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Recipe

Easy Black Forest Trifle Cake

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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.
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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.
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