What to do with leftover cake? Rather than eating it the traditional way, with some fruit, frosting/whipped cream, and a cherry on top, it can be revamped it into a trifle! This is also a great way to use cake scraps, or cupcakes that just didn’t turn out quite right (that was my situation!).

Making trifles is more of an art than a science. The base ingredients are your cake and frosting or whipped cream. Frosting will make for a heavier, cupcake in a glass type of trifle. I recommend using the frosting much more sparingly than my picture suggests! If your cake is already coated with frosting, whipped cream is the way to go. I really like Soyatoo Soy Whip in the little red box. After whipping it up with electric beaters, it’s light, rich, and creamy, and can be applied with a pastry bag. Making your own out of coconut cream is also delicious: let a can of full fat coconut milk sit undisturbed for a few days, then chill in your fridge for a couple of hours. The cream will rise to the top of the can, and it can be scooped out and whipped into a luscious coconut cream.

The vehicle for your trifles can be anything from fancy stemware to mismatched glasses. As long as your layers are visible, the options for presentation are very forgiving.

Once you’ve got your glasses, start by layering cake, whipped cream, and fruit, in any order you wish. The in-between layers can include any of the following, or anything you can think of:

  • Berries, peaches, mangoes, cherries, etc.
  • A shot of flavorful liquor to soak the cake layers in
  • Chocolate sauce
  • Caramel
  • Almond paste
  • Pudding
  • Grenadine
  • Nuts
  • Chocolate chips

Go nuts! And don’t forget the sprinkles and cherry on top! If you end up with extra frosting with no cake in sight, fancy frosting shots are a great way to be en route to a sugar coma! Follow the guidelines above, but make it all about the frosting!


Kelly Peloza is the author of The Vegan Cookie Connoisseur and writes the cookie blog and Seitan Beats Your Meat. She believes in using accessible ingredients and making desserts as decadent as possible. When she’s not blogging or working in the kitchen, Kelly goes to school for photography. She enjoys traveling and eating vegan food, baketivism, music, art, burritos, and cute bunnies.

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