Caramel Apple Trifle Cups

1 h 15 min | intermediate | vegetarian

Three clear trifle cups layered with sponge cake cubes, cinnamon caramel apples, and whipped cream, topped with a dollop of cream and a caramel drizzle; apples and a white cloth sit on a pale wood surface in the background.

Recipe by Eunice Published Aug 22, 2025

Prep Time	Cook Time	Total Time
45 min	30 min	1 h 15 min

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Introduction

These caramel apple trifle cups pack all the cozy fall flavors of caramel apples and spice cake into an easy layered dessert.

They are perfect for Thanksgiving, game day, or any time you want an impressive make-ahead treat for a crowd.

Soft vanilla sponge, cinnamon-sautéed apples, fluffy whipped cream, and rich homemade caramel make every spoonful feel extra special.

Three individual caramel apple trifle cups in clear glass dessert glasses, layered with sponge cake pieces, cinnamon-caramel apples, and whipped cream, topped with a dollop of whipped cream, a caramel drizzle, and a light cookie-crumb sprinkle on a white wooden surface.

How to Make Caramel Apple Trifle Cups

Prep mode (keeps screen active)

Prepare the sponge cake batter

Preheat your oven to 350°F and line a 9x13 inch pan with parchment; lightly grease the sides.
In a medium bowl, whisk together the flour, baking powder, and salt until no streaks remain.
In a large bowl, beat the eggs and granulated sugar with a mixer on high speed for 7 to 9 minutes.
The mixture should become very pale, thick, and fluffy, leaving ribbons on the surface when the beaters are lifted.
Sift the flour mixture over the egg mixture in two additions, gently folding with a spatula after each addition.
Combine the warm milk and vanilla, then gently fold into the batter until just blended and no streaks remain.
Pour the batter into the pan, smooth the top, and tap once to release large air bubbles.
Bake 12 to 15 minutes, until the top is golden and the center springs back when lightly pressed.
Cool completely in the pan, then lift out using the parchment and cut the cake into 1-inch cubes.
Cook the cinnamon caramel apples

Peel the apples if you like a softer texture, then core and chop them into small bite-size pieces.
Melt the butter in a large skillet over medium heat, then add the apples, brown sugar, cinnamon, and nutmeg.
Cook, stirring often, for 6 to 8 minutes, until the apples are tender but not mushy.
Stir in the apple cider and cook 1 to 2 more minutes, until the liquid is syrupy and coats the apples.
Set aside to cool to room temperature before layering the trifles.

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Make the caramel sauce

Place the sugar in a heavy saucepan in an even layer and set over medium heat.
Cook without stirring until the edges begin to melt and turn light amber, gently swirling the pan as needed.
Continue cooking until the sugar is a deep amber color, then immediately add the butter all at once.
Whisk carefully until the butter melts and the mixture looks smooth and glossy.
Slowly pour in the warm cream while whisking; the mixture will bubble vigorously, so keep your hands protected.
Remove from the heat, stir in a pinch of salt, and let the caramel cool until just slightly warm.
Whip the vanilla cream

Place a mixing bowl and beaters in the fridge or freezer for 10 minutes so the cream whips faster.
Pour the chilled heavy cream into the cold bowl, then add the powdered sugar and vanilla.
Beat on medium-high speed until medium peaks form that hold their shape but still look soft and billowy.
Assemble the trifle cups

Have the cake cubes, cooled apples, caramel sauce, and whipped cream ready before you start assembling.
Spoon a tablespoon of caramel into the bottom of each cup, then add a layer of sponge cake cubes.
Top the cake with a spoonful of warm or room-temperature apples and a generous dollop of whipped cream.
Repeat the layers until the cups are almost full, finishing with whipped cream on top.
Drizzle more caramel over the whipped cream and garnish with a few apple pieces if you like.

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Chill and serve

Refrigerate the trifle cups at least 30 minutes so the flavors marry and the layers set slightly.
Serve chilled or slightly cool within 24 hours for the fluffiest texture and freshest apple flavor.

Five glass dessert cups filled with layered caramel apple trifles: sponge cake crumbs, creamy whipped layer, and cinnamon-sautéed apple chunks on top, finished with a swirl of whipped cream and caramel drizzle on a white wooden surface.

Substitutions

Use Granny Smith apples instead of Honeycrisp: Swap the Honeycrisp apples for Granny Smith if you like a brighter, tangier flavor and a slightly firmer apple bite. The tartness balances the sweet caramel beautifully and keeps the dessert from feeling too heavy.
Use store-bought pound cake instead of homemade sponge: If you are short on time, use cubed store-bought pound cake in place of the sponge cake. It gives a richer, butterier base that still soaks up the caramel and apple juices nicely without falling apart.
Use good-quality jarred caramel instead of homemade sauce: Replace the homemade caramel with a thick, good-quality jarred caramel sauce if you prefer a shortcut. Warm it gently before drizzling so it flows in pretty ribbons and still gives that lush, buttery finish.

Three caramel apple trifle cups in clear stemmed glasses on a white wooden surface, showing layered whipped cream and cake with cinnamon caramel apples; each is topped with a swirl of whipped cream, caramel drizzle, and cookie crumbs, with a red apple blurred in the background.

Tips

Whip the eggs long enough for a light sponge: Set a timer when beating the eggs and sugar so you truly mix for several minutes. Proper aeration keeps the cake light, which helps it absorb the caramel without turning dense or gummy.
Fold gently to protect the batter: Use a wide spatula and fold with slow, sweeping motions from bottom to top. Overmixing knocks out the air and gives you a flat, rubbery sponge that will not soak nicely.
Aim for deep amber caramel, not burned caramel: Watch the caramel closely near the end and rely on color more than time. A deep amber shade tastes complex and toasty, while very dark brown can turn bitter fast.
Control the apple texture: Stop cooking the apples when they are just tender with a little bite. Overcooked apples can turn mushy and disappear into the cream rather than giving juicy chunks in each layer.
Build neat layers with small tools: Use a small cookie scoop or piping bag for the whipped cream and a spoon with a narrow bowl for the apples. This keeps the sides of the cups clean so the layers look sharp and defined.

Nutrition Facts ^*

Energy	746	kcal
Protein	9	g
Total Fat	37	g
Carbohydrates	94	g
Dietary Fiber	2	g

^* Approximate, per serving.
Data source: USDA FoodData Central.

Close-up of a caramel apple trifle cup in a clear glass: layers of sponge cake crumbs, whipped cream, and cinnamon-sautéed apple chunks, topped with a swirl of whipped cream and drizzled caramel. Two more trifle cups sit blurred in the background on a white wood surface.

FAQ

My sponge cake turned dense and flat. What went wrong?: Most often the eggs were not whipped long enough or the batter was overmixed. Beat until very thick and pale, then fold in the flour very gently. Also avoid opening the oven early, which can cause collapse.
My caramel seized and turned lumpy when I added the cream. Can I fix it?: Yes, you usually can save it. Place the pan back over low heat and whisk until the hard bits dissolve. Make sure the cream is warm next time so the temperature shock is smaller and less likely to cause clumps.
Can I make these trifle cups ahead of time?: You can assemble them up to 24 hours ahead and refrigerate them, covered. For the best texture, bake the cake and cook the apples a day ahead, then whip the cream and assemble the cups the day you plan to serve.
Can I assemble this as one large trifle instead of individual cups?: Yes, layer everything in a clear trifle bowl or glass dish using the same order. You may want slightly larger cake cubes so the layers stay defined. Chill before serving and scoop into bowls with a large spoon.
Can I serve the apples warm in the trifle?: Slightly warm apples are fine, but not hot. Hot apples can melt the whipped cream and make the layers slide. Let them cool to at least lukewarm before assembling.