Chocolate cake, cherries, chocolate pudding, and fluffy whipped cream come together in a dessert that looks beautiful through the sides of a trifle bowl. Inspired by the chocolate-and-cherry pairing of Black Forest cake, this easy version uses a boxed cake mix and instant pudding to simplify the preparation. Each spoonful brings a little of every layer, making it a lovely dessert for gatherings—and one you can assemble ahead of time.

Recipe

Easy Black Forest Trifle Cake

No ratings yet

Inspired by the chocolate-and-cherry pairing of Black Forest cake, this easy version uses a boxed cake mix and instant pudding to simplify the preparation. Each spoonful brings a little of every layer, making it a lovely dessert for gatherings—and one you can assemble ahead of time.

Print Pin Leave a review

Scale

Ingredients

Chocolate Cake
1 box chocolate cake mix
Eggs, water, and oil as directed on the package
Nonstick spray, for the baking pan
Chocolate Pudding
1 package instant chocolate pudding mix, 5.1 ounces
3 cups cold milk, or the amount directed on the pudding package
Whipped Cream
2–2 1/2 cups cold heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

For Layering and Decorating

1 can cherry pie filling
1 cup fresh cherries, pitted and halved
Additional cherries, for decorating
Shaved chocolate, for topping

Instructions

Bake the chocolate cake.
Prepare the cake batter according to the package directions, using the eggs, water, and oil specified.
Pour into a greased baking pan of the size recommended on the box. Bake at the listed temperature until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool briefly in the pan, then turn out onto a wire rack. Cool completely before assembling.
Prepare the pudding.
In a bowl, whisk the instant chocolate pudding mix with the cold milk for about 2 minutes, following the package directions.
Refrigerate for about 5 minutes, or until thickened.
Whip the cream.
In a separate bowl, beat the cold heavy cream, powdered sugar, and vanilla until stiff peaks form. Stop once the cream holds its shape.
Prepare the cake layers.
Cut the cooled cake into cubes or slice it horizontally into layers that fit your serving bowl. Cubes work especially well for filling gaps in a trifle dish.
Assemble the first layer.
Arrange half the cake in the bottom of a trifle bowl.
Top with half the chocolate pudding, half the fresh cherries, half the cherry pie filling, and half the whipped cream.
Repeat.
Repeat with the remaining cake, pudding, fresh cherries, pie filling, and whipped cream, finishing with whipped cream on top.
Decorate and chill.
Finish with shaved chocolate and additional cherries. Cover and refrigerate for at least 2 hours before serving.

Connie’s notes

Follow the cake box for pan size. A full box of batter may be too much for one 8-inch pan. You can cube the baked cake regardless of its shape.
Cool the cake completely. Warm cake can soften the pudding and melt the whipped cream.
Use instant pudding. Cook-and-serve pudding requires a different preparation method and must cool before layering.
Check the pudding package. Use its recommended milk amount if it differs from the quantity listed here.
Dry the fresh cherries. Pat them dry after washing and pitting to avoid adding extra moisture.
Keep the layers visible. Spoon the fillings toward the edges of a clear bowl for a pretty presentation.
Use whipped topping if preferred. Thawed whipped topping can replace the homemade whipped cream; use enough for two generous layers.
Allow chilling time. A few hours in the refrigerator lets the flavors mingle and makes serving easier.
Store refrigerated. Keep covered and enjoy within 3 days. The cake will soften as it absorbs moisture from the fillings.