Description
This Black Forest Trifle is a decadent layered dessert that combines moist devil’s food cake, rich chocolate pudding, tart cherry pie filling, and fluffy homemade whipped cream, all beautifully assembled in a large trifle bowl. Perfect for gatherings, this no-bake after preparation dessert captures the classic flavors of Black Forest cake in an easy-to-serve, visually stunning trifle format.
Ingredients
Scale
Cake
- 15.25 ounces devil’s food cake mix (plus ingredients listed on the box: eggs, oil, and water)
Pudding
- 5.9 ounces instant chocolate pudding mix
- 3 cups half and half
Cherry Layer
- 42 ounces cherry pie filling (2 cans of 21 ounces each, divided)
Whipped Cream
- 2 cups heavy whipping cream (cold)
- ½ cup powdered sugar
- 1 teaspoon pure vanilla extract
Garnish
- Fresh cherries with stems
- Chocolate curls or shavings
Instructions
- Preheat and Prepare Cake Pan: Preheat your oven to 350°F. Grease a 9×13-inch baking dish with nonstick cooking spray or line it with parchment paper for easy removal.
- Bake Cake: Prepare the devil’s food cake mix according to the package directions, which generally include adding eggs, oil, and water. Pour the batter into the prepared pan and bake as directed. Allow the cake to cool completely on a wire rack.
- Make Chocolate Pudding: In a large bowl, whisk together the instant chocolate pudding mix and 3 cups of half and half for about 2 minutes until the pudding thickens. Cover and chill in the refrigerator.
- Whip Cream: In a chilled mixing bowl, beat the cold heavy whipping cream, powdered sugar, and vanilla extract with a mixer on medium-high speed until stiff peaks form. Cover and refrigerate until ready to use.
- Prepare Cake Cubes: Once cooled, slice the cake in half horizontally. Use only half of the cake; wrap the unused half tightly in plastic wrap and foil, then freeze. Cut the remaining half into 1-inch cubes.
- Layer Trifle: In a large trifle bowl, layer half of the cubed cake on the bottom. Spread half of the chocolate pudding evenly over the cake cubes. Spoon the first can of cherry pie filling evenly over the pudding. Then spread half of the whipped cream on top.
- Repeat Layers: Reserve ½ cup of the second can of cherry pie filling. Repeat the layering by adding more cake cubes, pudding, cherry pie filling, and whipped cream. Some cake cubes may remain unused.
- Top and Garnish: Finish the trifle by spreading the reserved ½ cup cherry pie filling on top. Garnish with fresh cherries and chocolate curls or shavings.
- Chill: Refrigerate the trifle for at least 2 hours to allow the flavors to meld and to chill the dessert thoroughly.
- Serve: Serve chilled and enjoy this classic Black Forest dessert in a convenient trifle form.
Notes
- You can prepare the cake and pudding layers a day ahead to save time on serving day.
- If fresh cherries are not available, maraschino cherries can be used as a garnish.
- Freeze the unused cake half well-wrapped to maintain freshness for up to 3 months.
- For a lighter option, substitute half and half with whole milk in the pudding layer, though the pudding will be less rich.
- Use a large trifle bowl with a clear side to showcase the beautiful layers.
