Heaven Trifle
A luscious, layered dessert combining Devil’s Food cake, sweetened condensed milk, whipped cream, caramel, and crunchy toffee for a crowd-pleasing treat.
Ingredients
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)
Instructions
Preparation
- 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.
Assembly
- 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.
Notes
Cool cake completely before cutting to keep neat square pieces. Use stabilized whipped cream if you need the trifle to hold up longer at room temperature. Layer evenly for a lighter mouthfeel. For best texture, chill no longer than 24 hours to avoid a soggy cake base.