Individual Italian Cream Cake Trifles

I’ve really resisted the whole desserts-in-jars thing. I’m not sure why exactly. I guess I just never got that excited about them. But, I spied some beautiful Weck jars at Fishs Eddy (my favorite store in all of NYC) and felt like I just had to have them.

With limited storage at home, I try to buy things only when I can think of a specific place for storage or when I can justify that I really need it. You know, for the sake of this blog. How unselfish of me, right?

So, as I headed home with my inevitable purchase, I began thinking of a good use for them. Italian Cream Cake came to mind pretty quickly. I adore Italian Cream Cake. If you are familiar with some of my favorite dessert ingredients, that’s probably not a surprise. Pecans, coconut, and cream cheese make for a pretty perfect dessert in my book. I’ve seen lots of deconstructed desserts layered in jars, but I wanted to change it up a bit to make it seem more appropriate for a jar versus just making the dessert in the traditional way.

The classic cake gets deconstructed in these beautiful and delicious Individual Italian Cream Cake Trifles.

I decided to add another element to the traditional cake by layering in homemade vanilla pudding. Pudding doesn’t show up all that much on a baking blog, but I am a huge fan of homemade pudding. While I might use the boxed stuff as an ingredient every once in a while, you cannot beat the deliciousness of the homemade version.

That awesome vanilla pudding is layered between layers of a cake that’s full of coconut and pecans. Then, it’s all topped off with cream cheese frosting. The total package is really quite good. I love the added flavor and richness from the pudding.

While the recipe appears a bit long, it’s not difficult at all. For efficiency’s sake, I’d suggest making the pudding a day in advance, as it needs to chill for a bit anyway. Depending on the jar or bowl you use, you may need to make some adjustments to assembly. My Weck jars are 2 & 3/4” tall with a 3 & 7/8” opening and roughly a 1-cup capacity.

As you can see, I overfilled my jars for aesthetic purposes. If you’re making these ahead of time, keep in mind that you’ll need to cover them. You can make them so that they are just shy of the total depth of the jar, or just leave off the frosting until you’re ready to serve.

Individual Italian Cream Cake Trifles

Prep Time: 1 hour

Cook Time: 35 minutes

Yield: 8-10 trifles

Individual Italian Cream Cake Trifles

Ingredients

    For the pudding:
  • 1/2 cup granulated sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 cup milk
  • 2 large egg yolks, lightly beaten
  • 3 tablespoons unsalted butter, cut into small pieces
  • 1 teaspoon vanilla extract
  • For the cake:
  • 1/2 cup finely chopped pecans
  • 1/2 cup unsweetened coconut
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • For the frosting:
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 & 1/2 cups confectioners sugar
  • 1 teaspoon vanilla extract

Instructions

To make the pudding:

Combine sugar, cornstarch, and salt in a medium saucepan. Slowly add about 1/4 cup milk and whisk until smooth. Whisk in egg yolks and remaining milk.

Cook over medium heat, whisking frequently, until mixture thickens and just starts to bubble.

Reduce heat to medium-low. Using a wooden spoon or rubber spatula, stir constantly while cooking. Continue cooking until mixture thickens (about 5-6 minutes).

Remove pan from heat and add butter and vanilla. Stir until smooth.

Transfer pudding to a small bowl. Place plastic wrap directly on top of the pudding. Refrigerate at least 2 hours.

To make the cake:

Preheat oven to 350°. Grease and flour two 9-inch round cake pans.

Place pecans and coconut on a baking sheet. Bake 8 minutes, stirring coconut every few minutes as needed to prevent burning. Remove from oven and set aside.

Whisk together flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer on medium speed, beat butter, sugar, and brown sugar until fluffy. Add eggs, one at a time, mixing well after each addition. Mix in vanilla. Mix in sour cream.

Reduce mixer speed to low. Add flour mixture in 3 or 4 portions, mixing just until combined. Stir in 1/4 cup each of pecans and coconut. Reserve remaining pecans and coconut for garnish.

Transfer batter to prepared pans, dividing batter evenly between pans. Bake 20-25 minutes, or until a pick inserted into the center comes out clean.

To make the frosting:

Using an electric mixer on medium speed, beat cream cheese and butter until well-blended. Mix in vanilla.

Reduce mixer speed to low. Gradually add confectioners sugar, mixing until smooth.

To assemble the trifles:

Cut cake to fit jars or serving bowls. You can use biscuit or cookie cutters, or just use a knife. Place one layer of cake in the bottom of jar.

Spoon about 3 tablespoons pudding on top of cake layer, making the pudding layer about the same thickness as the cake. Spread pudding evenly.

Place another cake layer on top of pudding. Repeat if needed to fill jar.

Spread frosting on top layer of cake. Garnish with remaining pecans and coconut. Serve immediately or refrigerate until ready to serve.

http://www.bakeorbreak.com/2013/06/individual-italian-cream-cake-trifles/

15 Comments

  1. Mr. & Mrs. P June 3, 2013 Reply

    This trifle looks divine!!!!!

  2. Those Weck jars are just darling. I ran into some at Crate and Barrel some time back and loved them. I think individual size desserts are great. Instant portion control! Especially when it’s something as delicious as this. I’d probably try to have two. lol

  3. Love this trifle! I have also been a little hesitant on the jar dessert trend because most of the time it’s just a presentation method and not cooked in it, but it really is fun and can make things easier when traveling with dessert!

  4. Tahnycooks June 3, 2013 Reply

    This is the most perfect trifle ever!!!!! Totally making this!

  5. Vicki @ WITK June 3, 2013 Reply

    I love that store too! I just went this week and came home with the cutest ice cream dishes… I love the dessert in jars thing, I can bring tasty things to work! This cream cake looks delicious.

  6. I’m usually so so about jar desserts too, but I loooove the way this sounds!

  7. Mmm! These sound SO good. I love jar desserts, and trifles are fab!

  8. Shayna June 4, 2013 Reply

    Oh yum! I love trifles, these are so cute!

  9. Joanne June 4, 2013 Reply

    I grew up eating Italian cream cake one very birthday so it holds a lot of good memories for me! Unfortunately there just aren’t enough occasions in my life that warrant making a layer cake..but how perfect to just layer all of the cake components in a jar!

  10. Looks so yummy, and I love the little jars. Wish we had a store that sold these kind of things where I live. I’ve never had a trifle–but I wish I could try one of these!

  11. The Twilight Chef June 5, 2013 Reply

    These look amazing – can’t wait to try them!!

  12. I’ve never been crazy about jarred desserts either, but this would totally change my mind! These little cakes look just divine.

  13. Jenny @ BAKE June 10, 2013 Reply

    I love trifles and this one looks perfect!

  14. Rhonda February 16, 2014 Reply

    I made this yesterday. My boyfriend said it made him lose concentration. That is the best review ever, from the pickiest eater ever. Thanks for sharing.

  15. Catherine March 6, 2014 Reply

    I think I might make these using some large goblet style glasses and just start with pudding on bottom to where the glass starts to widen, then my first cake layer at that widest part.

Leave a reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>