Heaven on Earth Cake ☁️✨

A light-as-air dessert with layers of angel food cake, creamy custard, fluffy whipped cream, and juicy berries—like biting into a cloud!

Prep Time: 20 mins | Chill Time: 4+ hrs | Total Time: 4 hrs 20 mins

Servings: 12

Ingredients

For the Cake Base:

1 (9-inch) pre-made angel food cake (or bake your own)
1 (3.4 oz) box vanilla instant pudding mix
1½ cups (360ml) cold milk
1 cup (240ml) sour cream (or Greek yogurt for tang)
1 tsp vanilla extract

For the Layers:

2 cups (300g) mixed fresh berries (strawberries, blueberries, raspberries)
1 (8 oz) tub whipped topping (like Cool Whip), thawed
½ cup (60g) powdered sugar (for sweetening whipped cream, optional)

For Garnish:

Extra berries
Mint leaves
Toasted coconut flakes (optional)

Instructions

1. Prepare the Custard Layer:

In a bowl, whisk pudding mix + milk until thickened (~2 mins).
Fold in sour cream and vanilla until smooth.

2. Assemble the Cake:

Tear angel food cake into bite-sized pieces. Place half in the bottom of a 9×13-inch dish or trifle bowl.
Spread half the custard over the cake.
Scatter half the berries on top.
Repeat layers: remaining cake, custard, and berries.
Spread whipped topping over the top.

3. Chill & Serve:

Refrigerate at least 4 hours (or overnight).
Garnish with extra berries and mint before serving.

Pro Tips

✔ No angel food cake? Use pound cake or sponge cake.
✔ Lighter version: Swap whipped topping for homemade whipped cream (1 cup heavy cream + 2 tbsp powdered sugar, whipped).
✔ Make ahead: Assemble up to 24 hours in advance—perfect for parties!

Serving Ideas

🍓 Use seasonal fruit like peaches or mango for a twist.
🍫 Drizzle with chocolate sauce for decadence.
🥂 Serve in individual glasses for elegant portions.

This cake is effortless, ethereal, and endlessly customizable—truly heavenly! Let me know if you’d like a low-sugar or gluten-free version. 😇

(Store covered in the fridge for up to 3 days.)