This Black Forest trifle has been my holiday showstopper for years, a festive twist on the classic German cake that somehow manages to be both elegant and utterly forgiving. I first put this together one December when I had more guests than oven space; rather than wrestling with a multi-layer cake, I cubed a chocolate sponge, layered it with cherries and pudding, and topped it with clouds of whipped cream. The result was the same nostalgic Black Forest flavor everyone loves—deep chocolate, bright cherry, and rich cream—but easier to build and simpler to serve to a crowd.

The texture balance is the real magic here: soft cake cubes that soak up cherry syrup without collapsing, silky vanilla pudding that keeps each spoonful creamy, and light whipped cream that refreshes the palate. I often use canned sour cherries for convenience and that slightly tart syrupy bite, but fresh cherries work beautifully when in season. This version is adaptable—use boxed cake mix for a time-saving shortcut or a homemade chocolate sponge when you want the extra depth. Either way, it becomes the centerpiece of the table, surrounded by holiday chatter and second-helping requests.

Ingredients

• Chocolate cake: 1 box chocolate cake mix (or 1 homemade chocolate cake). Choose a rich mix like Devil's Food or a dense chocolate sponge to hold up to the layers; store-bought brownies also work for texture contrast.
• Heavy cream: 1 cup heavy whipping cream for the topping. Full-fat cream gives the best stability and mouthfeel—use a brand you trust for freshness.
• Powdered sugar: 1/2 cup powdered sugar to sweeten the whipped cream evenly and prevent graininess; sift if lumpy.
• Vanilla extract: 1 teaspoon real vanilla extract—avoid imitation if possible; it brightens the cream and pudding layers.
• Cherries: 2 cups canned or fresh pitted cherries with juice or syrup. I often use canned Morello or sour cherries for authentic tartness; fresh Bing cherries can be used in summer.
• Cherry juice: 1/4 cup reserved cherry juice (or extra syrup) to macerate cake cubes slightly and carry cherry flavor through the layers.
• Vanilla pudding: 2 cups prepared vanilla pudding—store-bought instant or homemade pastry cream both work; thicker pudding reduces runniness between layers.
• Chocolate shavings: 1/2 cup dark chocolate shavings or grated chocolate for garnish. Use a bar of 60–70% cacao for balance.
• Cocoa powder (optional): 1 tablespoon for dusting the top if you like a refined finish and deeper chocolate aroma.

Instructions

Bake the chocolate cake: Prepare the cake according to package directions or your homemade recipe. Bake until a toothpick comes out with a few moist crumbs—about 25–35 minutes for a typical 9-inch pan. Cool completely on a wire rack; warm cake will break down when layered and make the trifle soggy. Cube the cake: Cut the cooled cake into roughly 1-inch cubes. Uniform cubes (about the size of a large olive) create even layers and make the trifle attractive when scooped. If using brownies or a denser cake, slightly smaller cubes will prevent the dessert from becoming too dense. Whip the cream: In a chilled bowl, beat 1 cup heavy cream with 1/2 cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Start on medium speed and increase to high toward the end; watch closely to avoid over-whipping, which leads to grainy texture. Prepare cherries: If using canned cherries, drain them into a bowl and reserve 1/4 cup of the juice. If fresh, pit and halve them and add a touch of sugar to macerate. Toss cherries with the reserved juice so they release flavor into the surrounding layers; for an adult version, stir in 1–2 tablespoons kirsch or cherry liqueur. Assemble the layers: In a clear trifle bowl or individual glasses, start with a single layer of cake cubes, pressing gently to form a compact base. Spoon 1/3 of the vanilla pudding over the cake, spreading to an even layer. Add a generous layer of cherries with some juice, then spread a layer of whipped cream. Repeat until the dish is filled, finishing with whipped cream on top. Leave the final whipped layer smooth for garnish. Garnish and chill: Sprinkle 1/2 cup dark chocolate shavings over the top and garnish with a few whole cherries. Dust lightly with cocoa powder if desired. Refrigerate for at least 3 hours or overnight so the cake takes on cherry flavor and layers set.

Storage Tips

Store the assembled trifle covered with plastic wrap or an airtight lid in the refrigerator for up to 3 days. The first 24 hours are ideal for texture—cake absorbs cherry syrup but still has some bite. If you need to prepare ahead, bake and cube the cake, make the pudding, and whip the cream up to 48 hours ahead, storing components separately. For cherries, keep the fruit and juice together in a sealed container; you can macerate them for several hours before assembly. Avoid freezing the finished trifle: the whipped cream will weep and the texture will degrade upon thawing.

Ingredient Substitutions

If you don’t have boxed cake mix, swap with ready-made store-bought chocolate sheet cake or brownies—dense textures hold up well. For a lighter version, use chiffon or sponge cake, though it will absorb more liquid. Substitute vanilla pudding with chocolate pudding for a double-chocolate experience, or use mascarpone folded with whipped cream for a richer layer. For dairy-free options, use coconut whipping cream and dairy-free pudding; note this will change flavor profile and consistency slightly. To make it gluten-free, use a gluten-free chocolate cake or brownies.

Serving Suggestions

Serve the trifle in a large clear bowl for a dramatic center-of-table presentation, or portion into individual glasses for plated desserts. Pair with espresso or a sweet dessert wine like a late-harvest Riesling. Garnish with fresh mint sprigs, toasted almond slivers, or a dusting of cocoa powder to add color contrast. For a Christmas buffet, set the trifle beside gingerbread cookies and a cheese board to balance sweetness with savory bites.

Cultural Background

Black Forest cake, or Schwarzwälder Kirschtorte, originates from Germany’s Black Forest region and traditionally includes kirschwasser, or cherry brandy. The trifle adaptation borrows those key elements—chocolate, cherries, and whipped cream—reinterpreting them into layered glassware that makes it easier to serve large groups. Trifles are a British tradition originally made with sponge, custard, fruit and cream; this fusion creates a holiday-appropriate dessert that nods to both European traditions.

Seasonal Adaptations

In summer, switch to fresh sweet cherries and reduce added sugar to let fruit shine; in winter, use canned or jarred Morello cherries for tartness and color. For a festive holiday touch, stir a tablespoon of cherry liqueur into the cherries or brush cake cubes with warmed cherry syrup spiked with a little cinnamon. Around Valentine’s Day, use heart-shaped glasses and decorate with pink edible flowers or candied cherry halves.

Meal Prep Tips

For make-ahead convenience, prepare components in this order: bake and cube the cake first; make the pudding next and chill; whip the cream last to ensure stability. Store cake cubes at room temperature in an airtight container for up to 2 days, and keep the whipped cream refrigerated. Assemble the trifle 3–24 hours before serving to allow flavors to marry. Use shallow containers for chilling if working with individual portions so they set evenly.

This dessert has become a holiday tradition in my home because it’s forgiving, beautiful, and endlessly flexible. Whether you keep it simple or dress it up with liqueur and extra shavings, it always feels like a celebration when it appears on the table.