Salted Honey White Chocolate Pound Cake Trifle

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This pound cake trifle features salted honey, vanilla pudding, homemade stabilized (!) whipped cream, gingersnaps, and white chocolate sauce for a uniquely-flavored layered dessert. This make-ahead trifle is perfect for serving a crowd!

If there's one dessert I look forward to at a party or get-together a little more than most, I'd say it would have to be a trifle.

You can take them in a bunch of different directions flavor-wise, and let's be honest: who wouldn't want to take advantage of a way to enjoy cake, pudding, whipped cream, cookies, etc. all at once?

While brownie trifles and chocolate toffee fudge trifles are always welcome, this salted honey and white chocolate pound cake trifle is be-yond. Using pound cake as a base provides a structure that's easy to layer, all while being the perfect thing to soak up (super easy, nothing fancy) salted honey.

This salted honey and thick layers of ginger snap crumbs add a complex flavor to creamy and sweet vanilla pudding, whipped cream, and Torani White Chocolate Sauce.

And all these flavors? They work SO wonderfully together.

Easy white chocolate flavor

Let's talk sauce! Torani Sauces, that is. Torani is a flavor expert, with a range of products that create delicious beverages and desserts. It's a third generation family-owned business that's been crafting amazing drinks in the café industry with authentic coffeehouse flavor for over ninety years.

You might know of Torani from their extensive line of flavored syrups, right? Ordering specialty coffee beverages was definitely my introduction to them years ago. But did you know that they have a premium line of sauces, too? The sauces come in Dark Chocolate, White Chocolate, and Caramel flavors and can help you make the most decadent mochas and caramel macchiatos in a flash.

But they're not just for coffee drinks. Torani Sauces are a delicious topping for ice cream or fro yo (one of my favorite add-ins), pies, you name it. And today we're adding trifles to that list.

Recipe steps

Something to love about a trifle is that things don't have to be ultra precise. That means if you don't like piping icing or if you stress out trying to decorate a complicated dessert (umm hello, me, right here), trifles are right up your alley.

You'll start things off by placing a layer of pound cake cubes on the bottom of your trifle bowl. Store-bought pound cake sure makes things easier. 😉 <-- my preferred way

Next up is a drizzle of honey and a sprinkling of coarse salt. The salted honey soaks into the pound cake and provides a burst of salty and sweet flavor when you grab a spoonful. While you can certainly make this trifle with just honey and no salt, I highly recommend using it. Just a sprinkle makes a difference.

Next comes vanilla pudding, which - surprise, surprise - I also prepared using an instant box mix. Then over top of that comes a layer of ginger snap crumbs.

These bring a great sweet and spicy flavor that gets nicely balanced out by the vanilla, honey, and white chocolate. The cookie crumbs will soften as the trifle is layered and refrigerated prior to serving, so you can really go to town on adding as much as you like.

This layer gets topped with homemade whipped cream (more on this later), which is a great base for the Torani White Chocolate Sauce. Made with real, simple ingredients like pure cane sugar and natural flavors, this rich sauce brings all that white chocolate flavor in liquid form. Plus it comes in a squeeze bottle which makes adding it to this pound cake trifle recipe so convenient.

Repeat this process a few times until your trifle bowl or serving dish is filled, and top with a generous drizzle of Torani White Chocolate Sauce and crumbled ginger snaps. That's my kind of dessert decorating.

Why use stabilized whipped cream?

If you peep down at the recipe card below, you'll see extra ingredients and steps listed for the whipped cream. I'm not one to complicate things for no reason, but stabilizing the whipped cream is an important part of this pound cake trifle recipe.

Homemade whipped cream is hard to beat, but tends to deflate and become watery the longer it sits. Since this trifle makes a generous number of servings, odds are that you'll have leftover portions hanging around afterwards.

Incorporating dissolved unflavored gelatin into your whipped cream helps it hold its fluffy shape for longer. WAY longer. You'll be able to save this pound cake trifle for days after preparing it when stored in the fridge, giving you multiple opportunities to enjoy leftover servings. Because when something's this good, you certainly don't want any little bit to go to waste.

Recipe notes

• The number of times you'll need to repeat the layering will vary depending on the size of your bowl or serving dish. The trifle bowl you see in these photos has a three-quart capacity, and is about 5" tall and 8" across. I repeated the layers three times.
• The vanilla pudding and stabilized whipped cream are able to be made ahead of time to efficiently assemble this trifle the day-of.
• The ingredient quantities are pretty forgiving, as you can easily tweak the layers as you like them.
• Interested in a flavor switch-up? The Torani Caramel Sauce would also be delicious in here.