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King Cake Trifle with Chantilly Custard

Trifle Cake
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Trifle Cake

King Cake Trifle & Chantilly Custard:

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  • Author: Carrie Pacini
  • Category: Desserts


A festive and fun dessert to make that will have people scraping the edges for more.

We decided to venture out to the tiny creeks by our house but the rain stopped us halfway through our journey. The kids were really looking forward to seeing the family of turtles that recently showed up on the banks.

Instead we decided to create some cheer on our rainy Sunday by whipping up this king cake trifle with Chantilly Custard.We layered the slices of king cake with a vanilla custard, fresh fruit and whipped cream.

It’s been a very rainy gray week and this trifle brightened up our weekend.

The King Cake is part of a Carnival Tradition (also known as Mardi Gras) that you will find throughout the Gulf Coast Region of Texas, up to Mobile, AL and all the way to the Florida Panhandle.

You will find King Cakes in all of the bakeries and grocery stores with fillings such as cream cheese, praline, cinnamon, and strawberry.

Here’s how you can create your own festive King Cake Trifle.



Chantilly Custard

  • 1/2 cup milk
  • 3 large egg yolks
  • 1 1/2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/2 cup heavy cream, whipped

For the Layering

  • 1 King Cake
  • 1 Container of Blueberries
  • 1 Container of Raspberries
  • 1 Container of Whipped Cream
  • Decorative Sprinkles of your choice if needed, I used fruit


Preparation of the Chantilly Custard

  1. Over medium heat in a small sauce pan boil the milk and then take it off the heat.
  2. In a small bowl, beat egg yolks and sugar until blended.
  3. Beat some of the hot milk into egg mixture.
  4. Add the egg mixture into the saucepan and stir until smooth.
  5. Cook over low heat, stirring constantly, until mixture thickens and coats a spoon, about 15 minutes.
  6. Remove from heat and stir in vanilla.
  7. Place plastic wrap directly on the surface and refrigerate until cool (or overnight).
  8. After the custard is cool, beat the heavy cream until stiff peaks form.
  9. Fold the whipped cream into the chilled custard.

Layering the Trifle

  1. Cut up the King Cake in small layers to fit your dish or glass that you are going to use.
  2. Start with a layer of custard on the bottom, then in this order continue to layer with cake, custard, blueberries, cake custard, blueberries until you get to the top.
  3. Top it off with whip cream and decorative sprinkles or fresh fruit.
  4. Now you are ready to serve!


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  • Reply
    Karlyn Huffman
    September 9, 2015 at 12:00 am

    Why can’t I get the recipe for your King Cake Trifle. Your recipes are to die for. I cook for John Elway, and he loved the cream cake recipe.

    I so admire you and think you have to be the best baker on the planet. I also
    loved the cake flour.

    Thank you so much.

    • Reply
      Carrie Pacini
      September 9, 2015 at 6:19 am

      Hi Karlyn, I just took a look at the page and I was able to print it out. Go here to see the recipe and try to print it: https://forthefeast.com/2013/02/king-cake-trifle-chantilly-custard/

      Also thank you for your lovely comments! The Cream cake is one of our family favorites. I just made it the other day for my sons birthday. You can’t go wrong with it! Have a great day and I hope it prints for you now! Best, Carrie

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