Black Forest Trifle Christmas

This black forest trifle for Christmas layers chocolate cake cherries whipped cream and pudding for a showstopper dessert that never fails to impress guests. It is easy enough for a first-time trifle maker yet already has that wow factor for your holiday table. Rich flavors creamy textures and a pop of festive red from the cherries make this my favorite go-to for both family dinners and potlucks.

I made this for Christmas Eve when my oven decided to quit mid-bake. It saved dessert and now everyone requests it regardless of the season. Sometimes I sneak a spoonful from the fridge before breakfast.

Gather Your Ingredients

• Chocolate cake mix or homemade chocolate cake: Ensures a rich chocolatey base. Choose a moist variety for best texture.
• Heavy cream for whipping: Creates fluffy clouds between layers. Look for cream with high fat for the best whip.
• Powdered sugar: Sweetens the whipped cream just enough. Sift for a smooth blend.
• Vanilla extract: Enhances the flavor of both cream and pudding.
• Canned or fresh cherries with juice or syrup: Cherries are essential for that classic black forest flavor. Go for tart cherries if you find them.
• Cherry juice: Adds moisture and brings out the authentic cherry note. Use from the jar or bottle.
• Vanilla pudding: Store-bought makes things easier homemade if you want extra customization.
• Dark chocolate shavings: Elevates with true chocolate flavor. Pick a bar with at least 60 percent cocoa if possible.
• Cocoa powder: Optional but gives a dramatic final touch to the trifle top.

How to Make It

Bake and Prepare the Cake:

Bake the cake according to package or homemade recipe directions. Be sure it is fully cooled for clean slicing. For extra moisture brush it with cherry juice while still slightly warm.

Whip the Cream:

Pour cold heavy cream into a chilled bowl. Using a mixer beat slowly until it starts to thicken. Add powdered sugar and vanilla extract then continue whipping until soft peaks form. Do not overbeat or the cream will turn grainy.

Prepare the Cherries:

Drain the cherries reserving the juice. If using canned cherries set aside syrup for moistening the cake layers. If using fresh simmer with a bit of sugar until juicy. Chop some of the cherries for better distribution through the layers.

Assemble the Trifle Layers:

Cut cooled cake into cubes. Layer one third of the cubes on the bottom of your trifle bowl. Drizzle with cherry juice. Spoon half of the pudding over the cake then add half of the cherries. Add half of the whipped cream and a generous sprinkle of chocolate shavings.

Repeat the Layers:

Repeat with another layer of cake remaining pudding cherries and more cream. Finish with final cubes of cake a fluffy layer of whipped cream and garnish with extra chocolate shavings or sifted cocoa powder.

Chill and Serve:

Cover the trifle with plastic wrap and refrigerate at least two hours or overnight for best flavor melding. Serve with a big spoon into dessert bowls.

Chocolate shavings are always my favorite part I sometimes use extra dark or even peppermint chocolate during December for a twist. Last Christmas my niece tried to sneak every cherry from the top layer and we all burst out laughing. This trifle never fails to spark a good story.

Flavor Boosters

Keep the trifle covered in the fridge for up to three days to maintain the best freshness. After about thirty six hours cake may start to lose texture but all the flavors will still be delicious. If you have leftovers portion into single-serve cups for grab and go treats.

Serving Suggestions

Serve in a giant glass bowl for a stunning centerpiece or prep individual glasses for parties. Add a dollop of whipped cream just before serving. If you want an adult version splash a bit of kirsch into the cherry layer for a more authentic flair.

Creative Twists

You can swap chocolate cake for brownies or gluten free cake if needed. Mascarpone can replace whipped cream for a richer trifle or try almond extract instead of vanilla for a new twist. Use frozen cherries in winter when fresh are hard to find just thaw and drain well.

Friends who claimed they never liked cherries are now trifle converts. This recipe saved my Christmas dessert emergency more than once and has become a tradition that my family looks forward to every year. My cousin even asked for the recipe as her wedding shower request.

Common Questions About This Recipe

→ Can I use fresh cherries instead of canned?

Yes, you can substitute fresh pitted cherries for canned. If using fresh, add a bit of sugar and juice for moisture and sweetness.

→ What type of chocolate cake works best?

Both homemade and boxed chocolate cake are great. The cake should be moist enough to blend well with the cherries and cream layers.

→ How far in advance can I assemble this trifle?

It's best when chilled for at least 2 hours but can be made up to a day ahead. Add whipped cream and chocolate shavings just before serving for freshness.

→ Are there alternatives to vanilla pudding?

You can use chocolate or cherry-flavored pudding for a richer twist or mascarpone custard for a more decadent texture.

→ Can I make this dessert dairy-free?

Yes, substitute dairy-free cake, use coconut or almond milk pudding, and whipped coconut cream for a lactose-free version.

→ How should I serve the trifle?

Serve in a large glass bowl for a stunning presentation or in individual glasses for easy portions. Chill well before serving.