I remember the first time I tried this delightful concoction at my local Crumbl store; each spoonful was a symphony of flavors that seemed to dance perfectly together, creating a memorable dessert experience. Inspired by this, I’ve tinkered around in my kitchen, mixing, stirring, and tasting to bring you a homemade version of this heavenly dessert. Whether you missed out on trying it firsthand or you simply want to relive the magic, my version of the Crumbl Berry Trifle Cake Cup recipe promises a fun and delicious baking adventure.
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How to make Crumbl Berry Trifle Cake Cup
The Crumbl Berry Trifle Cake Cup is a dessert offered by Crumbl Cookies, a popular cookie company known for its rotating menu of gourmet cookies. The Berry Trifle Cake Cup typically features a combination of cake, fruit, and creamy layers inspired by the traditional English trifle dessert.
Makes 4 to 6 servings, depending on the size of the cups.
Instructions:
1. Make the Cake:
Preheat your oven to 350°F (175°C). Grease and flour in an 8-inch square baking pan.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
Combine the flour, baking powder, and salt; gradually add to the creamed mixture, alternating with milk, starting and ending with the flour mixture. Mix until just incorporated.
Pour batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool, then cut into 1-inch cubes.
2. Berry Compote:
In a medium saucepan, combine the berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens about 10-15 minutes. Set aside to cool.
3. Vanilla Pudding:
In another saucepan, mix the sugar, cornstarch, and salt. Gradually whisk in the milk. Cook over medium heat, whisking constantly, until the mixture thickens and boils. Boil and whisk for one minute.
Remove from heat; stir in butter and vanilla. Press plastic wrap onto the surface of the pudding and chill thoroughly.
4. Assemble the Crumbl Berry Trifle Cake Cups:
In serving cups or glasses, start with a layer of cake cubes at the bottom.
Spoon a layer of berry compote over the cake, then add a layer of vanilla pudding on top of the berries.
Repeat the layering process until the cups are filled, ending with a layer of pudding.
Decorate with fresh berries on top. Chill in the refrigerator for at least 1 hour before serving.
Tips:
Freshness Matters: For the best flavor, use fresh berries in season. However, frozen berries can work well for the compote if fresh ones aren’t available.
Serving Tip: For an extra touch of elegance, garnish with a sprig of mint or a sprinkle of powdered sugar before serving.
Variations: Feel free to experiment with different types of cake (such as pound cake or angel food cake) for different textures.
What to serve with
When serving your homemade Crumbl Berry Trifle Cake Cup, pairing it with the right accompaniments can elevate this dessert into a full, delightful dining experience. Here’s a guide to what drinks and additional items complement this trifle creation:
Drinks
Coffee: A hot cup of coffee with its robust flavor contrasts beautifully with the sweetness of the berry trifle. Opt for a dark roast to cut through the richness or a vanilla-flavoured coffee to enhance the dessert’s flavors.
Tea: For tea lovers, a soothing pot of Earl Grey with its hints of bergamot enhances the berry flavors, while chamomile tea pairs wonderfully with the dessert’s creamy layers, offering a calming end to your meal.
Dessert Wine: A glass of sweet dessert wine, like Moscato or Riesling, complements the berry trifle perfectly. These wines have a light, fruity flavor that syncs well with the sweetness of the berries and the smoothness of the pudding.
Sparkling Water: For a non-alcoholic option, serve sparkling water with a twist of lime or lemon. This helps cleanse the palate between bites and refreshes the taste buds.
Additional Treats
Fruit Platter: A simple platter of fresh fruits sliced and arranged beautifully can be a great side to the trifle. Choose fruits that are both in season and colorful, like kiwi, mango, and pomegranate, to add visual appeal and a refreshing zest that balances the sweetness.
Whipped Cream: Offering a bowl of lightly whipped cream flavored with a hint of vanilla or almond can be a delightful addition for those who might enjoy an extra dollop on their trifle.
Nut Toppings: A small bowl of chopped nuts like almonds, walnuts, or pistachios can add a delightful crunch and nuttiness that complements the soft textures of the trifle. Just sprinkle them on top before serving.
Cheese Board: A selection of cheeses, like Brie, Camembert, and aged Cheddar, along with some crackers, can provide a savory contrast to the sweet trifle. This works especially well if you’re serving the trifle as part of a larger meal or gathering.
Ingredients Substitutes
Creating a Crumbl Berry Trifle Cake Cup can be made more flexible by understanding the possible ingredient substitutes, especially if you’re catering to dietary restrictions, allergies, or simply missing an item in your pantry. Here is a guide to substituting the primary ingredients in the recipe:
All-purpose Flour: For a gluten-free version, you can use a 1:1 gluten-free all-purpose flour mix. Ensure it includes xanthan gum to keep the texture as close to traditional as possible.
Granulated Sugar: To reduce refined sugar, try using coconut sugar or a natural sweetener like agave syrup. If using liquid sweeteners, you might need to slightly adjust the liquid content elsewhere in the recipe.
Unsalted Butter: For a dairy-free version, you can use coconut oil or a vegan butter substitute in equal amounts. The flavor might change slightly with coconut oil, adding a mild coconut taste.
Milk: Any plant-based milk like almond, soy, or oat milk can replace dairy milk directly for a dairy-free cake.
Berry Compote
Mixed Berries: Feel free to use whatever berries you have on hand or prefer. Frozen berries are a great substitute for fresh ones, especially out of season, with the added benefit of not needing to adjust sugar quantities too much as they tend to retain their natural sweetness.
Granulated Sugar: For a lower glycemic index, you could use honey or maple syrup. Start with less than the recipe calls for and adjust to taste, as these alternatives are sweeter than granulated sugar.
Vanilla Pudding
Whole Milk: A full-fat coconut milk can be a fantastic substitute for whole milk to create a richer, dairy-free version of the pudding. Almond or soy milk can also work but might result in a less creamy texture.
Cornstarch: Arrowroot powder or tapioca flour can be used as a thickening agent instead of cornstarch, with a 1:1 substitution ratio.
Granulated Sugar: As with the cake, alternative sweeteners such as agave, honey, or coconut sugar can be used. Adjustments for sweetness and liquid content may be necessary.
Unsalted Butter: For a vegan pudding, substitute the butter with a dairy-free margarine or leave it out altogether. The pudding will still sit without it but might lack a bit of richness.
Final Thoughts
Enjoy the process, and most importantly, relish in the delight of sharing your homemade Crumbl Berry Trifle Cake Cup with friends and family.
Makes 4 to 6 servings, depending on the size of the cups.
Instructions
1. Make the Cake:
Preheat your oven to 350°F (175°C). Grease and flour in an 8-inch square baking pan.
In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla.
Combine the flour, baking powder, and salt; gradually add to the creamed mixture, alternating with milk, starting and ending with the flour mixture. Mix until just incorporated.
Pour batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let cool, then cut into 1-inch cubes.
2. Berry Compote:
In a medium saucepan, combine the berries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens about 10-15 minutes. Set aside to cool.
3. Vanilla Pudding:
In another saucepan, mix the sugar, cornstarch, and salt. Gradually whisk in the milk. Cook over medium heat, whisking constantly, until the mixture thickens and boils. Boil and whisk for one minute.
Remove from heat; stir in butter and vanilla. Press plastic wrap onto the surface of the pudding and chill thoroughly.
4. Assemble the Crumbl Berry Trifle Cake Cups:
In serving cups or glasses, start with a layer of cake cubes at the bottom.
Spoon a layer of berry compote over the cake, then add a layer of vanilla pudding on top of the berries.
Repeat the layering process until the cups are filled, ending with a layer of pudding.
Decorate with fresh berries on top. Chill in the refrigerator for at least 1 hour before serving.
Hi, I’m Adel, a passionate foodie and dessert enthusiast behind Dessert’s Capital. Here, I love to share all things sweet, from easy recipes to fun food stories.
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