There’s something about the light, airy texture of angel food cake paired with luscious cherries and creamy layers that just feels like a celebration in every bite. This Cherry Angel Food Cake Trifle Recipe is a refreshing, no-fuss dessert that’s perfect when you want something impressive but easy to throw together.
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Why You'll Love This Recipe
This Cherry Angel Food Cake Trifle Recipe has quickly become one of my go-to desserts because it’s so simple, yet has a wow factor. The layers bring out the best in each ingredient — fluffy cake, creamy cheese, and sweet-tart cherries — and trust me, you’ll want to make it again and again.
- Super Easy Prep: Uses store-bought angel food cake to save loads of time without compromising taste.
- Layered Goodness: The contrast between the airy cake, creamy filling, and juicy cherries is irresistible.
- Customizable: You can tweak the cream layer or swap cherry pie filling for fresh cherries with a homemade glaze for a seasonal twist.
- Perfect for Entertaining: It looks elegant in a trifle dish but comes together in minutes—ideal for last-minute guests.
Ingredients & Why They Work
Each ingredient in this Cherry Angel Food Cake Trifle Recipe plays a special role, balancing texture and flavor beautifully. Plus, with a mix of things you likely have or can easily grab at the store, it’s friendly for any weeknight or weekend gathering.
- Angel Food Cake: Its airy, light texture soaks up the flavors without becoming dense or mushy.
- Cream Cheese: Adds tang and richness that complements the sweetness of the cherries.
- Confectioner’s Sugar: Dissolves quickly into the cream cheese for a smooth, sweet finish.
- Whole Milk: Thins out the cream cheese just enough for a silky spreadable consistency.
- Vanilla Extract: Brings warmth and enhances the overall flavor profile.
- Frozen Whipped Topping: Keeps the cream layer light and fluffy—Cool Whip is my go-to for this.
- Cherry Pie Filling: Provides that vibrant, juicy burst of cherry flavor and a glossy, beautiful finish.
Make It Your Way
I love how flexible this Cherry Angel Food Cake Trifle Recipe is. Sometimes I stick with the classic layering, but other times I mix things up depending on the season or occasion. The best part? It’s easy to personalize, so feel free to get creative!
- Variation: One time, I folded fresh chopped strawberries into the cream layer instead of using cherry pie filling and it was a delightful surprise—lighter and perfect for summer picnics.
- Dietary Swap: You can use dairy-free cream cheese and whipped topping to make this vegan-friendly. It turns out just as delicious!
Step-by-Step: How I Make Cherry Angel Food Cake Trifle Recipe
Step 1: Prep the Angel Food Cake
Start by tearing or cutting the angel food cake into bite-sized pieces. I prefer tearing by hand because it feels more rustic and helps keep the cake airy. Spread these pieces evenly in the bottom of a 9x13 inch dish—you want a nice, even layer that will support the cream without getting soggy too fast.
Step 2: Make the Cream Cheese Layer
Beat the softened cream cheese with the confectioner’s sugar until smooth. Then pour in the milk and vanilla extract, mixing until it's silky and well combined. The next step is folding in the thawed whipped topping gently—this lightens the whole mix and gives it that fluffy, luscious texture. Don’t rush this part; folding keeps the airiness intact.
Step 3: Layer Your Trifle
Spread the cream cheese mixture over your angel food cake layer as evenly as possible. Then, spoon the cherry pie filling over the cream layer, spreading gently. I like to use the back of a large spoon and do it slowly to avoid mixing the layers. These defined layers are what make this recipe visually stunning.
Step 4: Chill and Serve
Cover the dish with plastic wrap and refrigerate for at least 2 hours—overnight if you can wait! This not only helps the layers meld beautifully but also prevents the angel food cake from getting soggy too quickly. When you’re ready to serve, the trifle should be set but still fluffy and moist.
Top Tip
From my experience making this Cherry Angel Food Cake Trifle Recipe a bunch of times, a few key tips really help it shine. These are little things you might not expect but make a big difference in texture and flavor!
- Softening the Cream Cheese: Make sure your cream cheese is room temperature when mixing to avoid lumps and get a smooth cream layer.
- Folding, Not Stirring: When you add the whipped topping, gently fold it in to keep the fluffiness intact. I’ve learned stirring makes the cream heavy.
- Layering Carefully: Spread each layer gently to keep them distinct. This makes the trifle look stunning and also keeps textures pleasant.
- Don’t Skip Chilling: The flavor melding happens overnight. Without chilling, the cake can get soggy and the cream might not set properly.
How to Serve Cherry Angel Food Cake Trifle Recipe
Garnishes
I usually add a few fresh cherries on top or a sprinkle of toasted slivered almonds for a little crunch and flair. Sometimes a light dusting of powdered sugar or a curl of white chocolate adds an elegant touch without overpowering the flavors.
Side Dishes
This dessert pairs wonderfully with simply brewed coffee or a light dessert wine if you’re celebrating. I also love serving it after a fresh salad and grilled chicken for a balanced, light meal.
Creative Ways to Present
For parties, try layering the trifle in clear individual glasses or mason jars. It looks incredible and makes serving a breeze. I did this once for a summer barbecue, and my friends loved having their own personal parfait of cherry goodness!
Make Ahead and Storage
Storing Leftovers
Cover your trifle tightly with plastic wrap or a lid and refrigerate. It stays fresh for up to 3 days, though honestly, it’s rare to have leftovers! The flavors even deepen a bit as it chills longer.
Freezing
Freezing isn’t ideal due to the delicate whipped cream and cake texture—they can get watery or change consistency. I recommend making just what you need or sharing the love before it spoils!
Reheating
This dessert is best served chilled, so reheating isn’t really a thing here. If the cream layer firms up too much, letting it sit at room temperature for 10 minutes before serving softens it nicely.
Frequently Asked Questions:
Yes! Fresh cherries can be a great alternative. You'll want to pit and slice them, then toss with a little sugar and lemon juice to create a quick glaze. This fresh version makes your trifle lighter and more seasonal, especially in summer.
Absolutely – in fact, making the trifle the day before helps the flavors to meld and the layers to set perfectly. Just be sure to cover it well and refrigerate until ready to serve.
Layering carefully and chilling properly are key. Spread the cream layer gently over the cake and avoid mixing layers too much. Refrigerate for at least 2 hours before serving to let everything set without the cake getting too soggy.
Yes! Use dairy-free cream cheese and a vegan whipped topping alternative. The texture might be slightly different but still delicious and light.
Final Thoughts
This Cherry Angel Food Cake Trifle Recipe holds a special place in my heart because it’s a dessert that anyone can make look and taste spectacular, no matter your cooking skill. I recommend giving it a try for your next gathering or when you want a light, fruity dessert that feels like a treat. Once you make it, I bet it’ll become one of your favorites, just like it did for me.
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Cherry Angel Food Cake Trifle Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
Cherries in the Snow is a delightful no-bake dessert featuring layers of airy angel food cake, creamy sweetened cream cheese mixture, and luscious cherry pie filling. This refreshing treat is perfect for gatherings and offers a beautiful blend of textures and flavors with minimal prep and chill time.
Ingredients
Cake Layer
- 14 ounces pre-made angel food cake
Cream Cheese Layer
- 8 ounces cream cheese, softened (1 block)
- 1 cup confectioner’s sugar
- ½ cup whole milk
- 1 teaspoon vanilla extract
- 12 ounces frozen whipped topping, thawed (Cool Whip works great)
Topping
- 42 ounces cherry pie filling (2 cans, 21 ounces each)
Instructions
- Prepare the Cake: Tear or cut the angel food cake into bite-size pieces and arrange them evenly across the bottom of a 9 x 13 baking dish.
- Make the Cream Layer: In a large bowl, beat the softened cream cheese and confectioner’s sugar together until smooth and creamy. Pour in the milk and vanilla extract, mixing until fully combined and silky. Gently fold in the thawed whipped topping until light and fluffy, ensuring the mixture is thick but spreadable.
- Assemble the Layers: Spread the cream cheese mixture evenly over the angel food cake layer, making sure to cover all the pieces. Spoon the cherry pie filling evenly over the cream layer, spreading gently to avoid mixing the layers.
- Chill and Serve: Cover the dish and refrigerate for at least 2 hours or overnight before serving to allow the dessert to set and prevent the cake from becoming soggy. Optionally, you can mix the angel food cake into the cream cheese mixture for immediate serving, but layering maintains the cake's texture better.
Notes
- Using pre-made angel food cake saves preparation time and adds a light texture.
- Ensure the cream cheese is softened to avoid lumps and get a smooth cream layer.
- Thaw whipped topping completely for easier folding into the cream cheese mixture.
- Refrigerating for at least 2 hours improves flavor melding and texture.
- For quicker serving, mixing cake with cream cheese layer is an option but may result in softer cake texture.
- This dessert is best served chilled and within 24 hours for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 27 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
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