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Vanilla Trifle Cake

Author: Misti Gerrity

Vanilla Trifle Cake Recipe

There's something undeniably appealing about a well-made white cake wearing only the adornment of the first fresh berries of spring. Obviously, the judges thought so as well, when they gave this cake by Misti Gerrity of Lynn the top prize in the cake competition at Massachusetts' 2011 Topsfield Fair.

At a glance

20 servings
Nutrition information


Choose your measure:



  • 1 1/2 cups unsalted butter, at room temperature
  • 8 to 10 cups confectioners' sugar
  • 3/4 cup milk
  • 1 tablespoon vanilla extract


  • 1/2 cup strawberry preserves
  • 1 quart fresh strawberries
  • 1 quart fresh blueberries


  1. Preheat the oven to 350°F. Grease and flour three 9" round cake pans.
  2. To make the cake: In a small bowl, whisk together the flours, baking powder, and salt.
  3. In a large bowl, beat the butter until smooth.
  4. Gradually add the sugar and beat until fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. Add the dry ingredients in three parts, alternating with the milk and vanilla. Scrape the sides and bottom of the bowl, and beat for 1 more minute.
  7. Divide the dough among the prepared pans. If you're using a scale, put 1 1/2 pounds of batter in each pan.
  8. Bake the cakes for 35 to 40 minutes, or until a cake tester or toothpick inserted in the center comes out clean. Remove from the oven and cool in the pans for 15 minutes. Turn the cakes out of the pans and cool completely on a rack.
  9. To make the icing: Beat the butter with 4 cups of the sugar. Alternately beat in the milk and vanilla with the remaining sugar, adding enough sugar to make icing with a nicely spreadable consistency.
  10. To assemble the cake: Trim any domes off the tops of the layers. Place a layer on a serving plate lined with parchment paper strips.
  11. Spread the layer with frosting, and top with half the sliced strawberries and blueberries. Spread the trimmed top of the next layer with 1/4 cup of the strawberry preserves, and place it atop the berries. Top with the remaining cake layer.
  12. Frost the top and sides of the cake with the remaining icing.

Nutrition Information

  • Serving Size 233g
  • Servings Per Batch 20 servings
Amount Per Serving:
  • Calories 721
  • Calories from Fat 279
  • Total Fat 31g
  • Saturated Fat 19g
  • Trans Fat 1g
  • Cholesterol 140mg
  • Sodium 280mg
  • Total Carbohydrate 109g
  • Dietary Fiber 2g
  • Sugars 79g
  • Protein 2g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.