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Birthday Cake Trifle
125Total Time
45Prep Time
40Bake Time
A challenge

Birthday Cake Trifle

On trend

How to make this celebration trifle

Birthday cakes are so last year. Imagine the delight on all your guests face when you scoop into this colourful birthday celebration trifle. Layered with delicious funfetti vanilla sponge thanks to Nielsen-Massey Vanilla extract bringing in alllll the flavour to the party.

All that's left is to light your birthday candles to bring this specular birthday trifle to life!

125Total Time
45Prep Time
40Bake Time
A challenge


  1. Step 1:

    Start by making the funfetti sponge:
    Preheat the oven to 160°C fan / 160°C conventional / gas mark 4.

  2. Step 2:

    Grease and line a 30 x 25 cm rectangular baking tin with greaseproof paper.

  3. Step 3:

    In a large mixing bowl, beat the butter and sugar together until light, creamy and smooth.

  4. Step 4:

    Mix in the eggs one at a time, along with a spoonful of the 300g flour to stop the mixture from curdling.

  5. Step 5:

    Now add the flour, vanilla extract and milk, and gently fold everything together until the mixture is smooth.

  6. Step 6:

    Stir through the rainbow sprinkles.

  7. Step 7:

    Spoon into the baking tin and level the top with the back of a spoon.

  8. Step 8:

    Bake for 40-45 minutes in the centre of the oven until risen and golden on top. A skewer inserted into the middle should come out clean.

  9. Step 9:

    Leave in the baking tin for 20 minutes, then turn out onto a cooling rack and leave to cool completely.

  10. Step 10:

    Now make the buttercream:
    Beat the butter until super soft and creamy.

  11. Step 11:

    Sift in half the icing sugar and beat again until smooth.

  12. Step 12:

    Now sift in the remaining icing sugar and add the vanilla and milk. Beat everything together until smooth and well combined.

  13. Step 13:

    Mix in a few drops of blue food colouring until you reach the desired colour.

  14. Step 14:

    Fit a large piping bag with a round nozzle, and another piping bag with an open star nozzle. Fill both bags with buttercream, saving a big spoonful in the mixing bowl to spread on top of the trifle later.

  15. Step 15:

    Now for the fun part. Assemble & decorate:
    Slice the funfetti sponge into small squares, you should be able to make roughly 60 squares in total.

  16. Step 16:

    Fill the bottom of the trifle dish with a layer of the sponge squares, then using the piping bag fitted with the round nozzle, pipe dots of buttercream all over on top of the sponge.

  17. Step 17:

    Continue layering the sponge and buttercream until the trifle dish is full to the top.

  18. Step 18:

    Spread a thin layer of buttercream on top. Then use the piping bag fitted with the open star piping nozzle to pipe swirls of buttercream around the edge.

  19. Step 19:

    Decorate with rainbow sprinkles and Smarties, and for the finishing touch push the birthday candles into the middle. Time to sing Happy Birthday!


  • For the funfetti sponge

    • 300g Butter (unsalted) (at room temperature)
    • 300g Silver Spoon Caster Sugar
    • 6 Eggs (room temperature)
    • 300g Allinson's Self-Raising White Flour
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 2 tbsp Milk
    • 3 tbsp Rainbow sprinkles (we’d recommend using Rainbow Jimmies for bright pops of colour)
  • For the buttercream

    • 500g Salted butter (at room temperature)
    • 1000g Silver Spoon Icing Sugar
    • 2 tsp Nielsen-Massey Vanilla Extract
    • 2 tbsp Milk
    •  Blue gel food colouring (we’d recommend using Wilton’s Royal Blue Azul for a bright blue shade)
  • For the decoration

    •  Rainbow Jimmie's Sprinkles (or M&Ms/Smarties)
    •  Smarties
    •  Birthday candles


  • Piping nozzles
  • Knife
  • Palate knife
  • Deep glass trifle dish (roughly 8/9” diameter)
  • 33 x 25 cm rectangular cake tin

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