Angel Food Cake Trifle with Maple Whipped Cream

Angel food cake took its name from the cloud-light crumb that once made bakers call it food fit for angels. This American trifle stacks toasted cake cubes with maple-kissed whipped cream, berries, and crunchy nuts for a festive layered dessert.

Serves 8 · 25 min prep · 10 min cook

Estimate for one serving

• 295 cal
• 4g protein
• 42g carbs
• 13g fat
• 3g fiber

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Ingredients

• 1 whole cake (about 12-14 oz) angel food cake
• 2 cups heavy whipping cream
• 1/3 cup pure maple syrup
• 1 1/2 tsp vanilla extract
• 2 cups fresh raspberries or mixed berries
• 1/2 cup chopped toasted walnuts or pecans
• 1/2 tsp ground cinnamon
• 2 tbsp powdered sugar

Instructions

1. 1Tear or cut the angel food cake into roughly 1-inch cubes. Spread the cubes on a baking sheet and toast lightly in a 300°F oven for 8 to 10 minutes if you want extra structure; cool completely.
2. 2Chill a large bowl and beaters. Pour the heavy cream into the bowl and whip on medium speed until soft peaks form.
3. 3Drizzle in the maple syrup, vanilla, powdered sugar, and cinnamon while continuing to whip just until medium peaks hold. The cream should taste distinctly of maple and stay light.
4. 4In a clear trifle bowl or individual glasses, place a layer of cake cubes to cover the bottom. Spoon a layer of maple whipped cream over the cake, then scatter berries and a sprinkle of nuts.
5. 5Repeat the layers—cake, cream, berries, nuts—until the bowl is filled, ending with a generous swirl of cream and a final scattering of berries and nuts on top.
6. 6Cover and refrigerate for at least 30 minutes (or up to 4 hours) so the flavors meld and the cake softens slightly while still retaining its airy character.
7. 7Just before serving, give the top a light dusting of cinnamon if desired. Scoop down through all the layers so each portion gets cake, cream, fruit, and crunch.
8. 8Serve chilled; the maple cream and delicate cake make an elegant yet easy make-ahead dessert perfect for sharing.