Cranberry Orange Cream Trifle

I am about to share a recipe with you that will have everyone who eats it begging you for the recipe.

This trifle is OUTRAGEOUS! Outrageously delicious that is :) I mean, there are very few things I lose complete self control over and this would be one of them. I will not admit how much of this trifle I ate all by my lonesome. I was caught spoon in hand sneaking into the garage fridge on more than one occasion ;)

The secret about this trifle, the longer it sits in the fridge, the BETTER it gets. The cake just sponges up all the amazing cranberry orange flavor and each bit is bursting with perfection.

The orange cream is truly THE BEST! It adds such a refreshing flavor to the dessert that can’t be beat :)

If you are looking for a show-stopping dessert for your holiday company, let this be it! It is perfection in a bowl!

Cranberry Orange Cream Trifle from chef-in-training... okay. This recipe is truly OUTSTANDING! People will be begging you for it! Trust me, it is THAT GOOD!

4.7 from 3 reviews
Cranberry Orange Cream Trifle
Recipe type: Dessert
  • 2 (10 ounce) pound cakes, cut into one inch squares
Cranberry Filling
  • 12 ounce bag fresh cranberries
  • 1¼ cups sugar
  • 1 cup orange juice
  • 1 teaspoon orange zest
Whipped Cream Filling
  • 3 cups heavy cream
  • 1 Tablespoon orange zest
  • ½ cup sugar
  • 1½ teaspoons vanilla
Sugared Cranberries
  • 2 cups fresh cranberries
  • 2 cups sugar
  • 2 cups water
  • ¾ cup sugar
  1. In medium sauce pan combine cranberries, sugar, orange juice and orange zest. Cook on medium high heat and bring to a boil, stirring occasionally, Reduce heat and simmer until berries pop. about 10 to 15 minutes. Sauce will thicken as it cools.
  2. While cranberry filling is cooling beat heavy cream, orange zest, and sugar until stiff. Add vanilla.
  3. Divide cake into 3 portions and begin the first layer by placing ⅓ of the cake on the bottom a trifle bowl. Spoon ⅓ of the cooled cranberry filling over the cake. Next spoon ⅓ of the whipping cream over the cranberry filling and repeat 2 more times. Top trifle with sugared cranberries and orange zest.
Sugared Cranberries
  1. Place cranberries in a medium bowl. Set aside.
  2. In a small sauce pan, combine sugar and water over medium heat until it reaches a simmer and sugar dissolves.
  3. Remove pan from heat and let it cool for 10 minutes.
  4. Once syrup has cooled for 10 minutes, pour the syrup over the top of cranberries. Let cranberries cool completely. Once completely cooled, cover with plastic wrap and refrigerate over night.
  5. The next day, drain cranberries.
  6. Place ¾ cup sugar in a shallow dish and add the cranberries in small batches coating well with the sugar.
  7. Remove from sugar and place cranberries on a a baking sheet. Let stand for 1 hour. Can be stored in an airtight container for 1 week in the refrigerator.
Sugared Cranberries Recipe from: Martha Stewart


Cranberry Orange Cream Trifle from chef-in-training... okay. This recipe is truly OUTSTANDING! People will be begging you for it! Trust me, it is THAT GOOD!

If you make this recipe, snap a photo and hashtag it #chefintraining and/or #chefintrainingblog. I would love to see how these recipes take shape in your kitchens.

Filed under: cake, dessert

Leave a Comment

Your email address will not be published.

Rate this recipe


  1. Darlene


    This is spectacular! How beautiful it would be on my Christmas dinner menu! Thank you!

  2. michelle

    It looks as though there are chunks of orange in the photo as well...not just orange zest. Did i miss something?Should I be adding this?

    1. Ying

      A year late. But any one reading this after the fact, the chunks might be broken up pieces of pound cake.

  3. Ying


    Made this for Thanksgiving and everyone loved it! I cut the sugar from 1.25 to 1 cup and it was plenty sweet. I will be making this again for a Christmas pot luck get together with friends.

  4. Mary

    Does anyone know the homemade equivalent to 2 10 oz poundcakes?

    1. Stephanie

      I made two loaves of homemade pound cake (loaf pans were 9x5x3) and used one and a half loaves in the trifle.

      Also, I found out that cranberries are out of season and hard to find by January 1st, so I used whole cranberry sauce (canned) and boiled it with the Orange juice. the trifle turned out delicious, but I will definitely try again next season with fresh cranberries!

  5. Lauren

    Hi there! I'm so excited to try this. It looks lovely! I'm working on the sugared cranberries now and will prepare the rest of the trifle later. I was wondering though, do you use freshly squeezed orange juice in this recipe or is it premade from the store? Thank you!

  6. Cathy

    Does anyone know if this can be made a day ahead?

  7. David Regan

    Long-delayed response-- I made this last Christmas for a big family gathering (knowing that, among others, my sister-in-law from England would love the idea of a trifle.) I admit that I added a custard layer, just because, well, custard! In hindsight, I'm not sure it was necessary. Anyway, this trifle was a HUGE hit, with everyone taking seconds and almost everyone taking some home. (In typical fashion, I made gigantic amount.) Folks were crazy over it. And the incredibly decadent orange whipped cream has become my new favorite topping. In fact, I'm using it tomorrow to top a no-flour, no-sugar almond-lemon-ricotta cake for a friend's birthday. thanks much for yummy stuff!!

  8. susan

    This is sooo very good. I have made it several times and always have then begging for more. I add a homemade vanilla pudding because I like things moist but everything else I did the same as the recipe. This is my favorite fruits combined. Love it, thanks for sharing.

  9. Holly


    I made this as is for a family gathering for the holidays and it was devoured! Everyone LOVED it! The sugared cranberries are a nice touch. I used store bought pound cake to make the prep faster. I did use fresh orange juice from the oranges that I zested, but I do think you can substitute with any OJ. It looks incredibly festive and got rave reviews from everyone who ate it - I will definitely be making it again!