Kladdkaka Caramel Trifles (with Mars Bars)

Looking for a quick and indulgent dessert that’s sure to impress? These kladdkaka caramel trifles are the perfect choice. Layered with rich, fudgy Swedish chocolate cake, velvety caramel, fluffy whipped cream, and sweet chunks of Mars Bars, this dessert is easy to make and impossible to resist.

Whether for a festive celebration or a simple summer dessert at home, these trifles bring together the best of creamy, gooey, and rich textures in every bite.

Kladdkaka caramel trifles (with Mars Bars)

These luscious trifles layer rich, fudgy kladdkaka with velvety tinned caramel and light, fluffy whipped cream. Chunks of sweet Mars Bars add bursts of chewy chocolate and caramel throughout, while a drizzle of caramel sauce and a sprinkle of chopped Mars Bars on top create the perfect finishing touch. Easy to assemble in minutes, these trifles make an impressive dessert for any occasion, whether a festive celebration or a simple treat to enjoy at home.

Not your grandma’s trifle

Trifle and I didn’t always get along. Growing up, I thought it was the worst kind of dessert: soggy sponge, neon-yellow custard with a suspicious wobble, and a mountain of artificial cream. No offence if that’s your thing, but it was never mine.

For years, I assumed all trifles were destined to be overly sweet, gluey, and a waste of good ingredients. But then I realised something, trifle can be anything you want it to be. When you break away from tradition, you unlock a whole new dessert world.

That’s how these kladdkaka caramel trifles with Mars Bars were born.

These aren’t your average trifles. There’s no custard, no jam, and definitely no soggy sponge. Instead, they layer rich, gooey kladdkaka (Sweden’s famously sticky chocolate cake) with soft whipped cream, ribbons of luscious caramel, and chopped Mars Bars for a satisfying bite.

Why trifle is the perfect summer dessert

Trifle is an ideal treat for warm weather because it’s light, refreshing, and effortless to prepare, no oven required. The layers of whipped cream and fruit or caramel keep it feeling cool and indulgent without being heavy or overly rich. Plus, trifles can be made ahead of time and chilled in the fridge, making them perfect for hot days when you don’t want to turn on the stove or oven.

The versatility of trifle means you can incorporate fresh summer fruits, like berries or peaches, for a burst of natural sweetness and vibrant colour. It’s a show-stopping dessert for barbecues, picnics, or casual garden parties that pleases a crowd without any fuss. Best of all, trifles feel all special but are deceptively simple. You get maximum wow factor with minimal effort. When summer calls for a no-fuss dessert that’s both indulgent and refreshing, trifle answers every time.

Don’t have kladdkaka? No problem!

If you don’t have kladdkaka ready, don’t stress. These caramel trifles are incredibly adaptable. The best option is any dense, moist cake that can stand up to the creamy layers without turning soggy. Brownies work beautifully thanks to their fudgy texture, and pound cake or a simple sponge can also do the trick if you prefer something lighter.

Got leftover cake or brownies from a previous baking session? Even better. Trifles are a fantastic way to breathe new life into cake scraps and turn them into an impressive, delicious dessert. Simply chop or crumble your cake, layer it with cream and caramel, and voilà: instant indulgence.

Feel free to experiment with flavours too. Swap Mars Bars for other chocolates, add nuts or berries, or drizzle with sauces you love. This recipe is all about making something easy, decadent, and tailored perfectly to your taste.

Whipped cream vs cool whip: what’s the difference?

If you’re reading this from the UK, you already know how wonderful whipped cream is. Fresh cream whipped up, often with nothing else added. This is because whatever it is served with is invariably sweet. It’s fluffy and perfect for layering in trifles.

In the USA, many recipes call for Cool Whip, which is a popular whipped topping but quite different. Cool Whip is a processed product, often containing stabilizers, sweeteners, and preservatives to keep it shelf-stable and easy to use straight from the tub. It’s lighter and less rich than fresh whipped cream but convenient and holds its shape well over time.

If you want a more natural option, go for real whipped cream (or even whipped coconut cream for a dairy-free twist). But if convenience is key, Cool Whip or other whipped toppings can do the trick too.

Alternatives for Mars Bars and tinned caramel

If Mars Bars or tinned caramel aren’t your thing, or you just want to switch things up, there are plenty of delicious options to customise your trifle.

For the Mars Bars:

• Chocolate chunks or pieces of your favourite bars like Cadbury Dairy Milk, Galaxy, or something more intense like caramel-filled or hazelnut chocolates work beautifully
• Toffee bits or soft caramel candies chopped into pieces add a similar chewy texture without being exactly Mars Bars
• Chopped nuts like pecans or walnuts bring a satisfying crunch and complement the sweetness
• Fresh or frozen berries add a fruity twist that balances richness with a touch of tartness

For the tinned caramel (dulce de leche):

• Homemade caramel sauce if you want to skip the store-bought version. It’s easier than you think and tastes incredible
• Toffee sauce or butterscotch sauce offers a slightly different caramel flavour but works just as well
• Maple syrup or honey for a natural sweetener alternative with a hint of complexity
• Nut butters like peanut or almond butter can add a creamy, indulgent layer with a nutty twist

Mix and match these alternatives to suit your taste, dietary preferences, or what you have on hand. The beauty of trifles is how adaptable they are, so feel free to experiment and make it your own.

Finishing touches: make it your own

The final flourish can really elevate your caramel trifle. I love drizzling a little chocolate syrup along with a touch of caramel over the top. It adds just the right amount of extra sweetness and a beautiful glossy finish. If you prefer something richer, melted chocolate works wonderfully too. Whether you choose dark, milk, or white chocolate, a drizzle of melted chocolate gives your trifle that irresistible, decadent look and taste.

Feel free to get creative with your toppings: chopped nuts, fresh berries, or a sprinkle of sea salt can all add exciting textures and flavours.

Looking for a lighter option? Try Eton Mess

If you’re after something a little less indulgent but still wonderfully delicious, Eton Mess is the perfect choice. This classic British dessert combines fresh berries, crunchy two-ingredient maple meringue, and creamy Greek yoghurt for a refreshing treat that’s light on the stomach but big on flavour.

It’s ideal for warmer days when something rich feels a bit too much, yet you still want that satisfying sweet finish.

Daim and caramel cream dessert

Yorkshire puddings with homemade blueberry jam

Greek yoghurt caramel no churn ice-cream

Berry cheesecake trifle

Oreo, fudge and chocolate slice

Blackberry & cream puff pastries

Lighter baked apples

Strawberry galettes

Caramel & shortbread chocolate bark

Print Pin

Kladdkaka Caramel Trifles (with Mars Bars)

Servings 4 trifles

Ingredients

• Approx. 250g (9 oz) kladdkaka (see note 1)
• 250ml (1 cup) cream (whipped)
• 110g (3½ oz) Mars bars (chopped into pieces)
• tinned caramel (see note 2)
• additional decorations (see note 3)

Instructions

• Crumble the cake or chop into pieces. Retain half for use in a moment.
• Arrange four large glasses or bowls, and split the cake between the four bowls. Push the cake down until it is fairly even.
• Dollop some caramel on top of the cake (keep around 1 tablespoon of caramel for later).
• Whip the cream and then spread over each trifle.
• Chop up the Mars Bars and sprinkle over (keep a little to decorate).
• Repeat with the remaining ingredients. Finish off with the cream.
• Add a touch of milk to the retained caramel and drizzle over the cream along with the rest of the chopped Mars.
• Finish off with melted chocolate or sauce. Place in the fridge until ready to eat. Enjoy!

Notes

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.

1. You can use any cake you fancy. Either make your own kladdkaka or brownie, use shop bought, or use up any leftover cake you already have. For more information, see here.
2. I used tinned caramel (dulce de leche) for convenience, but you could make your own or even use toffee sauce, if you prefer. Use as much or as little as you like. Click for more ideas.
3. I used chocolate sauce to finish off but you could use melted chocolate or any other kind of topping. See for more suggestions.